Search found 242 matches

by CrankyBuzzard
Thu Feb 21, 2013 02:19
Forum: Hardware
Topic: The Stork Arrived!
Replies: 25
Views: 10605

I think he should provide all of us with a cigar, or at least some sausage samples!
by CrankyBuzzard
Thu Feb 21, 2013 02:17
Forum: Other products
Topic: Corned Beef Pastrami
Replies: 4
Views: 4530

Looks like you nailed it brother! It's hard to take a large chunk of beef like that and submerge it into a solution the first time, but once you taste the final result it becomes a madness! I love pastrami and corned beef! Keep on making it, but experiment a bit with the ingredients to match your pe...
by CrankyBuzzard
Thu Feb 21, 2013 02:12
Forum: Hyde Park
Topic: Refuse Corner & Debris Receptacle
Replies: 168
Views: 54820

I agree with most all that's been said and I want to suggest that this topic be killed, deleted, etc...

Water whore obviously isn't coming back, isn't going to man up, and is simply a troll.

CW, I vote to delete this...

Charlie
by CrankyBuzzard
Sun Feb 17, 2013 05:31
Forum: Other products
Topic: Other projects went to heck, time to cold smoke something!
Replies: 2
Views: 2039

ssorllih wrote:Any treatment for the almonds other than gently putting them in a basket in the smoker?
Every 20 minutes I toss them around a bit so the smoke hits all equally, or at least as best as my tossing can do...

More pics coming tomorrow...

Charlie
by CrankyBuzzard
Sun Feb 17, 2013 04:28
Forum: Other products
Topic: Other projects went to heck, time to cold smoke something!
Replies: 2
Views: 2039

Other projects went to heck, time to cold smoke something!

I was working on a few projects tonight, but each of them seemed to be fighting me! So, I did what any good cook would do; I stopped working on the other projects, went inside the house, measured out 2 cups of raw almonds, placed them into a sieve, and told them they were about to get smoked! I also...
by CrankyBuzzard
Sun Feb 17, 2013 02:16
Forum: Offal products
Topic: Souse
Replies: 24
Views: 26512

Yum! Looks like you nailed it in my opinion. Why did you toss the eyes? On a fresh pig head those 2 items are a delicacy to some... Not me, but to some. :lol: I have this on the to do list, but I have to wait for the wife to be out of town first... She draws the line at me cooking heads when she's a...
by CrankyBuzzard
Sun Feb 17, 2013 02:06
Forum: Smokehouses. Construction and Maintenance.
Topic: Smoker design question
Replies: 14
Views: 10228

My approach to this would be to brine a chicken and smoke it in the cabinet as it is and see how it works. Considering that any enclosure can and probably has been used as a smoker this will likely work very well as it is. Yep yep! The exhaust where it is may not be a bad thing from a smoke standpo...
by CrankyBuzzard
Sat Feb 16, 2013 03:52
Forum: Smokehouses. Construction and Maintenance.
Topic: electric heating element ideas
Replies: 19
Views: 16551

Here is the electric element I have in my cooker. All I had to do is cut a 3/4" round hole in the back for the cord to come out. The element fits perfect in my smoker cabinet. It is designed for smokers. It has more than enough power to heat my smoker over 200 degrees and is fairly inexpensive. I d...
by CrankyBuzzard
Sat Feb 16, 2013 00:26
Forum: Smokehouses. Construction and Maintenance.
Topic: Smoker design question
Replies: 14
Views: 10228

I agree with all of the above. Also, the placement of the thermometer between the vents may not be very accurate. If the wind is blowing into the vents it could make for a bad reading, also, if the vent I'm seeing is the only top side vent the heat may have a tendency to concentrate there. Just a si...
by CrankyBuzzard
Sat Feb 16, 2013 00:21
Forum: Smokehouses. Construction and Maintenance.
Topic: electric heating element ideas
Replies: 19
Views: 16551

Glen, What voltage do you have to work with and what type of controller do you have? If you go too high in amperage you may need a contactor or relay in line to compensate. Also, is the smoker insulated? If you're trying to heat up an uninsulated smoker in a cold area that could also be a factor in ...
by CrankyBuzzard
Sun Feb 10, 2013 03:45
Forum: Dry Cured Meats and Sausages
Topic: Coppa, Lonzino, and Bresaola are finally finihed
Replies: 15
Views: 9517

This is the main reason ill never be able to make sausages, or met products in this fashion! The pictures would make me think too much and I'd NEVER be able to wait 10 WEEKS! :lol:

Looks great, and I am very jealous!

Charlie
by CrankyBuzzard
Sun Feb 10, 2013 03:43
Forum: Hyde Park
Topic: Birthday 'Vette For Ursula!
Replies: 18
Views: 6818

Good one CW!

Now, get off the sauce and make her some sausage to send over as an apology!

Have a great birthday Ursula!

Charlie
by CrankyBuzzard
Sat Feb 09, 2013 01:12
Forum: Smokehouses. Construction and Maintenance.
Topic: Cedar smokehouse construction
Replies: 85
Views: 61394

Ah, in God's country! Love me some east Texas!

Not sure what the temp will be there, but here it'll be cold smoke weather! Just wish I was closer to being finished! :lol:

Charlie
by CrankyBuzzard
Sat Feb 09, 2013 00:28
Forum: Sausages
Topic: Cellulose Casing HotDogs
Replies: 6
Views: 5047

Looks good enough to eat from what I see! The smoked really got a great color to them as well. How do you skin the casings from the dogs? Always looking for a better idea. If you don't keep a note book but always photograph your recipe board then your album on the computer is your record and electro...