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  1. ddufore

    UMAi Spanish Chorizo

    Made this last year. It was great.
  2. ddufore

    First Time Cheese - Smoked, Rested, Still Not Good...Advice?

    I have used the corn cob pellets for cheese and found them satisfactory but I only cold smoke for 2-3 hrs..
  3. ddufore

    First Time Cheese - Smoked, Rested, Still Not Good...Advice?

    I use a BGE to do my cold smoking and have the air intake and vent wide open. Works well.
  4. ddufore

    First Time Cheese - Smoked, Rested, Still Not Good...Advice?

    Cheese can be eaten fresh from the smoker or stored a year or more. It’s all a matter of personal preference. For me it’s a two month rest.
  5. ddufore

    First Time Cheese - Smoked, Rested, Still Not Good...Advice?

    To each, their own.
  6. ddufore

    Recipe for brined dill pickles

    I use 5 tbsp sea or kosher salt dissolved into 2 quarts unclorinated water. Add dill and any other spices in bottom of jar, fill with flukes, and let sit on counter for 5 days. I have a gallon jug that will be ready tomorrow.
  7. ddufore

    XL BGE Cold Smoking w/ A-MAZE-N 5x8, 1st time setup / maintaining low temp in this heat

    I fill the pellet tray level to the top, not heaping full. Lit on one end, This will give me 10-12 hrs of smoke. I keep the top and bottom vents wide open.
  8. ddufore

    XL BGE Cold Smoking w/ A-MAZE-N 5x8, 1st time setup / maintaining low temp in this heat

    I have the same BGE that you do. I usually don't smoke cheese in this heat. I'm in very northern New York and its still too hot IMO. What I have done on occasion is cold smoke at night and remove in the morning before it heats up. As for bacon, I have also done it at night. I used the pellet...
  9. ddufore

    Carp for dinner

    Awesome!!! Thank you very much. I used to can suckers back in the day with a similar method. Looking forward to trying this.
  10. ddufore

    Carp for dinner

    Riflesmith, I would be interested in your carp canning recipe if you would like to share. I don't want to hijack this thread so maybe you could start another one? Thank you. Dan
  11. ddufore

    First Time Cheese - Smoked, Rested, Still Not Good...Advice?

    Don’t know Gomer but I always rest for two months. It’s not hard this way either.
  12. ddufore

    First Time Cheese - Smoked, Rested, Still Not Good...Advice?

    I can’t say that I preferred either one. They were both good. For me, a 2-3 hr. cold smoke followed by a 2 month rest gave me exactly what I wanted. I also did Swiss, cheddar( mild and sharp) jack, Pepper jack, Gouda, Colby, Colby/jack, Muenster, and mozzarella. They were all very edible.
  13. ddufore

    First Time Cheese - Smoked, Rested, Still Not Good...Advice?

    I have done bricks of mozzarella a couple times. Once with corn cob and another time with apple. Both were good.
  14. ddufore

    First Time Cheese - Smoked, Rested, Still Not Good...Advice?

    I tend to lean towards milder cheeses and usually only do a couple hours of smoke.
  15. ddufore

    Low Carb Sausage Balls - an experiment

    These look yummy. I will have to try this. I don't have the carbquik so I may play around with almond meal, ground flax seed, or coconut flour.
  16. ddufore

    Sauerkraut you talked me into it

    I make mine in glass gallon jugs. Works very well.
  17. ddufore

    Opinions on sugar maple?

    I use sugar maple very often. Works well for me.
  18. ddufore

    Fassett's Breakfast Sausage Seasoning

    I do mine the same way using the same ingredients including the butter. I buy day old bread and cube it and dry in the oven. I grow my own herbs and make my own poultry seasoning. This stuffing is awesome. But of course you know that.
  19. ddufore

    Fassett's Breakfast Sausage Seasoning

    I also put sausage in our turkey day stuffing. I grew up and still live about 2 hrs. North of Adams, NY. IM 66 now but remember as a kid seeing Fassett's sausage in the stores. It was our family's favorite.
  20. ddufore

    Meat mover/pigtail flipper

    Sounds like you need a custom made flipper. PM me if you are interested. I may be able to help.
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