Search found 242 matches
- Tue Jan 22, 2013 00:59
- Forum: For beginners
- Topic: Jalapeno Cheddar Summer Sausage
- Replies: 12
- Views: 7171
Cat , Summer sausage is properly made as a fermented sausage. according to this recipe:http://www.wedlinydomowe.com/sausage-recipes/summer-sausage When we get the Ph low enough the lactic acid inhibits the clostridium botulinum. Cat, Ross is right on the money above. Before we go much further, let ...
- Mon Jan 21, 2013 04:44
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Cedar smokehouse work in progress
- Replies: 9
- Views: 15574
Thanks CW, I was blessed with many different talents and try to use them well. My work never looks as nice as I imagine it will, but it's functional! :lol: Learned a lesson with the smoke generator tonight... The wood chips have a tendency to "bridge" on me and I lose my burn after about 3 hours. :e...
- Sun Jan 20, 2013 23:54
- Forum: BBQ
- Topic: Our New Years Tradition
- Replies: 8
- Views: 11796
- Sun Jan 20, 2013 23:52
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Cedar smokehouse work in progress
- Replies: 9
- Views: 15574
More work today
Got the house completely trimmed out today, temp installed the burner for fit purposes, door is on, and almost ready to smoke! I wanted a break from the power tools so I put the smoke generator together and have it in test run mode now. It's rocking along really well! http://i539.photobucket.com/alb...
- Sun Jan 20, 2013 18:27
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Smoker Upgrade
- Replies: 11
- Views: 10483
Re: the
I will still have to learn a little with my new set up. It cooked so much faster at the same temp I over cooked my hams this year. I would like to do something with my thermometer set up. One of these days I will learn how to load pictures. If you want you can email me the pics and ill put them in ...
- Sun Jan 20, 2013 18:21
- Forum: Sausages
- Topic: Swiss Sausage
- Replies: 6
- Views: 5748
- Sun Jan 20, 2013 15:58
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Cedar smokehouse work in progress
- Replies: 9
- Views: 15574
Jan, I'll post the schematics of the electronics once it is all finalized. I've decided to add switches to control the air pump and smoke generator heater. Yep, electric starter for the chips/pellets too. This has been an ongoing plan for a while now. Ross, I figure if I keep that igloo cooler full ...
- Sun Jan 20, 2013 02:59
- Forum: Hyde Park
- Topic: Another use for junk
- Replies: 1
- Views: 1470
- Sun Jan 20, 2013 02:43
- Forum: Smokehouses. Construction and Maintenance.
- Topic: Cedar smokehouse work in progress
- Replies: 9
- Views: 15574
Cedar smokehouse work in progress
I've had this idea for quite a while now and finally got busy on it this week. The smokehouse itself is 24" x 24" x 52" internal at the highest point. The main box is made from 3/4" plywood with a cedar plank overlay, raised roof, and rooftop. Thus far the plan for this critter is to cold smoke salm...
- Sun Jan 20, 2013 01:07
- Forum: For beginners
- Topic: Jalapeno Cheddar Summer Sausage
- Replies: 12
- Views: 7171
- Sun Jan 20, 2013 01:05
- Forum: Hardware
- Topic: Cutting board?
- Replies: 11
- Views: 7531
- Sun Jan 20, 2013 00:58
- Forum: Hyde Park
- Topic: Buffalo Recipes
- Replies: 9
- Views: 3717
If all else fails, slow cook the heck out of it if it,s too tough otherwise. Also, it will depend on how the buffalo was fed as well. Those raised for meat are sometimes fed high protein and aren't permitted to free roam much. The grass fed variety could be tough. Who gets the hump meat? That's the ...
- Sun Jan 20, 2013 00:54
- Forum: Sausages
- Topic: breakfast links
- Replies: 12
- Views: 10961
Beautiful work Ray! As always. One of these days we should all get together and have a sausage breakfast together. Cranky Buzzard would bring the dancing girls and El Quacko would bring some Texas Kool Aid, I'm sure. :roll: Wait a minute, it's the ducks turn to bring the girls AND the beverages! :l...
- Sat Jan 19, 2013 03:34
- Forum: Sausages
- Topic: breakfast links
- Replies: 12
- Views: 10961
- Sat Jan 19, 2013 03:31
- Forum: Smoked pork products
- Topic: Pulled Pork Question
- Replies: 13
- Views: 8744
I'm going with the duck (gasp!) Just smoke it, shred it, serve naked with sauce on the side. Sorry folks, if you have to slather or drown your BBQ with sauce, you have something to hide... Yes, even ribs and brisket are great without sauce... Let the meat and smoke speak... Been smoking for about 20...