good deal... patiently awaiting... talking to the electrician at work about which way to be better to wire more than one to one dimmer switch....
I plan on coming for the day on Saturday. I look forward to meeting all of you. Let me know what I can bring.
Dan
good deal... patiently awaiting... talking to the electrician at work about which way to be better to wire more than one to one dimmer switch...
We have a camper but not sure if we are coming for the day or weekend. Will know more in NovHey Mike,
Winter Haven. Need a ride? I don't have any camping gear. Do you?
Looking forward to having you!I plan on coming for the day on Saturday. I look forward to meeting all of you. Let me know what I can bring.
Dan
Mac's Meat Market has been contacted! Let's see what they say :)
I was able to put the light in the smokehouse yesterday after the storms went through....... I actually did 2 tests:
First was in the bottom of the smokehouse under the metal plate where the burner is. It raised the temp by 10 degrees based on my door thermometer.
Second was to sit the light on top of the metal plate. It raised the temp by 20 degrees over the original start temp.
In none of the test did I get over 100 degrees. Also keep in mind the door was slightly cracked (to allow for the power cord) and I have air vents.
I was looking at the bulb and it looks to be slightly different then the ones we use at work. I am going to get the info from the ones at work and compare them. There might be different strength bulbs and that will make a difference as well.
I am leaning towards the small stove burner might be more practical of a direction to go.
your right but if we are able establish a friendship with them this might benefit us in the future as well so if they are willing to donate we could just get a little bit from them for Dan to bring saturday and maybe next year get a larger amountThat's way cool Doug.. my only hesitation would be the timing... if Dan isn't coming over until Saturday "day"
your right but if we are able establish a friendship with them this might benefit us in the future as well so if they are willing to donate we could just get a little bit from them for Dan to bring saturday and maybe next year get a larger amountThat's way cool Doug.. my only hesitation would be the timing... if Dan isn't coming over until Saturday "day"
sausage meat will be cured in 4 hrs after the cure has been added... i will bring a hank of fresh naturals and plenty of collogens for snack sticks. what about a sawzall"DUHHH Me" ... your so right....
thinking out loud here... If we're gonna do both,sausage and jerky, grinding and mixing sausage Fri. morning and get the cure and seasonings mixed in to rest for awhile.... then while sausage is resting we can cut up meat for the jerky and get it marinated and resting.... think I'm gonna bring some butts and eye round as I would like to take some of the finished product with me....
Sausage guys... how long before we can stuff ? I know the casing's are expensive,will be glad to donate towards some... mostly snack sticks for me
Jerky guys... how long to marinate ? Doug, I believe we can just finish it up in the smokehouse... no need to haul the dehyd. over....
NEEDED
Does anybody by any chance have an old electric knife (or blades) they don''t use in food anymore ? think that would be the easiest way to cut insulated sheets to make the smokehouse ?
to get the right thickness i prefer the slicer...i can pre-cut and we can marinate at the site. or if you guys wanna do it all onsite we can do that also. Just let me know what you guys perfer. I marinate 18-24 hours normally. i can bring Tender Quick also for the cure. that's what i use in my jerky."DUHHH Me" ... your so right....
thinking out loud here... If we're gonna do both,sausage and jerky, grinding and mixing sausage Fri. morning and get the cure and seasonings mixed in to rest for awhile.... then while sausage is resting we can cut up meat for the jerky and get it marinated and resting.... think I'm gonna bring some butts and eye round as I would like to take some of the finished product with me....
Sausage guys... how long before we can stuff ? I know the casing's are expensive,will be glad to donate towards some... mostly snack sticks for me
Jerky guys... how long to marinate ? Doug, I believe we can just finish it up in the smokehouse... no need to haul the dehyd. over....
NEEDED
Does anybody by any chance have an old electric knife (or blades) they don''t use in food anymore ? think that would be the easiest way to cut insulated sheets to make the smokehouse ?
LOL i agree with joe...you guys are doing construction projects over there! i might have to sit back and drink a beer and watch hahahaahasausage meat will be cured in 4 hrs after the cure has been added... i will bring a hank of fresh naturals and plenty of collogens for snack sticks. what about a sawzall
I'm tired already........... so much for a rest full week...........LOL
Jar.. I wouldn't worry about the heat lamps... doesn't sound like it's gonna work... I was kinda hoping we could get something that is adjustable from the outside of the smokehouse so we don't have to keep opening the door... the small stove burner, is that gas or electric ?