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  1. slownlow

    PA Ring Bologna

    Thanks Dan!   I will definitely do the water bath next time.  I also found out after this post that one of my probes on my maverick went out.  So I thing I smoked them way to long and that's why mine are shriveled up.  Next time 2 thermos or at least a check with my Thermo pen. BTW your ring...
  2. slownlow

    Chorizo Looking

    looking good.   I'll bet that wait is hard!
  3. slownlow

    Homemade Mustard for Beef

    wow thanks for sharing this.  I can't wait to try this.
  4. slownlow

    PA Ring Bologna

    good info.  Thanks for this.  I will try it this way next time  
  5. slownlow

    SOS...My 2nd try with Brisket Tomorrow

    I know you are using your brand new Maverick, but I would try testing the meat thermo in boiling water to make sure it is correct. 
  6. slownlow

    More Landjaeger Again

       looking good!!!
  7. slownlow

    Smoking sausages? Cuts of pork? (Newbie)

    I dry my sawdust in the microwave on paper plate spread out on a thin layer and microwave for 30 seconds.  Then it burns perfect in the amazin.   I also added a small computer fan that blows across the amazin in my smoker.  My smoker is electric and didn't have enough ventilation. 
  8. slownlow

    Does my butt look fat??

    Nice job and yeah I never trust a smoker door thermo.   Mine is 50* too low.
  9. slownlow

    Our First Competition

    wow should be  a great time!!!   Have fun!
  10. slownlow

    First shot at making Bologna...

    Looks good! NIce job.!!!! BTW I'm not sure what casing's Kevin used, but this is what I used and they are already bent in the U shape: http://www.butcher-packer.com/index.php?main_page=product_info&cPath=85_92_99&products_id=265
  11. slownlow

    best place for casings

    I've bought from MidWestern Research at good prices and they were a good quality. This time I went the lazy route and order from Syracuse casing pretube and salt packed.  Saves me the headache of separating the hank.  It's worth the extra money to me.
  12. slownlow

    Bratwurst wontons

    looks really good.
  13. slownlow

    New AMNS pellet blend

    It's on his website now.  I'm guessing it was a timing issue.    Just ordered me a lb to try
  14. slownlow

    Cold smoking - an equipment question

    I live in NC and It gets very hot here in the summer.  I cold smoke in the summer at night time when my smoker is off and it'll be 70 -80* in there.  I cold smoke cheese with the AMNPS smoker no problems.  You could also fill up some gallon jugs and freeze them and put them in your smoker to...
  15. slownlow

    PA Ring Bologna

    Hey thanks for this tip.  It worked.  I put them in an ice bath for about 20 minutes pulled them out and then I was able to peel the skins right off.  Thanks so much!!!
  16. slownlow

    Venison Sweet Lebanon Bologna

    Looking good.
  17. slownlow

    MORE Kielbasa and stuff...

    Looks great!!! Thanks for sharing the recipe!!!
  18. slownlow

    corned beef to pastrami, is it that easy?

    cut a little piece off an pan fry it.  Testing the salt.   IF it's not to salty for you then no soak needed.   If it is too salty soak it in ice water for an hour or so and then pan fry a piece again.  If salty soak etc........repeating till it's not salty anymore.  Then smoke away!  and don't...
  19. slownlow

    PA Ring Bologna

    Thanks!   Give it a try they are great!! Thanks.  I enjoy all of your posts you share with us here.
  20. slownlow

    PA Ring Bologna

    I will give this a try.  Thanks for the tip.
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