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  1. doctord1955

    BRISKET - NUMERO UNO - WISH ME LUCK.

    I think everything sounds great but would plan on more time!  wrapped in saran wrap thats wrapped in several towels in cooler will keep brisket hot for longggggg time!
  2. doctord1955

    Why bother?

    Just because a stick burner is right for u doesnt mean its right for everyone else!   I built my smoker and its electric!! Ive had propane!  Ive got a stick burner!  Electric gets used 9 out of 10 times!  That doesnt mean its right for you!  Means its right for me!  Dont mean its wrong!!
  3. doctord1955

    Venison summer Sausage Problem

    Dont be afraid to add mustard seed and black pepper or even garlic to a prepared mix!  Make sure u use butchers or restaurant grind black pepper!  I have used dried garlic and the stuff in the jars dont remember right description for it!  High temp cheese!  I smoke my own cheese and add it! 
  4. doctord1955

    Help, advice

    Dont be afraid to try the round again but this time cure it for 2-3 days!
  5. doctord1955

    Help, advice

    Always make sure u slice across the grain of the meat!
  6. doctord1955

    Too much time?

    I smoke my butts in a home made electric smoker that is heated with a 1500 watt burner element and i use a PID to control it and Im plus or minus 2 degrees at most!  That being said I smoke mine at 200 degrees and on average a 12# butt takes 12 hours to go to 180 degrees!  I usually wrap in...
  7. doctord1955

    Fattie preparation

    I always roll mine out flat in either a 1 or 2 gal bag depending how big!  Put in freezer and leave in a good 30 mins but cut bag open an use the plastic to roll ur fattie up and lay on ur bacon weave!  I usually use a good sausage but have used grd pork i seasoned myself!
  8. doctord1955

    MES confusion

    We get the bnlss pork loins  alot lately at $1.69!  But last week Super Savor had Butts at .96 cents!  First day no limit after that 2 per trip!
  9. doctord1955

    Sour Tasting Meat

    I always run what ever I'm smoke for about 30-40 minutes at 125-135 with the fan running in my smoker to dry the meat!  Ive never had  a problem with bad taste from wet meat but have tasted it!  It comes from wet meat with billowing smoke!!  But i agree with some others here Id change pellets or...
  10. doctord1955

    Venison summer Sausage Problem

    Just asking but have u checked the temp settings on ur controls against a thermo that u know is right!  ! know some of your problem could be to much fat but Id check to see what temp it actually gets to when cycling!
  11. doctord1955

    Types of curing salts

    Yes each one has its place as well as each one of us has our own opinions!  What is right for my curing needs might not be right for next person!
  12. doctord1955

    Any tips on making a select brisket flat edible?

    I have always done my briskets overnight!  Put them on at 6 in the evening at180 degrees and smoke them till midnight!  Then bump up temp to 200 and go to bed!  Then in morning wrap in 3 layers of commercial plastic wrap then in tin foil and back in smoker for couple more hours then turn it off...
  13. doctord1955

    What do you do with left over Boston Butt?

    Tacos with ranch dressing for sauce!
  14. doctord1955

    Beef Cheek ideas???

    course grind fantastic for chili!
  15. doctord1955

    Got a FoodSaver FM2100, wont suck air out Zip Lock bags?

    Was not meant to be a cheap shot at anybody or anything! Was simply asking if the hassle of using less expensive bags was worth the time it takes to mess with them! I apologize if you took it i orif anybody took it as a cheap shot!
  16. doctord1955

    Got a FoodSaver FM2100, wont suck air out Zip Lock bags?

    How much is your time worth to mess with the cheap bags with no mesh?
  17. doctord1955

    Cleaning grates, water pan, smoker boxes

    I take my rods and grates to carwash about once a month!  Then when get home spray them with bleach and water just to make sure rinse and dry them!
  18. doctord1955

    First Summer Sausage - Cook time

    When u run ur heat over 175 degrees u run the risk of rendering the fat out of your sausage and it will be dry!  The fat will fill the end of your casings!
  19. doctord1955

    Boneless beef short ribs for beef bacon?

    You use the belly plate just like u do on pork!  At that time no used brisket for anything other than soup bones or hamburger!
  20. doctord1955

    Boneless beef short ribs for beef bacon?

    I grew up in a mom an pop locker plant and we made tons of beef bacon for farmers!
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