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  1. dpeart

    Polish Sausage recipe recommendation

    On the subject of soy protein concentrate or fat-free dry milk.  From what I read this is a binder to help hold the ingredients together.  I don't see this called for in any of the Polish Sausage recipes.  Is this an essential ingredient? dave
  2. dpeart

    Polish Sausage recipe recommendation

    Here is one: http://www.wedlinydomowe.com/sausage-recipes/sausage-links-polish Bacon Sausage is: http://www.wedlinydomowe.com/sausage-recipes/bacon-sausage Krakowska: http://www.wedlinydomowe.com/sausage-recipes/krakowska
  3. dpeart

    Polish Sausage recipe recommendation

    I bought the book "Polish Sausages, Authentic Recipes and Instructions" by Marianski along with the meat curing book.  Really good read. Anyone here use any of the recipes before?  I'm looking for recommendations.  I'm thinking the Sausage Links, page 172 or Bacon Sausage page 174. Other...
  4. dpeart

    What's your occupation?

    I'm an electronics/computer geek and for the last 6 years I've been consulting as an electrical engineer for the electronics industry.  Mostly computers, cells phone and video processors. I started smoking to get into a hobby that made good food, and didn't have electronics involved.  The first...
  5. dpeart

    WHY MEN ARE NEVER DEPRESSED

    The whole family had a good laugh!
  6. dpeart

    [UPDATE 1-17-12] {COMPLETED!!!} First UDS Build {Completed Pictures}

    I used paint stripper on mine to remove the paint on the outside.  I didn't have anything on the inside. dave
  7. dpeart

    Whose got the best prep for their brisket?

    I keep mine simple. Trim brisket so to about 1/4 inch fat (at most) Apply rub  4 parts salt  2 parts ground black pepper  1 part cayenne pepper (sometimes up to equal amounts as black pepper, just depends on how spicy I want it) I use live oak for smoke. Put on smoker at 225 till done.  I...
  8. dpeart

    Butcher pre-sliced the bellies, now what?

    So to cure sliced bacon, what times are we looking at?  I've only done a dry cure, and do the x days per inch thing.  How do you know you have cured long enough? thanks, dave
  9. dpeart

    Butcher pre-sliced the bellies, now what?

    All, I was talking to my brother and he told the butcher he wanted the bellies to make bacon.  The butcher sliced the bellies into bacon slices, but it isn't cured or smoked. Ideas on how to salvage the bacon?  Can you wet cure sliced belly, then smoke it? not sure how to proceed. dave
  10. dpeart

    Electric UDS Smoker Questions

    I made my UDS with a1.5"air intake. That way I can go either electric or charcoal depending on what I want. Just run the electrical cord out through the air intake. I use a AMNPS with the electric to do bacon and such when I only want low temperatures. Works really well. Good luck.
  11. dpeart

    Auber vs iQue for the WSM 22.5

    I don't know how DIY you are, but I just built three of these: http://tvwbb.com/eve/forums/a/tpc/f/9270072103/m/5721075126/p/1 Total cost was ~$110.00 each Linksys router: Free as I already had one, but you can get them from craigslist for $20 Parts from Mouser: $31.00 could save a few $$ if...
  12. dpeart

    Patent Granted for AMNS!!

    I want to know how you got a patent so quickly? I didn't know the government could move that fast. Congrats! Sent from my MB855 using Tapatalk
  13. dpeart

    AMNPS Cold Smoked Buckboard Bacon and Cheese with Q-View

    OK after seeing this I think I gotta make some BBB.  What does it taste like?  . . . . Besides really good
  14. dpeart

    A-Maze-N Pellet Smoker Review

    I made another great batch of smokey bacon this weekend with my buddy as he wanted to makes some after tasting mine.  As I was setting up the AMNPS I was wondering how the depth of the pellets vs. the length of them affect the smoke generation. My initial thoughts are that the length of them...
  15. dpeart

    BBQ Guru

    Not sure how many of you are DIY types, but I'm in the process of building three of these: http://tvwbb.com/eve/forums/a/tpc/f/9270072103/m/5721075126/p/1 I have a BBQ Guru, but will hopefully be retiring it after I get this wireless version up and running.  I use my Guru when cooking over...
  16. dpeart

    Potential UDS build

    Castor oil is a laxative if you drink too much of it.  I use it in soap making all the time because it makes a wonderful bar of soap. I don't see any reason to not use them, just clean it or burn it out.  A lot of people use ones with transmission fuel, mine had antifreeze in it.  These ones...
  17. dpeart

    Pork Spare Ribs

    I must admit I'm a vegetarian as well.  You are what you eat . . . right? or as my boss says, "vegetables are what food eats" dave
  18. dpeart

    'Bout Says it All...

    I've always said that the world would be a better place if everyone would eat more bacon. Sent from my MB855 using Tapatalk
  19. dpeart

    Help Me Pick a Smoker

    I ended up building a UDS because I don't like to bend my ribs or have to cut them to get them to fit and 18.5" is just too small for spares.  I didn't want to spend the $$ on the 22.5" WSM.  Building the UDS took an afternoon to complete, but most of my time was figuring out how I wanted to...
  20. dpeart

    A lighthearted look at some recent passings...

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