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  1. jkc64

    SV SS question

    I have read lots of posts here about SV summer sausage. Lots of good info but I can't seem to put together a step by step. All seem to smoke for a period of time then drop in a 152 degree SV for X minutes. I guess my main question is do you bring the bath up to temp before dropping the SS in or...
  2. jkc64

    What to do with it?

    It's only a few year old and the compressor is failing. Seems to nice to toss out, what can I do with it? Any ideas other than a smoking cabinet? I've got that covered.
  3. jkc64

    Time to replenish the cheese steak

    Love having packs of thin sliced meat for a quick cheese steak dinner. We ran out so it's time to make more. Strip loin hickory smoker and sliced coming up.
  4. jkc64

    Time for an upgrade

    I've had a small 10.1 cu ft beer, snack, meat and whatever fridge for a few years now. I bought a drink cooler a couple of years ago to keep cheese and SS in. My wife called me a little over a week ago and said the cheese cooler was screaming like a banshee, I think you need to replace it. We...
  5. jkc64

    Back to Basics

    Not priced much different that ground Not solid but very stiff Sorry, didn't temp it but still very cold and tacky In the fridge for a day or two. I'm still trying to decide whether to let the smoker ride the 12-18 hours it usually takes to get in the upper 140s IT or the the SV again.
  6. jkc64

    Just a little more

    Up to a balmy 27 today, shouldn't have to worry about the cheese getting too warm. I've been looking for some cheap gouda for a few weeks now and my wife found some at wally world this past week.
  7. jkc64

    SS fail

    Used 73/27 ground beef with a PS seasonings mix. Added some additional spices and cheese as I usually do. Put in the smoker at 120 for 1.5 hours added smoke and bumped 10 degrees every hour till smoker was at 140. Pulled and into SV at 137 and ran up to 152. Total fat out, meat has the texture...
  8. jkc64

    TSM Red Roof

    Got a call from TSM this morning to verify that I still wanted the smoker and shipping address. They also wanted to make sure someone was going to be there to sign for it. Tracking shows Friday delivery, we'll see given the holiday shipping and the weather moving in.
  9. jkc64

    How long?

    Trying @TNJAKE beef bacon recipe. I cured it for 14~15 days left to rest in the fridge for about 3. I let it cold smoke all night with a full loaded amazn tube(long one) probably smoked for 8 to 10 hours. I lightly wrapped in parchment paper and stuck it a paper bag and stuck in the fridge to...
  10. jkc64

    Jerky question

    I have a question for the experts here. I have made lots of jerky and have been using Owens BBQ seasoning for awhile now. I usually slice and prep 5lbs of EOR and marinade 2-3 days then into the dehydrator. Can I prep mix in the seasonings seal and freeze till I'm ready to dehydrate or will...
  11. jkc64

    Help. Looking at a chamber sealer

    I am looking to purchase a chamber sealer and would like to know if anyone here can sway me one way or the other. I am looking at the vacmaster vp210 and vp215 as well as the lem maxvac pro. I have been doing lots if reading and am leaning toward the vacmaster vp215. Any advice from members here...
  12. jkc64

    Pork back fat question

    Was in my local Food Lion today and noticed that they had two kinds of back fat. One stated salt cured(water and salt) the other was salt covered. If I can't find a source for plain back fat can this be used? Rinse or soak to remove the salt? It was all pretty white showing but looked like there...
  13. jkc64

    Another casing question

    I 'lost' a sleeve of hog casings in the fridge about 2 months ago. They are in a container of fresh water with a lid on. Will these still be good to use?
  14. jkc64

    First of the season

  15. jkc64

    Expiration date

    So i am planning to make some summer sausage this weekend and was going to use F-LC starter. It has been vac sealed and in the freezer since the last time I tried it (several months ago). I looked at the package today and noticed it states best by 07.2021. Will it be ok to use or just toss it...
  16. jkc64

    Small batch pellets

    I use an A-MAZE-N tube and tray for my electric smoker and have always bought my pellets from A-MAZE-N. They seem to be gone now, the link I have for their website takes me to Pit Boss now. I don't need 20+ lb bags of pellets. Is there a good brand and place to purchase 1-2 lb bags of different...
  17. jkc64

    Summer Sausage help

    I use the methods I have learned here for trying to make sausage. The few times I have done summer sausage the chubs come out wrinkled up. The sausage tastes good just looks bad. I know the taste is what counts but I would like them to look nice to gift. I start at 120 for a couple of hours then...
  18. jkc64

    Jerky question

    Came across some stainless steel trays for my dehydrator. I would prefer to use them rather than the plastic trays with non stick mats (less items to clean up and dishwasher safe). The first time I used them the jerky stuck to the trays, not bad but stuck, peeled off fairly easy. The question is...
  19. jkc64

    Time for some Mango Habanero

    I really like the Black Pepper & Garlic Jerky Seasoning from Owens QQB, I have made several batches in the past few months. Sorry, I don't post much. My granddaughter and a couple of friend at work like it hot, we'll see what we get with Owens Mango Habanero Jerky Seasoning. I'm going to try to...
  20. jkc64

    MES30 PID question

    I am going to be adding a Auber wifi pid controller to my MES30. Will the default Bradley settings be fine or should I run the auto tune?
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