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    • goingcamping
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    • Album: fresh chilis from South Dakota
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    • Album: fresh chilis from South Dakota
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    • Album: fresh chilis from South Dakota
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    My way of roasting peppers with pics

    Tar... True, I typically only roast 1-2lbs at a time and for me works good. I have bought whole roasted bushels, then separate and freeze for my green chile... What drug company/supplier/device did you represent? I've got a few buddies that have worked for Bristol-Meyer-Squibb, Forest...
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    My way of roasting peppers with pics

    Good looking pablanos...I buy Anaheims (the traditional New Mexico chile) by the bushel from a local produce supplier and those I don't smoke/dehydrate I roast on my gas grill for about 5-6mins a side and then pull stems/seeds/veins. Tastes as fresh and good as the roasters. I buy local peppers...
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    Smoking Ribs

    Darnellius, I have tried ribs, butts, and briskets with mustard, just rub and oil (EVOO). I have the follow observations to share. These are from my experiences on my electric smokers (TEFS and TEFS, Jr.) Rub only...this creates a dryer meat and the bark build-up seems minimal...it also does...
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    New Expenditure

    Hey all, been busy with Real Estate, so my smoking forum time has been limited, Update: Been selling quite a few spices to friends and coworkers, haven't had too much time to hit the farmer's markets, with work, camping and whatnot... ScooterMagoo designed a new logo and associated stuff for...
  12. Smoke Station Banner 1 mini.jpg

    Smoke Station Banner 1 mini.jpg

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  13. Smoke Station Panel only.jpg

    Smoke Station Panel only.jpg

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    Smoked Salmon (first time) with Q-View

    Make sure to rinse off all the sugar and salt mixture after the curing! It's not too salty, but it helps with the pellicle and curing. If you understand isotonic/hypotonic/hypertonic and solutions/solutes you'd understand that water follows salt (solute) and it drys the salmon out as a curing...
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    Smoked Salmon (first time) with Q-View

    Itsjohn, Hey at 190* they took about 2 hours, I have since made a bunch of different batches and have adjusted the temps (raising incrementally) from 140-170*F. They take between 3-4hours...They've all turned out great! ~Brett
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    Cured/Corned Elk Roast Pastrami

    Alesia, Great looking Pastrami! If you are in the search for good authentic german rye bread...Wimberger's Bakery is only a short ride down the pass! 2321 Bott Street, West off 21st street! ~Brett
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    New Expenditure

    Thanks Dave...It's a way for me to start out small and self fund it! I almost have it paying for all the supplies (peppers, pellets, booth rental)...now to figure out how to make some profit...oh yeah, sell more! Is it bad that I love talking shop with people at the Farmer's Market? I made 3...
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    New Expenditure

    I would love to send out samples! Give me few weeks to make more!? I'm out of Anaheim pepper and almost out of jalapeños! I've got 20lbs smoking right now of the anaheims and will smoke more next week! I plan on setting up at this Saturday's farmers market! Got a lot of great interest and sold...
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    Smoking at Altitude: Pork Shoulder

    Danuary, Welcome to SMF! Just to be sure, you're using a separate thermometer and have check it's accuracy with boiled water and ice water? The consistency of the heat makes a huge difference! I use 2 different smokers, one 220v (The Electric Frankensmoker) with 4,800w of heating power and a...
  20. New Expenditure

    New Expenditure

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