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Recent content by jarhead

  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

  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

  11. Cheese4Small.jpg

    Cheese4Small.jpg

  12. Cheese15Small.jpg

    Cheese15Small.jpg

  13. SummerSausage03Small.jpg

    SummerSausage03Small.jpg

  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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