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Recent content by kjw08
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Just finished making this recipe last night, great tutorial. I fried up a little piece that was left in the stuffer and even without smoke on it this recipe tastes amazing!!!! Thank you for sharing and I will definitely be making these again in the future :)
Just have a quick question about my ham. It has been hanging now after completion for 8 months, over the last couple of weeks a soft pure white mold has started to develop on the outside. I live in the northeast and summer can be pretty humid. Is the ham still safe to eat? I make cheese as...
Great looking salmon!! I'm planning on following your recipe to smoke some salmon as well and I was just wondering if the heat from 2/3 c of red chile powder makes the fish really spicy or just a nice mild heat? Thanks…...
Is is possible to get your measurements for the ingredients? I would really like to try this but I'm still at the stage of needing and exact recipe not just what goes into it. Thank you!
So I'm thinking of doing some jerky and was wondering what people's thoughts were on putting the smoke flavor on the jerky with cold smoke and finishing the drying in the oven? I have a UDS that I use for hot smoking and a wood smoke shack for cold smoking and I would really like to only get...
Thanks everyone for the feedback! I'll hang it in the basement (which is finished but we don't keep it very warm in the winter) just for the 20 day equalization period, then up into the kitchen to hang to finish curing.
-Kristen