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Search: Posts Made By: Bjorn74
Forum: Recipes 05-10-2010, 01:01 AM
Replies: 34
Views: 14,986
Posted By Bjorn74
I'll tell you. 20# pork shoulder rubbed twice...

I'll tell you. 20# pork shoulder rubbed twice yesterday morning and then put on smoke at 190-200F for 20 hours. Beer (Belgian Pale) and then "hickory juice" (wood soak water) in the water bath. ...
Forum: Recipes 04-28-2010, 06:44 PM
Replies: 34
Views: 14,986
Posted By Bjorn74
About the same as your smoker and normal beer...

About the same as your smoker and normal beer storage. If you do it in your garage or out in the yard or driveway and put everything in a contained space, I've seen photos of a small porch with a...
Forum: Recipes 04-28-2010, 05:58 PM
Replies: 34
Views: 14,986
Posted By Bjorn74
Try the Foam Blowers of Indiana...

Try the Foam Blowers of Indiana (www.foamblowers.com) or Anita at Great Fermentions will set you up. Her store's on 65th between Binford and Allisonville.
Forum: Recipes 04-28-2010, 04:48 PM
Replies: 34
Views: 14,986
Posted By Bjorn74
I think I'm going to send my new probe into the...

I think I'm going to send my new probe into the office to have one of her techs put a wiring shrink wrap on it. Takes a couple minutes and they enjoy using the toys.
Forum: Recipes 04-28-2010, 04:08 PM
Replies: 34
Views: 14,986
Posted By Bjorn74
Find a custom butcher and see what they're...

Find a custom butcher and see what they're charging. A lot of the breakfast places here do the whole hog sausage with a custom butcher where they grind everything that's easy to get to. That should...
Forum: Recipes 04-28-2010, 03:52 PM
Replies: 34
Views: 14,986
Posted By Bjorn74
Ideally? ...

Ideally?

http://www.sausagemaker.com/ProductImages/41835.jpg

50lb Electric smokehouse. Maybe a 100lb model. We tilt the 50 pound mark on occasion. Well, actually, I'd want the functional...
Forum: Recipes 04-28-2010, 02:49 PM
Replies: 34
Views: 14,986
Posted By Bjorn74
These days I think the smoker wont stay below 200...

These days I think the smoker wont stay below 200 for long. I like to let it smoke at 180 for 8-10 and then raise it up to cook it around 220/250 the rest of the way. When I'm finishing it off, I...
Forum: Recipes 04-28-2010, 01:39 PM
Replies: 34
Views: 14,986
Posted By Bjorn74
Got a 20lb shoulder in the freezer waiting for...

Got a 20lb shoulder in the freezer waiting for Sunday to come out for the week long thaw. Slow thaw followed by a slow, 16-20 hour smoke session. Got my hickory chunk and JD barrel chips lined up. ...
Showing results 1 to 8 of 8

 
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