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  1. Lawyer Bob

    Had to try this! FROZEN RIBS???

    With posts like that you should change your handle from smoke blower to mind blower. I did find an error in the equation on page 15, however.
  2. Lawyer Bob

    Wisconsin Red Venison Sausage

    Is it the mace that accounts for the red? Whatever, looks and tastes great! Thanks for sharing.
  3. Lawyer Bob

    Big Nor'easter coming

    Hit 70,here in Houston today.
  4. Lawyer Bob

    Smoked Mississippi Pot Roast, Smoked Bacon Mac N Cheese

    That all looks delicious! Do you have a particular brand of au jus you like?
  5. Lawyer Bob

    Bag cure bacon - cure time?

    Thanks! I‘ll pick it up. I've been eyeballing their Meat Smoking & Smokehouse Design. Is that one good, too?
  6. Lawyer Bob

    Bag cure bacon - cure time?

    Also, which book is that?
  7. Lawyer Bob

    Bag cure bacon - cure time?

    Got it, thanks.
  8. Lawyer Bob

    Bag cure bacon - cure time?

    Thank you, very helpful.
  9. Lawyer Bob

    Bag cure bacon - cure time?

    Is it necessary to put the cure/seasoning mix on both the fat and meat sides or is it ok to put it on the meat side only since fat does not cure?
  10. Lawyer Bob

    Cold smoker design

    I built a small smokehouse, 24 x 24 x 36 high + legs. Half a dozen 1 1/2 “ holes drilled near the top,of each side. No chimney. Floor is open but for some chicken wire to keep critters out. i use the amazin maze. Smoked my first sausage for 3 hrs +/-. Little to no smokey flavor. After...
  11. Lawyer Bob

    Favorite widely available bourbon or whiskey

    Balcones Whisky
  12. Lawyer Bob

    Goat leg in Smokin-it

    Have you cooked one since? Looks good. Just wondered if it was worth a 2nd try.
  13. Lawyer Bob

    What size room: Fermenting vs. Curing

    me too. We can quaff a brew or two at Howard’s.
  14. Lawyer Bob

    Freshly cured lardo

    That certainly sounds easy. How long on the cure?
  15. Lawyer Bob

    Cold Smoking

    That worked for me too. Cant find replacement tanks for the burnzomatic anywhere right now. They work great if you have the fuel, though.
  16. Lawyer Bob

    Is there a CS 101 course?

    Thirdeye, thanks for your suggestions. I think my design will take care of the drafting issue: I plan on drilling several holes near the top of each side for draft + the corners & door will not be airtight & floor is just chicken wire--We'll see if it works. I'll have a couple of rods cut...
  17. Lawyer Bob

    Is there a CS 101 course?

    Thanks. Very helpful. I think i’ve tried to make it too complicated. so, cold smoke to add flavor to already cured meat. Again, thanks. I’m in the middle of a cold smoker build. Simple box 2.5’ x2.5’ x 4’ (1’ legs‘ so chamber is 3’ high) with a floor of chicken wire to keepthe critters...
  18. Lawyer Bob

    Is there a CS 101 course?

    Thanks. I’ll check out the curing section and reassess then. Merry Christmas!
  19. Lawyer Bob

    Cold smoking crash course?

    So what does cold smoking bring to the table? Why cold smoke if “cool smoking” ”adds smoke flavor and color?” I think I’d like to build a dedicated “cold smoker” but am questioning why? I have this idea that cold smoking does more than add smoke. does it?
  20. Lawyer Bob

    Cold smoking crash course?

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