Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. myownidaho

    Carrousel selection?

    It’s the Illuminati. I can’t say any more on penalty of death...
  2. myownidaho

    Sausages ~ Foamheart

    Foamy nails it again. Need more info on the Cajun sausage.
  3. myownidaho

    Bacon cure

    Looks good! I’ll be smoking some myself this weekend.
  4. myownidaho

    Soft shell Crab Piccata

    Superb dish, Richie!
  5. myownidaho

    Weekend Smokes

    Both look great!
  6. myownidaho

    Chicken wings can’t eat enough of em

    Looks great! Just chowed some down myself.
  7. myownidaho

    Goose and duck snack sticks

    I breast out, rinse, freeze and vacuum seal my birds. When I do sausage, I just pull a package out of the freezer and go from there.
  8. myownidaho

    UMAi PEPPERONI, MY FIRST TRY!!

    Great job, Al! Now your hooked. Get yerself up on that carousel.
  9. myownidaho

    First bacon

    Four cups of salt. http://diggingdogfarm.com/page2.html
  10. myownidaho

    Bacon cure

    I third the two weeks curing time. And drying in the fridge before smoking.
  11. myownidaho

    Sauerkraut you talked me into it

    Looks like a good start! I bought a five quart crock with a water seal and ceramic weights. Every week I just add a bit of water and the seal keeps oxygen out. I’ve never had a mold problem. My current batch is six weeks old and it’s the best I’ve done. It’s taken on a buttery quality in the...
  12. myownidaho

    My first stab at bacon!

    “Cash & Carry Store, located at 822 East 11th Street” I buy my bellies at Cash & Carry here in Boise.
  13. myownidaho

    Chile's Cornucopia of Cooks

    Superb! Thanks, Chile. I will be browsing that selection often.
  14. myownidaho

    Reapers new to me

    Woohoo!
  15. myownidaho

    Cabbage fail

    You should be okay with store bought. The issues are with sugars and the bacteria on the cabbage that causes the fermentation. The older the cabbage, the less bacteria you have to start the fermentation process.
  16. myownidaho

    Flat Iron Steak Into the MES30

    Why would you take a flat iron past medium rare?
  17. myownidaho

    Country Style Ribs, Shoulder

    Thanks, Chile! CSRs have been a nemesis. No pictures, but what I pulled out of the smoker today are the best I’ve done. Pigalicious.
  18. myownidaho

    Seeing all those long time members no longer posting makes you wonder.

    Forums are always undergoing member rotation. Quite often long time members move on and sometimes they’re just taking a break.
  19. myownidaho

    Country Style Ribs, Shoulder

    Nice, Chile! I’ve had CSRs on my mind.
  20. myownidaho

    Friday night coulottes

    Thanks, guys! You gotta love a steak you can cut with a fork.
Top Bottom
Back
Clicky