Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. anylizer

    dextrose???

    is the "Cultured Dextrose Concentrate" from Butcher/Packer what I want for making Summer Sausages and such? Tim
  2. anylizer

    100 people... how many Lbs. of ribs?

    My wife has asked me to make something for a party at her work. Last time I did pulled pork. I was thinking about smoking up some babybacks... how many lbs. of ribs should I get? This is supposed to be a pot luck so there will be other food, but no telling what else will be provided. I would...
  3. anylizer

    Curly ribs????

    Does anybody know what "curly ribs" are?  Just called my meat supplier looking for "babybacks"... she said all they had was"curly ribs", and couldnt really explain what they were to me. Tim
  4. anylizer

    Country Style / Old World Bacon recipe

    I would like to try and make some country style bacon. Could somebody pass along a recipe/procedure?  Amount of cure #1, and salt suggestion... thinking about 2.5%, and how long to let it cure & smoke for? Thanks in advance Tim
  5. anylizer

    Looking to "Intensify" smokey goodness of my Bacon

    On my first batch of dry cured belly bacon, I used a 2% salt & 150ppm cure #1. Cured for 10-13 days... rinsed, pellicled for another day. Smoked with Oak, Apple, & Hickory for 2.....12 hr. cycles with an overnight break in the fridge. After that it rested in the walk-in for another 5 days.  I...
  6. anylizer

    first Belly Bacon with Q-view

    So... I picked up some bellies and made a run at some bacon. Using Diggin' Dogs calculator, I dry cured it with 2% salt and 150ppm of cure #1. It cured in the cooler/walk-in for about 12 days, dried then rubbed with pepper, pellicle formed for about a day and a half, then two 12 hr. sessions in...
  7. anylizer

    Too much pellicle?

    I just finished up a batch of nice salmon fillets. My question is, can you get too much of a pellicle that would prevent the smoke penetration? It had beautiful color, and probably the best pellicle I've ever had form, but no smoke penetration. I smoked it for about 8hrs. at increasing temps...
  8. anylizer

    Water stuffer questions....

    So I decided to build a water stuffer after reading about them on here. I have the 4" PVC, and the necessary ends to build it, along with multiple size horns for stuffing.  I noticed that the inside of the PVC is not remotely close to being consistent in diameter ( very wavy). So my question...
  9. anylizer

    My smokin'/cookin' weekend...

    So the wife decided I should smoke a butt for her potluck at work, and while I was using up the kitchen, I was working on the x-mas gifts for friends & family.  I think it was an 8 lb. bone in... that sucker took 18 hrs. with the last 2 being in the oven, 'cause I just couldn't keep my eyes...
  10. anylizer

    how do I tell if the rind is still on my belly

    picked up some bellies the other day, at first glance, I was sure that the rind was still on! Now that I got it out of the package, i'm not sure... I can see some spots where it looks like a hair folicle, (hole where the hair might have been) but in other places it's clearly been cut on, and...
  11. anylizer

    sugar in dry cure belly bacon?

    I'm not particularly fond of sweet bacon. I really prefer "apple wood smoked pepper bacon"! SO my question is, using the cure calculator that "DigginDog' has provided, how much can I cut the sugar?   I know that sugar is sometimes used to balance the the salt, so I don't know If I can leave it...
  12. anylizer

    Cold Smoke F/F build Completed

    Well, after many hours of searching, reading , pondering & fabbing... I finally finished my freezer build. I would like to thank all the great people and this wonderful site for all the information & help.  What I have is a 22x22x60 cold smoke freezer that is heated by a 1500w brinkman burner...
  13. anylizer

    To All my Fatty Friends....

    We had a good run.... we got in  one last Throwdown... but the end is near! http://news.yahoo.com/blogs/sideshow/world-bacon-shortage-unavoidable-223157784.html A.
  14. anylizer

    110v. heat & temp control for my freezer build

    Hey guys... been searchin' around for the best/economical way to provide heat and thermostatic control for my freezer build. I only need a max of 210*. So lets hear some suggestions.... I was thinking about toaster oven elements & controls, or possibly 110v. kitchen oven pieces, although not...
  15. anylizer

    Hellooooo!!! from Spring creek Nv.

    HI    My name is Tim. I"ve been smoking/grilling for about 4 yrs. now and learning something every time. I currently have a Cabellas' 3-n-1 propane smoker, and a propane BBQ grill. I am also in the process of building a SS freezer smoker. I have tried smoking all the regular stuff ie, ribs...
Top Bottom
Back
Clicky