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  1. davef63

    looking for sausage site

    hey guys, i had a site in my favorites before my puter got messed up, it was a polish sausage making site. now i cant find it because i dont know how to spell it, its something like "wendinlowes" i know the spelling is wrong. does any know of it? thanks, dave
  2. davef63

    ? for lang owners

    so i bit the bullet and ordered a 84 with chargrill. was wondering if anyone set up there chargrill to be rotissere compatible? shouldnt be that tough eh? thanks, dave
  3. davef63

    lang 60 deluxe question

    im considering on bitin the bullet on one of these, but have a question. is there an option to do direct grilling on these ( above firebox in warming chamber) ? or is this a smoker only? maybe can have a 60 made with a chargrill mounted on the front? anyone know? thanks in advance. dave
  4. davef63

    jeffs rub recipie

    i just ordered the recipie, does it get e-mailed to you ? thanks, dave
  5. davef63

    snack stick recipie question

    id like to try this recipie: http://lpoli.50webs.com/index_files/Snack%20Sticks.pdf what the heck are phosphates? any substitutions? and what is sodium erythorbate is that just salt? has anyone tried this one? and did you like it? as always thanks in advance. dave
  6. davef63

    belly dacon...nailed it

    been playing around with the new smokeshack making bacon and sausage. this is my third attempt at bacon, first was good, second was a disaster this attempt came out outstanding. this stuff is as good or better than meat market bacon. no prep pics, but it was your basic tenderquick dry rub. i...
  7. davef63

    kielbasa help

    ]first attempt at kielbasa. everything went well, got em stuffed,into the fridge overnight, then things went south. yesterday am. let them hang at room temp for an hr. into the smokehouse at 130* for an hr, started smoking and raised temp to 165*. these went in at 7:00 am. firsted checked them...
  8. davef63

    kielbasa links

    so i did a search on this and found good info from hogwarden, but still have a question.this will be my first attempt so bear with the newbie question. so if i plan on 18" links i make them all seperate right? the dowels in my smokehouse where they will hang are 1 1/2" inch in diameter. so at...
  9. davef63

    smudge?

    when looking at certain sausage recipies it calls to apply heavy smudge. what does that mean? is that the billowing white smoke im so good at? as always,tia. dave
  10. davef63

    slicing belly bacon

    you guys that use a slicer for your belly bacon, what slicer do you use? in my mind [ scary place ] you would need at least 10" from blade to meat stop correct? or am i missing something. do the small slicers have that kind of room or travel? theres always the crosscut sled on the tablesaw but...
  11. davef63

    belly bacon question

    the first thing i want to do in my new smokehouse is cold smoked belly bacon. i understand the curing process with one exception, it seems some folks bag the bellys and flip letting them sit in the juice and others do a means of not letting them sit in the juice. which is preferred? thanks, dave
  12. davef63

    smokehouse in the works

    started this thing 3 weeks ago it measures 4'x3'x6'. frame and insulation inside with t&g pine lower flame area
  13. davef63

    test

    outside insulation flame area hope this works
  14. davef63

    test

  15. davef63

    test

  16. davef63

    test

  17. davef63

    test

  18. davef63

    test

  19. davef63

    pic test

    http://s893.photobucket.com/albums/a...os/smokehouse/
  20. davef63

    smoker build questions

    Attachment 23402hello all, im currently building a smoker in which i would like to use as cold and hot[to 225*].i have a small wood stove im going to place around six feet away from box to produce smoke.coming in with 6" pipe on bottom,out of roof with 4" dampered pipe.this thing is 4ft wide 3ft...
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