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  1. unionguynw

    Summer sausage casing drying question

    I'm doing my first summer sausage tonight. They're going to be stuffed in fibrous casings. After stuffing is it necessary to dry at room temp for 1-2 hours or does hanging them in the smoker at 130 for an hour without smoke accomplish the same thing?
  2. unionguynw

    Snack stick/stuffer newb

    Ordered an 11lb stuffer from Walton's. My first stuffer so no experience but seems like a good quality unit. Decided to use a pre-made spice mix from a local butcher supply. Stuffed into 19mill collagen casings I also ordered from Walton's. Only had one blowout and I felt my first...
  3. unionguynw

    Snack stick curing?

    Got my first stuffer last night and want to try 2 different stick recipes. Neither use a cure accelerator (will use cure #1) so I planned on stuffing and letting them cure overnight. Problem is it's not going to get above freezing here today and my dedicated fridge in the garage is now too...
  4. unionguynw

    Rookie belly bacon

    Pretty stoked to attempt belly bacon after a successful Canadian Bacon attempt using Pops brine. Picked up 8lbs of belly and watched the skinning video Martin had posted in this thread: http://www.smokingmeatforums.com/t/133996/skin-on-or-off Got her all skinned up and ready to go Mixed up...
  5. unionguynw

    First shot at Canadian Bacon

    I have 4 chunks of loin curing in Pops Brine: http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine Today will be day 9 and I will pull it out and set it in my fridge to dry before smoking it tomorrow evening. I've read way to many CB threads and looking for some guidance on...
  6. unionguynw

    Jerky (only because my CB wasn't ready yet and I needed something to smoke on Sunday!)

    Safeway had buy one get one free on "round steak".  When I mentioned to the butcher that I was looking for some jerky meat he cut me 5lbs of the top round for the same price! Mixed up some brine Sliced it up I cut it at just over an 8th of an inch I drop my pieces into the brine one at...
  7. unionguynw

    Pastrami ?'s NOW WITH PICS!

    Picked up a corned beef today and plan on turning it into pastrami. ? is I want to cold smoke it for a few hours with my amnps in my fridge smoker and then take it to 190 in my traeger at 225. Since the corned beef is cured this should be safe right? I need to compensate for the lack of smoke...
  8. unionguynw

    Tough jerky question

    Finished a 5 lb batch of 1/4" London broil jerky yesterday. Marinade was a tried and true recipe that I've done lots of jerky with. Followed my same times/temps. After sitting in the fridge for a day it is super tough. I think it may be under done. It is not cracking like I'm used to with the...
  9. unionguynw

    Couple stick ?'s

    So i did my first snack sticks.  Came out pretty good.  I don't have a stuffer yet so I used SmokinAl's pepperoni recipe with Bearcarver's (Get well soon!) procedure for unstuffed sticks. (I only had cure #1 on hand so I looked for a recipe that used that as opposed to TQ). I used my jerky gun...
  10. unionguynw

    Say "CHEESE"!

    Couldn't let you guys have all the cheese fun, so while I wait for my next batch of jerky to marinade I threw in some cheese that I picked up at Costco.  Pepper Jack and Medium Cheddar.  Smoker at 48 degrees with one row of the AMNPS filled with Washington Apple Pellets
  11. unionguynw

    Sausage Newb Equipment ?'s

    So I just recently finished my fridge conversion http://www.smokingmeatforums.com/t/103852/cool-smoke-fridge-build and would really like to get into sausage.  After reading and searching, and searching and reading, I think I would like to start with Summer Sausages and Snack/Pepperoni sticks. ...
  12. unionguynw

    Shipable smoked products

    Looking for some ideas on smoked products that I can safely ship to friends and family via priority mail. I do have a vacuum sealer. Nuts will be a given, but any ideas on the following items or others that I have not thought about? 1. Jerky- ok if cure is used and it's vacuum sealed? 2...
  13. unionguynw

    Thread starting issue

    Hi all, I was trying to post a new thread in the Jerky sub-forum and when I hit submit it gave me this error: "sorry, but the thread you linked does not exist" Any ideas?
  14. unionguynw

    First Jerky attempt in my converted fridge smoker

    Got my smoker done and decided to try my first load of jerky.  Purchased 6lbs of "espaldilla" from a local mexican market that was sliced to about 1/8".  I believe espaldilla is from the shoulder.  It ran me $2.99/lb. I trimmed right under a lb of fat from my original 6lbs. I used a recipe...
  15. unionguynw

    First Jerky attempt in my converted fridge smoker

    Got my smoker done and decided to try my first load of jerky.  Purchased 6lbs of "espaldilla" from a local mexican market that was sliced to about 1/8".  I believe espaldilla is from the shoulder.  It ran me $2.99/lb. I trimmed right under a lb of fat from my original 6lbs. I used a recipe...
  16. unionguynw

    Cool Smoke Fridge Build

    Hey all getting ready for my first fridge build.  Got her all gutted and ready to start ordering equipment.  My primary uses will be Jerky, Salmon, and later getting into sausage.  She should not see temps much higher then 180.  I have other tools for the hot stuff!  So far here is what I'm...
  17. unionguynw

    New, Again

    Hi all! I registered here a couple years back when I built my first UDS.  Somehow I got booted and have now decided to re-register.  I live in Vancouver, WA, I love to fish and cook! I own 3 UDS's, a Traeger, a Little Chief, and a gas grill.  I couple years back I bought an old all metal fridge...
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