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. killnsmoke

    How did you come up with your screen name?

    Awesome!....i like to hunt, and smoke food in my smoker, hence the name
  2. killnsmoke

    Splitting up and storing your bacon

    I slice it all, package it according to how much we usually eat for breakfast, and vacuum seal. Takes a long time but I only do it once a year
  3. killnsmoke

    Kabanosy Time

    I just made 15 pounds of that, your going to love it!
  4. killnsmoke

    lunch meat

    thanks dan!!!!  glad to see someone knew what i was talking about!!!  Thanks for the links!!!
  5. killnsmoke

    lunch meat

    keeps the meat together, look in rytek's book.....that's how he mentions making canadian bacon.  I belive thats how you make a whole class of sausage like head cheese and other stuff like that.  If rytek did it i wouldn't knock it!!!!!
  6. killnsmoke

    lunch meat

    i make sausage all the time, i just have never used this method.  Just wanted some input before i waste the time and money on something that may not work.  i will try the search bar also.
  7. killnsmoke

    lunch meat

    I have been wanting to make some different kinds of lunch meat.  i make pastrami and ham all the time, but i want to make some chicken or turkey.  Has anyone ever brined large chunks of chicken, coated them with gelatin, stuffed them into a large synthetic casing, and smoked them like a...
  8. killnsmoke

    question for the members....

    I was wondering about the health codes that was the major thing that would prevent me from asking him
  9. killnsmoke

    question for the members....

    Have any of you guys ever sold your meat products and creations to small restaurants or delis in your area???  The reason why i ask is there is a sandwich shop up the street from me and the food sucks.  He is in a really good location and i want to approach him with some items i can easily make...
  10. killnsmoke

    Dont do this

    bummer man, sorry to hear that.  Better luck next time!!!!
  11. 2011-06-08_18-56-54_799.jpg

    2011-06-08_18-56-54_799.jpg

    • killnsmoke
    • Media item
    • Comments: 0
    • Album: Default
  12. killnsmoke

    My build!!!!! Finally have pics to share!!!!!

    thanks guys!!  i love this thing, i used to smoke my sausage in my charcoal brinkman and it was a PAIN in the ass!!  thats why i built this one
  13. killnsmoke

    My build!!!!! Finally have pics to share!!!!!

    A year in the planning process, and here it is..... I made it out of a metal storage cabinet.  I had an 18gauge stainless steel insert made, that is the inner shell.  It is insulated with 2" of ceramic fiber insulation.  All the l-brackets and rods are stainless steel also.  Here is the front...
  14. 2011-06-08_18-57-04_734.jpg

    2011-06-08_18-57-04_734.jpg

    • killnsmoke
    • Media item
    • Comments: 0
    • Album: Default
  15. 2011-06-08_18-57-52_86.jpg

    2011-06-08_18-57-52_86.jpg

    • killnsmoke
    • Media item
    • Comments: 0
    • Album: Default
  16. 2011-06-08_18-57-31_456.jpg

    2011-06-08_18-57-31_456.jpg

    • killnsmoke
    • Media item
    • Comments: 0
    • Album: Default
  17. 2011-06-08_18-57-17_468.jpg

    2011-06-08_18-57-17_468.jpg

    • killnsmoke
    • Media item
    • Comments: 0
    • Album: Default
  18. 2011-06-08_18-56-54_799.jpg

    2011-06-08_18-56-54_799.jpg

    • killnsmoke
    • Media item
    • Comments: 0
    • Album: Default
  19. 2011-06-08_18-57-31_456.jpg

    2011-06-08_18-57-31_456.jpg

    • killnsmoke
    • Media item
    • Comments: 0
    • Album: Default
  20. killnsmoke

    Brining Timing

    i always let something I've brined rest in the fridge for at least 12 hours, it drys the surface really good and lets everything inside the meat come to an equilibrium
Top Bottom
Back
Clicky