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  1. smokinjoe52

    Auber dual PID Smoking System completed

    Final thoughts I have used this set-up extensively to smoke ribs, Boston butts, cold smoked cheese, jerky, beef sticks, baked beans, pepper stout beef, and spiced nuts. For the most part, I was successful beyond my expectations for first time smokes with a new set-up.  No brisket or salmon yet...
  2. smokinjoe52

    Auber Premade smoker controllers?

    I am also using a Auber WSD-1503CPH on a Cookshack clone. It is a great PID just as mneely490 says. I would highly suggest the dual probe models if you can.  The ability to monitor IT, then do something in the next programming step based on the IT is very handy. Also, I have used the second AC...
  3. smokinjoe52

    Gary Simmons Memorial Fund - Updated 1/20/13

    Well, I'm in.  I am a newbie here, but Gary and I shared a few PM's, and most importantly a phone call about cold smoking and a few non-smoking related topics.  He obviously touched the lives of many people. Smokinjoe
  4. smokinjoe52

    ECA ... Encapsulated Citric Acid......

    Nepas, Do you notice a firmer beef stick when you wait 24 hours?  How about a difference in flavor? Thanks for the experienced feedback. Smokinjoe
  5. smokinjoe52

    ECA Question in last post

    Thanks for that feedback doctord- Do you then add water and mix up to get back to a very soft mixture so you can stuff them through say a vertical stuffer? I am not sure if you can add water if the meat has set-up. Smokinjoe
  6. smokinjoe52

    ECA ... Encapsulated Citric Acid......

    Here is an excerpt from the ECA article: An acidulant must be retained in its encapsulated form to allow sufficient time for a matrix formation that occurs when salt is added to meat tissue. Salt extracts the salt-soluble proteins in meat (salting in-process), which forms a “protein matrix”...
  7. smokinjoe52

    ECA Question in last post

    So from what I have read about using ECA in a beef stick: Mix, stuff and smoke...but they may not be firm enough. Mix stuff refrigerate for 24 hours, then smoke...but then the ECA may release and turn the product way less than desirable. SO... I am going to mix and stuff then refrigerate for...
  8. smokinjoe52

    ECA Question in last post

    Ok, that makes sense.  I like a hamburger sausage that is in the fridge for 4 days before smoking.  It does set up quite hard, which is what I want for that..  I think I will try the ECA, but mix stuff and smoke all at once. We will see if the product is too soft.  I would like to hear from...
  9. smokinjoe52

    ECA Question in last post

    So, you don't really need to let CURE #1 work overnight??  That was something I was not sure about.  If you can do everything in one day, that is great. and probably makes ECA easier to use.  Do you guys think that mixing, adding ECA, stuffing and smoking the NEXT DAY is just something that...
  10. smokinjoe52

    ECA Question in last post

    Well, I have a LEM 5lb vertical stuffer on the way.  I am surprised no one weighed in on how a"slimed" beef stick turns out.  LEM products have a new model 606SS that has steel gears and comes with 3 SS stuffing tubes. I could ONLY find it on the LEM site.  Also ordered some 17mm casing and the...
  11. smokinjoe52

    ECA Question in last post

    Does anybody have experience with how these white slimy beef sticks would taste once smoked?
  12. smokinjoe52

    ECA Question in last post

    BUT...should I throw them away or smoke them????
  13. smokinjoe52

    ECA Question in last post

    I was aware of not running through the grinder, but as I did not have the plate or the blade on, I thought I would be OK.  I was dead wrong. The auger and really forcing the meat into the auger apparently released most/all of the ECA. I am interested to know how they would turn out if I went...
  14. smokinjoe52

    ECA Question in last post

    Well, I attempted my first stuffed beef sticks today.  I mixed the meat up by hand, then added the ECA, and remixed by hand.  I used the stuffing attachment on the Kitchenaid, and the meat turned whitish and slimy as it feed into the casings.  It almost looked homogenized.  Apparently just...
  15. smokinjoe52

    Auber dual PID Smoking System completed

    PID Controller used for a cold smoke worked great.  The outdoor air temperature was 39F this morning. I wanted to smoke several pounds of cheese, so I set the Auber PID controller to 65F. I let the smoker come up to temperature, then placed the AMAZEN smoker inside, and smoked the cheese for 2.5...
  16. smokinjoe52

    Little Chief Alder Chips 8 bags

    I have 8 bags of unopened Little Chief brand Alder Chips.  I am using a new smoker and the AMAZEN, so I have no need for these. I see them on Amazon for $10.99 per bag, so I think they are priced to sell.  It looks like UPS delivery will be about $18, so $50 for the chips and shipping. If you...
  17. smokinjoe52

    Auber dual PID Smoking System completed

    Great second batch of Canadian Bacon! The first batch of CB was gone in about 2 weeks. I wanted to try plugging 2 of the holes in the bottom of the smoker to see if the AMAZEN would stay lit.  I also expected a more uniform internal smoker temperature as this was a BIG problem during my beef...
  18. smokinjoe52

    Auber dual PID Smoking System completed

    First less than satisfactory smoke: I made a 5lb batch of unstuffed beef sticks a couple of days ago.  I had 2 racks of beef sticks that were very full, although there was about 1/8" of space between each stick.  The problem I had was VERY uneven doneness on the sticks.  I did not take pics...
  19. smokinjoe52

    Auber dual PID Smoking System completed

    Another update: I have now smoked ribs and made jerky,  I have also made Canadian Bacon and cold smoked cheese.  I can really say that there is nothing I would have done differently regarding the smoker build.  I have since found aluminum cones that I will use in the holes at the bottom of the...
  20. smokinjoe52

    Auber dual PID Smoking System completed

    That is good advice.  I will try that next time.  It really is a timing thing on most of these smoking projects. Joe
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