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  1. tjkoko

    Wsm top grate doesn't fit we'll

    Perhaps a photo showing your top grate in place, showing its relation to its supports.
  2. tjkoko

    Meat grinder or sausage stuffer?

    In one of Marianski's books they state that if doing 10# or less at a time, use a manual meat grinder and save your money for a really good stuffer.  FWIW I recently saw a brand new Porkert #10 grinder for sale at ebay.  Noone purchased it and it was going for $5 and approx $50 S&H, so it could...
  3. tjkoko

    Cleaning the Meat Grinder

    Many are made of carbon steel that's been coated with tin.  And carbon steel can rust easily and so a few manual grinders out there are made from stainless steel.  I prefer carbon steel: it's much sharper and easier to sharpen than stainless.
  4. tjkoko

    Cleaning the Meat Grinder

    I barely wash mine by hand.....after running oven-dried bread thru the grinder.
  5. tjkoko

    Dexter Russel 8 Inch Knife with Sani Safe Handle S145-8

    It states at Dexter's website:  Stain-free, high-carbon steel blade, with an individually ground and honed edge, excels in commercial use.
  6. tjkoko

    Dexter Russel 8 Inch Knife with Sani Safe Handle S145-8

    Brand new and unused.  No dings nor scratches.  As shown at Amazon.  Do a search on Dexter S145-8.  $26 delivered + paypal fee. The blade is a standard grind and not hollow ground, the handle man-made material.
  7. tjkoko

    Belly Tying Up The Smoker As It Becomes Bacon

    Foam', how many bellies (or pounds) to your case and how much a pound???
  8. tjkoko

    Belly Tying Up The Smoker As It Becomes Bacon

    THAT'S what bacon should be.  THAT'S what bacon should look like!!!    
  9. tjkoko

    Belly Tying Up The Smoker As It Becomes Bacon

    Due to some virus that's affected pork herds nationwide that has caused both their slaughter and not being brought to market, pork prices will, indeed, be rising all around.
  10. tjkoko

    Cabela's grinder/stuffer

    And make sure that the bread you use is oven-dried.
  11. tjkoko

    wood cutting boards

    Mix 1 pt mineral oil with 1 - 2 cc beeswax in a teflon pan, heated.   Pour some onto a clean, dry cutting board and spread the mixture around.  Allow the mixture some time to soak into the pores.  You can purchase mineral oil at Tractor Supply by the gallon and also use it for honing oil on your...
  12. tjkoko

    Using Kidney Plate for stuffing?

    This is exactly what is stated in the hardcopy version of Allied Kenco's catalog.  THANKS, Patrad!!!    8)
  13. tjkoko

    WSM - Best Temp Control....Brinkman Pan w/Water, Piedmont Pan, Piedmont w/Water

    The gasket kit, is there any problem with using a hose to spray clean the WSM?  Do the gaskets adhere fast?
  14. tjkoko

    Porkert vs Chop Rite Grinder

    I hear that they're both good quality meat grinders.  I possess a brand new Chop Rite #10 manual grinder and was wondering if I'd be better off with a Porkert #10 manual grinder also brand new.
  15. tjkoko

    Belly Tying Up The Smoker As It Becomes Bacon

    Aaahhhhh, so you double smoke your bellies!
  16. tjkoko

    I dont know how to SMOKE BACON???

    I use the 18 inch WSM.  I usually purchase two sides of pork aka two bellies, each weighing 12# approx..  Both bellies are scored skinside parallel with their long axis and then cut into thirds perpendicular to their long axis.  Cured for two weeks and smoked in the WSM for as low and as long as...
  17. tjkoko

    I dont know how to SMOKE BACON???

    YES!  THX for the correction.  Cobwebs getting in the crevasses of my memory!
  18. tjkoko

    Pork aspic apetizer

    I've made demiglace of veal before and it was a really long process.  But when I made a soup using pigs feet as the only meat, I obtained the most crystal clear gelatin that I ever got...once the soup was chilled.  And the soup was simmered for just a few hours.  Crystal clear.  And I don't know...
  19. tjkoko

    I dont know how to SMOKE BACON???

    Smoking sliced bacon would make it taste like jerky, with smoke flavor covering the whole slice (jerky) as opposed to the periphery (bacon). Perhaps I use different standards.  Cold smoking =  < 110F give or takeHot smoking  =   <145F give or take
  20. tjkoko

    why remove the aitch bone?

    8)
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