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  1. nunantal

    Hot plate died...need new element

    My old 1,650 watt hot plate bit the dust while smoking some more of Willies hot links and had to  finish by poaching. I tried using a newer 1,500 watt plate but the safety wouldn't let it get hot enough so I'm in the market for a new 1,500 heat source of  some kind.  I've searched thru the...
  2. nunantal

    BBQ Pit Planner

    I know this should be in the  smoker build section but I couldn't figure out which one was most appropriate since it's for both reverse flow and offset smokers but I'm sure the Mods can figure it out.... http://www.feldoncentral.com/bbqcalculator.html
  3. nunantal

    Tough Casing?

    A friend gave me some store bought (local butcher) venison/pork sausage.  The label said it was smoked and cooked and just needed reheating to eat.  It was frozen when I got it but left it in the refr overnight and I grilled it the next day. The casing was very tough.  I called the butcher and...
  4. nunantal

    Sausage Making

    While searching for info on sausage making, I ran across this interesting PDF.  Thought others might  get something  out of it. https://www.ag.ndsu.edu/pubs/yf/foods/fn176.pdf
  5. nunantal

    When to season?

    Here is a post from another source that caused me to wonder about when to season ground meat.   " it is near impossible to get seasoning evenly mixed in meat that is already ground. Cube it, season it, do a course grind and then a final grind and you will get much more even seasoning"     Is...
  6. nunantal

    I've got a lot to learn (pic heavy)

    For my first ever sausage links, I chose Chef Willie's hot link recipe.  Here's the recap.... First grind.  5 lbs of pork butt This is after the spices were added, the second grind and a night in the refr. Time for the stuffing.  My grandson assisted even tho he was still finishing his...
  7. nunantal

    Chef Willie's Hot LInks

    Has anyone added NDFM to the recipe?  If so, how much and did you have to change the amount of any of the ingredients?  I plan on trying to make some next month if I can get a feral hog. Thanks,
  8. nunantal

    Thai Jerky Kicked up a bit

    I made some of Case's (dirtsailor2003) Thai jerky but knowing that my grandsons always ask me to add a little extra heat to the end product I decided to lightly sprinkle a little of McCormicks Hot Shot Pepper on it before I dried it out.  My  son had my dehydrator so I had to use the oven.  I...
  9. nunantal

    Reverse Sear

    Not really about smoking but.... I tried reverse searing a ribeye this weekend.  It took 45 minutes at 275 in the oven to get to an internal temp of 130.  I let it rest for 15 minutes then seared it in a screaming hot black iron skillet.  When the smoke cleared, and the smoke alarm  stopped I...
  10. nunantal

    Reducing Recipes

    A lot of folks post jerky recipes that have meat quantities greater that 1 lb.  I would like to  try several of the posted recipes but have no idea how to reduce the amounts of seasoning and still come out with something tasting similar to what was originally posted. How do you properly...
  11. nunantal

    Big Sale

    Hope it's not illegal to post this... http://tinyurl.com/glsngkh
  12. nunantal

    Poaching Sausage ?

    I've not yet tried to smoke sausage but have read here several stories about hitting the "stall" and folks needing to get it finished in a reasonable amount of time.  What implement do you use to poach?  All I can visualize would be a large crock pot being controlled by a PID or perhaps a large...
  13. nunantal

    Marinade Question

    Most marinade recipes call for 1 tsp of cure for 5#'s of meat.  If you don't have 5#'s of meat should you lower the amount of cure or can you go ahead and use the full recipe. 
  14. nunantal

    Sunday's Jerky

    I finished a drying a small batch of jerky (my first ever) this weekend. Not having a dehydrator, I just used the oven with the door ajar and tried to keep the temp around 150 but think I did dry it a little too long.   I only used  Pop's Brine as the marinade/cure and after the curing period, I...
  15. nunantal

    Jerky Recipe

    If you wanted to make jerky that would turn out looking like the picture and was told the recipe was "Cured with water, salt, sugar, sodium nitrite". How would you try to make it.
  16. nunantal

    Oak, Hickory, Mesquite?

    For my first venison/pork sausage smoke (actually first smoke ever) , what flavor wood should I use?  I'll be using pellets in either a diy venturi or my A-MAZE-N tube smoker.
  17. nunantal

    Cold smoke generator ?'s

    In my crude picture, is the distance between the two red lines critical?  Does it depend on the  size of the pellet/chip  container?  If I use 1/2" copper tubing for the venturi and 1/4" for the  air supply and a 1 gallon paint can do you think it will work. Thanks,
  18. nunantal

    Dunderbak's Jerky

    Several years ago there was a Mr. Dunderbaks store here in Austin.  One of the items in the cooler case was beef jerky.  It was the best jerky I've ever had and would like to know if anyone might have an idea on a recipe?  I'm pretty sure there was no (or at least a very small amount) soy...
  19. nunantal

    Knots

    What kind of knot is used to tie ring sausage ends so that they can be hung on rods to be smoked? Thanks
  20. nunantal

    PT100 to PID wiring

    I am planning on using a pt100 rtd to measure/control the temperature  in my smoker but have a question.  I would like to be able to quickly connect/disconnect the pt100 from the control box that holds the jld612.  Can I use a stereo male on the end of  the pt100 and have the female stereo...
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