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  1. rohfan2112

    My DIY, very cheap, very ugly cold smoker!

    Lowes. 31 gallon, if I remember correctly.
  2. rohfan2112

    My DIY, very cheap, very ugly cold smoker!

    Total price was about $34. Trash can was $22 and all the ducting cost about $11. I already had the 3" flex hose for use with the pictured external smoke box. Build time: 47 minutes because we rushed it and it came out ugly! We will probably get cuts on our hands loading up meat because I...
  3. rohfan2112

    Knife question(s)

    Get a Mercer. They make great knives. For the price there is none better. I got this one for $12 and it's my favorite knife:
  4. rohfan2112

    Butcher sausage...how do they do it?

    I was browsing in a new marketplace type store and saw some nice Italian sweet sausage. Pieces of meat and fat were clearly visible. On this forum we like to mix it well so the meat and fat binds and gets "fuzzy" looking so it doesn't "fat out". The store sausage just looked so much more...
  5. rohfan2112

    Meat Your Maker

    I was thinking about grabbing their 500 watt grinder. Only $99 and it has all metal gears.
  6. rohfan2112

    Adding onions and peppers to sausage mixture before stuffing

    It can be grilled or fried in the pan or just thrown into a pot of Sunday sauce to cook.
  7. rohfan2112

    Adding onions and peppers to sausage mixture before stuffing

    Good to know. Thanks!
  8. rohfan2112

    Adding onions and peppers to sausage mixture before stuffing

    There's a pork store nearby who carries onions and pepper sausage. It's basically a sweet sausage that contains pieces of onions and peppers. Has anyone tried doing this? How did you do it? How did it come out? I plan on making it this week.
  9. rohfan2112

    In praise of Mercer Culinary

    I recently bought a new knife that I've been using non-stop for three weeks and wanted to pass the info along. It's the Mercer Culinary Ultimate White 8-Inch Chef's Knife. This thing is sharp! If you're not used to very sharp knives, take care when handling this one. The only thing I do is give...
  10. rohfan2112

    Refreshing Pop's brine due to small liquid capacity

    Thanks for all the comments. It appears the roast will be okay as it sits without refreshing. JC--The chops aren't yet cut from the rib roast. I'll do that after cold smoking. I've always done a 14 day brine for bacon and Canadian bacon so I figured I should do the same with the rib roast.
  11. rohfan2112

    Refreshing Pop's brine due to small liquid capacity

    So, I'm making smoked pork chops and have put a pork rib roast into Pop's Brine. The container I'm using only allows for about a little less than 1 gallon of brine to be used. There are about 7 ribs to the roast. Since the roast is only sitting in about 7/8 of a gallon of brine should I dump...
  12. rohfan2112

    Question about finishing Kielbasa

    Well, my inconsistent oven strikes again. Crumbly, oiled out kielbasa, albeit flavored very well. The lowest setting my oven knob goes to is 200 so I put it to where I thought 175 would be and kept a keen eye on my oven thermometer. Seemed to regulate there so in went the links. I kept checking...
  13. rohfan2112

    Question about finishing Kielbasa

    Ok, they are probably closer to 20" each total but they are kind of folded in half as if I were hanging them in the smoker. So the length is really about 12". Will try the oven method.
  14. rohfan2112

    Question about finishing Kielbasa

    So after stuffing I have 4.5 large 2' links and I don't know if I'm gonna be able to fit them in a water bath. I may have to set the oven on its lowest temp and monitor it with a probe and finish the kielbasa in there. Is there any reason I definitely shouldn't do that? Anyway, it's off to the...
  15. rohfan2112

    Question about finishing Kielbasa

    Charlie, thanks for the help. Is it generally desirable to finish kielbasa poached in water? Is that pretty much the standard technique? BTW, my stove is propane, not electric.
  16. rohfan2112

    Question about finishing Kielbasa

    Cranky and boykjo, thanks for the suggestions. Now, how to regulate the water bath. I was thinking about a large dutch oven half full with water at a low temp on the stove top with a temp. probe in it. Once I can keep it consistently at 180 I will drop the sausage in, with a temp probe in the...
  17. rohfan2112

    Question about finishing Kielbasa

    So I ground up 5 lbs. of pork butt for Kielbasa and tonight I will stuff into casings. I don't have a way to reliably cook at 180F to bring the IT up to 155 for hot smoking so I'm considering options. I have a charcoal/propane grill with too many hot/cold spots to cook consistently even. And the...
  18. rohfan2112

    What's on your Super Bowl menu?

    I have learned not to cook for Superbowl. When I do nobody watches the game. They're too enamored with my cooking skills. Yeah, I went there.
  19. rohfan2112

    What the heck is bloom??

    And why do I need to do it??  :) I'll be smoking a kielbasa tomorrow and a lot of the recipes call for poaching it in a heated water bath after smoking and then letting it "bloom." What does that do, and what does it look like. What happens if I don't bloom it?
  20. rohfan2112

    Kielbasa--cold smoked or hot smoked?

    Kielbasa will be my first sausage recipe as I just got my grinder and the stuffer comes in a coupla days. I've read that it can be smoked either way, but is there a consensus? Is either way considered "traditional?" Is cure always used? Thanks for your help, gang.
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