"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!!!
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...
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.
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.
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?
Nice looking smoker. Can you tell us a bit more about it?
Like those racks too. What are they?
As mentioned be very careful when you are cold smoking uncured meats. They will kill you.
Welcome aboard FlyinLizard. Tell your son, thank you for his service with the finest.
I'm guessing MCAS Iwakuni. Been too long since I've been there, but I loved every tour.
MCAS Futenma, Okinawa, Japan sucks through.