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  1. dwolson

    Resturant Depot

    I live close to one.  LOVE IT.  Need to have a membership though.  Prices of course are really second to none when compared to standard retail.  The other day I got two bone in butts, 8 hanger steaks, 20 lbs of ground pork, and a box of duck quarters.  Total was under $90. 
  2. dwolson

    Tough Sausage casings

    Go right to a reliable butcher if you can. The casings I get now are in a liquid brine. They are perfect. Just my opinion but I would skip out on those smal packs you get at Gander and and LEM, etc. Plus, you can probably get a half a hank from a butcher for about 6 bucks. Just my opinion.
  3. dwolson

    Bad finned element?

    Well, I have had it for about 5 months.  I'll check on warranty. It's strange,you think it would either work or not work at all.  Not kind of work.
  4. dwolson

    Bad finned element?

    First off, I'm an electrical novice.  So, if I sound dumb thats becasue I really am! I have a 1550W finned element heating my custom smoker.  It is conected using 120v.  I control it with the Auber 1800W Dual Probe PID (which I love!) Here's an old post on my build...
  5. dwolson

    New to sausage making

    Depends on the cure type.  What are you using? I vacu-seal mine and then put them in the freezer.
  6. dwolson

    Smoking Salmon Whole or Filet

    I fish Michigan all summer and end up with quite a bit of salmon in the freezer.  Seems like I can pull the pin bones out of the filets 100 times easier when the fish is freshly thawed (still somewhat frozen) than when toally thaw.  When totally thawed it seems like the bones don't pull out at...
  7. dwolson

    Smoking Salmon Whole or Filet

    I always smoke my filets with the skin on.  I also prefer filets.  That way were not forced to eat the whole fish at once and can store other filets for another time.
  8. dwolson

    Encapsulated Citric Acid question

    HI Craig, Nope on the grind.  Just mixed in before stuffing.  Nepas, I wonder if the cure process, or maybe the mix of spices broke down the encapsulation on the type of ECA you had in that one instance?!  Just a theory. dave
  9. dwolson

    Encapsulated Citric Acid question

    Thanks for the help!
  10. dwolson

    Encapsulated Citric Acid question

    Would it melt in the fridge? 34f?
  11. dwolson

    Encapsulated Citric Acid question

    I made some of my summer sausaage with the LHP (discussed in a prior thread) and some with ECA.  The sausage with ECA is mixed and stuffed but I can't start the smoking until tomorrow. Is it ok, with the ECA, to wait for hours in the fridge? 
  12. dwolson

    Strong Smoke Flavor

    I'm told the fats need to "absorb" the smoke particle.  Translation: let sit in the fridge to a while. I have also found 77F to be a good cold smoke temp for mose cheeses for some reason.  Good luck!
  13. dwolson

    need help with cook time

    I do the same.  I also foil the breasts. 
  14. dwolson

    need help with cook time

    Hey, dumb question (maybe I'm m,issing something), why foil the legs and thighs?  Also, I cook a 12 lb turkey at 350F for about 2.5 to 3 hours.
  15. dwolson

    New Fridge Build.

    What PID are you looking at? This is my build.  I used the Auber Dual PID. I have the 1550 watt element.  Works awesome!  Hopefully this helps ya. http://www.smokingmeatforums.com/t/111635/commercial-oven-to-electric-smoker-build
  16. dwolson

    john henry's pecan rub

    I agree!  This stuff is the best of the best.
  17. dwolson

    HUKKI Summer Sausage

    What IT did you finish the sausage at? Looks great. 
  18. dwolson

    Question about my fridge smoker

    Achernut, Not sure if I can answer your question.  I have a question though.  What is the water pan for?  I have an electric and I have never used a water pan.  I know a lot of people do.  Just curious.
  19. dwolson

    Ring Bologna Time

    How do you prepare your meat?  I like mine ground really fine.
  20. dwolson

    1st Cornish Hen,, Turkey next

    My smoker will only go to 275F.  So, I usually put the bird in a hot oven, 350F to 375F, for the last hour.  That gets it nice and crisp.  Good luck.  Looking forward to the pictures!
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