Recent content by lyle o
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10 Lbs. of Kraut!
we made 27 quart this year usually make 20 to 30 a year we put it in quart jars and hot water bath it we use 1 5 gallon bucket and a 5 gallon crock cant taste any difference between the two takes 10 to 12 heads of cabbage to make love kraut eat once a week- lyle o
- Post #14
- Forum: Side Items
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Howdy from NEPA!
welcome from a central pa smoker you will find any thing you need or questions answered here very helpful forum -
my smoke house
was a pavilion that had a tin roof just sectioned off a 4 by 4 corner and put boards on sides and top only problem I can see is wood was green when put up and cracks are really opening up as it dries might be hard to keep up to temp may have to seal cracks- lyle o
- Post #7
- Forum: Smoke Houses
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my smoke house
thanks for the input gonna smoke somemore cheese next week so far so good did one round of cheese and two rounds of bologna (50 rings) friends are buying cheese and wanting me to smoke it and one guy wants me to make him some bologna I just keep trying different thinks as I go along tried jerky...- lyle o
- Post #4
- Forum: Smoke Houses
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Who's smoking a turkey for Thanksgiving?
I may try this also gonna try some peanuts in the shell also- lyle o
- Post #4
- Forum: UDS Builds
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my first cheese smoke
too late only 2 sticks of cheese left kids really liked it smoked it for 4 hours with hickory chunks and sawdust eggs were good maybe alittle to much smoke thanks for all the compliments been down and out about a week and a half new meds for lyme ugh- lyle o
- Post #5
- Forum: Smoked Cheese
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first venision bologna
yea they were beef just kinda threw a bunch of stuff in the mixer and stuffed it was surprised they looked as good as they did mixed and left sit overnight in fridge and then run smoker at 130 degrees or so for roughly 5 hours then boiled to internal temp of 160 then dipped in ice water casings... -
first venision bologna
mustard seed and garlic salt and red pepper flakes just kinda willy nilly threw it together but turned out really well -
first venision bologna
- lyle o
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first venision bologna
mixed 70% venison 30% pork and pork fat smoked for 5 hours with maple read other posts and decided to finish with a boil to 160 degrees then cold bath couldn't find done pic but when I do will post used mortons tenderquick seemed alittle salty at first but after it sat for awhile was...
