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  1. bloc004

    First time Bacon...success!!!!

    Made 11.5 pounds of bacon for the first time. Turned out great.  Thawed out In the brine for 10 days Rinsed and in the fridge to form the pellicle. In the smoker for 8 hours with about 8 small handfulls of maple chips at 90 degrees. Out of the smoker and into the fridge, waiting to be...
  2. bloc004

    #12 Ginder for stuffing sticks

    I have done quite a bit of sausage with my #12 Kitchener Grinder Stuffer and have two questions. #1:  Does anyone else find that stuffing snack sticks with the Grinder/ Stuffer, almost emulsifies the meat and you don't get the fat/meat chunk consistancy that you see in commercial sticks?  I am...
  3. bloc004

    The "Go To" Pork Butt

    I started smoking earlier this year and have done quite a few pork butts.  I am a pretty tough critic on myself and just haven't been over-thrilled with any of the rubs and smokes to date.  They tasted good, and everyone liked them, but I knew they were not what they could be.  I am happy to say...
  4. bloc004

    Summer Sausage Question (Update with QView)

    I made elk summer sausage last night/ this morning.  I had 2/3 very lean elk and 1/3 pork.  I stuffed 11 casings: I put in the smoker @ 6:00 PM at 125 for an hour, then smoked at 125 for 3.5 hours.  It was 10:30 and I wanted to get some sleep so I put them in the oven @ 170 and checked...
  5. bloc004

    Pre-Smoking Ribs Question

    We are planning a 4th of July weekend at a friends cabin and each couple is in charge of a meal.  I was planning on doing ribs.   We did this when in a few restaurants that I worked in, but just wanted to get some opinions.  I want to put some smoke to the ribs before hand, and then just heat...
  6. bloc004

    Peter and Thumper in the smoker...

    A co-worker brought in a couple domestic rabbits he wanted smoked. Rubbed and marinaded for 24 hours. Onto the racks. Pulled at about 160. Smoked at 225- 250 for about 5.5 hours.  Used maple chips.  I do not have a money shot, as I did not eat any.  The reviews from the co-worker...
  7. bloc004

    Jerky question...

    ...do you guys take your Jerky to a specific internal temp or go by how it looks????
  8. bloc004

    Jalapeno Snack Stick Q-View

    I did a batch of jalapeno snack sticks.  Used about 50/50 pork and beef.  This is my second stick run, so still learning.  Smoked with a couple fills of hickory for about 4.5 hours.  Turned out great, only regret was that I didn't get some high temp cheese to put into these things!!!! 5 lbs of...
  9. bloc004

    First Snack Stick Run...Successful with Q-view

    I got my new grinder/ stuffer last week and wanted to test it out.  I had some pork butts in the freezer so I thawed those out and got some chuck roasts.  I did about 50/50 pork to beef and used LEM snack stick seasoning and cure packet for 5 lbs of meat.  I still have the 5 lbs of hot sticks to...
  10. bloc004

    First 2 Fatties Qview

    I did two fatties for the first time and they tasted amazing!!!  The first one was: Turkey burger wrapped in turkey bacon, filled with pepperjack, spinnach, and onions.  The second was:  beef wrapped in bacon, filled with cheddar, onions, green peppers, and tomatos, Smoked about 2.5 hours...
  11. bloc004

    First time Fatties

    I am going to do a couple Fatties tonight for the first time.  I am doing a turkey one and a beef one.  My smoker is in picture, just wondering how much smoke you put on them. Thanks!
  12. bloc004

    Wisconsin Smoker...

    ...I live in Wisconsin and just built a (in my opinion) pretty sweet smoker.  I have used it twice and am in the process of learning all of the tricks to this smoker.   Joined this site to get suggestions, opinions, and advice on any issues along the way.
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