Topics created by Denny O

shoprat53 Then I think you would be very happy with a set of stuffer flushers.

Denny O I thought you might like that.

Denny O recipe sounds great. Thanks 👍

processhead Sheep will be used for breakie sausages hog for all else.

calldoctoday And maybe
“I’d put tat on a kraker dude, thats money! Now we hydrate!”🙂

Denny O Whole foods has it? Well I will stop there sometime this weekend hopefully then!

cdavis And to you Charlie!

Jonathon There is the simplistic answer I was looking for!

As long as the packing house bag is vac sealed I have been taking whole beef ribeye to at least 60 days after I bring it home, if I see a packaged date I may go longer. Just recently I tried a Umai rib roast . Wet aged for 35 gays and dry aged for 30, last Christmas days dinner for the 2 of us.

Jonathon said in I Didn't Order Anything.:

Denny O I like the smokey flavor of what your’e doing, if you wanted to add something some Bacon Taste Booster wouldn’t be a bad way to increase the “bacon” flavor of it!

I have it already and will use it in my next batch, thanks for the feedback!

TexLaw I am going to do just that. Our curly kale has already bit the dust, just for this year. Got several gallon bags frozen though, several gallons dehydrated into kale chips, & two nice pearl barley, kale, & pork roast dinners, so I cannot complain though.

@dennyo-s said in How Can I Keep Up With You Guys??!:

trying to avoid the third one

Me too, sounds like we are in the same boat.

Thanks Chefs! I put them in the freezer yesterday an transferred them to the garage freezer today without vacing. This is the first year that I have not done my deer summer sausage in January!!
Wholey Cow am I behind!!!

Ed Paone said in Humidifier Mods ?:

I have gave a lot of thought about this also and plan on trying it. I’ve looked into the reptile foggers and like that you can adjust the amount of humidity.

The one I have will go from the lowest setting of hardly being able to see it to the highest setting that produces a thick fog.

smokerhead said in Meat Slicer Questions and Issues?:

Has anyone used a sirloin tip roast for jerky and how did it work out?

I have. I normally like to cut cross fiber and it was a little thought to chase the fiber but in the end the product was awesome

@dennyo I don’t see the problem.

@dennyo thank you sir. 😊

calldoctoday Absolutely it is not original, You think I’m that creative?! LOL!

cdavis My brother live down there in Ovilla, south of Dallas, says it was in the high 20’s and that was about it for winter so far. I can deal with the snow, but the ice sucks with the truck, I can’t get enough weight on the rear end to keep traction, take about 1,500 lbs. over the rear axle to get a grip on ice with the traction tires even. Glad it’s gone now, warmed up to 41 degrees and rain. Normal weather for the NW.

Nice job on all the bellies

YooperDog said in Pickled Beet Recipe Help!:

Dr_Pain You have to add that special ingredient. I am still on the trail to duplicate my great grandmothers pickles and and kraut. She never used a measuring cup, just her hands. It has been an interesting journey, close, but no cigar.

I will never be able to 100% reproduce mine because she grew her own vegs and that was in Northern Quebec which is completely different than South Louisiana (soil, himidity, temp, water etc…)

Thanks Chefs! They are addictive, just solidly different from the normal baked beans.
Thanks for the thumbs up, I appreciate it.

Jonathon Heading to Minnesota myself in a couple of weeks, northwest of where you and Austin are going. Just a relaxing vacation at a lake place and check out our hunting land.

Chef Thank you young man.

@dennyo
I guess you can never rule out the possibility of malfunctioning smoker controls and resulting in the temp swings.

The control systems for pellet smokers/grills are more complicated than systems for other fuels. They are controlling pellet feed rates and an air blower to try and maintain temperatures.

PapaSop said in I FEEL LIKE BRISKET TONIGHT!:

@dennyo
What an interesting post. Are you a writer and a brisket dude? Well done. 🤣 👍. Great read!
No not a writer at all, lol, I’m just a construction worker with a passion for smoked or grilled meats.

zbigjeff said in I FEEL LIKE BRISKET TONIGHT!:

@dennyo Wonderful display of “passion” pictures. Well done!!!

Thank you. 😊

@DennyO check out the Meatgisitics University videos for the products you want to make, they will tell you what to use. There are also multiple Meatgistics University posts about the different types of additives and their uses.

Dave in AZ You are very welcome. Enjoy your smoking & drinking!

Thanks Tex!! Got it.

JoeB this thread may help you