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  1. idahobeekeeper

    Other Hobbies

    Hobbies... hm, where to start Food preservation in general, curing and smoking meats specifically Gardening - edibles mainly, but defer to Mrs Beekeeper's love of Daisies. In particular I like growing culinary herbs, starting my own vegetable and herb seedlings. Also started a 12 fruit tree...
  2. idahobeekeeper

    Greetings from Idaho

    GolfNut, Welcome from another Idahoan - let me see, I think that makes three of us... This is a great community, a lot to learn, and everyone's someplace on the learning curve. If you ever come Boise way, let me know, I know several good places for on-premise brewed adult beverages. Ken
  3. idahobeekeeper

    Where have you all been in this world?

    My travels - courtesy of Uncle and the USAF: Crete, Greece - 2 years Germany, visited/vacation England, 500 bed contingency hospital during DS Ireland - actually just the international terminal at Shannon Egypt - Sat on the runway at Cairo east while the Saudi's took their time deciding if we...
  4. idahobeekeeper

    Beef Ribs

    Thanks Squeezy, I think you have a point. This smoke was definately an experiment from the gitgo, rub/cure, length of cure, and temp. My original intention was to smoke for up to 12 hours to see how that affected flavor and mouth feel. Next experiment won't be till after Christmas, as I have...
  5. idahobeekeeper

    Hello from Washington

    NW, Welcome from Idaho! You'll find all the information you need here, at what ever level of detail you require. I look forward to learning more about preparing Salmon! Ken
  6. idahobeekeeper

    Beef Ribs

    Flash, Yep, peeled the membrane completely. I think this set of ribs must have come from a range-bound old cow, just way more tough than I've had with prior sets. In any event, I'll try again. Thanks for the recipe! This is not something I've used before, so I'll be making up a batch to try...
  7. idahobeekeeper

    Beef Ribs

    I suspect the toughness was probably due to both the prolonged curing time - will go just 24 hours next time as a control time, then lengthen the smoke time. I kept the tem at about 120 degrees, so need to have the meat cured, but a week is long in anyone's book I think. The long curing time...
  8. idahobeekeeper

    Beef Ribs

    Here's a couple of pics of some ribs I cured and smoked the week after Thanksgiving (Got behind on my photo management). These were cured with a dry rub of salt, sugar, Tenderquick, paprika, chili powder, cumin, pepper, and maybe something else, don't remember. Held in a vacumned Foodsaver bag...
  9. idahobeekeeper

    Sadness...

    Phil, You and your family are in my thoughts. May you and your family be held closely in the tender love of a caring community. Ken
  10. idahobeekeeper

    Tried My Summer Sausage Tonite And.....

    I'll follow this thread closely as well. I have my very first batch (15#) in the smoker now. For this one I used the High Mountain kit. I have some supplies (cures #1 and #2, Bactoferm starter culture) on order. Next batch will be from scratch, using cure #2 and the starter culture. Still a...
  11. idahobeekeeper

    What's your occupation?

    Ok, grew up a web-foot farm boy on an irrigated farm in SE Montana. Realized there was no $$ in farmin' (that was important to me then), so got a degree in nursing and worked. But I claim to be a farmer first and last. Started my nursing career as a pediatric nurse at a community hospital in...
  12. idahobeekeeper

    New to site....Up here in North Dakota

    Stringerfull - welcome! I just joined in the last week, and I can assure you, this is a singularly unique community. Ask a question - any question, and you'll get answers you and use. I spent 3 years in ND - Minot AFB. Originally from Eastern Montana, I was somewhat familiar with real...
  13. idahobeekeeper

    I bought a new toy today and it's Dacdots fault!

    I'll add my recent experience to this discussion. This past weekend I bought a Cabela's 44# mixer - was on sale a the local store, price was $249. Nice part is it mates with my grinder motor. My main concern was whether or not it would work with smaller batches - in the 10# range. User...
  14. idahobeekeeper

    Found these..

    One of my assignments while in the AF was to Iraklion Air Base, Crete Greece. Pretty much all of the wood used there was olive wood - heating homes, home grilling and for restruants. One of our favorite eating places was affectionately called Chicken George's by the americans. George...
  15. idahobeekeeper

    SMF Push Pin Map

    Ok, there be a stake in the sand in Idaho now. Seems I recall there's at least one more member from Idaho...
  16. idahobeekeeper

    Using leftover turkey - Please share your ideas and recipes!

    Oh my Lord, finally, people that know how to treat a turkey carcass with love and respect! My family is accustomed to me bring the bones to simmer for hours, most dinner guests look at me nervously as I carve off the rest of the meat, toss the bones into a 20 qt stock pot and bring up the temp...
  17. idahobeekeeper

    New here, been smoking for years

    Here's the result. One lesson visible in the pictures is the effect of the honey - appears it was absorbed by the skin, and caramelized quite nicely - dark, but wasn't burned at all, and nice and crispy. Next time I'll keep the bird covered with foil longer. And, they say that a brined turkey...
  18. idahobeekeeper

    New here, been smoking for years

    Homebrew, Thanks! What are you brewing? I do a little beer and wine now and again. Ken
  19. idahobeekeeper

    New here, been smoking for years

    Monty, I've had bees for 3 seasons. It's one of the most relaxing endeavors one can engage in. That may sound counter intuitive for folks not familiar with bees, but, like most other activities involving living things, it's all about relationships. It's a bit of work, and something one must...
  20. idahobeekeeper

    New here, been smoking for years

    Absolutely! Will also post pics of a turkey breast I cured and smoked last weekend. Did two, but, um... one is already gone.
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