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  1. doctord1955

    High temp caulk for build question

    The red or burnt orange hi-temp!  You can get at Hdw store but I get at my Heating and Air supply store in caulking tube!
  2. doctord1955

    Jerky cure

    I've had a Excalibur for over 10 yrs would never think about any other!
  3. doctord1955

    Bad texture on elk/pork summer sausage

    I agree 24 hrs isnt right!  Was ther any gel or white gel at bottoms of casings if you hung them?  Or were the bottom in or 2 wrinkled and hard?
  4. doctord1955

    What cheese to add to sausages?

    Ive used lots of home smoked cheese never had a problem!  I would suggest that the smaller the chunks the better it will mix in!  Just keep the smoker temp under 175!
  5. doctord1955

    vension snack sticks help

    Cheese should be added at no more than 10%!  Thats also what i use for rule of thumb on peppers to!  If u keep ur smoker temp under 175 u can use regular cheese!  For snack stix if u use the high temp pulse it thru a mini food chopper a few times to break it up!
  6. doctord1955

    Apartment smoker

    I dont know where u live in Nebraska but the company i work for doesnt allow pellet smokers or grills 
  7. doctord1955

    Brisket Q-view. Need tips

    From looking at your pics my thoughts are that there's no fat to keep the meat moist!  Plus it could be from uncovering and cooking another couple of hours!  Do u have any pics from before you seasoned it?
  8. doctord1955

    Too much time?

    I have mine in the back middle then about 6 in up!
  9. doctord1955

    Brisket Q-view. Need tips

    I always try to leave at least a 1/4 of fat on mine!
  10. doctord1955

    Brisket Q-view. Need tips

    Did u trim all the fat cap off?
  11. doctord1955

    How to apply Prague Powder #1 ?

    I have a old malt mixer that i bought on a sale just for mixing the water and cure and spices together!
  12. doctord1955

    Using a turkey roaster for a hot water bath. Questions?

    I would assume so!  But i would do some practice runs getting it to temp!  Mark on dial where 180 degrees is!  Don't just take for grant 175 degrees on the dial is right!
  13. doctord1955

    Using a turkey roaster for a hot water bath. Questions?

    I have never used a slow cooker would think it would take a long time to get up to temp!!  Have used a electric roaster alot!!  Usually use it when in a hurry seems to go faster!  As far as taste never been able to tell diference but im sure some could!
  14. doctord1955

    Sigh. Someone tell me what I did wrong re: AMNPS white smoke

    I keep a old pair of channel lock pliers and a 10 gal metal trash can with a lid that seals beside my smoker for just in case!!
  15. doctord1955

    A couple of questions on a new build...

    As long as the Roxul is unfaced it will be ok!    Us a good enamel several light coats till it builds up good!  Make sure its for exterior!
  16. doctord1955

    fresh cut shagbark hickory. how long after it goes thru wood chipper can it be used?

    I have ran wood thru the chipper then put on a flat screen table with a fan under it blowing up and used the chips a week later with good results! Stir chips daily!
  17. doctord1955

    Tryin' to get it right

    Im wondering like Richie what ur recipe is!!  When I make smoked sausage I'm heavier on the pork than I am on the beef!  I use the beef to firm my sausage! 
  18. doctord1955

    Goetta Pork Sausage

    Love the stuff but when I make it i substitute barley for the oats!!!
  19. doctord1955

    80/20 hamburger

    ive used regular cheese for years and have no problem!  How high was temp in ur smoker?
  20. doctord1955

    Tough Pork

    I agree with Sticky several hours wrapped in towels in a cooler go long ways toward tender and moist!
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