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I've used Lem, Hi Mountain, and PS Seasoning packets. Overall I'd say Lem was the best, Hi Mountain the worst, and PS in the middle. All of them were okay to good but none of them were great. They all had the same issues to my palate, too bland and the spice mix wasn't quite what I was...

Lovely area but pretty remote. I've never been to Greencastle specifically but it is about 60 miles from Jamesport. Jamesport is an Amish community that has a good tourist trade. We visit Jamesport regularly to visit some of the shops and the farmers market.

I don't know if I can call it the best out of your list, I am biased against Louisiana due to a month I spent on Fort Polk, but I live to the south west of Kansas City in Missouri and have to say it is a pretty good place to live. And I can give you some insight that may help you make a...

I do have some thoughts. I may have to do some experimentation myself. First, do you mind sharing your hummus recipe? My wife and I enjoy it, so I'd love to surprise her with a new recipe. Second, do you flavor the hummus? One of our favorites to buy from the store is red pepper hummus. I...

I looked into selling smoked and/or cured meats a couple years ago when coworkers asked to buy some. My conclusion was that if you weren't doing it as a full time job then it wasn't worth the effort. The short list of things needed was a business license, health department approved kitchen...

Welcome from Missouri. I like your cast iron pot.

Cuban sandwiches are one of my favorites. Those look great. I don't suppose I could convince you to share the recipe for the Cuban bread?

To help cheer you up here is my last smoke. ~22lbs of summer sausage going into the MES30. I used the Chuds BBQ summer sausage recipe with all ground brisket for the meat and NFDM instead of CBind. Smoked it for 10 hours with hickory and oak pellets. It turned out really good. Best summer...

I don't do much with sugar substitutes but since the sugar is creamed with the eggs I'd guess one of the 1 to 1 by volume sugar replacements like Splenda would be best. Since the mixture is never heated I think you might have other options as I know some sugar substitutes aren't heat stable...

Thought I'd update this thread now that the holidays are over and all the eggnog has been consumed. Here are the lessons learned. First, the new spice mix was well received. However, with aging, the cinnamon eventually overpowered the other spices. In the future I think I will use 1/2 tsp...

I have been very happy with my https://brodandtaylor.com/products/precision-kitchen-and-coffee-scale?variant=43726476214485 . I've used it for over a year now and haven't had any issues. I like to use a solo cup to measure my spices into as they are cheap and light. Most scales become less...

Welcome from Missouri, USA. Good luck with the new smoker and I hope you have great success with the brisket. I find it is hard to beat a brisket you smoked yourself. But then, I am biased as my wife keeps telling me she married me because I made better brisket than the local BBQ joint.

I am partial to vertical smokers, so I don't have any advice to give on an offset. But I do have a big welcome to SMF from Missouri to give you.

I wish I could do that. I've switched most of my family's computers over to Linux but I have to maintain a Win 11 machine for work purposes. Ugh.

There is some info that matches steelhead trout mixed in on the page, but it calls them char at first. Then it gets the genus of the steelhead wrong. It also claims that salmon trout live in freshwater their entire lives, but later claims they are called steelhead when they migrate to the...

Am I the only one getting fed up with all the "cooking" sites that are more or less obviously AI slop. My wife asked me to turn some salmon into lox for her. After a bit of research, mostly thanks to the posters here, I figured out what she really was asking for was nova lox. Okay, I can make...

I had never heard of cherry bounce, but those look tasty. Time to investigate...

Thanks for getting back to me. That gives me a good place to start and I like to experiment. Now to check the chicken coop...

I didn't detest eggnog, but it always struck me as kind of meh. But then last year one of the local liquor stores was giving out samples of a brand I'd never tried and it was pretty good. I bought a bottle to have a small glass of every now and then. After I got most of the way through the...

It seemed odd to me at first but in this case the aged eggnog is safer than the fresh, at least when using raw eggs. Fridge temps are low enough to suppress salmonella growth, the biggest worry with raw eggs. Then, if the alcohol level is high enough, it will kill the salmonella over time...