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  1. IMG_00001491.jpg

    IMG_00001491.jpg

    • jhend
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    • Album: Bradley cold smoke retrofit ( first cheese )
  2. IMG_00001489.jpg

    IMG_00001489.jpg

    • jhend
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    • Album: Bradley cold smoke retrofit ( first cheese )
  3. IMG_00001487.jpg

    IMG_00001487.jpg

    • jhend
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    • Album: Bradley cold smoke retrofit ( first cheese )
  4. IMG_00001486.jpg

    IMG_00001486.jpg

    • jhend
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    • Album: Bradley cold smoke retrofit ( first cheese )
  5. IMG_00001484.jpg

    IMG_00001484.jpg

    • jhend
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    • Album: Bradley cold smoke retrofit ( first cheese )
  6. IMG_00001482.jpg

    IMG_00001482.jpg

    • jhend
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    • Album: Bradley cold smoke retrofit ( first cheese )
  7. IMG_00001478.jpg

    IMG_00001478.jpg

    • jhend
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    • Album: Bradley cold smoke retrofit ( first cheese )
  8. jhend

    Bradley cold smoke retrofit ( first cheese )

    Why do the uploaded pic's display as a file name and not a picture? Thanks John
  9. jhend

    Bradley cold smoke retrofit ( first cheese )

    Well after a little tin whacking and some soldering the Bradley cold smoker retrofit is done. I decided to smoke some store bought and some home made cheese.
  10. jhend

    kielbasa, first time

    Thanks for the recipe red roosta  Hope it tastes as good as it looks.
  11. jhend

    Thighs on mini UDS with q-view

    Ok a straight up brine. Looks like a very nice bark you have going on there.
  12. jhend

    kielbasa, first time

    Hey Red Roosta I have the 4th addition of Rytek's book was it the smoked polish on page 206 or krakowska smoked on page 235. Thanks John
  13. jhend

    kielbasa, first time

    I think this is the book red roosta is referring to.  
  14. jhend

    Thighs on mini UDS with q-view

    Those look great elkhorn, what did you use for a brine? John
  15. jhend

    More Baked Beans

    They look very good but you are right they need more gravy.
  16. jhend

    Summer sausage stuffing question.

    So with the summer sausage you could cold smoke and hang until 30 % raw weight is lost if you use the proper cure ratio correct?  My understanding. Do you cook them to eat them sooner?
  17. jhend

    Porchetta, it's whats for dinner

    great thanks
  18. jhend

    Porchetta, it's whats for dinner

    Looks very good AK. What is the trick to a very crisp \ crunchy skin? Mine never seems to turn out as crunchy as I remember growing up. Hope this one turns out just as well for your weekend get together.
  19. jhend

    What to do in Michigan when it's getting cold...snack sticks

    Sheep casings are more expensive but well worth it.
  20. jhend

    What to do in Michigan when it's getting cold...snack sticks

    WOW you had to do it didn't you. Now you have my mouth watering for another pepperette make. Do you use natural sheep casings or synthetic? 
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