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Pit Boss Copperhead Onyx 4 | Running H ot
try the new board and see. then update us here.- hoity toit
- Post #2
- Forum: Pellet Smokers
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My first smoked sausage
Nice work and worthy of a ride on the Carousel. Any other help or questions you might want, just ask. We are all in this darn meat hobby (cult) together. HT- hoity toit
- Post #33
- Forum: Sausage
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Frozen BBQ.
Cut portions and vac seal and freeze..no problem. Then sous vide in warm water bath when your ready to eat.- hoity toit
- Post #17
- Forum: Blowing Smoke Around the Smoker.
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PI Controller project
Me also,,,Master Electrician for 40 yrs.- hoity toit
- Post #8
- Forum: Charcoal Smokers
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Free 60yr old Metal refer for a smoker? Sacramento, Ca.
That would also be a good one to restore to its glory. Here is a pic of mine I restored, it is still working great.- hoity toit
- Post #3
- Forum: General Discussion
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Free is for me!
Take that shrink wrap off the connection, that is where mine failed. Redo it with wire nuts. You can also apply 120 volts directly to the element to see if it is good.- hoity toit
- Post #16
- Forum: Electric Smokers
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Buttermilk and yogurt for starter cultures in dried cured sausage
what if you make your own kraut and use the juice from it?- hoity toit
- Post #9
- Forum: Sausage
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The beginning of another 7 day work week. Anyone else function on little to no sleep?
I used to run my full time business on 4-6 hrs of sleep. Don't know how I did it. Now retired and sleep 10-12 hrs. I feel much better and have a drive now that I can do more in less time. It does matter, don't work your fingers to the bone - you'll end up with boney fingers.- hoity toit
- Post #25
- Forum: Blowing Smoke Around the Smoker.
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Man cave!
I wish I could do wood work. I can't even drive a nail straight., probably bc my area of expertise is electricity.- hoity toit
- Post #129
- Forum: Blowing Smoke Around the Smoker.
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Lap Cheong
Interesting that is does not have sugar. Like I said there seems to be a lot of variations on this and none of them are wrong....its all about personal preference at this point. HT- hoity toit
- Post #12
- Forum: Sausage
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A blast from the past - Head Country sauce
I like the rubs from Famous Dave, especially the chicken rub.- hoity toit
- Post #23
- Forum: Sauces, Rubs & Marinades
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What would cause a thin rubbery rind on smoked pork belly
thats what I do also.- hoity toit
- Post #3
- Forum: Bacon
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Lap Cheong
I had the meat already and not too worried about messing it up. In researching I found that there are hundreds of variations of this one product. I pretty much followed Ritek Kutas recipe from his book. All the recipes I have used from his book were good. If I do screw it up they become doggie...- hoity toit
- Post #7
- Forum: Sausage
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