Recent content by ontario smoker

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  1. ontario smoker

    Summer sausage in muslin bags.

    Should I use prague#1 or #2 for this recipe? I figure #1 if I'm gonna cook it in the smoker and #2 if it's only cold smoked and hung to cure?
  2. ontario smoker

    Summer sausage in muslin bags.

    Can you please explain if possible the difference between ready cure and instacure? I haven't been to wawa in over 15years so unfortunately, I can remember much...lol
  3. ontario smoker

    Summer sausage in muslin bags.

    Sorry about the late reply, been busy learning to brew beer. Yes I've been to Wawa but can't say I've seen this sausage there. I have however found it locally from the Amish at the farmers market during the summer and fall. It's a bit pricey, so I'm hoping to make my own.
  4. ontario smoker

    Summer sausage in muslin bags.

    Omg. That looks so good. Can you please post the recipe and how long you smoked it for and at what temp? I need this in my belly!!!
  5. ontario smoker

    Summer sausage in muslin bags.

    just saw this post. How did I miss this?. How did the sausage turn out? Any pics?
  6. ontario smoker

    Smoking cheese

    Thanks for the post. Will be making these up
  7. ontario smoker

    Smoking cheese

    I made a 4 pound bag of smoked almonds 2 weeks ago. Down to about 1/2 pound already. Can't help but throw a handful into my mouth everytime I walk by them. They're delicious
  8. ontario smoker

    Summer sausage in muslin bags.

    I just saw your post while messing around on the site. My cold room isn't very cold, only about 65°f. I added the cure #1 to prevent botulism and to give it that cured look and taste. The addition of ECA (encapsulated citric acid) is said to lower the pH enough to be shelf stable. But in my...
  9. ontario smoker

    Smoking cheese

    Yes thanks very much. Sorry about still the questions on your post sausage face. Got excited about someone on here with cheese experience...lol
  10. ontario smoker

    Smoking cheese

    It'll be an old cheddar. Probably 10 pound batch
  11. ontario smoker

    Smoking cheese

    You just talked me into it. Got a little cheese making place just down the road from me. I'll get the freshest stuff I can so it'll keep longer. Thanks again
  12. ontario smoker

    Smoking cheese

    Thanked for the info. Will try and smoke some up on the weekend. Would vacuum sealing speed things up?
  13. ontario smoker

    New Here!

    Welcome Slap! This forum has more information/recipes than you'll ever know what to do with. Get ready to be up half the night reading posts...lol
  14. ontario smoker

    Smoking cheese

    Interesting post. I had no idea that the cheese had to rest for such a time. Does this help with the strong smoke taste? I've tried a few times and didn't enjoy it. My cheese always sweats and tastes like ash. Should I wait for the outside to dry like meat smoking?
  15. ontario smoker

    Summer sausage in muslin bags.

    Haha. My wife thinks in crazy too. I couldn't reuse the muslin bag because i ended up cutting the bag down the side to ease removal. This wasn't necessary because it peeled right off after a couple days in the fridge. I'm sure you could wash it in water and baking soda and be good to...
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