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  1. IMG_0995.JPG

    IMG_0995.JPG

    • jhend
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    • Album: Cloth Summer Sausage Bags
  2. jhend

    Cayenne ~ Foamheart

    Yup , works great in almost every dish.
  3. jhend

    New here

    Hi Jeff, salmon with a dry rub is my all time favorite.
  4. jhend

    Smoke N Stoke

    Hi Otis Spunk, there is a great deal of information here, and a great hobby. All the best in your adventures in smoking and curing
  5. jhend

    6 year old neighbor kid said my meat had worms!

    Worms smoke up good to ya know     :D)   LOL
  6. jhend

    Fermento/Buttermilk Questions

    DeejayDebi "You will never get a pepperoni that tastes as tangy as the store or deli stuff with a simple lactic acid - for that you need to dry cure/ ferment." Is the dry cure/ ferment an uncooked process ie raw hung to dry loosing 30% of raw weight? Thanks John
  7. 2015-02-02.jpg

    2015-02-02.jpg

    • jhend
    • Media item
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    • Album: Default
  8. jhend

    Polish Fattie

    JJ, this recipe sounds great. what type of wood do you smoke the pastrami with? Thanks John
  9. jhend

    Cloth Summer Sausage Bags

    Hi Charlesk  would you mind posting or emailing the flat size you cut the cloth to and how many pounds of meat you would expect It to hold. Thanks John 
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    Default

    • jhend
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