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Elk Summer Sausage
I have done that one a few times I like that one better with citric acid in stead of fermento personal taste. I grind meat threw ¼ plate, mix with spices and cure then hold in fridge for 24 to 48 hours. Then grind meat threw a 3/16 plate one last time and directly into stuffer. -
Smoking Cheese
Now I'm worried, it shouldn't of been that easy!- chix-boy
- Post #3
- Forum: General Discussion
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Smoking Cheese
I want to thank you all for the Q-Views on smoke cheese. Showed my wife yesterday pics., she came home tonight with 10 Lbs. of cheese. The nice part i have a 1500 smoking tex, had to break the bad news to her that I don't have a cold smoker. She let me order a AMNS 6x6 tonight.- chix-boy
- Thread
- Replies: 3
- Forum: General Discussion
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![bth_IMG_2272[1].jpg](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)
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- chix-boy
- Media item
- Comments: 0
- Album: Charcuterie
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Charcuterie
- chix-boy
- Album
- Comments: 0
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Charcuterie
Nothing like a good book to keep you up all night. The art of charcuterie by the culinary institute of america, will keep you up a few nights also. -
New Member
Welcome just south of you in Lake Mills the reading is great here enjoy. -
Hello from Southern Wis.
Nice site, been smoken for a few years at present I have a Smoken Tex. My curing chamber dosn't have a on /off switch so I use it all the time and my stuffer always seem full. What a life!
