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Crystal like substance on vacuum packed cheese.
Hi all, I cold smoked a few cheap store brand blocks of cheese (8oz) wrapped them in parchment paper and vacuum sealed them. I let the blocks air dry for a day in the refrigerator, then I wrapped and sealed them. The vacuum & seal are still good, but I noticed a crystal like formation on the...- darwin101
- Thread
- Replies: 14
- Forum: Smoked Cheese
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Shelf Life of Cured & Smoked Turkey Breast?
Hi all, I got tired of paying $8 to $12 per pound for smoke turkey breast so I cured and smoked a few myself. If the breast is properly cured, smoked and vacuum sealed, what is a safe amount of time that I could keep it in the refrigerator? I have processed 8 breast so far and they are in the... -
Birds eating my figs!!
Hi all Is there a way to keep the birds form eating my figs besides netting the whole tree? Safe & natural is preferred. My neighbors have the plastic owls to keep a way the pigeons, but that don't do any good, all sorts of birds land on them. I had to net my chiltepin & pequin to keep a... -
Cabela's brand of pellets?
Hi all, Has anyone tried the Cabela's brand of wood smoking pellets? It looks like they are replacing the Traeger brand with their own in my local store. I will be using them in my A-MAZE-N trays & tube. My primary question would be on performance in an A-Maze-N tray or tube and secondly...- darwin101
- Thread
- Replies: 13
- Forum: Woods for Smoking
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Meat Claws for pulled pork
I saw by accident a set of tools for pulling pork one day while surfing. After doing a bit of research I found a pair that has good reviews on Amazon for $14. I got myself a set and I was very surprised by the quality. These are sturdy and seem to be very well made. (I have no interest in...- darwin101
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- Replies: 3
- Forum: Slicers, Grinders, Tools, Equipment
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First go at cheese
The weather has finally cooled off in the desert so it's cheese smoking time. Here are pics of my first try, 4 hours with pecan using Todd's AMAZN smoker and the mailbox mod. Thanks to Dave and the others for the mod info! Thanks to Mr. T for the cheese tutorial! All greatly appreciated. ...- darwin101
- Thread
- Replies: 16
- Forum: Smoked Cheese
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Funky ground pork.
I bought a pound of ground pork from the local market to test a breakfast sausage recipe. Once it started cooking it smelled like stinky feet and tasted like it smelled. I am thinking the pork was from an old boar or had a poor diet. Is there a way to avoid this or is it a craps shoot? The... -
Summer Sausage advise requested.
I have not made a SS, only tasted the nasty ones from the mall during the holiday season. So I am trying to figure out what to try first. I like tend to like big flavours; spicy, garlic, smoke and paprika. Any protein will do but beef or pork would be easy to start. I was thinking of trying... -
Bread & Butter Pickles
I saw this video today and thought it an easy one to share. Ingredients for about 2 pints: 2 lbs pickling or other firm, little cucumbers 1/2 yellow onion, sliced 2 red jalapeno pepper, sliced 3 tbsp kosher salt 2 cups sugar 2 cups white distilled vinegar 1/4 cup water 1 tbsp mustard...- darwin101
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- Replies: 5
- Forum: Side Items
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gypsy sausage
Howdy, I purchased a few links of Kiełbasa cygańska from a local Polish grocery store and I thought it was very good. (a bit of cayenne would be nice ) After doing a bit of searching I can not find a recipe, can anyone point me to a source or share one with us? It reminds me of Wedding... -
Canadian bacon, English back bacon or .....
Second batch following Pop's recipe (Thanks Pops!) I did add a few red cayenne peppers to it. I injected brine this time and totally forgot about that when I rinsed off the brine prior to smoking. I did soak in pure cold water for an hour and I did not do a test taste. The first...- darwin101
- Thread
- Replies: 2
- Forum: Hot Smoked Bacon
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Breakfast Sausage, cure or not?
Hi all, I have it in my head to try my hand at breakfast sausage. I know cure is not needed if the product is handled properly, but I was wondering if others used a cure or not for these sausage patties? I am thinking of doing a pork & beef mix with the traditional breakfast sausage spices... -
MES 30
Hi all, I recently got an electric MES 30 and after the recommended burn in and cleaning I smoked a few chicken breasts. ( Brine for 2 hours, dried and seasoned. ) I only used a few wood chips at a time and refilled the thing 3 times,the chicken tasted like an ashtray. This has never happened...- darwin101
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- Replies: 4
- Forum: Electric Smokers
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More Chili
This one does break a few of the Texas rules, but hey I live in Arizona now so it don't matter. This is another one pot dish that I make in big batches, portion and freeze. I hope ya'll enjoy it, or it sparks new ideas. 4 Pounds trimmed and diced beef chuck roast 1 Onion Diced 1 Red Bell...- darwin101
- Thread
- Replies: 9
- Forum: UK Smokers
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Soy Protein or Dry Milk?
Hi all, I see in several sausage recipes that use of Soy Protein Concentrate or dry milk powder. Does this really help and should I get some? I will be focusing on smoked sausage for now and the advertisement says this is where the Soy Protein Concentrate is needed. I made #5 of Andouille... -
Hi everybody!
New guy here originally from SE Louisiana now living in Phoenix. I know how to cook, but not much on proper smoking techniques. I am hoping to change that as I really like high quality smoked meats and sausages. Looking forward to learning and helping where I can.
