Jan, I think Nepas has the fan set to only come on when the refrigerent compressor is called to come on. The fan pulls the warm air in the cabinet and blows it on the condensate coil which absorbs the heat from the cabinet and transfers that heat through the refrigerent out to the evapoator coil whi...

Decided to make some Leggs old Plantation #116 Snack stix today. I used 3 pounds of Ground chuck 80/20 and 1 pound of ground pork. http://i995.photobucket.com/albums/af75/Keymaster_2010/009-35.jpg Mixed in 3 ounces of the spice mix and the Cure #1 then put it in the stuffer. http://i995.photobucket....

Nice Job Big Guy!!! They look perfect.

It looks like you are using the Rytek Kudus method on these Dry cured pepperoni's. I think I'm going to do landjaegars next in my dry cure cabinet. Looking good Nepas and cant wait to see some of that on a Pizza

Lookin might fine there Devo!!!

1800 recipes

A very nice compilation of recipes. Gotta Thank Mr. walleye for finding this one on the Bradley smoker forum.

http://www.edowner.net/files/1800-Recipe-Archive.pdf

Very Interesting Books Tom, Nice find!!!

I would be happy to try and help you. It is unclear what you are asking. I think that you are asking why the Smoker is not reaching your desired temperature. There are many variables as why this may be a problem. What is the AC voltage that you are using? It looks like your Temp sensor is wall mount...

Very nice, Thanks for sharing the recipe!!!

Armadillo Eggs 12 Small jalapenos 1 Small block of Cream cheese 1 Small Chub of Jimmy Deans Original breakfast sausage Yellow food coloring (optional) Favorite Pork Rub (optional) Get your Jalapenos Ready to Gut and devain http://i995.photobucket.com/albums/af75/Keymaster_2010/Armadilloeggs001.jpg T...

Only Been at it for 2 years Chuckwagon but still have a lot to learn!!! I would love your Gravy recipe.
Thanks

Aaron

nepas wrote:How long will it take for me to use them all?

Depends on how many get shipped off to friends

I may have to try this one as Family has been hinting for more. Last time I used Ryteks recipe and found them to be a little salty but no one else seems to mind. I might also add that they are usually made into 2.5 to 3" length sausages. I like the explanation why they are called Bangers. Thanks for...

Very Nice Job!!!

Those stix look fantastic! Is it my cell phone or does the recipe call for 33 oz of cure#1 ?