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  1. tardissmoker

    My Cusinart 3 in 1 slow cooker

    Curiouser and curiouser!
  2. tardissmoker

    Login Issues Again

    Working now, for now! Thanks
  3. tardissmoker

    Login Issues Again

    I was just starting. Went to smokingmeat forums.com no www. from my bookmarks like always. Didn't see the New Posts like usual and knew I had to log in again. PS tried to respond twice but kept getting redirected to the News Feed. Huh.
  4. tardissmoker

    Login Issues Again

    Just happened to me! Was fine for weeks. iPad Safari, latest Firefox and Chrome. This is a bummer.
  5. tardissmoker

    Look at what was waiting for me at the In-laws!

    Does your wife have a sister?
  6. tardissmoker

    Tell me my cheese will be better in a month

    Your cheese will be better in a month. Better yet in 6 weeks. That is quite normal. The cheese needs time to equalize the smoke flavour.
  7. tardissmoker

    Icelandic Rullupylsa

    Let us know what she thinks. She's the ultimate opinion. Gonna try this for the first time and would like to get the best recipe possible. Love the old recipes modernized for safety. Thanks.
  8. tardissmoker

    New Hog Pliers Great!

    Here's where I got mine. I swear by them. http://www.leevalley.com/en/garden/page.aspx?p=70694&cat=2,43319,51785
  9. tardissmoker

    Peter Piper packed a peck of peppers..

    Looks delish! Any data on mix, temps and time?
  10. tardissmoker

    "Hot" Smoked Cheese

    Sorry I must have missed this earlier but for fellow Canadians, this is what I use and I couldn't live without them now. https://www.homedepot.ca/en/home/p.bradley-magic-mats-non-stick-mats-set4.1001007087.html
  11. tardissmoker

    Icelandic Rullupylsa

    Without putting words in Dave's mouth, i think he means: .9 gms per pound cure#1 13.6 gms per pound salt (3%) Preference test potassium salt or sodium salt NOT table salt. Now you gotta do 2. More if you change the percentage! Onion, sage, pepper to taste Mix all this together. Dry rub as per...
  12. tardissmoker

    Cured smoked egg yolks

    Worth a try though! Thanks for the effort and info.
  13. tardissmoker

    Trying Gravlax...

    I vote for cold smoking too. Pat dry out of cure, form pellicule under fan or air dry in fridge, then smoke until you like the colour. I do 2 smokes on successive days. usually 4-6 hrs each. I use apple , lots use alder.
  14. tardissmoker

    Everything but SMOKED!

    Whatever you are smoking, swigging or popping, let me know. i could use that energy!!
  15. tardissmoker

    QUESTION... internal temperature for super tender meat, but...

    If the daughter was happy, you did excellent, if the guests were happy you did very good, if you were happy you should be.
  16. tardissmoker

    Double smoked ham w/ duck fat drippings

    Looks delicious. How did the ham taste? PS Check your smoker. The smoker mice stole the wings!!
  17. tardissmoker

    When you call up your butcher...

    Biggest turkey livers I ever saw!
  18. tardissmoker

    Times are a changing

    Whose name is the lease in? If yours, tell the interlopers to "F" off. If your better half's! Really better half!?!? If both you and the "better half" then go to small claims court. If no lease, shame on you, but dump the "better half" regardless. "Better", really?
  19. tardissmoker

    Use whatever you have!!

    Exactly the same as my youth except the tree was apple. It dropped apples and branches every year. Apples for sauce , branches for bbq. Core rotted out from ants, still held the clothes line though. Mom sold after 55 years, tree was still standing (barely). I got a nice branch before the deal...
  20. tardissmoker

    Lest we forget.....

    IN FLANDERS FIELDS In Flanders fields the poppies blow Between the crosses, row on row, That mark our place; and in the sky The larks, still bravely singing, fly Scarce heard amid the guns below. We are the Dead. Short days ago We lived, felt dawn, saw sunset glow, Loved and were loved, and...
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