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  1. 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? ...
  2. 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...
  3. 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...
  4. oregon smoker

    Next Years Cheese and Gifts

    Thought i would toss this out...started the long process of my smoked cheese. Start with various cheese's that have been in the deep cooler for 1 year (40 + lbs) now the first wave of cheese in my smokers, probably three batches. as the cheese is pulled it is rested (to dry) then wrapped with...
  5. oregon smoker

    Braunsweiger

    Good Day To All, i am about to embark on my first Braunsweiger adventure. i have looked at many recipes from Rytek (cant say enough about this book everyone should have this reference) to posted recipes.....here is my dilemma, 1)  all the recipes seem to want to simmer in water until IT is...
  6. oregon smoker

    Pork Cusion Meat

    I Hope this is in the right spot...if not please move, For those in the area of a Cash & Carry they have Cushion meat on sale for $ 1.02lb and 80/20 ground beef for $ 2.04lb the cushion makes outstanding smoked sammi meat once sliced. Tom
  7. oregon smoker

    Trouble with Subscriptions

    To Any and All, is anyone having problems with you showing the red dot with subscriptions to read yet when you click on the red button the page that comes up and says you have "no subscriptions saved" ???? this has been going on for two days OR is this just my isolated issue?
  8. oregon smoker

    I - Grll 2 WI-FI

    To All that have anything from I Device, I want to mention this, I have Thanks to this Forum purchased my first I - Grill 2 . When it showed up I immediately ordered an Ambient probe and two more Pro probes (thanks Case , you were having an issue at that time with one) so that I had options and...
  9. oregon smoker

    Pork Rind questions / Head Scratcher ???

    I Hope someone out here has this answer,,,, always when we make Chicharonnes we start with frsh skins, however in all my reading of past posts I found links to what they are referring to as "pellets" in 10lb-65lb boxes all cleaned and dried (as if right out of the dehydrator) Here is the...
  10. oregon smoker

    Cougar Gold Cheese

    To All that might know of this cheese. all I hear is how great it is (yet it comes in a can??). Has anyone tried smoking it and if so Your Thoughts? Thanks, Tom
  11. oregon smoker

    Dry Cure Belly Bacon with Q-view

    FINALLY I had some time to put this together. my quest started with the need to come up with a way to have Bacon (The fifth food group) and my wife has a major issue with salt so the quest began. many people here helped me along the way with wet cures and I Thank-You All Again. with each test...
  12. oregon smoker

    Stupid Question of the Day

    To All, One would think I should know this answer but here goes, 1) You have ham hock bone that you want to put in a soup, you also have the blades from pork shoulders (all uncooked/raw) and you want to smoke them to add to a soup or stew for flavor. 2) You have the rib bones from prime rib...
  13. oregon smoker

    Pork Rinds "Chicharron"

    Finally had a few minutes to post this. every time I made the attempt it went hard left or right along the journey and did not turn out as I wanted. in using the search bar finally I ran across an older post from "The Mule" I believe (Thank You) and it appeared to be simple and straight forward...
  14. oregon smoker

    Finaly Waxed Cheese That Looks Presentable

    First I MUST Thank MR "T" for all his help and coaching and many others that had helpful input as well, too many to list. this was a long ordeal getting the wax smooth. my first run ended up all dimpled due to trying to dip the whole piece and then placing on a cooling rack. did I mention how...
  15. oregon smoker

    MES 40 RFI Smoker Review

    To Many Out Here, I want to start this with if this is the wrong Thread/Place to post please move or remove as needed. I do not know if I should thank this community or rethink it  due to this group and the praise of the MES users I could hold off no longer and picked up my first MES....the...
  16. oregon smoker

    Coarse Peppered Smoked Bacon

    starting this new thread/request to eliminate a past mistake.  this was accidentally asked in another thread. the question is have any applied coarse black pepper to the bacon slabs prior to drying (creating the pellicle) what I am asking is... 1) after the water bath and patted dry would you...
  17. oregon smoker

    Beef Briskit for Sasauge

    Good Morning All, Here at Cash and Carry and the have good looking brisket (average 15 lbs) at $ 2.77lb. has anyone tried this for sausage? and if so any idea of the fat content one the big cap is removed? I need to make more sausage and beef sticks ASAP. normally I would use a chuck or top...
  18. oregon smoker

    Restocking Cheese Smokeathon

    Well we finally got a day cool enough to start getting some cheese done. here are some pictures of the first third. this batch is Sharp Cheddar, Gouda and some Pepper Jack. all we need is another good day or so to finish it all. Cut to size and ready for the smoker Now in the smoker...
  19. oregon smoker

    Beef / Sausge Sticks

    Good Day To All, I am in a bit of a pickle if you will and I know many of you would have this answer so Thank You in advance for your input. I have to make a lot of sticks and I have my recipes scaled down to the 5-10lb volume.   would you have any advice on an average of how many sticks using...
  20. oregon smoker

    Cheese, Jalapeno Summer Sausage

    Good Day To All, I tried a new recipe that is a compilation of a few recipes. giving credit where credit is due, this is loosely based on parts of recipes I have seen on this site comparing what was common and then making the changes/additions to suit us, so thank you Chef Willie, Dried Stick...
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