Recent content by Domie

A small sample would be greatly appreciated as this is on my "to do " list!

That is a shame! All that work and its attributed to lousy pork. I've never seen fat out like that.....

If you can find one... these are the finest and easiest to use, we've been using one for 30 years... Rare Simac PastaMatic 1400 Pasta Bread Dough Maker Machine - Made in Italy | eBay

I have found that letting the entire load "breathe" in the smoker, after the smoking period is over, for another 12 hrs... has amazing results. Doesn't get dry and continues to absorb the smoker atmosphere.

Here is my current single door.

Hey folks... I didn't really know where to plunk this comment.... I am graduating up to a 2 door cooler retrofit for my drying chamber and I am thinking of selling off my single unit. It is a Beverageaire unit and has all of the normal changes, (fan removed and replaced with a computer fan, the...

what am i missing here? I can't find a 50% off anywhere on that link. 30%, yes, but no 50%

I must agree. I did 8 different products within 3 weeks, probably 50 plus pounds. I believe I added way too much product moisture to remove in a timely manner. Also had too much for proper spacing and incurred spots where nasty green mold overcame the abundant white mold and gave me some...

I'm interested also. thx

I just did 2 chorizos, a Spanish and a Zamarano. Neither one were all that great. The Spanish had a bit more flavor and a touch more heat...but was still boring. Both were 2guys n a cooler recipes.

I can't add anything to the info posted as to the cause but I can say that the comment from Indaswamp about slicing and vac sealing the product to allow equalization, works. I just had a product reach moisture loss specs too quickly and I cut it to find dry rim and a mushy center. I sliced the...

Never smoked an entire tenderloin, BUT, they are on sale this week! $1.99lb! gonna stop and get a few to use for various charcuterie and I'm going to smoke one. you inspired me!

Folks ask me " how do you smoke 7 different kinds of cheese at once?" It's called strategic placement!... 42 lbs....

well... whats the rub...lol?

The Good Book says "Do Not Covet Thy Neighbors goods" but DANG.....! That wild hog looks great!