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  1. dward51

    Snack sticks on racks

    I do mine on racks all the time, no end tying needed. You can also do "casing-less" sticks on racks also. Works fine. Will work both for smoker or dehydrator sticks.
  2. dward51

    Encapsulated Citric Acid

    ECA will also cause the texture of the meat to degrade if not used "properly". Don't add it and let the meat mixture sit overnight or for hours. You want to add it last, just before stuffing and smoking. If you are mixing the other spices and letting your meat rest overnight in the fridge...
  3. dward51

    Can we not post photos to our signatures?

    I'm trying to post an image as part of my signature, but it wants me to upload it as a URL and I don't see an option for a local file upload. Yes it's a .jpg This is what I'm trying to add. The image option in signature does not give me the "drop image here" box, just the URL option...
  4. dward51

    Bucket list Smoker - Humphrey's Pint

    Well, once again "life" gets in the way. Plan was to clean the manufacturing lube and dust out of the interior and season it up today. Dealing with an elder parent with dementia took precedence and next thing I knew it was 7:30pm. Now it's like 38* outside and my old blood must be thin as I...
  5. dward51

    Bucket list Smoker - Humphrey's Pint

    Thanks to all the "welcome back" messages. I had been lured by the evil pellet smoker temptation for awhile, but now I'm back in the "thin blue wood smoke" crowd!!!! The Pit Boss 5 pellet smoker is being passed on to my son-in-law as he likes pellet grills, and wants to expand into a vertical...
  6. dward51

    Sad News, BBQ's Stolen

    If I had a trailer like that which could be hooked up to and taken, I surely would have a hidden GPS tracker inside. Since it's a business the subscription price can be written off. I'm gluing a tile tracker to my newest smoker in a hidden spot. May not be perfect, but for $20 it's cheap...
  7. dward51

    Bucket list Smoker - Humphrey's Pint

    Well, I finally did it. After all these years of wanting a Humphrey's cabinet smoker, I finally did it. I skipped over the Battlebox and went straight to the Pint model. Probably way more smoker than I need, but that was not the point. I've been watching this smoker on their "ready to ship"...
  8. dward51

    Little bit of pulled pork for the weekend.

    Ain't nothing wrong with that!!!! Thanks for sharing!
  9. dward51

    Medical Insurance

    I thought if they took medicare they "HAD" to also take the part C plans from either employee pension plans or the marketplace? That's all a marketplace plan for anyone 65 or over with medicare is, a "medicare advantage or part C" plan. Unless your doctor just does not take medicare period...
  10. dward51

    Sweet ABT's

    Nice!!!! I planted some of those no heat jalapenos a while back and they make good ABT's without the "A" (Just BT's I guess?)... Good for folks who don't like the jalapeno heat (like my wife).
  11. dward51

    Well. that was my duh moment

    Ehhhh.... it's fine. You just "broke" it in........:emoji_laughing:
  12. dward51

    Vacuum Sealer Bit the Dust

    I may be a little late in commenting, but this is what I did. I've owned Foodsaver units since they first came out in the 1970's. I finally decided to buy a chamber vac last year. After looking around and watching a ton of YouTube comparison reviews, I decided on the JVR Vac100 model. It's...
  13. dward51

    French Onion Soup, My Way

    Disco, when does the drive through window at your place open tomorrow? I'll take a couple of bowls of that wonderful looking onion soup any day!
  14. dward51

    Keto Clam Chowder

    Thanks! Saving this one for sure. I can see making a full batch of the clam chowder and vac packing portions to reheat in boiling water later as well!
  15. dward51

    Italian sausage, mozzarella stuffed and bacon wrapped!

    The photo alone says it all!!!!! Great idea, and if you don't have Mozzarella sticks on hand just cut some strips off a block of mozzarella or whatever cheese you have!!!! I missed that podcast but I'm saving this idea for sure. Thanks
  16. dward51

    Stuffing Tube Question

    Also a FYI when stuffing via very small tubes. It's a very good idea to add an extra amount of a liquid at stuffing time to loosen up the mix. It's harder on the equipment to force sausage through those really small diameter tubes. I have seen photos where people have broken their plunger...
  17. dward51

    Trying to clone Conecuh sausage

    That AI recipe is interesting. I presume the 'dextrose' would be the AI complement to the original ingredient list with the Karo syrup? Other than as a sweetener, I'm not sure dextrose brings anything special texture of flavor wise to the party.
  18. dward51

    Texas Brisket Kit?? Whats your Take?

    I'm a hard "NO" on that kit. The wife occasionally brings home pre-seasoned ribs from K-Roger when they are on last day mark down. I'll cook 'em, but meat sitting in an unknown rub/binder for and unknown length of time is just not my preferred taste. Sort of the same thing with that brisket...
  19. dward51

    Wet brine baby backs?

    Also where do you get your ribs? Fresh from a butcher is probably just that "fresh". But if they are in a package they may already be brined. Look for wording like "injected with a x% solution" or "enhanced" on the package. You can still wet brine them, but take into account any prior...
  20. dward51

    From Commercial Freezer to Commercial Smoker

    If you have a multi-tool, put a flat scraper blade in it and the insulation removal will be much easier. Just run it up against the stainless outer shell and peal it up in long strips cut by the multi-tool. It will also take out most of the adhesive they used.
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