Recent content by xutfuzzy

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  1. xutfuzzy

    Texan Jalapeno Sausage - Take 1

    1. I am/was using a Masterbuilt 40" electric smoker. With a couple of button pushes, I can set the temperature rather easily and have it be consistant. When I started, I had a propane smoker, and while I COULD have done something similar, it wouldn't have been as easy. It would have required...
  2. Pellets got soaked - solution

    Pellets got soaked - solution

  3. xutfuzzy

    Pellets got soaked - solution

    A few months ago a pipe broke in my basement and my pellets got soaked.  I tried air drying them, but they kept snuffing out after a very short time when I tried to use them.  I then tried microwaving them, but that didn't work either.  They just kept going out and were very unreliable.  Then it...
  4. 2014-12-30 20.14.50.jpg

    2014-12-30 20.14.50.jpg

  5. xutfuzzy

    The Great Smoked Salt Experiment

     You're welcome!  As for other articles done this way, I recall seeing something about making pastrami out of three different meats but using the same method, but otherwise I'm just not sure.  As for resting times, I've also seen some posts here regarding cheese and what happens if you try to...
  6. xutfuzzy

    Green Chile Pork Sausage

    I am SO jealous.  Hatch chiles are my absolute favorite, but terribly difficult to come by in Cincinnati.  I've grown my own with minimal success, but would love to be able to acquire 4 cups worth (at least without having to do mail order).   Any chance we can get the recipe you used?
  7. xutfuzzy

    Carrying kielbasa on an airplane

    This sounds like a plan.  I will contact the airline and find out for sure if this is the best option.  Thanks!
  8. xutfuzzy

    Carrying kielbasa on an airplane

    I am flying from Cincinnati, OH to Washington, D.C. for Thanksgiving.  I would like to bring my father some of my homemade kielbasa.  It is currently frozen.  With all of the security in airports nowadays, do any of you who travel regularly have any ideas how to best transport food and still...
  9. 10408946_10203829354508273_3040837593186826715_n.j

    10408946_10203829354508273_3040837593186826715_n.j

  10. xutfuzzy

    Allen Benton Bacon Supposedly Great - How Does Home Bacon Compare???

    This product just became available in my region, and brought about a bit of a debate.  First of all, the retailer posted this sign: Of course it's nitrate free...nitrites are used to make bacon.  Still, if you look at the ingredients label, no mention of nitrites or celery powder (the...
  11. xutfuzzy

    I did it! I built my curing chamber! (Massive amounts of Build-View)

    Good suggestions...I won't be making any changes right now because it's working and I don't want to mess with that.  Temperature and humidity are stable now, so why mess with a good thing?  Here is the one MAJOR suggestion that I will make:  Get a humidifier that doesn't have a push-button...
  12. xutfuzzy

    Finally Building a Cabinet!!!

    Looking good! How will you hang the meat and what will be your vertical clearance? Basically, how long/tall of a piece of meat will you be able to fit in there?
  13. xutfuzzy

    I did it! I built my curing chamber! (Massive amounts of Build-View)

    Thankfully, when I purchased the fan it stated on the box how many cubic feet of air it moved per minute.   That was helpful.  From there, all I had to do was calculate the interior of my chamber (length x width x height) and then divide.   For your sized cooler, the simple answer is to just...
  14. xutfuzzy

    I did it! I built my curing chamber! (Massive amounts of Build-View)

    My build actually has only one fan, just two holes.  The hole in the top left has the fan that removes air from the chamber, and the second hole in the lower right just has a screen and filter, but no fan.  I did the math and calculated that the fan would could completely exchange the air in the...
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