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  1. anylizer

    4th of July suggestions

    I wrap each rack individually... Uses a lot more foil, but easier to keep ribs moist and good temp penetration!
  2. anylizer

    WIND! Its Killing me!

    I realized last night that "Veronica" was from the Archie comics... "Daphne" was from Scooby-Doo!  But I think you are right... Little Mermaid!   Ariel????
  3. anylizer

    WIND! Its Killing me!

    Is that "Veronica" from Scooby-Doo I see on the pillow there SQWIB???? lol
  4. anylizer

    100 people... how many Lbs. of ribs?

    LMAO... Well... when it started out, I was just supposed to cook some ribs for a pot luck lunch/party. Maybe 50-60 people, then it grew to 100 people, now 150+, and i am organizing the food & supplies and cooking the ribs.  Worse part of the whole thing, is I wont even get to be there to eat...
  5. anylizer

    100 people... how many Lbs. of ribs?

    Well... she did it to me now... lol    We are up to 150+ people. So now its Ribs, Hamburgers, & hot dogs! Mac & potato salad, beans, green salad & coleslaw. So the burgers come 60/case, dogs come 40/case. Salads are 10lbs. each with the green salad & slaw being 5lbs. & burbon beans @ 10lbs.  ...
  6. anylizer

    dextrose???

    Omak...    I had looked at it from Sausage Maker, but wanted to get some "encapsulated citric acid" also. S.M. price on the ECA was ridiculous as compared to B.P.!   Thanks though!
  7. anylizer

    dextrose???

    Thanks Martin...   That's what i was after. Next question... what kind of shelf life does this dextrose & ECA have?
  8. anylizer

    dextrose???

    is the "Cultured Dextrose Concentrate" from Butcher/Packer what I want for making Summer Sausages and such? Tim
  9. anylizer

    100 people... how many Lbs. of ribs?

    The last time the was only about 25 people, so that doesn't really count. it was 1 eight lb. butt I think. Will talk to her about it more, but I'm thinking 1/4 rack per person will do the trick. ...to Bama BBQ... I'm not sure I want to create a demand... lmao she keeps me too busy as it is...
  10. anylizer

    100 people... how many Lbs. of ribs?

    Thanks Bill... that's kinda what I had in mind. I figured half a rack per person. The wife thought that was too much, and guessed an average of 1/4 rack per person, since some won't eat ribs at all and others will eat very little.On the other hand, when I do ribs for other gatherings, they are...
  11. anylizer

    100 people... how many Lbs. of ribs?

    My wife has asked me to make something for a party at her work. Last time I did pulled pork. I was thinking about smoking up some babybacks... how many lbs. of ribs should I get? This is supposed to be a pot luck so there will be other food, but no telling what else will be provided. I would...
  12. anylizer

    Looking to "Intensify" smokey goodness of my Bacon

    On my 2nd. attempt, I increased salt to 3% and smoked the bellies for 4 days @ 8hrs. per day. The flavor is much better! after passing some samples out to friends & family, the feed back was "good" not great, but good! Several mentioned that something was missing, didn't have that really bacony...
  13. anylizer

    Curly ribs????

    Yep... I called back and verified it is the "brand name"
  14. anylizer

    Curly ribs????

    Does anybody know what "curly ribs" are?  Just called my meat supplier looking for "babybacks"... she said all they had was"curly ribs", and couldnt really explain what they were to me. Tim
  15. anylizer

    Country Style / Old World Bacon recipe

    OK... Thank You Martin... You're a wealth of knowledge! It seems nearly impossible to get 50ppm of #1 spread evenly, so I will change up for the next batch! Thank you
  16. anylizer

    Country Style / Old World Bacon recipe

    Ok.... I just rubbed down a batch last Sun. with a 150ppm cure.  Could or Should I go at it again with more #1 or just short cure it and adjust for the next batch?
  17. anylizer

    Country Style / Old World Bacon recipe

    Thanks Martin.... so I'm pretty close already, with the exception of only 150ppm on the nitrite in my current recipe! Is the lower nitrite level an issue with the longer curing time?
  18. anylizer

    Country Style / Old World Bacon recipe

    OK... maybe I'm calling it by the wrong name!  I'm looking for a looong cure time, like maybe 30 days or more.... long smoke time, like maybe 40 days or so.... recipe!!! Anybody?
  19. anylizer

    Country Style / Old World Bacon recipe

    I would like to try and make some country style bacon. Could somebody pass along a recipe/procedure?  Amount of cure #1, and salt suggestion... thinking about 2.5%, and how long to let it cure & smoke for? Thanks in advance Tim
  20. anylizer

    110v. heat & temp control for my freezer build

    The Ranco temp controller is maxed out at 200*... I only cold smoke in this particular unit so it is fine for my application!   Went out the other morning and it was 25* below... started it up and set the temp at 65* for Bacon... in about 30min. it was up to temp!
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