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  1. pawoodswalker

    Made my first 3 Fatties This Morning

    Fattie # 1 - Hot Sausage, mushrooms ,onions,pepperoni,peppers and Mozzarella. Fattie # 2 - Turkey Sausage,onions,spinach and feta Cheese and rapped with turkey bacon. "for the Wife" Fattie # 3 - Burger, cheddar Cheese, Broccoli,and Onion. Picked some jalapenos and sweet banana peppers from...
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  3. MDGC0101.AVI

    MDGC0101.AVI

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  5. pawoodswalker

    Canadian Bacon and Dried Beef (cured & smoked)

    Looks great Bear,I have 8 days to wait yet for my pork loins to cure.I really enjoy tour tutorials.
  6. pawoodswalker

    Rookie got a new MES Smoker and made a brisket

    Looks great congratulations on your first smoke.
  7. pawoodswalker

    Pork loin Fat Cap

    It is a addicting , I'll make sure there is room there for all my friends on here.
  8. pawoodswalker

    First Fattie and First Q view

    Making my first fatties Sunday. Going to do 3 of them. 1. will be of Italian sweet sausage stuffed with onions,pepperoni,mozzarella cheese and pizza sauce. #2.Will be turkey sausage with feta cheese, spinach  and onion and # 3 will be Burger with cheddar cheese , broccoli and onion. Also doing...
  9. pawoodswalker

    Hello from Erie, PA. Glad to be a Member

    Welcome Neighbor there is a lot of very knowledgeable People here, always willing to help.
  10. pawoodswalker

    Pork loin Fat Cap

    Loins are all ready to go and in the fridge, 1 loin was 4 lbs the other 4.5lbs. They will be curing to Aug 7. I believe that should be adequate time. Did one with High mountain cure and the other with TQ and sugar. Added garlic powder,onion powder, pepper and paprika. My tomatoes are starting to...
  11. pawoodswalker

    Pork loin Fat Cap

    Bought a pork loin today and I'm going to make Canadian Bacon. Was wondering about removing the fat cap. I actually like fatty bacon . Will it last longer in the freezer with out the fat. "Not like it will be there Long" . I received my a-maze-n smoker and cant wait to try it out.
  12. pawoodswalker

    Freezing Jalapeno's

    Thanks for the input. will be freezing a bunch this weekend
  13. pawoodswalker

    Freezing Jalapeno's

    I make a lot of ABT'S everyone seems to love them, so i decided to plant some Jalapeno's in my garden. I only planted a dozen plants and have more peppers than i know what to do with.Was wondering if anyone has ever froze them,I dont know if they would get soft or not. I am also thinking of...
  14. pawoodswalker

    BACON (Extra Smoky)

    Looks SOOOO Goood. One of these days when i feel more sure of my smoking abilities I hope to give this a try. For now I will stick to Buck board Bacon. Enjoyed this post Bear.
  15. pawoodswalker

    Help

    Thanks for the quick reply, I added #1 cure to it ,so just to be safe I'm going to put it on the smoker when I get back from the wedding. I Guess I wont be partying to much. Thanks again.
  16. pawoodswalker

    Help

    I Made up a batch of kielbasa put it in the frige over and I'm going to stuff it tonite. My problem is I have a wedding to go to Saturday and wont be able to smoke till mid week. My question is would it be ok to freeze this till I can get to it to smoke or do I put a long Saturday nite in.
  17. pawoodswalker

    Venison"cajun"

    Looks Like some great sausage. I have a 15 lb batch of venison/ turkey/pork Kielbasa in the fridge right now.Will be stuffing it tonite and Smoking tomorrow.
  18. pawoodswalker

    Smoked Kielbasa: First time This Weekend

    Keilbasa Looks Great. I'd like to know where you purchased mixer
  19. pawoodswalker

    My First Buck Board Bacon

    Started out with Bone in Butt roast. De boned and cut in half . Measure out the cure from a high mountain kit. Let stand in the fridge for 10 Days. Soaked for 3 hrs. Smoked in MES. It is very good but taste like smoked ham to me. My Family keeps asking when I am making more. They all loved it.  
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    Bacon1.jpg

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