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  1. oregon smoker

    New / Used forum member from soggy Washington State.

    Welcome Aboard.This site as well has Helped me bring my game up for many years. This site/group has a wealth of information and experience. Thank you to all, Tom
  2. oregon smoker

    New / Used forum member from soggy Washington State.

    Welcome Aboard.This site as well has Helped me bring my game up for many years. This site/group has a wealth of information and experience. Thank you to all, Tom
  3. oregon smoker

    Lost Jeffs sauce recipe

    Yep miss placed mine with the move as well...you have to love all the help sometimes. they are all (and i mean all) packed in a box yet to be opened. they will show up
  4. oregon smoker

    Washington Group New Members Introduction Spot

    Josh Welcome to this site OS
  5. oregon smoker

    Pop's Brine Measurements

      Thanks Case, That is what i thought but once i started to second guess myself it was a downward spiral lol Tom
  6. oregon smoker

    Tillamook time

    Yes Case now that you mention the Curds, you can not go thru Bandon with  out stoping at the cheese shop and picking up their Curds...
  7. oregon smoker

    Pop's Brine Measurements

    Good Morning To All,   Here is my dilemma , I was looking at Pop's brine and for the first time decided to use this for the first brine/cure for some salmon. My question is in the amounts: Pop's has "1 tbsp of pink salt" is this a Table Spoon (TBL)?  or is this a typo and is a Tea spoon? ...
  8. oregon smoker

    Information regarding stuffers

    Thanks for the info, I will pass it on Tom
  9. oregon smoker

    Air Cooked Bacon Rinds

    Nepas is that an air cooker of some type? they look great Thanks, Tom
  10. oregon smoker

    Information regarding stuffers

    Good Morning to All, What make or company did you get your sausage stuffer from??? I am looking for any input (good or bad) regarding these units. I have the 11lb Weston stuffer for reference. In discussing which unit to buy from a fellow smoker he mentioned he was looking at a LEM, I told him...
  11. oregon smoker

    Stuffer recommendations

    Good Morning to All, I am looking for any input (good or bad) regarding these units. I have the 11lb Weston stuffer for reference. In discussing which unit to buy from a fellow smoker he mentioned he was looking at a LEM, I told him to Run Like the Wind based on all the has been posted here in...
  12. oregon smoker

    Next Years Cheese and Gifts

    At the top of the list...it's that clandestine border crossing lol Thanks Disco
  13. oregon smoker

    Next Years Cheese and Gifts

    DS thanks for the point. Waxing is definitely the way to go , great storage/aging and it does help with presentation (think gifts) :) If you have any questions or need help message me anytime. Mr "T" helped me immensely when I started with the waxing. Tom
  14. oregon smoker

    Why is my cheese molding?

    Thanks Dave for the info! I will be implementing this process, can not hurt Tom
  15. oregon smoker

    Why is my cheese molding?

    Dave, that works for me, how long do you "bake" for?? Thanks, Tpm
  16. oregon smoker

    Next Years Cheese and Gifts

    Thanks DS
  17. oregon smoker

    Why is my cheese molding?

    Dave, thanks I will give that a try...it could not hurt to do this every so often? Tom
  18. oregon smoker

    Next Years Cheese and Gifts

    Thank you guys, I will keep this saga updated...between the cheese I have some of Bear's dried beef...yes, great sammi meat Tom
  19. oregon smoker

    Why is my cheese molding?

    Good Point Dave on the 225 degree burn off, Thank You. Knock on wood but in all my cheeses i have not had a mold issue (vac sealed & now waxed as well) the only time is if we open a vac pac use some then reseal. Tom
  20. oregon smoker

    Blueberry smoked cheese with other flavors

    Nice cheese DS, you have my undivided attention with the Blueberry   Also great catch on the new "tool" for the shop!! Tom
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