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  1. buckscent

    Hobart 1512 Slicer

    Have an OLD Hobart 1512. These were made from like 1947 - 1960ish. This is a needle in the ocean not haystack but I need either a sharp blade or the blade sharpener from that unit.. Thanks
  2. buckscent

    Pellet vs gravity

    I use to do comps years ago with a stick burner and at my age that got old staying up all night. I’m looking at starting back doing some backyards at first and I have a pit boss vertical 5. My question is are those good “enough” to start doing some backyards and will that do a quality job to...
  3. buckscent

    WTB: Gravity Feed Smoker

    Looking for a good used gravity feed smoker, maybe stump classic size. mostly used for comps. needs to be around Alabama within a few hour drive of B'ham. PM details
  4. buckscent

    Home vs. commercial jerky

    what is the main thing in say jack links or really any commercially sold jerky that makes it last so long. Home made lasts 2-4 weeks depending how you store it. Commercial lasts what? 2-4 months?
  5. buckscent

    snack stick Meat blends and %

    does anyone use a mix of beef and pork for snack sticks? If so what % of each. Im going to use an 80/20 but ogbthe 80 how much is beef and how much is pork? Same for Summer Sausage?
  6. buckscent

    Snack stick and summer sausage ECA question

    making some snack sticks and summer sausage. Anyone know the ratio of ECA to use? Also using a binder 414 from B&P if you know what hat ratio would be as well.
  7. buckscent

    Pit boss series 3 analog, an Auber and smoke gen

    looking at getting the Pit Boss series 3 electric analog. Adding a Auber PID, wanting to keep heat at 100 sometimes, and also adding a cold smoke generator like the smoking chief. Any idea what PID is needed to keep at that low of a temp? I can also plug the cold smoke into it as well for the...
  8. buckscent

    Vertical pellet smoker question

    does anyone make a vertical smoker that has a smoke/no smoke option? I’m going to make snack sticks and summer sausage and during the smoking process there are a couple times I don’t need smoke, just heat. Like the first hour I need 100-120 degrees and no smoke. I have a pit boss 5 series but...
  9. buckscent

    Snack Stick/Summer Sausage smoker

    so what I have been seeing there is a 3-4 step smoking process starting like 1 hour at 100 degrees. What smoker are you all using that gets that low. I have 2 pellet smokers and a Bradley smoker and the lowest they get is about 130-140 degrees. I have a oak joe wood burner but can’t hang...
  10. buckscent

    Smoking Jerky

    I am makin a lot of jerky, like 60lbs. I have not done that much before but I have a dehydrator that I have been using for years. It will take forever but I was wondering if smoking it will mess up the flavor? I have teriyaki, Cajun pepper, BBQ and some others. Will the smoke mess up the...
  11. buckscent

    Pit Boss 5-series 199.00

    scored a good deal today. I wanted the 7-series but a Loca Walmart has the 5 series for 199.00. Also got a Oklahoma joe 879 for 139.00.
  12. buckscent

    Pit Boss Series-7

    I see a series-5 thread started here but seems to be for cold smoke I am looking at purchasing one, I hear that it is hard to keep the 250ish temp that it goes 100 degrees hi when the blower comes on... I assume it is the same issue for the series-5 as well? ANy pros/cons would be great.. Thanks
  13. buckscent

    PH Meter

    anyone have suggestions for a good meat ph meter? Something economical but accurate, can't spend a ton on one.
  14. buckscent

    Curing Cabinet build

    hey all, I would like to invite you on my curing cabinet build with me, help me with this build because I am sure I will need all the help I can get. SO, below is step one. Took ,e a couple months to find the fridge I wanted, I knew I wanted a glass door one and those are harder to find. But...
  15. buckscent

    Good corned beef/pastrami recipe

    anyone have one? Looking at doing the corn beef and pastrami.
  16. buckscent

    Would this be a good curing cabinet

    https://atlanta.craigslist.org/atl/app/d/glass-door-reach-in/6678154890.html
  17. buckscent

    2nd attempt much better

    so my second attempt is much much better conspired to the waaaay to salty first one. So I cured 5lb pork belly in fridge 7 days. It doesn’t look any different then when I purchased it really. So now ready to cold smoke and wonder how long should I go? I hear 4 hrs and all the way up to...
  18. buckscent

    Bacon smoke question

    trying my second bacon attempt. First one as some might know was WAAAAY to salty. I noticed in a lot of posts that the amazen or some alternate smoke tube is used. So for what I was going to do after my cure, and what my local whole foods do for there store made bacon is cure, smoke for 1hr...
  19. buckscent

    First bacon

    way to salty. What I do wrong 5 lb pork belly 4 cups kosher salt 2 cups brown sugar 1/2 Cup maple syrup Pink cure #1 Put in fridge for a week turning over every day for 7 days. Washed off set in fridge uncovered 24 hrs. Cut a couple pieces before I smoked and dried up in the pan. And...
  20. buckscent

    Think I screwed up

    So I drilled my rack holes at 6.5" and 11" so now they are so close I cant get the lower rack on the bolts.......
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