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  1. dalton

    thinking about a open country 400 w grinder neet advice

    this 400w grinder is on sale at sportmans warhouse for 69.99   is it worth buying?  or is there much better for not alot of money? all help is appreciated thanks
  2. dalton

    smoked some chedder and nuts for thanksgiving dinner w qview

    I think they were raw?  I am actually not completly sure...  they tasted good but plain before smoking.  they had been in the cupboard awhile (forgot about them).  I melted some butter and lightly covered them.  I wouldn't say that the smoke flavor was very strong but enough to change the flavor...
  3. dalton

    Ain't Smokin' A Turkey Q View with Onions

    I want to be like you!!!   that looks great I have not smoked any chiken yet...   how long at what temp?  What internal temp do you go to? I am curious...   what do you make with the onions after they come out of the smoker looking so great!!  thanks for sharing
  4. dalton

    what type of wood do folks prefer for smoking cheese?

    I want to do some smoked chedder and smoked guda for christmas gifts and want to find out what type of wood all you pros prefer for cheese.  any help is appreciated!
  5. dalton

    smoked some chedder and nuts for thanksgiving dinner w qview

    ok I have a question.  as i said before I read everything from eat it right away to wait 2 weeks.  can anyone explain to me what exacty happens while it is resting?  what is really the difference from 2 days to two weeks?  while its resting does it matter if it is vacumed packed or not?  can you...
  6. dalton

    smoked some chedder and nuts for thanksgiving dinner w qview

    forgot to mention that I used a combination of hickory and cherry chips.  wanted to use apple but didn't have any. as far as letting it sit,  I looked around abit and the answer seems to vary for everyone.  some folks eat it right away and of course I had to sample it last night but the...
  7. dalton

    smoked some chedder and nuts for thanksgiving dinner w qview

    wanted to add something to thanksgiving dinner so I decided to serve an appetizer of smoked salmon and smoked chedder and crackers.  I decided to do some sharp chedder and some colby jack.  bought some big bricks from costco and cut them in to stick about 1" x 1" x 6".  then I had some pecans...
  8. smoked pecans.jpg

    smoked pecans.jpg

    • dalton
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  9. smoked chedder.jpg

    smoked chedder.jpg

    • dalton
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  10. dalton

    First Attempt at Jerky w/Q

    I did a lot of experimenting with jerky this summer.  the best part was even the "bad" batches were still great eating.  keep experimenting its all part of the fun!!
  11. dalton

    First Attempt at Jerky w/Q

    doesn't sound like you had too much salt in your brine/cure.  you could cut down the soy or, you might try a little sweetener to cut the salt flavor.  you can use brown sugar, molasses, maple syrup etc.  without knowing what was in your brine it is hard to say.
  12. dalton

    TQ confused ?????

    bear, you are absolutly right...   I should have mentioned in my post that there is very little downside when used correctly!!
  13. dalton

    TQ confused ?????

    tommerr, curing helps dramatically with the saftey of the meat.  it takes care of many of the bacteria and stuff that can grow out of control and make us very sick.  it also helps keep the end product stable for a longer period of time.  very littel down side and nitrates and nitrites have been...
  14. dalton

    First Attempt at Jerky w/Q

    looks good.  if it was too salty you can always rinse it after brining for a longer period of time or soak it in water for 5 or 10 minutes.  what type of salt are you using?  I have found that regular iodized table salt has a much stronger salt flavor than using canning or kosher salt.  if you...
  15. dalton

    Sunday Smoked Pork Loin and Apples (Q-view)

    looks fabulaus!!! thanks for shariing
  16. dalton

    thinking about buying a jerky gun need advice

    the lem jerkey cannon looks very similar to the weston (prado) model...   are they the same?
  17. dalton

    thinking about buying a jerky gun need advice

    I would like to make some meat sticks or jerky sticks and was looking around at some different jerky guns.  there seems to be many to choose from and was hoping that I could get some advice on what has worked well for others and what to stay away from! thanks dalton
  18. dalton

    Todd has done it again!

    hey there!  that looks great!  I think the lines on the cheese add to the visual presentation...   but if you didn't want them could you lay them out on cheese cloth ontop of the rack???   has anyone tried this??  seems like the cheese cloth would allow all the smoke to penetrate well while...
  19. dalton

    Big Chief

    john, like you i have used a big cheif for many years.  I live in anchorage alaska and smoke a lot of salmon.  since the salmon is only available in the mid summer to late summer with outside temps in the 50-65 range it always worked ok.  I found that if I was trying to smoke and it was colder...
  20. dalton

    Year old frozen ribs and hot links

    wow!!! I guess I am suposed to be dead now!!   I eat stuff from my freezer all the time that has been in there longer than a year.  mostly fish that I vacuum packed and lost in the disorginized mess!  just a few months ago i cleaned out my freezer and pulled out fish that had been in the...
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