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  1. unionguynw

    eye of round steaks are terrible, help please

    It's only blasphemy if you don't smother them in sausage gravy after pan frying!
  2. unionguynw

    Pastrami ?'s NOW WITH PICS!

    Picked up a corned beef today and plan on turning it into pastrami. ? is I want to cold smoke it for a few hours with my amnps in my fridge smoker and then take it to 190 in my traeger at 225. Since the corned beef is cured this should be safe right? I need to compensate for the lack of smoke...
  3. unionguynw

    1940 GE Refrig Build

    I have found that if my smoker sits for a week or so this latch starts to stick in the "in" position. A screwdriver gently prying around the edges seems to free it. It does and I left it since I will only be doing lower temp smokes. Hasn't been an issue so far.
  4. unionguynw

    ChefRob's Chorizo

    That's funny right there!
  5. unionguynw

    1940 GE Refrig Build

    Great looking build! I have the same model fridge but I think mine is a few years older as my interior and door skin were all metal. Your paint looks great too, that's what mine is missing. Here's a link to my build: http://www.smokingmeatforums.com/t/103852/cool-smoke-fridge-build
  6. unionguynw

    stainless steel pizza warmer heat source and other ?'s

    Not sure how big the warmer is but in my fridge build I went with a 1500 watt heat element from Grainger controlled by a dual probe pid from Auber Instruments and I have been very happy with the results! I use Todd's Amnps for smoke.
  7. unionguynw

    ChefRob's Chorizo

    Chile Colorado is mild. It is usually made using dried ancho and guajillo chiles. Chiles de arbol are super hot! :devil:
  8. unionguynw

    Tough jerky question

    Thanks for all the replies. I stuck it back in last night for a couple hours and it was much better.
  9. unionguynw

    pork butt taking too long....

    Isn't it a great feeling when you get to the bottom of a problem?
  10. unionguynw

    Tough jerky question

    I followed this procedure which has successfully processed close to 40lbs of meat http://www.smokingmeatforums.com/t/131561/first-jerky-attempt-in-my-converted-fridge-smoker Here's my bend test results: I'm pretty convinced I under dried it. Will it hurt to stick it back in the smoker at 150...
  11. Tough jerky question

    Tough jerky question

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  13. unionguynw

    Tough jerky question

    Finished a 5 lb batch of 1/4" London broil jerky yesterday. Marinade was a tried and true recipe that I've done lots of jerky with. Followed my same times/temps. After sitting in the fridge for a day it is super tough. I think it may be under done. It is not cracking like I'm used to with the...
  14. unionguynw

    First Jerky attempt in my converted fridge smoker

    What worked best for me was mixing equal parts of Yoshida with brown sugar, heating that in the microwave to melt the sugar, and brushing on about 3 hours in.
  15. Couple stick ?'s

    Couple stick ?'s

  16. unionguynw

    Couple stick ?'s

    So i did my first snack sticks.  Came out pretty good.  I don't have a stuffer yet so I used SmokinAl's pepperoni recipe with Bearcarver's (Get well soon!) procedure for unstuffed sticks. (I only had cure #1 on hand so I looked for a recipe that used that as opposed to TQ). I used my jerky gun...
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    Sticks3.jpg

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    Sticks2.jpg

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    Sticks1.jpg

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