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Let's Talk BBQ
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Cured Meats & Food Preservation
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Cured meats & Food Preservation
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Charcuterie: Ham, Bacon, Sausage, etc.
(Moderator:
nepas
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In Coming/SS & SJ
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Topic: In Coming/SS & SJ (Read 573 times)
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nepas
Moderator
Hero Member
Posts: 2838
Ft Pierce Fl. Member #35
In Coming/SS & SJ
«
Reply #-1 on:
September 03, 2015, 11:01:04 AM »
Got 10 lbs ready for the travel. I need a larger cooler.
5lbs of SS and 5lbs of hickory smoke Slim Jim
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Flint
New Elder Wand with infa red tip.
TMB
Hero Member
Posts: 11738
Toney, Alabama
Re: In Coming/SS & SJ
«
on:
September 03, 2015, 11:48:36 AM »
looks like a good start, waiting for the finish
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Member #2
2 SRG's (infrared)
1 BEESR (ele Big Easy infrared)
1 DC smoker/ charcoal SRG (infrared)
1 Infrared smoker (Home Built pellet smoker)
1 Grill2go ice (infrared)
Rec-Tec smoker
Weber Smokey Joe (Silver)
I HAVE AN INFRARED ADDICTION
TentHunteR
Global Moderator
Hero Member
Posts: 6687
N.E. Ohio
Re: In Coming/SS & SJ
«
Reply #1 on:
September 03, 2015, 05:25:17 PM »
Watching and waiting...
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<><
2017 MAK 1 Star General with FlameZone
Former Owner: MAK 1 Star General - 2014 & 2011 Models
Weber Performer with Stoven Pellet Grill Adapter
Modified Horizontal Offset Smoker
1986 Weber One-Touch Silver (a few dings, but still works)
Member #68
muebe
Hero Member
Posts: 14918
Santa Clarita,Ca
Re: In Coming/SS & SJ
«
Reply #2 on:
September 03, 2015, 10:44:56 PM »
Is it done yet?
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Member #22
2 TBEs(1 natural gas & 1 LP gas)
OBS(Auberins dual probe PID, 900w finned element & convection fan mods)
2011 Memphis Select Pellet Smoker
Traeger PTG with PID
PBC
BBQ Grillware vertical smoker(oven thermostat installed & converted to natural gas)
Uuni 2 Wood Fired Pizza Oven
DWard51
Hero Member
Posts: 766
Re: In Coming/SS & SJ
«
Reply #3 on:
September 03, 2015, 11:08:02 PM »
oh yeah.... watching this one for sure.
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nepas
Moderator
Hero Member
Posts: 2838
Ft Pierce Fl. Member #35
Re: In Coming/SS & SJ
«
Reply #4 on:
September 04, 2015, 08:12:55 AM »
Got the smoker pre heating at 130*
Got the fibrous casings soaking in some warm water.
Stuffer prepped for stuffing.
Now the stuffed chubs.
Hang at room temp for 1 hour.
«
Last Edit: September 04, 2015, 08:57:41 AM by nepas
»
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Flint
New Elder Wand with infa red tip.
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Let's Talk BBQ
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Cured Meats & Food Preservation
»
Cured meats & Food Preservation
»
Charcuterie: Ham, Bacon, Sausage, etc.
(Moderator:
nepas
) »
In Coming/SS & SJ