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The Smoke Ring Forum Index
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  Topic: ReadyCure by Canada Compound
Harry Nutczak

Replies: 4
Views: 4037

PostForum: Sausage Making   Posted: Fri Jul 21 17 6:40 am   Subject: ReadyCure by Canada Compound
what percentage is the active curing agent in the mixture?

is it a direct crossover to Cure#1?
  Topic: Confused - curing salt
Harry Nutczak

Replies: 11
Views: 7457

PostForum: Sausage Making   Posted: Fri Jul 21 17 6:38 am   Subject: Re: Boudin & Cure # 1
I have made boudin a few times and smoked the sausage, I did not use Cure #1.

I recently read a recipe that stated if you smoked the Boudin, it is imperative cure be used.

Is this correct even ...
  Topic: HD compliant enclosure help!
Harry Nutczak

Replies: 4
Views: 3893

PostForum: Catering   Posted: Fri Jul 21 17 6:34 am   Subject: HD compliant enclosure help!
As Fish&Q mentioned, you need to read the food code for your state,
An inspector may "Say" you need something even though it is not required by the current laws.

Mr Tony and I have ...
  Topic: Second Day Brisket
Harry Nutczak

Replies: 4
Views: 5132

PostForum: Catering   Posted: Fri Jun 09 17 11:50 pm   Subject: Second Day Brisket
what kind of refrigeration unit?

To get a piece of meat down to proper temps fast enough will almost require a blast cooler. You may be able to do it in a walk-in cooler if placed unwrapped directl ...
  Topic: Smoker rack cleaning
Harry Nutczak

Replies: 3
Views: 4382

PostForum: Commercial BBQ   Posted: Fri Jun 09 17 11:45 pm   Subject: Smoker rack cleaning
I always made sure to brush the racks well each day before loading and run my heat up to burn most everything off so I could tap the racks with the back of my brush and watch things fall off.
  Topic: POS software advice please.
Harry Nutczak

Replies: 14
Views: 7581

PostForum: Commercial BBQ   Posted: Fri Jun 02 17 11:22 pm   Subject: POS software advice please.
are you tech savvy? Don't want to spend a ton? Want a system that can grow as you need to grow? Use off the shelf hardware?

I used point of success for 7 years and loved it.
I started with a singl ...
  Topic: it looks like I have a qualified buyer.............
Harry Nutczak

Replies: 15
Views: 10511

PostForum: Commercial BBQ   Posted: Tue Feb 21 17 1:51 am   Subject: it looks like I have a qualified buyer.............
Harry, I wanted to thank you publicly, here, for all the help you have been to me over the years!With out question - without meeting you here, I wold not be in the position I am today - and I thank y ...
  Topic: brisket question
Harry Nutczak

Replies: 5
Views: 4861

PostForum: Commercial BBQ   Posted: Mon Feb 06 17 8:55 am   Subject: brisket question
the all natural grass fed beef I was sent as a sample was the most horrid brisket I have ever dealt with.

I hated cooking anything under 20 pounds, but maybe that was just me.

The best beef I ha ...
  Topic: it looks like I have a qualified buyer.............
Harry Nutczak

Replies: 15
Views: 10511

PostForum: Commercial BBQ   Posted: Mon Feb 06 17 8:53 am   Subject: it looks like I have a qualified buyer.............
its been 1 month since the sale,
people who know me say they've never seen me smile so much. So take that however you want, I'm just glad all my debt is zeroed, my private financier made a nice profi ...
  Topic: Mold on Summer Sausage
Harry Nutczak

Replies: 1
Views: 3160

PostForum: Sausage Making   Posted: Thu Dec 29 16 2:50 am   Subject: Mold on Summer Sausage
what color mold?

A white powdery mold is acceptable, a colorful mold that grew a root through the casing is not.

Simple cause, contamination by hands or work area.
I like to make sure all my eq ...
  Topic: not happy with my pork butt Help
Harry Nutczak

Replies: 4
Views: 5684

PostForum: Smoked Foods   Posted: Sat Dec 24 16 11:11 pm   Subject: not happy with my pork butt Help
I couldn't tell you what my finish temps are, because I do not measure temps.
When the meat is starting to fall apart, it is done
  Topic: Ground Venison
Harry Nutczak

Replies: 4
Views: 4835

PostForum: Sausage Making   Posted: Mon Dec 19 16 4:26 am   Subject: Re: Ground Venison
I'm gonna make some deer burger and breakfast sausage which I will freeze,is there any need of putting cure in this since I will freeze it?

Not unless you plan on fermenting or cold-smoking the mea ...
  Topic: it looks like I have a qualified buyer.............
Harry Nutczak

Replies: 15
Views: 10511

PostForum: Commercial BBQ   Posted: Mon Dec 19 16 4:24 am   Subject: Re: You are keeping us in suspense, Harry
Did the buyer follow through?

Will you spend the next 4 years on your motorcycle or at law school?

Neither, it looks like I am starting a towing biz.
No employees (yet) I work the hours I want ...
  Topic: Summer Sausage Binder
Harry Nutczak

Replies: 3
Views: 4238

PostForum: Sausage Making   Posted: Wed Dec 14 16 1:14 am   Subject: Summer Sausage Binder
The way I have always done things is to keep my fat separate and keep everything very cold

I mix my lean meat until it is very sticky, get it chilled again, then fold in my gound fat.
This way I ...
  Topic: Smoker For Sausage Making
Harry Nutczak

Replies: 5
Views: 4959

PostForum: Sausage Making   Posted: Mon Dec 05 16 1:54 am   Subject: Smoker For Sausage Making
I was given a "Master Built" electric unit a few years back, and it did a surprisingly good job on sausage due to the digital temp & timer.
  Topic: Ham question
Harry Nutczak

Replies: 2
Views: 2923

PostForum: Smoked Foods   Posted: Sat Dec 03 16 2:56 am   Subject: Ham question
because it is already cured & cooked, you will not gain any smoke penetration.
I suggest you hot smoke it the day you want to serve it, hit it with some brown sugar and pineapple juice for a glaz ...
  Topic: how you hang your sausage
Harry Nutczak

Replies: 3
Views: 4711

PostForum: Sausage Making   Posted: Wed Nov 23 16 2:28 am   Subject: how you hang your sausage
hardwood dowels.
In a pinch, a broom stick will work if you remove the paint from it
  Topic: it looks like I have a qualified buyer.............
Harry Nutczak

Replies: 15
Views: 10511

PostForum: Commercial BBQ   Posted: Thu Nov 10 16 2:51 am   Subject: Re: it looks like I have a qualified buyer.............
Congratulations!

Are you still planning on law school?

I'd love to do it, but don;t want to blow retirement account on it.
I'll see what is available for old farts for student loans
  Topic: it looks like I have a qualified buyer.............
Harry Nutczak

Replies: 15
Views: 10511

PostForum: Commercial BBQ   Posted: Sat Nov 05 16 2:42 am   Subject: it looks like I have a qualified buyer.............
Im no biker but Sturgis has to happen for you.

http://www.travelchannel.com/shows/hotel-impossible/episodes/full-throttle-in-sturgis

Ive ridden to Sturgis the last 2 years, rode mine out, didn' ...
  Topic: it looks like I have a qualified buyer.............
Harry Nutczak

Replies: 15
Views: 10511

PostForum: Commercial BBQ   Posted: Fri Nov 04 16 2:58 am   Subject: it looks like I have a qualified buyer.............
so, what should I do for the next decade or so?

My 2017 summer plans will start with riding the "Hoka Hey Motorcycle Challenge" (look it up) Then there is the Sturgis Rally, the Maggie V ...
 
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