Recent content by andypanda
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Smoked Kielbasa Help
I like to hang mine at room temp for an hour or 2 before drying them at low temp in the smoker. They seem to sweat a lot of moisture while they come down to room temp. I dry with a paper towel the move them to the smoker to dry again. -
Polskie Kilbasy
Wow...just wow... Can you describe your smoke technique for the Zwyczajna Kilbasa? The color and smoke consistency looks perfect. What wood? Dzięki, -
Scrapple (Bear’s Favorite Brand)
Scrapple...The breakfast meat delivered to earth by angel wings... Me and a few of my buddies believe Hughes Brand - Delaware Maid Scrapple is by far the best. Perfect blend of organs and mush along with enough fat to create a crispy crust outside and soft inside for perfect texture/flavor. Not... -
Authentic Pork Carnitas/Carnitas de cerdo autentico
Magnífico! I just pinned your Carnitas recipe to my all time favorites folder. Do you ever add a sauce to your Carnitas when serving? A local restaurant serves "El Diablo" sauce that will melt your face that I would like to try at home. Spicy flavor that compliments the tender, crispy pork. This... -
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ERR 2 with my MES 40
Hi All. Just getting a chance to report back. The fix worked just like described above however I also still get an ERR2 when I turn on the unit. The 2nd connection cracked apart while I was fixing the first so it was rebuilt as well. I crimped on a paddle connector tested the fit, slipped on...- andypanda
- Post #10
- Forum: Electric Smokers
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ERR 2 with my MES 40
Ok, Got a few mins to take a look, and sure enough it was one of the connectors to the heating element had basically disintegrated. Looking at the back panel of your smoker it is the small cover at the bottom. 6 screws and a thin rubber gasket that peeled off. There are 2 well insulated wire...- andypanda
- Post #5
- Forum: Electric Smokers
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ERR 2 with my MES 40
Wow. This exact thing happened to me yesterday with my MES40. The ERR2 started a couple of smokes ago on mine. I thought it was just the meat probe was spent. Then yesterday I turned the smoker on, hit set temp, got ERR2 like I had before. I set the temp to 275* and it heated up to @ 130* and...- andypanda
- Post #3
- Forum: Electric Smokers
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Vivo sausage stuffer
Ordered a 5 ponder this morning. Can't wait to get it. Went to Cabellas last night o pick a stuffer up - 1 hr drive. Outta stock. :devil:. So I ordered the Vivo. Have my 1st 10 lbs of kielbasa ground, cured, seasoned, in the garage fridge...Cant wait til it arrives...More info to be provided... -
Thank You LEM Products
I think the grind is critical Foamheart. The kielbasa I grew up with came from a Polish market from the Browtown section of Wilminton DE. Johnny's Market was an institution until the neighborhood deteriorated as many inner city neighborhoods can attest to. The Polish owner sold the business...- andypanda
- Post #6
- Forum: General Discussion
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Thank You LEM Products
Thanks Richie. This is the idea. Plan to use the many suggestions on this forum and create the kielbasa I grew up eating that is no longer available.It's gonna take some trial and error with the grind, the fat, the spicing and smoke. This is a new recipie I just added to my favorites folder...- andypanda
- Post #3
- Forum: General Discussion
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Thank You LEM Products
Great customer service! Thanks, As soon as the new #5 25mm stuffing tube arrives I will embark on my new obsession of creating my own smoked kielbasa recipe. Unfortunately the 2 1/2" tubes they sent will be too small for a 38-42 mm hog casing but with a quick phone call they promised to send the...- andypanda
- Thread
- Replies: 7
- Forum: General Discussion
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Final Smoked Salmon with recipe, instructions, and Qview
Hats off to you Bearcarver. Followed your recipe to a tee and found a new favorite. Thanks! -
Kitchen knives
An old butcher from wayback told me the best knife ever is Fredric Dick. Pricey but worth it. The Forschner and Wusthoffs have a harder blade making them difficult to sharpen. The Dick is slightly softer and will hone to a razor perfection however holds its sharpness like a harder blade. Popular...- andypanda
- Post #37
- Forum: General Discussion
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First time spare rib fail.
Do what my wife does when my smokes go bad. Chop up the rib meat make PF Chang's style lettuce wraps. They are actually very good...LOL. I have never had good luck with mesquite. I would recommend apple if you are a newb smoker. It is a sweeter flavor and much more forgiving. Work your way up...
