Recent content by smoke freak

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  1. smoke freak

    Cast iron brands

    It helps to know the smoke point of whatever oil you choose to use. Exceeding that smoke point does absolutely no good other than (maybe) darkening the pan a bit.
  2. smoke freak

    How to price jerky to sell?

    Try it just once with pork loin. 1/4 the price and makes an awesome jerky. No one complains.
  3. smoke freak

    Tried sheep casing with great results

    Sheep casings can be a real PIA but the final product makes it all worth while.
  4. smoke freak

    Mulberry as a smoke wood

    I've used Mulberry for years. No idea what this toxic latex is that you speak of. Flavor is much better than apple. But...since it's a fast growing tree, it doesn't provide a good coal bed and produces a lot of ash. Added to an oak or hickory fire it is a good wood for smoking.
  5. smoke freak

    Cast iron brands

    I have both. I clean them correctly. And I respectfully disagree.
  6. smoke freak

    Breaded Chicken Sandwich

    Marty, that's a great lookin sandwich no matter where I see it.
  7. smoke freak

    Garlic Fire and Redrum Hot Sauces

    On my timeline? The garden waits for no one. When it's time it matters not if you're ready...
  8. smoke freak

    Brisket to Ground Beef Processing

    I grind briskets regularly. For sausage, sticks, and burger. I trim excess fat and slice into strips that fit my grinder. Into the freezer on a full size sheet pan. When half frozen, I grind the whole thing (minus the excess fat). Mix it up and make 1# freezer bags with my vac sealer. Ready...
  9. smoke freak

    Bout time I re-introduced myself

    I joined a while back. I think around '07. Hung around a couple years and learned a lot. But I've been bouncing around the net since then learning from some of the best around. Smoking, grilling, sausage making, and curing meats are a few of the things I enjoy. I guess I've circled around and...
  10. smoke freak

    Datil peppers

    My son in law is growing the fish peppers this year. Sprouted and growing strong.
  11. smoke freak

    Busted pork chop dinner, how to fix it?

    Your target temp is way too high. In my opinion, a marinade is a waste of time. I use a phosphate brine and over brining/over salting is not an issue. Grill or smoke to an IT of 140 MAX. Carryover will get you where you want to be.
  12. smoke freak

    Jeff's St. Patty's Day Corned Beef recipe didn't work for me.

    Collagen breakdown begins around 170 but the determining factor is how long it takes to get there. Therefore, even when boiling, a long slow climb to the finish temp is what determines the tenderness and juiciness of the finished product. So 205 might be a target temp but it may need to ride at...
  13. smoke freak

    Garlic Fire and Redrum Hot Sauces

    Two questions. How long did you ferment and how do you make your labels? I'd like to label mine but lack the know how.
  14. smoke freak

    Cast iron brands

    One man's trash is another man's treasure. Plus it's a piece of history in your hands.
  15. smoke freak

    Cast iron brands

    I have three lye tanks, two electrolysis tanks. These get the job done for stripping to bare iron. Then I season with Crisco in the oven as many times as it takes to look right.
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