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First Cheese Smoke
- mattyoc20
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First Cheese Smoke
And they are in Whats in there: 3 kinds of cheddar Sharp Provy Colby Brie Gouda Parmesan (becuase why not) Figured if im firing up the smoker might as well put in as much as i can. I am concerned of the outside temp. Right now its 27 degrees outside. Obviously i am cold smoking. ...- mattyoc20
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- Forum: Smoked Cheese
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20131208_102219.jpg
- mattyoc20
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Should i trim this up a little more?
AHHHHH.....why didnt i think of that!!!!!! i only used enough brine to cover the belly and chucked the rest. Rookie move -
Should i trim this up a little more?
Also, i'm freaking my self out with this cure#1. I made 4 gallons of pops curing brine (way to much but now i know). I put about 4 heaping tablespoons and "a little more for good measure" maybe a half tablespoon more. Is that to much cure? Is it to little? I dont want to get anyone sick. ... -
Should i trim this up a little more?
Its a weber smokey mountain 18.5. I guess i could cut it when its out of the cure if it doesn't fit. Just thought it would be easier to cure that way. -
Should i trim this up a little more?
Ah its already in the brine. Is it a big deal if i dont cut it in half? -
Should i trim this up a little more?
- mattyoc20
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Should i trim this up a little more?
I got just got the skin off the belly and was wondering if i should trim some more of the fat off? Getting ready to go in the brine. Its like christmas for me!!!! Also, i never felt more manly than i do today Should i cut this in half?? Should I put a cover over the bucket with the... -
Bacon1.jpg
- mattyoc20
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So many bacon questions
- mattyoc20
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So many bacon questions
Ok. Im getting excited to start my bacon this weekend. Looking to do pops brine but have some questions. His instructions say 1 tablespoon of cure #1 per gallon. If i am doing my math right my instructions on the package say to add 3oz per gallon which according to the package equals about... -
Is this what i need?!?!?!
yea i think pops brine for my first go. Would like to do some dry rubs at some point. So i am good to go with this pink salt then? -
Is this what i need?!?!?!
wow...good look. I didn't even think of that. Will def do that this week -
Want to do Bacon
20+ hours!?!?!?!?!?!??! wow was not expecting that. What are the benefits of cold smoking instead of hot smoking? -
Is this what i need?!?!?!
- mattyoc20
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Is this what i need?!?!?!
I just picked this up from sausagemaker.com. Looking to make some bacon starting this weekend and i want to make sure i have the right stuff to do it Also, I saw some stuff on not letting it set in a regular 5 gallon bucket. It must be a food grade bucket whick i think i have in my beer... -
Instacure.jpg
- mattyoc20
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Want to do Bacon
So i just ordered my AMNPS. I wasn't going to cold smoke but what the hell. How long does it take to cold smoke? Thanks to everyone for chiming in. Your help is appreciated.
