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  1. white cloud

    Cheese Making?

    I have but it has been awhile. I just bought a book on it and went for it. You will need some specialty items like rennet, a dairy thermo and a cheese press just to name a few, depending on what type you want to make.
  2. white cloud

    Happy Birthday White Cloud & waterpro

    Thank You Very Much.
  3. white cloud

    Smoking Jerky 101

    Just a tip. Instead of using toothpicks, use the bamboo scewers, you can thread 8-10 pieces on each one and space them apart so they fit between you grate spaces. Also try and keep each scewer holding about the same size pieces of meat. Not like a small thin one and a thicker chunk on the same...
  4. white cloud

    any woodworking experts?

    It really is a simple procedure to slice meat , using nothing more than a cutting board and a good sharp knife. You will be amazed at the unifority and accuracy you can achieve with alittle practice. Keeps the clutter out of the cupboards. You may want to partially freeze you meat first, sure...
  5. white cloud

    Does anyone freeze their jalepenos for winter ABT's?

    I have two big one gallon bags of whole japs just put in the freezer. I don't plan on abt's with them. Just for seasoning chili, pizza, stew, and like richoso said; cornbread. As far as bells, I clean, dice and put on sheet pans and off to the freezer. Then bag up using a spatula. They are just...
  6. white cloud

    Venison Kielbasa ?

    25 to 30 percent, but like salmonclubber said 30% would be best for venison.
  7. white cloud

    whole packer into burnt ends, any reason not to?

    Most everyone uses only the point section because of the excess fat found in this part of the briskey. If you do use the flat it will just dry up, unless it contains alot of marbled fat which they normally don't..
  8. white cloud

    Frozen Fattie

    What I don't eat fresh from the smoker goes in the ice box and eatin cold. just thin slice and put on whatever, like a cracker. Well I guess I have busted up a few and tossed it with some scrambled eggs or omlets or .....
  9. white cloud

    Newbie Qestion

    Thats just crazy talk. Sure certain things like rib's, it is more experience and a visual determination. But a larger cut of meat and most critically poultry. I'll be damned if I go by time sheesh...............
  10. white cloud

    Is it necessary to mop your butts?

    Well, Suit yourselves I am a mopper. Depending on what you add to either a spritz or a mop., helps to develop layers of flavors that do indeed build bark formation and add to the surface moisture. P.S. A spritz washes away rub more than mop, think about it..... ( car wash) lol. But I have known...
  11. white cloud

    Pork question

    Five 5 #der's shouldn't take much more than 8 hours running 225-250 but keep in mind the foil time and the all important cooler time. If you don't have a digi I highly recommend getting one. Another point which is why a digi is important is that each hunk of meat is different, some stall some...
  12. white cloud

    Baby back ribs help

    Hope they turn out well for ya.
  13. white cloud

    Baby back ribs help

    Must just be the meat then. Just be patient.
  14. white cloud

    Baby back ribs help

    did you add additional liquid when foiling
  15. white cloud

    Baby back ribs help

    shouldn't of even foiled till you got a pull back at least.
  16. white cloud

    I have a question about mopping

    Or you could call it dabbing. Silicon, Basteing Brush or an original BBQ Mop.
  17. white cloud

    What to charge?

    Actually pastrami can be made with about any red meat. Check cowgirls venison pastrami. I just seen a real nice one at the store called; beef round pastami. Same holds true with corned beef.
  18. white cloud

    Abelman's Grilled Leeks

    You wouldn't mind if I take a leek would you?. I musta missed abe's post on this and need to grow some more of these this year after seeing that. Thanks Abe, and Jeanie for bringing this up again.
  19. white cloud

    Who's got a smoke going this weekend?

    I am out of jerky so will be making venison jerky. Although unsuccesful last hunting season, there are alot of people that dont want the venison steaks. They use up the chops and ground meat. And I being a nice guy take the steaks.
  20. white cloud

    spares $0.99 lb at Genuardis

    I have looked at them before and they were more like some they call brisket trim. abit on the srawny side. Maybe the ones you have are better than the ones I seen.
Great deal on LEM Grinders!
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