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Recent content by jarhead

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  1. jarhead

    Casing quality: Sausage Maker or Syracuse Casings

    "AND the casings could come from anywhere" Country of origin/manufacture is the United States in his listing. I think I will give them a try. I just hope he answers my PM about the larger sizes available. I can't use that size. Merry Christmas everybody!!!
  2. jarhead

    Mettwurst

    WD is Wedliny Domowe. This recipe is for Mettwurst - Braunschweiger.  I just switched to an Apple Computer and can't bring up some of my old recipes. If I remember right, this is very close. If you will PM you email I will add you to my Evernote recipe folder and you can check it out. That is...
  3. jarhead

    Leatherneck Roll Call.... All Branches Welcome!

    Welcome aboard Smoke-inator and ScoutDog. Thanks for your service.
  4. jarhead

    needing help on pricing maybe a few other things

    I would try to get it worded to make you a contract cook. Here, you don't need a permit for that. Stay away from using the word "Caterer". It might bite you.
  5. jarhead

    needing help on pricing maybe a few other things

    Nervous? LOL. I remember my first vend. I bet I checked stuff three or four times and had dreams of what could go wrong. In fact, I didn't get a wink of sleep the night before. Made for a very long day. Take a deep breath and do your Q the way you always do. You'll do just fine.
  6. jarhead

    Bradley digital and cold smoking

    Cure for melt through the grates cheese. http://www.amazenproducts.com/SearchResults.asp?Cat=46  
  7. jarhead

    needing help on pricing maybe a few other things

    I go with 3 times the meat price. 1 pays for the meat. 1 pays for the rubs, fuel, misc and foil consumables. 1 pays for my labor and profit. Good luck.
  8. Temp

    Temp

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  9. jarhead

    Temp

    Welcome aboard Crane1. I have used the charcoal holder off of my Weber 26 with chunks and it did a fair job. Need to foil the top so it don't catch on fire. I was smoking cheese on the second picture. or a #10 can with briquettes and lump Adjust the amount of charcoal for temp control.
  10. SummerSausage01Small.jpg

    SummerSausage01Small.jpg

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  11. Cheese4Small.jpg

    Cheese4Small.jpg

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  12. Cheese15Small.jpg

    Cheese15Small.jpg

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  13. SummerSausage03Small.jpg

    SummerSausage03Small.jpg

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  14. jarhead

    Can you make beef jerky out of Kobe Beef?

    My $20 Select EOR will taste better than your $200 Kobe EOR. Do you have a Gold Plated Jambo too?  
  15. jarhead

    Smoked Butter - From Scratch Q/view

    Very unique Mr T. I would have never thought of using anything other than a butter churn. I've had my share of turning that crank as a kid. Is the cream at room temp when you start? Do you let it clabber?
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