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  1. countryrocker212

    Craigslist RF opinion needed

    Alright thanks I wouldn't have thought about that. These are the other pictures he sent me. image.jpg (2,355k. jpg file) Hopefully they show up.
  2. countryrocker212

    Craigslist RF opinion needed

    I haven't posted in a while but need some advice on a smoker I found. Owner says the grate is almost three feet long and he's going to send me pictures of the reverse flow plate. Please give me feedback about what you guys think. Thanks. http://chicago.craigslist.org/nch/for/5101049434.html
  3. countryrocker212

    Bacon book

    Alright thank you very much for the info you saved me from buying a book. one last question though do you follow the 2 days per lb?
  4. countryrocker212

    Bacon book

    Alright when applying the cure is it better to apply before the rest of your spices to ensure even coverage or is mixing it all up and rubbing them on at the same time ok?
  5. countryrocker212

    Bacon book

    ok so i think i understand the calculator from what I read on the other curing site. For salt you want 2-3% of the meats weight.  Does regular Kosher salt work? For the cure you need 1 ounce for 25lbs of meat so the calculator does the math. How does sugar work? Is it mainly a taste thing or is...
  6. countryrocker212

    Bacon book

    http://ruhlman.com/2010/10/home-cured-bacon-2/ I pretty much know i wanna dry cure and cold smoke it. I was thinking about starting with this recipe. The only thing is i dont know if i can substitute cold smoking for hot smoking with just pink salt as a cure. I know nothing about thoose things.
  7. countryrocker212

    Bacon book

    I was looking into getting into making my own bacon. Are there any books that go in depth on the process and explain why you do things and the ratios for cure? Was thinking about picking up Ruhlmans book can't think of the title off hand but don't know if he goes into details. Any suggestions...
  8. countryrocker212

    Cleaning Sausage Stuffer

    Yep thats exactly what i have and where i got it from. Great customer service and fast shipping. Sent from my SGH-T959V using Tapatalk
  9. countryrocker212

    Cleaning Sausage Stuffer

    Alright thanks for all of the advice. Sent from my SGH-T959V using Tapatalk
  10. countryrocker212

    Cleaning Sausage Stuffer

    On yours does the rod that the piston rides on come out? Sent from my SGH-T959V using Tapatalk
  11. countryrocker212

    Cleaning Sausage Stuffer

    I can't submerge my entire stuffer though. Here is a picture Sent from my SGH-T959V using Tapatalk
  12. countryrocker212

    Cleaning Sausage Stuffer

    Hi i just picked up an new LEM ultimate 10lb stuffer. Im extremely impressed with the quality but as far as instructions there is really nothing. Does anyone have this stuffer that nows how far to break it down to clean it? Im assuming remove the cylinder head and piston and sanitize everything...
  13. countryrocker212

    Ipoli ingrediets?

    Alright thanks alot. Also does anyone have replacements or know if any of these ingredients should not be used for some reason. I remember hearing bad things about MSG.
  14. countryrocker212

    Ipoli ingrediets?

    I want to make the Wisconsin style brats on his page but im not familiar with a few ingredients if you could help. Sucrose Msg Phosphate citric acid Thanks for help.
  15. countryrocker212

    Looking to purchase a trailer pit - suggestions please

    Does anyone know how thick the steel is on those bubba grills?
  16. countryrocker212

    Jambo VS PCC

    I plan on upgrading to a serious smoker next year and already looking. I'm thinkin either a jambo backyard or the peoria custom cooker backyard model. Has anyone cooked on or seen ither of these? What make's a jambo such a special pit other than insulated firebox which can is an option on the...
  17. countryrocker212

    ILBBQS

    Any ILBBQS memers on here I got a couple questions about the contests. What are the requirements to get into the contests, are the contests blind judged, and would I be the only one out there using UDS's? I want to try to get into a few next year and I'm probably gonna check out the Mount Carmel...
  18. countryrocker212

    2 Racks, Regular Lid

    Alright great I see everyone with the weber lids I didn't know if it's been done. What is the temp on the bottom compared to the top grate?
  19. countryrocker212

    First attempt at Stuffed Sausage Balls

    I love that idea they're like mini fatties.
  20. countryrocker212

    Which injector to buy

    The heavy duty ones can be found at Gander Mountain, Bass Pro, etc....
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