Search found 495 matches

by Devo
Thu Jan 19, 2012 02:28
Forum: Sausages
Topic: [CAN] Elk Snack Sticks
Replies: 10
Views: 7045

[CAN] Elk Snack Sticks

[center]Made some elk snack sticks. Got the meat all seasoned for stuffing and in the fridge over night to blend the flavors together. The line up. Missing in the picture is 1 level tspns instacure #1 , but it was added in case your wondering. This is for a 5 lbs. batch https://lh4.googleusercontent...
by Devo
Thu Jan 19, 2012 01:44
Forum: Smokehouses. Construction and Maintenance.
Topic: Smoke house with central air
Replies: 7
Views: 9900

This is what I did for a cold smoke adapter. I have a 4 rack bradley that has their own smoke generator attached to the cabinet and it will produce about 120*F heat inside the cabinet. So smoking cheese was kind of hard to do with such a high temp. So I took an old microwave and did some modificatio...
by Devo
Tue Jan 17, 2012 05:32
Forum: Sausages
Topic: [USA] Mortadella by NorCalKid
Replies: 19
Views: 71088

That looks very interesting Kevin. I'm not a big fan of mortadella but I think you could twist my arm to try that :grin:
by Devo
Thu Jan 12, 2012 03:18
Forum: Smokehouses. Construction and Maintenance.
Topic: Testing the A-MAZE-N-PELLET-SMOKER
Replies: 15
Views: 11269

Testing the A-MAZE-N-PELLET-SMOKER

Ordered the A-MAZE-N-PELLET-SMOKER and it arrived today. https://lh5.googleusercontent.com/-g3TfgBOMfks/Tw2wNBPDxeI/AAAAAAAAByU/0i28M66TDC0/s1024/DSC_0001.JPG This is what was inside the box. One oak, one hickory, one maple and one cherry pellets all two lbs. bags. And of course the pellet smoker an...
by Devo
Wed Jan 11, 2012 13:30
Forum: For beginners
Topic: Black liquid inside smoker
Replies: 16
Views: 12170

Thank you for all the replies. It makes sense that this is condensing water with smoke. I was smoking with pretty fresh maple wood which had a lot of moisture and the chamber with the meat has fairly thin, uninsulated metal panels with a large surface area for the moisture to condense on. I'm not s...
by Devo
Tue Jan 10, 2012 17:34
Forum: For beginners
Topic: Black liquid inside smoker
Replies: 16
Views: 12170

Part of your problem is you need to have good ventilation. If you have a vent on top it should be wide open for most smokes. The water build up will drip all over your meat and to me it don't look very nice. Poultry has a lot of water in it so it's important to vent the moisture the best you can.
by Devo
Sat Jan 07, 2012 17:10
Forum: Technology basis
Topic: Using a water bath for cooking
Replies: 30
Views: 23876

Nice Thats on my wish list but you guys are lucky to get such a great deal. Hear in Canada if I had that sent to me this is what it would cost me :evil: Order Summary Items: $57.09 Shipping & Handling: $91.81 <--------whats up with that?? Total Before Tax: $148.90 Estimated Tax To Be Collected: $0.0...
by Devo
Wed Jan 04, 2012 23:23
Forum: Venison and Other Game
Topic: Venison Stix
Replies: 15
Views: 18101

Good job Rick as always to notch
by Devo
Wed Jan 04, 2012 16:44
Forum: Sausages
Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
Replies: 861
Views: 359055

Hey Dutch good looking brats. I could have a go at those hab brats no problem :mrgreen: When ever I make something in the smoker I try to get my 8 year son involved. Hard to get them away from that X-Box thing but once he gets his hands in there he loves it and he will thank me later in life when he...
by Devo
Wed Jan 04, 2012 03:02
Forum: Hyde Park
Topic: I learn that some people have challanges that get concealed.
Replies: 4
Views: 2128

Thanks Ross
I'm never to shy to ask for help, thats why i'm here in the first place. My x-wife say's i;m beyond help but hey what does she know :mrgreen:
by Devo
Wed Jan 04, 2012 00:39
Forum: Technology basis
Topic: Using a water bath for cooking
Replies: 30
Views: 23876

This was posted by a member of the forum that Kevin and I belong to. He is the go to guy for hot water baths. I'm sure kevin picked up any tips from him.(Mr Walleye) Here is what he has to say about hot water baths. I have done a few hundred pounds this way and haven't noticed any loss of smoke flav...
by Devo
Tue Jan 03, 2012 13:55
Forum: Technology basis
Topic: Using a water bath for cooking
Replies: 30
Views: 23876

I have used the hot water bath a few times. It cuts down on my time by about half to get to the IT of 152*F. If your going to try this you must and I say must pay very close attention to the bath. They will stall for about 15 minutes but then take off real fast so you can't be off doing something el...
by Devo
Sun Jan 01, 2012 18:13
Forum: Hyde Park
Topic: Hi New Guys - Introduce Yourself
Replies: 1304
Views: 415360

Welcome aboard Nepas. I met Keymaster & Nepas through the Bradely forum and they have helped me plenty in my quest to make sausage. If Nepas opens his recipe vault you can count on it being a good recipe.
by Devo
Tue Dec 27, 2011 22:35
Forum: Sausages
Topic: Salami di Alessanddra
Replies: 38
Views: 19552

Sorry guys and girls but I have first dibs on that salami, I told Keymaster I would bring the beer and we would sample the salami :lol: :lol: :lol:
by Devo
Tue Dec 27, 2011 02:02
Forum: Smoked pork products
Topic: ssorllih Bones His Butt
Replies: 32
Views: 16342

Thanks for the vid Ross. Thought that was very cute how the wife slipped out of the room once she found out the sound was on :mrgreen: