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  1. mriversinco

    heat control

    Hi there, I'm sure this has been asked before but I can't seem to find a good thread on it.  I have a smoker I made out of an old blanket warmer.  I took the bottom and put a 1500W U shaped heating element in there similar to this: Then put a thermostat on it and mounted it in the wall of...
  2. mriversinco

    BBB and Canadian Bacon with Pop's brine

    Decided to do a big batch of bacon this month. Started with a 12 pound pork loin for Canadian Bacon and 3 butts at about 8 pounds each for some Buckboard. Trimmed most of the loin and left a section with fat cap to see how it tastes: Took the bone out of the butts: Put them in two...
  3. mriversinco

    Pastrami

    So, I love pastrami but haven't ever made it so decided to take the plunge this weekend.  With time being limited I decided to buy a couple of corned beef briskets on sale and follow what others have done with them.  Here's what I've done so far. Soaked them in water for about 12 hours.  Didn't...
  4. mriversinco

    hobart slicer questions part 2

    I'm starting a new thread so my question isn't buried.  Here's the pic of the slicer I just got.  The blade is terribly dull and I don't know if I should take it somewhere to get sharpened or try to get the sharpener working on it.  Looking at the sharpeners online it looks like I might have the...
  5. mriversinco

    hobart slicer question

    Hi, I finally bit the bullet and bought a used Hobart Slicer here in town that was for sale.  It's a 1712 model that is dusty but seems to be in pretty good shape and I got it for $200.  One thing I noticed was that it was missing the meat gripper that goes on the tray. Looking online it looks...
  6. mriversinco

    MES smoker on amazon

    Hi there,  I don't know how cheap these normally go but thought I'd spread the word that I got a message from Amazon that they have a sale on the MES 30 for $209:
  7. mriversinco

    sticky

    Forgive me if I'm wrong, but wasn't there a thread in the sticky section of sausage making that had a bunch of websites with sausage recipes?  I know there's a thread or two in there now about making sausage, but I don't see the one that had the recipe places?
  8. mriversinco

    andouille and 80 pounds of fresh sausage

    We had our sausage stuffing party today.  Ended up doing 15 pounds of andouille that I started last night and smoked today and then had 3 buddies over to make 80 pounds of italian, chorizo, and jalapeno and cheese fresh sausage. The andouille was the nola recipe and then smoked with pecan. ...
  9. mriversinco

    spiral ham smoke

    Since I was at the grocery store this weekend and noticed they had spiral cut hams on sale for .99 a pound I decided to try the double smoke method.  Put mustard and Jeff's rub on the outside and then put the rub between slices for the first 3 slices or so, not knowing if my kids would like it. ...
  10. mriversinco

    Butt smoke for U of M and OSU game

    The plan was to put together a pulled pork smoke for the big game today, but it took an amazing 19.5 hours at 250 to get up to temp.  Never had one take so long, but as you know it's never the same.... Just got it done for the 2nd half so people can enjoy.  Used Jeff's rub for the 1st time and...
  11. mriversinco

    First batch of holiday cheese

    Since I finally got a smoker that can do some cold smoking and the amps I decided to do my first batch of holiday cheese.  Didn't want to over smoke it so I tried to keep it in for 2-3 hours but had some problems with the cherry pellets and keeping them going.  About the 3rd try they finally...
  12. mriversinco

    New Member

    Hi there, I've been lurking for a bit and decided to join for real.  My name is Mike and I live in West Michigan.  Been smoking for a long time but never been real serious about it but after finding this darned forum it looks like I'll be doing a bunch in the near future.  I currently have a...
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