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    2. woodchuck777
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    woodchuck777

    @woodchuck777

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    Email natederr50@yahoo.com Location Dike, TX Age 72

    woodchuck777 Unfollow Follow
    Texas (TX) Veteran Yearling

    Best posts made by woodchuck777

    • RE: Curing bacon

      I made some buckboard bacon… the first time… I only rinsed it one time… came out very salty… what I did after slicing it… was to soak it in water for about 30 minutes before frying… that removed most of the salt for me.

      posted in Report an Issue
      W
      woodchuck777
    • RE: Thermo controlled outlets

      Auber Industries makes an excellent controller. It can be programmed and the programs can be saved. It will control your heating element as well as the smoke generator. Comes with two temperature probes. One mounts in the cabinet to monitor the cabinet temperature and the other can be put into the meat to monitor internal meat temp. I built a smoker using this and it works great.

      posted in Smoking & Grilling
      W
      woodchuck777

    Latest posts made by woodchuck777

    • RE: Curing bacon

      Mainly just the salt… Flavor was still very good…

      posted in Report an Issue
      W
      woodchuck777
    • RE: Curing bacon

      I made some buckboard bacon… the first time… I only rinsed it one time… came out very salty… what I did after slicing it… was to soak it in water for about 30 minutes before frying… that removed most of the salt for me.

      posted in Report an Issue
      W
      woodchuck777
    • RE: Sauerkraut

      Nice looking batch of kraut… Makes me hungry looking at it…

      posted in General
      W
      woodchuck777
    • RE: What did everyone cook today?

      That really sounds yummy… wouldn’t mind seeing the steps and quantities you use in making it…

      posted in Bragging Board
      W
      woodchuck777
    • RE: Thermo controlled outlets

      Auber Industries makes an excellent controller. It can be programmed and the programs can be saved. It will control your heating element as well as the smoke generator. Comes with two temperature probes. One mounts in the cabinet to monitor the cabinet temperature and the other can be put into the meat to monitor internal meat temp. I built a smoker using this and it works great.

      posted in Smoking & Grilling
      W
      woodchuck777
    • RE: ??? On pulled pork

      I just did a dozen pork butts in my smoker for a church function over the 4th weekend. I always leave mine rest over night. The most important part to me is to make sure you get the internal meat temp up to around 190 degrees… the connective tissue breaks down at that point and the pork pulls really easy and is super tender.

      posted in General
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      woodchuck777
    • RE: DIY smoker remodel

      Looks really nice… What are you using for smoke generating?

      posted in Bragging Board
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      woodchuck777
    • RE: Lebanon Bologna

      rayscheese… Let me know how your lebonon turns out… I bought some of this seasoning as well and intend on making a batch soon. Grew up eating this is Pennsylvania and it’s been my favorite for years…

      posted in URGENT 911
      W
      woodchuck777
    • RE: Smoked cheese gone bad?

      Did you let it rest in the fridge for about two weeks before eating. My understanding i that if you eat it right away you will get a very bitter taste…

      posted in Smoking & Grilling
      W
      woodchuck777