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Offline for a bit…going “under the knife”…
Wishing you a speedy recovery...Good luck.- okie joe
- Post #19
- Forum: For New Members
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How Often Do You Smoke And Eat Smoked Meats
Once a week. But it is for many meals and for some shut ins and some for some that dont get out ( dont drive any more)...they like smoked meats and Sausage, and will buy the meat (I smoke it for them) it is what being a friend is all about.- okie joe
- Post #71
- Forum: General Discussion
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I won't be around for a couple of days.
Sorry to hear of your Loss.- okie joe
- Post #9
- Forum: General Discussion
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Simple dry rub
Doing a new twist on easy....went to Sams and picked up garlic /herbed spice and Williams chili spice mix and spanish paprika.about equal amount each....a little evoo rub and sprinkled mix over loin into smoker and I had butterflyed some 3/4 inch thick bone less cuts....in smoker now....seems...- okie joe
- Post #8
- Forum: Sauces, Rubs & Marinades
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First Mozz 30 min and doneW/PICs
The citric acid was $1.25 for 4 oz..and the rennet ( I got the tablets 10) for about $4.00 but you only use 1/4 tablet for a batch so that is for about 40 batches.....Got mine at a Home Brewshop....but you can get supplies at Cheese making supply store....it is easy. good way to start is with...- okie joe
- Post #11
- Forum: Cheese Making
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First Mozz 30 min and doneW/PICs
First batch of Mozzarella... I may never buy Mozz....again LOL The book Home Cheese Makeing by Ricki Carroll. 1 gal whole milk...Citric acid from home brew shop as well as the 1/4 tab rennet.....follow the directions..... thanks for the support Got 14U....here are the pics. Heating Milk... Add...- okie joe
- Thread
- Replies: 11
- Forum: Cheese Making
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Greetings from the Missouri Ozarks
Welcome to SMF RD glad ya stoped by... -
Boston but real name?
Yea ..it is boston butt here too or pork sholder.....same thing. We always used them for sausage .....when we butchered hogs.... that and good trimmings..... Grad dad always said ,,,,"If you dont make your own sausage ya dont know what your eatting". -
Do you wash your butt? and other meats?
I wash all my meats.....all but fresh sausage and hambuger...cryovac and pork and chicken...all get a wash.Steaks pat blood off and cook.- okie joe
- Post #38
- Forum: General Discussion
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Using Preground Beef for Sausage
Yes I have used ground beef and pork....both have been frozen.... I thaw and mix cure and add spices and stuff,,,,smoke, eat or after cooked freeze. -
I FINALLY found a tank!!!!!!!!!! Actually two of them
Nice score...good luck on the build.- okie joe
- Post #22
- Forum: Reverse Flow
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Greetings from Cumberland Gap, Tennessee
Welcome walt ......come on in .....read some old posts but if ya need questions....there are many with anwsers we only want you to be a success. -
Bacon, newbie help please
Hot smokeing belly meat is just smoked pork,,,without a cure. IMOHO ....You need to have a Cure to Cold smoke....and to be bacon ...many here have all ready stated. I would not cold smoke any meat,Bacon or Sausage included without a cure... I feel that it would remain in the danger zone far to...- okie joe
- Post #13
- Forum: Hot Smoked Bacon
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Love Those Needle Valves !!!
Thanks that might just the ticket,,,,building a cold smoker....need control on my GOSM also...two for same shipping...deal- okie joe
- Post #11
- Forum: Propane Smokers
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She Cured it and I got the pic
Yes after 38 years Im going to keep her....ya wanta know what I got her for a Christmas present a COLD SMOKER.....whoo hooo.. Thanks for viewing and Ill give her the points...- okie joe
- Post #6
- Forum: Hot Smoked Bacon
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She Cured it and I got the pic
Picked up a sholder last week,I got a 11lb butt and was going to make PP... She asked me what I was going to do with it I was thinking PP I came home and she beat me to it....lol She boned it out and cut it in to 3" thick slabs and looked up the instructions on line at highMt BBB...and it was...- okie joe
- Thread
- Replies: 7
- Forum: Hot Smoked Bacon
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