Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. doctord1955

    Smoked Salt-What did I do wrong?

    The last batch of Kosher salt I smoked I used just hickory and smoked it 3 evenings in a row then put in a ziplock bag for a little over a month!  Mellowed out and tastes great
  2. doctord1955

    smoke generator

    You can get sawdust at almost any butcher supply house or vender!
  3. doctord1955

    Ham hock help

    Id use Pops brine with a full cup of salt and brine them for 1-2 weeks not worrying about injecting!  Then lay them on there side on racks in smoker not worrying about turning them!  But I'd also skin them!
  4. doctord1955

    smoke generator

    I will get some pics taken on Monday for ya!  I run mine on a aquarium air pump.  Variable speed.  But when smoker is running right the heat rising thru my smoker pulls the smoke into smoker so don't have to run pump!  I can run sawdust and chips and chunks!  Going to try pellets!
  5. doctord1955

    smoke generator

    I have a false bottom in mine with a quarter sized hole covered with heavy duty hardware cloth!  Original bottom has a hole in it for air 1/4 drill bit.  bottom is held on by a pin pull pin take bottom off light put bottom back on will smoke for 6 hrs!
  6. doctord1955

    smoke generator

    Is bottom open?  So u can light it? ash?
  7. doctord1955

    Hog Processing Tips Needed

    A 300# feeder pig is a nice sized hog!  U will have 2 of everything!  I always just have them cut it into primal cuts and freeze and wrap the process it as I have time!  making my own bacon and cured ham and sausage!
  8. doctord1955

    iGrill probe eratic reading

    The food probes are not made for as high of temps as the ambient temp probes for I grill are!  sounds like you got it to hot!
  9. doctord1955

    Sharpening grinder blades/plates etc.....

    I have my wet dry sandpaper glued to a piece of 1/4 plate glass so it is flat!  Always turn your plate or knife as u sharpen them!
  10. doctord1955

    CABELAS SLICER QUESTIONS???? I NEED HELP!

    Exactly like Weston an I got caught in that one also!
  11. doctord1955

    CABELAS SLICER QUESTIONS???? I NEED HELP!

    Have that slicer and wouldn't buy it again!  Cant get parts for it!  Cabelas don't carry them and CC wont sell them to you!
  12. doctord1955

    2nd grind

    Did your meat mixture get to warm?  I have a 3/8 plate I use for first grind seems to make second easier!  Also some of the more inexpensive  grinders don't pull the ground meat mixture through as well because the worm doesn't fit the throat as tightly!
  13. doctord1955

    Help with Alternative Ways to Serve Smoked Butt

    I love making Tacos with it using Ranch dressing!
  14. doctord1955

    Jerky help

    I take my jerky straight from my smoker straight to the sink!  Have a home made plastic basket with holes drilled in it so I can rinse the fat off then a couple of racks on the table with at fan to dry water off!  have no problems with fat now!
  15. doctord1955

    Hello From Nebraska

    Welcome fellow husker!
  16. doctord1955

    Metal Blade for Circular Saw? i

    go to pawn shop and buy a couple of cheap 10 dollar skilsaws and use a fibered cut off wheel!
  17. doctord1955

    22 /24 Sheep casings

    Dan I use a stuffer tube made for a jerky cannon had to grind the bell down alittle but what i have found that helps is make sure u have a little meat sticking out the stuffing tube and that helps lube the casings!
  18. doctord1955

    Hello from Nebraska!

    Welcome!!!!  Omaha here!
  19. doctord1955

    Proper Temp. for CB help!!

    I run my smoker at 175 and smoke to 142 IT.  Light smoke for about 4 hrs
  20. doctord1955

    mes doesn't brown the meat what can i do

    What are u using for a smoker and what are u using for a rub?
Top Bottom
Back
Clicky