Search results for query: *

Proper time /temp and step control ( there was a total of 6 different steps you could program in this this ). Hey you guys ,there used to be a auber PID controller that would control your time ,temp and also could have up to 6 different steps to it. my one has since wore out and I am looking to...

Proper time /temp and step control ( there was a total of 6 different steps you could program in this this ). Hey you guys ,there used to be a auber PID controller that would control your time ,temp and also could have up to 6 different steps to it. my one has since wore out and I am looking to...

Proper time /temp and step control ( there was a total of 6 different steps you could program in this this ). Hey you guys ,there used to be a auber PID controller that would control your time ,temp and also could have up to 6 different steps to it. my one has since wore out and I am looking to...

what are everyone's favorite cheese for smoking . thank you

hey everybody i am looking for a good recipe for smoking lake trout , this for a friend . should /can i just follow my salmon candy recipes ... and also what kind of temps do you guys go by . thanks

ha ha , i have asked a few questions here this am... however, i made a mistake here , i just added 2 TBSP of MTC per pound of meat ( and i even knew better 1 TBSP per pound )...ouch ... is that gonna hurt , i realize it will probably be salty , but will this be a big health issue with this ...

hey when using the Morton tender cure , do/can you still add their normal amount of salt as what the recipe calls for . you see i have some jerky going and i really never use use the any cure ... just the salt ... thank you basically what im asking for is if i can still use the cure with salt...

hey there everyone I was wondering (crazy idea) if anyone had ever tried to marinade there hamburger before using the jerky blaster.or even marinade the meat first and then make hamburger jerky. yes I know crazy idea but has this been done before ?

Hello everyone i was wondering if someone could give me some advice here on smoking some trout . you see i have smoked and made a lot of salmon candy , so i was wondering if i should do this the same way . Can a person actually do that and have it turn out good ( i mean the candy thing)...

hey people i was just wondering what were some of the better types of cheeses that everyone to go and smoke . thanks

hello , i have a question for everyone.. i had a friend that suggested to me that he had just tried marinating a pork roast in a vacuum packed bag ,along with the marinade. then he had placed the bag in real hot water for a few minutes , then pulled out and let rest . he had said that all liquid...

Hey everyone , i need some advice here.. i have smoked cheese a few times ,however when it says they smoked it twice ..or double smoked ? what exactly is that . actually smoked once ... then let it sit cold in fridge for awhile ,then smoke again .. thanks and help for the advice

hey there everyone , i have 2 questions for you guys. 1. how or what, do you do to keep brown sugar from clumping up when trying to add this to your meat recipes along with other spices ? do you go and add to a blender and then chop all up so they will hopefully go through a shaker ? 2. when...

hey everyone.. i have a few questions for you .. 1) i have a smoked a few salmon before with both a rub .. and liquid marinade . . , my question for you now is , how do i get some good carmilazation on these??? - is this so long at a set temp .. then turn up the temp . - you see i usually went...

Hi everyone , i just a few questions for everyone here , although i know this has been answered lots i assume .anyways, for a beef roast i want to go and smoke , besides the usual rub spgo . say go and inject with beef broth . has anyone tried , DR pepper or coke for injection, or maybe even...

I was wondering if there is a simple guide to direct you into what kind of spices will give certain flavors , with there amounts to add , for say both beef and pork which ever . thank you

hey there everyone ... i just have a simple question for you all .. (i hope ) anyways i have a baron of moose roast ( this moose is wild meat ).. and i was wanting how to go and smoke this... rub , and if so.. just salt and pepper ?.... injection , and if so... what type (beef broth ?) temp ...

hi all , i want to go and try to make /smoke some hamburger jerky. i would like a good recipe please ,and what kind of temperatures to go for, i believe final internal temp is 165 . you see i make a lot of muscle jerky with no problem using my own recipe,i Have also tried this type of jerky...

hey everyone , i am gonna be smoking some salmon candy here later , but my question here is : the way to store it with out losing some of its flavor. i have done this vacuum packaging ,, and although it looked good , it took away some flavor from the fish . yes it was packaged tight , and it...

this is just a test , thank you