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Recent content by primevci
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Well for people the the Big chief or little chief that have problems with it cooking unevenly i would either make a insulated blanket or buy the one they have for 25 bucks this weekend i did a batch of jerky with it and it worked pretty good seemed to hold 140 pretty well in 32 degree heat...
anyone have there foodsaver kinda stop working on them? mine sucks and sucks and sucks but never rembers to seal i rember when i i first got it it would suck then seal nwo it would just sit there and suck for 20 mins i went threw everything allt he gaskets and o rings ok it sucks good jsut...
I bought the smokehouse sausage kit and it came with instructions does anyone have the little recipie book in pdf format it got wet so allt he pages are stuck
I it ok for meat to cure longer than the cure time it says in the instruction i put it in last night late and might not be able to smoke it up till sunday morning and hte instructions says cure for 24 hrs will it hurt anything to let it sit till then.... thanks
I got rump roast today 1.99lbs what would be a good way to cut it every where i read Google search and stuff people contradict each other some people say cutting with grain is the only way and others say cutting agents is the only way?! what do u guys do with your rump roast to make it into...
figures just went to the store and they had rump roast for 1.99 lb 2 days ago i could not find any roast in 10 miles so i geuss ill half to buy some hehe
Think i smoked it to long i did 12 hrs liek the instruction said maybe the new insulation blanket had something to do with it here are the pics..
on the racks....
bend test ok on most of it...
Day Two :) the fun day
Alright here they are loaded up on the racks i just had enough room in my 50 lbs smoker for 5 pounds of beef jerky ? :) really even cuts all the way threw really impressed with the cutting board..
As you see i went with cherry we did cherry with some summer sausage...