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  1. captainjosh

    SV/Smoked Pastrami

    Thanks for the tips Wurstmeister! It is much appreciated. I will post some pics of my pastrami cook when I get more time.
  2. captainjosh

    SV/Smoked Pastrami

    I’ve got a 4lb Eye of Round Curing in TQ and brown Sugar w/ some ground up pickling spice added. Any thoughts on times and temp on the smoke and SV, and smoke first or SV first?
  3. captainjosh

    Smoked Ham Hocks (dry cured)

  4. captainjosh

    Cabot cheese...round 2

    Walmart was where I found it, I may have to check out Harris Teeter for the Cabot habanero and a good havarti next smoke... and maybe some pecan chips or pellets.
  5. captainjosh

    Smoked Ham Hocks (dry cured)

    Here’s some pics of the final product, the other three went in the crockpot this morning. I’ll find out in a half hour how I did!
  6. captainjosh

    Cabot cheese...round 2

    I ended up smoking it for about 3.5 hrs at ambient temp, with the frozen bottles in the smoker. Now it’s vacuum sealed and into the fridge for a month. My wife is starting to protest about all the room I’m taking up in “her” fridge, so I’m going to my dad’s tomorrow to clean out his garage, a...
  7. captainjosh

    Ornamental cherry?

    Thank you for sharing that!
  8. captainjosh

    Ornamental cherry?

    My father has a bunch of ornamental cherry trees bordering his yard that my grandfather called flowering cherries. The trees have died and need to be removed. Does anyone know if this would make good wood for smoking. I’ve never seen where they produce any fruit, just an ornamental I guess.
  9. captainjosh

    Smoked Ham Hocks (dry cured)

    I had 8 fresh hocks from a Lions Club sausage sale/ hog killing, so I cured them for 9 days using TQ and brown sugar. I took them out yesterday and rinsed, patted dry, then dusted them w/ CBP O & G. Fired up the smoker and put them in on 100deg for the first hour using hickory chips. Smoked...
  10. captainjosh

    Cabot cheese...round 2

    Maybe I’ll shorten up the time since I’m using oak
  11. captainjosh

    Cabot cheese...round 2

    What kind of wood do you use idahopz?
  12. captainjosh

    Cabot cheese...round 2

    I did a block of Gouda on my first cheese smoke two weeks ago. I’ll have to try some Havarti in another two weeks.
  13. captainjosh

    Cabot cheese...round 2

    SMF member “sauced” told me to try horseradish, so I found some after work. Ambient temp is in the 60’s so I put two frozen ice bottles in the smoker to keep the temp down. I’ve never tried the ice before, i’ll Post finished pics tomorrow. I’m using Jack Daniel’s whiskey barrel chips this time.
  14. captainjosh

    Cabot cheese...round 2

  15. captainjosh

    First cheese smoke w/ pics

    I found it after work, one chunk already didn’t make it to the smoker, thanks for the tip sauced!
  16. captainjosh

    First cheese smoke w/ pics

    Thanks sauced! Horseradish sounds awesome, I might look for some tonight.
  17. captainjosh

    First cheese smoke w/ pics

    No worries... thanks for checking out my post and commenting!
  18. captainjosh

    First cheese smoke w/ pics

    Thanks! I plan on letting it mellow for a month, from what I read, appreciate your input! I’ve got some fresh hocks and BBB that will be out of the cure next week, so that’ll keep me occupied.
  19. captainjosh

    First cheese smoke w/ pics

    Before pic
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