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  1. cell phone pics 112.JPG

    cell phone pics 112.JPG

    • dave54
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  2. dave54

    Salt curing hams (prosciutto )

      all over the mighty dollar!      got to get them to the market don't ya know            Thank God someones trying to SAVE THE PIG!!!!   
  3. dave54

    Making Mozzerella an Ricotta cheese By Da Bunny

    here's a link to find organic milk ,meat,etc in your state   (scroll down to map) http://www.eatwild.com/products/index.html
  4. dave54

    Making Mozzerella an Ricotta cheese By Da Bunny

  5. dave54

    Making Mozzerella an Ricotta cheese By Da Bunny

    http://www.junketdesserts.com/junketrennettablets.aspx     Great post!   another rennet tablet source  I've used milk from the grocery store and it works BUT make sure It's from a local dairy farm  and the freshest you can get ,it'll make more cheese     Also SOME food chains carry the...
  6. dave54

    Prosciutto di Parma.......

  7. dave54

    Salt curing hams (prosciutto )

    and Rob kept a fan on them to keep the air circulating
  8. dave54

    Little Indian smoker?

    I had one and ripped the electrics out of it and used it for a dedicated cheese smoker with an AMS   Gave it to my buddy when I got a Big Chief .....and took the heating element out of it too and use it for just cheese with the AMS
  9. dave54

    Prosciutto

    Both of us are  ( and since you are in Italy, could you send us some of that Northern Italian wind for for our next hams?  )
  10. dave54

    Ohio Group! 1st Official Meeting!

    I'll try to stay awake :(  I gotta get up at 3:30)
  11. dave54

    Ohio Group -- Let's go Buckeye State Smokers!

    I'm in ! not posting much ( work got in the way) but still check in often
  12. dave54

    Thinking Outside The Box

      I've used pecan and pistachio shells with good results  ,one thing I want to try is corn cobs,    another thing I've done is crushed nut shells up and mixed in with dust for my AMS for different flavor for cold smoking cheese
  13. dave54

    Canning Whole/Halved/Quartered Tomatoes

      You forgot one thing.....you do this one time .you'll never quit!
  14. dave54

    Prosciutto

    Here's what Cycletrash and I are waiting for http://www.smokingmeatforums.com/t/102968/salt-curing-hams we plan on doing a lot more this fall but this time we're going use a press to help  get the moisture out ,from what we've read and a few old Italian friends have told us putting weight or...
  15. dave54

    Salt curing hams (prosciutto )

    Rob (cycletrash) and I checked them at the end of July with a stainless steel rod along the bone for bone rot and the rod came out smelling like a really good ham . they have shrunk by a third of their original size and have gotten hard .  Rob has all four hanging in his "smoke room" off his...
  16. dave54

    Modding my ECB

    drill smaller holes and work your way up to 1/2 inch holes
  17. dave54

    Two Chicks came to me for tanning and left without tan lines (NAKED BIRDS) Q-View, Recipe (FINISHED)

    Looks great But I like tan lines !
  18. dave54

    another smoker hooked

    Built a 16 gallon smoker for my friends daughter and husband so they could get into smoking too. For their first attempt ,they smoked a 10 pound picnic ham and did an awesome job!  Neither one left the smoker the whole smoke and babysat the smoker from start to finish to make sure her Dad...
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  19. ernie smoke

    ernie smoke

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  20. ernies smoke3

    ernies smoke3

    • dave54
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