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  1. doctord1955

    need some new ideas

    YUP  but i use pops brine recipe and soak for 2 weeks then put in smoker on saturday morning at 5 in morning run it for 1 hour at 120 to dry. then kick up to 140 and smoke for about 6 -8 hrs then start kicking up 10 degrees every hour till i get smoker up to 175 then wait for deer to get to 155
  2. doctord1955

    Smokehouse Build PDF

    May I please have a copy! Thanks Dave
  3. doctord1955

    Fridge conversion questions and considerations

    I basically did the same thing!  Wasn't to concerned about the insulation because i sealed the inside so no fumes from insulation would get in! I love the set and walk away feature of electric!
  4. doctord1955

    Venison summer sausage with cheddar experiment

    It will work great for you! An taste great looks good!
  5. doctord1955

    need some new ideas

    Dried deer?
  6. doctord1955

    Need a date stamp for my package labels

    Get a address and postage printer from Office Depot.  It hooks up to your laptop or PC you can put date and product on label!  have used one for about 3 years now processing deer doesn't smudge and sticks well to vacuum bags.
  7. doctord1955

    Cleaning a super messy Smoke Hollow

    Scrape it with a putty knife becareful of all probes and cables and sensors! When done with top and sides scrape out bottom! would not use any soap or water or any chemicals at all!
  8. doctord1955

    Using a metal shed for cold smoking + ventilation / chimney question

    Maybe a fan would help since its going to be cold smoke?
  9. doctord1955

    Kiełbasa Krakowska Wędzona (Smoked Krakow Sausage) & Good ol' Basic Kielbasa (with pics)

    Me to !
  10. doctord1955

    Do I need to inject brine into a 2-3" thick pork belly for bacon curing?

    I wouldnt inject!  I have been using pops brine recipe for at least a year now on loins and bacons and butts!  I always go about 14 days up to 21 days!  If ur worried just leave it in a little longer!
  11. doctord1955

    Need a digital timer

    Got it at Lowes!
  12. doctord1955

    Need a digital timer

    Same thing i did except i used a Rotary timer similar to bathroom timer that goes by 15 increments up to 12 hours!
  13. doctord1955

    Tube Smoker????

    I use sawdust in my homemade tube smoker works good!
  14. doctord1955

    first summer sausage

    They got ya taken care of!!!
  15. doctord1955

    Casingless Beef Sticks

    Look great! 
  16. doctord1955

    Pronto help with fresh ham in brine

    Themule has ya covered!
  17. doctord1955

    Casingless Beef Sticks

    Lay down newspaper or butcher paper and sparay over them.  Lot faster filling tubes with stuffer but when i do only #5 i fill mine by hand also  Did u get the gun or the cannon?
  18. doctord1955

    Berkel Slicer question.

    If i remember right there not made to be taken off to clean and also they are very heavy!
  19. doctord1955

    Casingless Beef Sticks

    Use your stuffer to fill the tubes!  Sparray your racks with cooking spray before you shot your sticks on them!
  20. doctord1955

    Beef Stick Gun

    I always dump mine in warm water then put in a basket and rinse off with cold water!  Never had a problem!
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