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  1. fire in the hole

    Osage orange as a smoking wood

    I was visiting with a fellow smoker the other day and he says he uses osage orange all the time. I happen to have a small quantity of the stuff and tried it on pork. I am excited to try it again because the 1st smoke was very flavorful. My question is.........does anyone else use osage to smoke...
  2. fire in the hole

    Opinions on best buy pellet smokers

    I am in the market for an upgrade. I've been grilling........and some smoking on my weber grill for many years. But have heard about treager and yoder smoker/grills. Does anyone have 1st hand experience with both cookers??? Which in your opinion is the best???? Thanks, Gary
  3. fire in the hole

    What are you paying for pork belly now?????

    I just bought 2 pork bellies and they cost me $5.00 per pound..........and I think I got ripped. What do you pay in your area????
  4. fire in the hole

    What do you use to slice yer bacon???

    Just curious on your method of slicing and maybe even size of the slab. I have a $300.00 cabela's slicer and it will only slice a slab maybe 8". So, I have been cutting my belly into pieces that will fit my slicer. Is that possibly what you guys with the smaller slicers do??? Thanks, Gary
  5. fire in the hole

    Soy protien concentrate

    I am going to make my 1st batch of susage from Rytek Kutas book....and it calls for 2 cups of soy protein concentrate or non fat dry milk..........plus 2 cups of ice water.for a 10# mix. Now........is that 2 cups of soy protein con or non fat dry milk wet or dry measure??? If wet, that seems to...
  6. fire in the hole

    What's the cost of pork belly????

    I just picked up 10# of pork belly and paid $3.10 per pound. Did I get hosed??? What are you guys paying???? Gary
  7. fire in the hole

    Is it me or the casings

    I just got done stuffing 6#'s of beef sticks. I have both the mahogany casing and the white ones. I have no problems stuffing the mahogany casings..........but it was blow out after blow out with the white casings. Do I have a bad batch or do they not accept the pressure while stuffing that the...
  8. fire in the hole

    Rendering bacon fat

    I have what could be a silly question. I have been attempting to make my own bacon, both dry cured and brine cured. I just made another small batch of brined bacon. My question is.......why do I seem to be able to render more fat/grease from the brined bacon than from a dry cure???? Is there...
  9. fire in the hole

    My bacon is now smoked

    But, how long do I let is rest before slicing???? We let cheese rest for 3 weeks and longer. Does the same hold true with bacon???? Thanks, gary
  10. fire in the hole

    What is my next step with pig skin/hide

    I just purchased a pork butt......or shoulder from wally world and it has the hide in tact, I skinned it off and am hoping someone will give me guidence on how to make chitlins or whatever I can out of this piece of hide. I could do the research............but I'm not sure what I am researching...
  11. fire in the hole

    How is the best way to thred casings

    I have tried 3 separate times now to thred 19mm sheep casings on my 3/8" stuffer tube. I fight to rinse the insides and is impossible for me to get them on the tube. What is the secret??? Thankfully I have collagen casings on hand.
  12. fire in the hole

    Beef Sticks.....HELP.

    If you were to make some beef sticks today............would you try for 10% or 20% fat content???? My 1st (and only) beef sticks were made with 80/20 ground beef.........and I felt they had a mealy texture when eating them, but I figure that was from being thru a fine grind plate.   I'm...
  13. fire in the hole

    When is there to much fat

    I'm going to mix up some brauts tomorrow and my plan is to add 25% fat instead of the standard 20%. I'm thinking they will be so much more juicy............but.......will that be to much fat?????
  14. fire in the hole

    Forgive me..........for I have sinned......maybe

    I am planning some gumbo for my evening meal.........and I had to buy......yes, buy some andouilli sausage, about 1-1/2" dia. But I wasn't smoked. I have it in the smoker right now. I'm hoping that I can get a good smoke on it in 3hrs at 200 degrees. Am I right???? Or do I need to turn up the...
  15. fire in the hole

    Which casings for snack stix??

    I just realized I may not have the right casings for my snack stix. I have 19-21mm sheep casings and for some reason I am thinking folks use that man made casing. I think my casing will do. What do you think???
  16. fire in the hole

    Beef Sticks.....HELP.

    My plan was to get a batch of beef sticks ready for the smoker for tomorrow. Never having made beef sticks before, I thought I had everything I needed. I have 19-21mm casings and the smallest tube I have is just under 3/4" dia.    I have fought and fought trying to get a casing...
  17. fire in the hole

    Pork Belly SCORE

    I just gotta brag. I just picked up 2 belly's at near 17# total ( I had to weigh the cardboard box too ) for $27.04 or close to $1.60/#             I feel really good cuz  I paid $3.09/# a couple of months ago. I have a 2-1/2# slab/chunk in Jeffs dry cure and now the wait begins. Sorry, but no...
  18. fire in the hole

    Pheasant jerky

    I have a couple of pheasants and sharp tail grouse all marinated and in the smoker. I've set my heat at 150d and plan on a 5 to 6 hr smoke........to jerky. I'm new to jerk make'n.........so, do you think I'm on the right track???? Or do I need more time or temp???
  19. fire in the hole

    REPUTATION

    I just noticed that posters are given a "reputation" number/evaluation. I kinda assume the more posts you make, the higher your number. But I also see 2 posters with simular post contributions, but the reputation numbers are way different. So???? Can someone explain the reputaion to me...
  20. fire in the hole

    10 days is a loooong time to wait

    After making my 1st home made bacon about 3 weeks ago and running short...........I'm doing it again. This time I'm doing a dry cure and Pops wet cure method. Can I cold smoke the wet cure like the dry cure???? Or is it a hot smoke??? Included is a photo or both............ready to go in the...
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