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  1. jimmyh

    maple wood

    I live a few blocks down from a rather large custom cabinet shop. The closest building is their door shop and they allow people to come by with a pickup truck and take their scraps provided you are prepared to take the entire bin and not sort through the wood. The most popular wood for cabinet...
  2. jimmyh

    maple wood

    I live in Manitoba and I'd like to cut every Manitoba Maple down! It's an absolute weed. If I'd known it was good for smoking I would have salvaged some of the branches that were trimmed from the tree near the power lines in my neighbour's yard. I've played with a little of it in my wood shop...
  3. jimmyh

    Cooking capacity question.

    I think I'm going to shy away from building the smoker too large. Its main intent is to be a smaller unit for my backyard and not really do a lot of large cooks. If I need I can pre-cook and vac-seal and then reheat for serving. I've found a great deal of good advice on this forum for that...
  4. jimmyh

    Reheating Frozen Vac-sealed Pulled Pork Q-view

    So if I had a large amount that needed to be reheated and put an inch of water in the bottom of my turkey fryer and just put the bags of pork in the frying basket I have would you say that would be an appropriate way to reheat via steam? I could boil the water vigorously and fill the rest of the...
  5. jimmyh

    Cooking capacity question.

    I've searched far and wide on this forum and I haven't been able to find what I should be able to expect for capacity on a reverse flow smoker. I have a freezer build thread on that page and find that it works well for cold smoking sausage and bacon and cooking sausage and bacon as well but now...
  6. jimmyh

    Mennonite Farmers Sausage

  7. jimmyh

    Mennonite Farmers Sausage

    Ha ha! I'm a teacher. I'm not sure I would have given myself "participation" marks for that exchange!
  8. jimmyh

    Mennonite Farmers Sausage

    You know what? I've looked back on the posts, cooled off, and I've got to say I was more than a little touchy. I apologize. No reason. I'm a jerk. You didn't come across as condescending.
  9. jimmyh

    Mennonite Farmers Sausage

  10. jimmyh

    Mennonite Farmers Sausage

    "Originally Posted by DiggingDogFarm   Here's my recipe for a cure that's used at the same rate as Morton174 Tender Quick174 for recipes NOT requiring nitrate. 17.5 oz salt (I use pickling salt) 5.0 oz sugar 2 oz cure #1 It's super easy to use...... For dry curing....use one tablespoon...
  11. jimmyh

    Mennonite Farmers Sausage

    Sources? I've tried searching and I've found references of 19% and 20% along with one reference of 2%. The 2% reference was you on another thread on this site. I was also born at night (not last night) and I am having a hard time taking what you are saying seriously without some sources. Prove...
  12. jimmyh

    Mennonite Farmers Sausage

    I don't have the recipe in front of me right now. It's at my dad's about 2 hours away. If I am correct, I am using it to the level recommended on the packaging but I'm not too certain about that. A quick Google search seems to indicate that of the Tender Quick mix itself, sugar is right around...
  13. jimmyh

    Mennonite Farmers Sausage

    There's enough sugar in there to satisfy me when I am making farmer's sausage. My dad used to add brown sugar to the mix and when I make farmer's sausage with with base ingredients I also add brown sugar. It can get too sweet for my liking if too much sugar is in the mix.
  14. jimmyh

    Mennonite Farmers Sausage

    I've taken to using Morton's Tenderquick in my farmer's sausage. It is simple and straight forward. Takes care of salt, cure and sugar (I like some sweetness in my FS). To that I add black pepper and smoke. I think my next batch will be smoked with oak. That will take me down memory lane!
  15. jimmyh

    Mennonite Farmers Sausage

    I live in the heartland of Mennonite farmer's sausage. My dad and I made thousands of pounds of it over the years I lived at home. It was a way of making money off of hogs that were not ready for market when the barn was supposed to be filling with a new batch.  Here's my opinion for what it's...
  16. jimmyh

    Walk in Cooler

    This is a pretty old thread. I am curious how it all turned out...5 years later!  One option I have thought of was using damaged insulated overhead door panels as a construction material. I've seen some built by this company. http://www.hanoverdoors.com/pages/product_listing.aspx?cat_id=22
  17. jimmyh

    Blanket Warmer Build

    Where did you find this unit? and may I ask how much you paid?
  18. jimmyh

    Blanket Warmer Build

    BEST BUILD EVER! A friend of mine discovered a surplus blanket warmer years ago. I told him if he didn't buy it I would. He bought it (for $100) and was good enough to let me help with the conversion. It has since spent most of it's time outside and I am not too sure if it even works anymore...
  19. jimmyh

    Refrigerated food storage

    Don't worry about bumping and old thread of mine. I appreciate all the input that comes my way. Have you any experience with the Cold Bot system?
  20. jimmyh

    Getting my hands on a whole hog.

    Before and after. Hot and cold. The colour seems alright. It might not be quite as white as lard from done by a professional but I am happy with it myself. The smell is slightly fried but not "piggy". I call it a success.
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