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Skin cancer..
For the first 45 years of my life the only sun blocker was a hat and shirt.- ssorllih
- Post #3
- Forum: Blowing Smoke Around the Smoker.
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How much difference does a day make in aging cheese?
Awwww!Man. Smoke the cheese and when it comes out of the smoker taste it and then the next day taste it. You will find that it is delightful every single day from now until new years.- ssorllih
- Post #2
- Forum: Smoked Cheese
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Big Batches
I don't think that my precision balance is still manufactured. It is a torsion balance that uses weights on one pan and the product in the other pan. -
Big Batches
My larger scale is a "My Weigh KD8000" if you google it that way it will come up. -
Food made with sausage
- ssorllih
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Food made with sausage
I start with pastry. And add some sausage Then some veggies and gravy Close it up and bake it Made lunch for my wife and for me. -
lunch today 005.JPG
- ssorllih
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- Album: Food made with sausage
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lunch today 003.JPG
- ssorllih
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- Album: Food made with sausage
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lunch today 002.JPG
- ssorllih
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- Album: Food made with sausage
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lunch today 001.JPG
- ssorllih
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- Album: Food made with sausage
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Manual Meat Mixer
I have found that flatten and fold is the most efficient method. Dump the mince onto the table and flatten it and spread half of the spice mix on half of the mince and fold the seasoned half over the other and flatten and spread the rest of the seasoning and fold and flatten again from left to...- ssorllih
- Post #26
- Forum: General Discussion
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Big Batches
I have two scales; one is for weights up to 8 kilograms and will get down to plus or minus one gram the other is a precision laboratory balance that will weigh up to 120 grams and down to very small fractions of a gram. . 8 kilos is almost 18 pounds and that is approaching the limits of my... -
How many pounds/butts needed?
You will be safe with 8 ounces per person. for sit down dinners I figure 6 ounces per person. some will eat more but must a little less. -
Squirrel gettin' down with a little tongue action....
That is the most creative cooking that I have seen for some time. I would be willing to do clean-up in your kitchen just to observe your methods. -
Converting Grill to Hybrid
If you just keep the charcoal fire confined to one end and add wood chunks to the charcoal fire you will get all the smoke you need. Just fire it up and try it.- ssorllih
- Post #2
- Forum: Other Builds
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Antique Okeefe & Merritt stove....
The thermostat is a bimetal click on click off type devise and probably the right hand rotation raises the temperature or it may be a bulb and capillary tube and bellows but the adjustment screw still changes the set point. Make a small change and check then make another change if it is needed.- ssorllih
- Post #9
- Forum: Blowing Smoke Around the Smoker.
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Antique Okeefe & Merritt stove....
If you remove the control knob the shaft should be hollow and a long skinny screwdriver will find an adjustment screw at the bottom of the shaft hole a quarter turn will change the temperature about 25 degrees but I can't recall if left- right= up-down.- ssorllih
- Post #7
- Forum: Blowing Smoke Around the Smoker.
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Cold Smoking - How to?
Practically all of my smoking is cold smoking. But in truth cold smoking today is just flavoring cured meat with smoke. 75 years ago and longer it was the method for long term meat preservation and involved a long period of drying. It is valid to smoke meat and sausage with cold smoke nd finish...- ssorllih
- Post #5
- Forum: Info and Practices
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Cold Smoking - How to?
- ssorllih
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