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Victim of my tastebuds...

post #1 of 11
Thread Starter 

Long time reader, first time poster... And just another victim of friends with good tasting hobbies to learn from and of my own taste buds requiring excellent food...

 

Last year after tasting some smoked jerky from a friend that I scuba dive with, I began searching for a smoker to up the flavor profiles of my dehydrator jerky recipes. With some help from my friend, "Mickey Jay" I found this forum and some other quality online resources to start down a very dark road with a pink lining.  I jumped in with 2 feet researching to decide what I wanted out of a smoker, and bouncing ideas off of friends that have been doing this longer than I realized. A few weeks after I started my research I settled on getting a Camp Chef Smoke Vault 24, and I'm damn happy with it.  Currently we use the darn thing 2 to 4 times a week from smoked corn to all sorts of dead animals... I had to upgrade our wood supply to keep up...

 

 

 

 

 

Mmmm Ribs...

 

Christmas Prime Rib

 

Prepping meat for chili

 

Ribeye and hot Italian sausage smoked for a spicy chili

 

Pulled pork

 

 

 

Jerky

 

 

After years of talking about trying to get together to learn how to make sausage while out backpacking. Mickey Jay and I finally got our schedules to line up and my wife and I got to learn how to make various sausages. MMMmmm... Just another dark road that led to getting a stuffer, a northern tool meat grinder, more knives, bigger cutting boards, and most recently upgrading the grinder plates to stainless to get ready for the cooler weather and restocking the freezer.

 

 

 

1st Brats

 

 

 

Andouille and Kielbasa 

 

As far as where I'm headed, my next goal is sitting on here researching bacon, pancetta, and Canadian bacon. Which I plan to start attempting in the next few weeks after my research is satisfied to safely begin.

 

I dabble in many things along the lines of food and drink as well.

post #2 of 11

CookFarms, welcome to SMF!  What an amazing first post!  I'm sitting here waiting for my wife to get home so we can have dinner, and now I'm drooling all over my desk.  Can't wait to see what else you have to share.

 

Thanks for joining the community!

 

Ray

post #3 of 11

CF....   :welcome1:  ....  Too bad ....  You are hooked now...   Great post...  Delicious looking grub.....   Thumbs Up ... 

post #4 of 11

Welcome to SMF!  That first post is point worthy!  points1.png

 

Mike

post #5 of 11

I agree with the above!

 

Great first post & point worthy for sure!

 

Al

post #6 of 11
Thread Starter 
Thanks for the warm welcome! I'm sure if I try I can come up with plenty of posts as I learn. ;) Like the tomatoes I smoke rotated last night for my wife's stuffed pizza bread experiment, and the dipping marinara... My wife does get on me for being on the internet too much though. Lol
post #7 of 11
Great to see you with us! Let me know what you come up with on the Pancetta! I've been looking at that myself.
I think you're going to need a bigger freezer....😉

welcome1.gif
post #8 of 11
Thread Starter 
We were just talking about getting a second upright freezer, or replacing the one we got with a double wide upright eventually if we can find a good deal on Craigslist. :) Or a friend of the family mentioned maybe helping build a small walk in freezer so we can freeze the rafting coolers solid and layering the fluid into the ice for multi-week rafting trips. But if pancetta and bacon turn out well I might need to build a curing chamber down the road too. :)
post #9 of 11

 I am in agreement with the crowd about a great post. Glad you joined us. And a point for you.

 

Chuck

post #10 of 11

you look like you are a pro and love the post.

 

Points.

 

Disco

post #11 of 11
Thread Starter 

Thanks, I wish! Currently an information sponge trying to learn! Luckily most things have turned out well after a lot of research prior to cooking them, and a lot of ocd from the lab scientist side of me.

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