Recent content by black_dog

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  1. black_dog

    Great rub

    I live about 60 miles from Sacramento. I get the 2 lb bottles not sure on price ,I think I pay about 12 dollars. I'm on my 3rd bottle in 10 yrs. I picked up a tri tip once that said it was seasoned with Pappy's and I was hooked. After that I just asked for it and found lots of stores carry it. I...
  2. black_dog

    Great rub

    I live in Caif. and have used Pappy's rub for a long time. They make it in Fresno Ca. I started out using on tri tip and everyone loved it, then I used it on steak same remarks. I use it on chicken breasts with great results. I just tried it on pork ribs in my smoker and they were the best ribs...
  3. black_dog

    pic test

    Can down load pics from trail cam. How to get him to climb in my smoker...
  4. black_dog

    50# of smoked Polish Kilbasa

    I did the soy protein also. I ran smoker at 160 and they were in smoker about 12 hrs and they never got over 147 deg. Thought dried casing was somehow stopping temp from heating inside of sausage. Finished in hot water and they turned out very good. Casings were a little tough but still very...
  5. black_dog

    Bologna and smoke

    I'm going to use curved collagen casings. As far as how to post pics, I don't know if I can figure out how to paste something. I taught myself how to use a computer so I didn't have a very good teacher.
  6. black_dog

    Bologna and smoke

    Going to try a batch of ring bologna and wonder if I should run a light smoke or heavy. Don't think I ever had it smoked. Need some input. Thanks Ed. As far as posting pics later. I have spent a lot of time trying to figure out system and haven't been able to get it done. I'm used to going...
  7. black_dog

    50# of smoked Polish Kilbasa

    Nice was wondering if you put a pan of water in smoker to keep them from shriveling up. Mine shriveled up so I put them in hot water to plump back up. ED
  8. black_dog

    Crawfish Question From A NewEnglander

    Hi; When I was in college we found a small clear river near the college where crayfish were introduced in the early 1940,s. Very nice, dove with face masks and took only the ones about 6 or 7" long got 1 1/2 5 gallon buckets full. We broke off the tails and claws a put them in salted boiling...
  9. black_dog

    Just a shout out.

    I posted some smoker pics on electric smokers yesterday. To large for forum but gives a tread to photo bucket. Hope this helps...
  10. black_dog

    Just a shout out.

    Hi; My name is Ed and new to the site. I live in Ca. foothills about 3000' up. I had a wood charcoal smoker for salmon and had to give that up, they say that the Ca. salmon are going extinct and can't fish for them much. So thought I'd build a larger smoker for sausage and salomi. Built a...
  11. black_dog

    New Smoker

    Thanks to all for the kind words and I'm looking forward to trying some of the great recipes and ideas shared here.
  12. black_dog

    New Smoker

    http://s620.photobucket.com/albums/tt284/black_dog2/ New to site and thought I would try to post pics of a smoker I made. great site. Hope to be able to contribute. Pics probably won't down load.
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