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

    Summer Sausage problems...

    Do you immerse your SS in ice or cold water when you r done to stop the cooking?  Then hang for a hour or so before putting in frig?
  2. doctord1955

    Summer Sausage problems...

    Sounds like you are getting them to hot and rendering the fat!
  3. doctord1955

    Summer Sausage problems...

    I would check your thermos first.  Sounds like your smoker is running hotter than you think. An i wouldnt go over 170 with smoker temp try to stay right at that temp. 
  4. doctord1955

    Temperature for Pops brine cure

    I use some variation of pops brine for about everything anymore and I go 14 days on everything except fish and chicken.
  5. doctord1955

    if you smoke it do you need to use a dehydrator

    I do my jerky completely in my smoker since i can go as low as 32 degrees and have installed a 8in fan in my smoker to move the air!
  6. doctord1955

    Who makes the best vacuum sealer need to buy

    Have had Gamesaver deluxe for 5 yrs!  only problem has been seals go bad everyonce in awhile!  works great
  7. doctord1955

    How long to sit before vacuum seal?

    If i dont seal up right away, then i smell it  and then i got to taste it an it doesnt taste real good always!
  8. doctord1955

    three hours on a pork shoulder and still not to 140 IT

    Did you inject it?
  9. doctord1955

    How long to sit before vacuum seal?

    I wipe mine with a paper towel as soon as i bring it in house and seal it right away!
  10. doctord1955

    First Chuck Roast - Overdone...

    I always take the thin chuck roasts and cut them in half then season them then stack them and use some butchers twine and tie them!  I also cook them at 190 overnight on a Fraday night then turn up to 225 in morning always turn out fall apart tender!
  11. doctord1955

    My first homemade build.

    there is a Thermo fuze in the hotplate that limits how hot u can get it.  Insulate it if u live in cold weather area.  I have a large freezer made into a electric smoker and can get it up to 300 with no problems  using a single electric burner!
  12. doctord1955

    My first shot at sausage

    Yes u can put ur casing back in salt might want to add a little more uniodized salt! Second wash ur grinder plate right away with cold water this will blow all the meat out of it  then in to detergent and bleach !
  13. doctord1955

    pastrami

    what spices are in the brine?
  14. doctord1955

    Venison & Wild Hog Sausage - I need one more opinion

    X2
  15. doctord1955

    Venison & Wild Hog Sausage - I need one more opinion

    Did you Hot or cold smoke it?  And what was the meat temp? Im afraid id throw it away!
  16. doctord1955

    Venison & Wild Hog Sausage - I need one more opinion

    So it spent a little over 36 hours at 45 degrees?
  17. doctord1955

    turkey fries and super bowl sunday

    mmmmmmmmmmm
  18. doctord1955

    Venison summer sausage with cheddar experiment

    I use cheese that ive smoked all the time!  Adds another flavor to it!  You will get it down so it works great for ya!
  19. doctord1955

    Venison summer sausage with cheddar experiment

    Try keeping temp at 170 degrees !  Ive never had a amelt out if i keep temp at 170 !
  20. doctord1955

    Making your own wood chips

    Dont chip any leaves they will mold!  I make a  4x4 ft frame out of 2x4s then staple hadware cloth on it and set it on either sawhorses or bricks in basement and put a fan on the stirring them every couple of days!  works great.  If u r using a small chipper u should do them green other wise to...
Top Bottom
Back
Clicky