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Pastrami Reuben Fattie
Been a long time since I posted here but my little guy just turned two and I have a little time to do some smoking now. I made a reuben fatty for dinner a few nights ago. Home cured pastrami filled with swiss cheese, sauerkraut and thousand island dressing. Wrapped in a bacon weave and kissed... -
American Slicing Machine Company Parts
So, this slicer has been in storage for many years. I don't remember where it came from but it appears that it was manufactured in the 1930's. It is in good working condition. The blade is sharp and all of the parts that are supposed to move, do so freely. The problem is that there is a...- bakerboy7
- Thread
- Replies: 25
- Forum: Slicers, Grinders, Tools, Equipment
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Craigslist Score
With baby on the way in the spring, I've been watching my pennies a little closer, so, I'm visiting Craigslist a little more often. Just in time for sausage season, I hit the jackpot. For $200 I picked up a Cabela's 11# stuffer and a 20# meat mixer. The seller threw in a bag of soy protein...- bakerboy7
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- Replies: 7
- Forum: General Discussion
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Torta Pasqualina aka Easter Pie
This is a dish that I have been making for many years and has become somewhat of a tradition for us. It has roots in Northern Italy (my family came from Calabria) but contains different ingredients in other parts of the country. My version contains only meat and cheese but the most common...- bakerboy7
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- Replies: 15
- Forum: Side Items
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Easter Ham from Scratch
When I saw Pops post from two years ago: http://www.smokingmeatforums.com/t/89979/from-hog-leg-to-easter-ham, I just had to try it. I started a little over a month ago with a 20# fresh hog leg that I picked up from the Restaurant Depot I asked Pops plenty of questions and prepared the brine... -
New (to Me) MES 30
I found this on Craigslist last weekend. I love my stick burner but have been looking for one of these because I work a lot and don't have much time to babysit the fire. The owner told me that he had only done five smokes with it and was happy to let it go for 75 bucks. Doing an EOR for...- bakerboy7
- Thread
- Replies: 10
- Forum: Electric Smokers
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First Jerky with Updates
First of all, thanks for sharing the recipe, Nepas. I plan on trying this out over the weekend. This will be my first time making jerky, so a few newbie questions if y'all don't mind: I purchased an EOR that I am slicing about a quarter of an inch thick across the grain. I don't have one of...- bakerboy7
- Thread
- Replies: 12
- Forum: Making Jerky
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Incorrect temp registering with ET732 - Smoke in Progress
I have some teriyaki snack sticks going and when I turned on my Maverick, the barbecue probe is registering 289. The food probe is registering 93. The food probe is not touching anything (just hanging in the box). I have replaced the batteries in both sending and receiving units. Any ideas...- bakerboy7
- Thread
- Replies: 2
- Forum: General Discussion
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Stuffer Gear Blowout
Five pounds of snack sticks, five pounds of hot dogs, seven pounds of sausage Tiranno, five pounds of fresh garlic sausage and two pounds of chorizo all ground up and mixed this morning. I was going to smoke this weekend. It was supposed to be all mine. Two pounds into the sausage Tiranno... -
MES 30
There is one of these on Craigslist right now for $125. The seller states that it has only been used once and it is less than a year old. I already emailed him that I will take it because it sounds like a good deal. Is it? I'm afraid that my stick burner won't be able to keep up with the cold...- bakerboy7
- Thread
- Replies: 7
- Forum: Electric Smokers
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Todd Johnson is A-MAZE-N
I got home from work today to find my new AMNPS at the front door. I wasn't surprised that it arrived in two days. I wasn't surprised at the quality of the product that was inside. I WAS surprised to find a note from Todd that there was extra room in the box and that he included a 2LB bag of...- bakerboy7
- Thread
- Replies: 10
- Forum: General Discussion
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Kielbassa Sunday ********Finished********
Fall is arriving and I've had the itch to make some sausage. It's been a while since I've smoked kielbasa and wanted to do a test run on a new formula. The butcher at our local supermarket gave me a deal on a two pack of butts, $1.89/pound. Still cheaper than Sam's Club right now. (I... -
Smoking Sausage at Low Temps - Advice Needed
So, I'm planning on making a test batch of kielbasa (krakowska style) this weekend. I have put together a formula that I feel will be nice to start with and I'll tweak as needed. I have made many sausages over the years but have only smoked them using a small Alto Shamm. I will be smoking... -
Yesterday's Smoke: Chicken with Q-View
I had only planned on doing my first chuckie yesterday but the Missus asked if we could have my parents over for dinner. Since it was a last minute thing, I ran to the store and grabbed a pack of drums and a pack of thighs. No before pics this time but I made an impromptu Italian rub with... -
First, "all night" smoke. 3 butts
So, the missus' annual family reunion is tomorrow and we volunteered to provide the main dish for the family meal. Pulled pork is on the menu. Rubbed last night with my rub and to bed they went Came home from work and fired up the smoker. Got her up to temp and almost time to put them in. ... -
A Day of Firsts...Ribs and a Fattie. Updated with the Money Shot
So, I used to boil my ribs. There, I've said it and I feel much better. Time to move on now. (In the original post, I said that, "I used to be a poacher". Meaning that I used to poach my ribs and I think that some folks were confused.) Today I am doing 2 racks of ribs on the new smoker (I've... -
First Bacon...Ever! With Qview
A new Oriental Marked recently opened about five minutes from us. I was pleased to discover that they have a fresh meat section and they said that they would be more than happy to sell me as many fresh bellies as my arteries can handle. I picked up 7 pounds, skin off for $2.99 a pound. Not... -
Splitting Rhubarb
When we bought this house about 5 years ago, a fairly decent garden had been established and to our delight, there was quite a bit of rhubarb. Now, I've tended a garden most of my life but don't have any experience with rhubarb other than harvesting and cooking. The plants have done well but...- bakerboy7
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- Replies: 3
- Forum: General Discussion
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Another Pittsburgher
Hi all! My name is Chris Carter and I've been lurking here for a while and finally joined. I'm a chef by trade (I only cook for fun now) and my second true love, (my wife coming first) is food. Ive been making my own sausage for many years but haven't smoked much since culinary arts school 20...
