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Sausage Making / Re: New toys
« Last post by watchdog56 on June 20, 2017, 05:46:52 am »
What the heck is cold cream? The only thing I know is what my wife puts on her face.LOL
Sausage Making / Re: New toys
« Last post by cathouse willy on June 19, 2017, 09:39:38 pm »
Nice score,here's my favorite sausage recipe. Classic Bratwurst from the book Charcuterie,a mild pork sausage.It goes well on the grill and makes an excellent toad in the hole.

3 lbs beef, 1 lb pork or veal and one lb pork fat all ground fine.
3 tb kosher salt, I use less
3 tsp ground white pepper
1 1/2 tsp ground ginger
1 1/2 tsp nutmeg
2 cold eggs beaten
1 cup cold cream
mix and stuff in pork casings keeping the mixture cold
Very tasty
Sausage Making / Re: New toys
« Last post by Piker on June 19, 2017, 04:44:02 pm »
   Experiment with spices to find what you like best. I used to mix Avery small batch fry it up and taste it before making a larger batch. The combinations are endless. Good Luck!
Sausage Making / Re: New toys
« Last post by Gafala on June 19, 2017, 03:58:31 pm »
As for the equipment I have the same setup except I did add a meat mixer and a meat slicer 10".  Keep your vent wide open don't run your temp up to high and get a fat out. I buy my meat from a local butcher then I grind it two times to get a fine grind that makes for a smoother sausage. This is my preference.
Use just enough pucks for the time you want to smoke.
Leave the puck burner going as it will help maintain the cabinet temp you want
Without the puck burner going yoy will have a tough time keeping temp up to what you need

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Hi and welcome aboard.  With the OBS, you have to manually turn off the smoke generator.  However, many people leave it on the entire time for the added 125W of heat.  If you do that, just be sure and not leave a puck smoldering on the heat plate or it can eventually leave a bitter flavor.  Bisquette savers will solve that problem.  You'll need 3 of them.

Hi There
I am new at using our smoker. I am wondering if the original electric smoker can shut of the smoke generator if we do not want to use it the whole time the food cooks? Example..if you want to smoke your ribs for 2 hours, then just cook for the remaining 2 how do you do that? Or would we have to upgrade to the digital smoker?

The Digital Smokers (BTDS76P & BTDS108P) / Re: 4 Racks of Pork Ribs
« Last post by Mayweather on June 18, 2017, 02:55:35 pm »
Thanks for the advice. I read some other forums where people have replaced the 500w heating element with a 900W element therefore saving having to drill etc. Is this an option for me and are there any risks in doing so?
The Digital Smokers (BTDS76P & BTDS108P) / Re: 4 Racks of Pork Ribs
« Last post by Habanero Smoker on June 18, 2017, 01:11:26 pm »
What type of ribs are you cooking - spare ribs or baby backs (back ribs). Baby backs require less time. I'm not sure why your ribs came out dry. Usually foiling will keep them moist, and speed up the cooking process. Make sure you foil them tightly to prevent any steam from escaping. Cooking longer while foiled will make them more tender, so using a 3-3-1 will help with the tenderness; but use those time lines as a guideline. For tough cuts of meat time and temperature are guidelines. Your goal is tenderness

I always cook for tenderness or doness. That can mean either a shorter or longer cooking time, or a higher or lower temperature. For ribs I use a bamboo skewer, and probe the meat. It is slides in and out with very little resistance, then they are bite off the bone - the way I like them. For the way you like them, use a pair of tongs, pick the ribs up by one of the ends, and if the ribs tear apart, they are the way you probably like them.
Introduce Yourself / Re: Newbie
« Last post by gricardsimplycol on June 18, 2017, 12:46:39 pm »
Welcome and good luck

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