Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. goliath

    LIVED TO TELL ABOUT IT

    Yesterday i asked for advice from the group about a pulled pork i was doing and the smoker didnt seem to hit proper temp overnight .... well as it worked out it was in the smoker for18 hours and I LIVED TO TELL ABOUT IT !!! advice from the group was basically it wasnt injected and was gonna be...
  2. goliath

    SMOKER NOT HOT ENOUGH !!!!!

    its the element that was always recommended on the forum for home built smokers.. and its a pretty big smoker
  3. goliath

    SMOKER NOT HOT ENOUGH !!!!!

    home built freezer conversion smoker .,.. i usually bring it up to temp with an auxillary burner then switch to just the Auber controler so i guess the 1 heating element wasnt keeping up as it is very warm here right now i thought i could get away with it ... so it shows what i get FOR THINKING !!!
  4. goliath

    SMOKER NOT HOT ENOUGH !!!!!

    thermometer is all that is in meat .. 2 actually .. 1 for my Auburns controller and 1 for my Maveric so i can read it from the house
  5. goliath

    SMOKER NOT HOT ENOUGH !!!!!

    DRY RUB only ... damn its a nice piece of meat and no motherinlaw to test it on LMAO thanks for your input .. smoker is climbing nicely now !!
  6. goliath

    SMOKER NOT HOT ENOUGH !!!!!

    CROSS POSTED TO FOOD SAFETY ... HELLO i have a serious situation..... put a pulled pork in my electric smoker and it never reached 225 degrees....... sat at 180 for 6 hours until i figured it out . internal temp was 140 at that time BUT i dont know how long it took to get there . Have it at...
  7. goliath

    SMOKER DIDNT GET HOT

    HELLO i have a serious situation..... put a pulled pork in my electric smoker and it never reached 225 degrees....... sat at 180 for 6 hours until i figured it out . internal temp was 140 at that time BUT i dont know how long it took to get there . Have it at 225 now where it should be ... IS...
  8. goliath

    utilidor panels for smoker build ...

    utidor high temp polyurethane .... can it be safely used for a smoker THANKS FOR ANY HELP
  9. goliath

    Pepperoni

    made 12 lbs honey garlic pepperoni and 15 lbs of pizza pepperoni chubbs ... took on a good colour after 10 hour hickory smoke ... TASTES GOOD ALSO !!!
  10. goliath

    smoked chorrizzo no colour ??

    live and learn ... o_O it will still roast good on the fire or bbq .. but just doesnt look as nice !
  11. goliath

    smoked chorrizzo no colour ??

    1st time for me .... the weird thing is he uses a much smaller casing, also cubes the meat, not grind like i did, and seems to get colour. he wipes his sausage down ...not spray and bath to cool !!!! its that i had good colour and it washed off ... LOL maybe im onto something here ...
  12. goliath

    smoked chorrizzo no colour ??

    hello i have ben smoking sausage for quite a few years now and ALWAYS get great advice from this group.. SOOOO my question is WTF happened to my Chorrizzo. i made a Portugese recipe from a friend that uses alot of citrus juice. smoked with hickory for 8 hrs and all looked good. when i gave it a...
  13. goliath

    River Bank Smokies

    EH ... ha ha ha spoken like a true Canadian :) and yes we do have some large fish up here in some of the rivers, BEST part is they all come by me on the Skeena !!!
  14. goliath

    River Bank Smokies

    it is a recipe i THINK i found on here a few years ago or another site ... be damned if i have a link but here is the recipe and sorry i cant give credit to the originator ! Smokie Recipe: use 10 lbs of meat - any combination Grind meat in 3/16 grinder plate once Mix up - 2 C Soya...
  15. goliath

    River Bank Smokies

    Its fishing season again here in North West British Columbia and i do alot of bank fishing on the Skeena River. Out and about in the river boat and set out the rods, build a fire and roast some "dogs" ... the beginning, pork loin. i make a lean sausage but the milk powder and milk keep it...
  16. goliath

    NATURAL CASINGS

    sheeps casings are actually spelled ..."PAIN TO USE" .... LOL thanks for the input !! Goliath
  17. goliath

    NATURAL CASINGS

    thanks gang !!!!! i do have some in a salt water solution in one of my fridges, i guess i should just put them ALL in the same bucket. they are all colour coded anyways ... LOL
  18. goliath

    NATURAL CASINGS

    HELLO i have natural hog casing frozen in salt, has been a few years and i have quite a selection and use them periodically, HOW LONG wil they keep for before being unusable, or lets say ... not worth using. I did some kielbasa up a few months ago and they were fine but others have not been...
  19. goliath

    Dry cure question

    a good TIP for sealing the Vacc pack bags is to roll down the top a couple inches, it keeps everything clean so after the product is in the bag you roll the end back up and have a nice clean area to seal. i learned this on the forum years ago, ALSO if there is alot of liquid try and hang the bag...
  20. goliath

    Dansons Louisianna Grills GOTTA LOVE THEM !!!!!

    actually ... the Skeena is shut down to salmon sport fishing until July 11th... poor sockeye returns, and also poor chinook returns. even the natives are not allowed to gill net ... BUT anything can change. the river opens again so i imagine it will be for pinks, and coho. you can still catch...
Top Bottom
Back
Clicky