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  1. smokedcaveman

    Can I Do This???

    wow, I've been doing it all wrong. I've got a large (5x5) hot pile that I add bones, meat, grease and anything else vaguely organic to. (including the dumping from my catbox..I use a peat box, and it works great) Old spoilt grease, broken bones, post stock leavings, whatever. If it's meat-like...
  2. smokedcaveman

    Any worm composters here ?

    a small, in the house, homemade system? simple. go to walmarts, get a 20 gallon plastic tote, shred into it newspaper, add some coffee grounds(used), fill about 2/3 full of the mixture (you can add a little peatmoss or coconut fiber too, but peatmoss can raise the acid levels a bit), a sprinkle...
  3. smokedcaveman

    Please Welcome Our New Mods

    applause and good wishes to all you guys.
  4. smokedcaveman

    what started the addiction for you

    well, I started with 'campfire cooking' on campouts with my friends nearly 15 years ago...since at 15, I was the best versed guy at cooking anything besides weenies on a stick or char-burned burgers, it's how I got my alcohol (I'm not commenting about the legality of that action, I was young and...
  5. smokedcaveman

    Crime victims assaulted with BBQ rub, sausage

    sometimes one reads a story that just makes them go 'wtf?' This was one of those stories. rather like a few years ago in this area, a man was murdered by bludgeon with an 18" long frozen sausage. The murder weapon was left stuffed into a ...umm...bodily orifice.
  6. smokedcaveman

    I'm going to be away for a while.

    thanks guys. I appreciate the support. Supervman...there may be a lot of fish in the sea, but who wants to date a fish? (note, this is intended to be a semihumorous statement, and not cranky sarcasm. I'm having trouble telling the difference of how it's coming out right now.)
  7. smokedcaveman

    I'm going to be away for a while.

    I'm sorry to say, guys, but Today's hitting me hard. It would have been M and my 2 year anniversary. We're not even speaking, and I really feel like my life is totally out of order, and a complete wreck, so I'm going to be taking some time to get my head straight. I've never had a female mess me...
  8. smokedcaveman

    Pemmican?

    woohoo! thanks. I get paid tomorrow, so over the weekend is going to be jerky, biltong and pemmican making. I'm tired of not being able to 'snack' during the day. feh, everything's expensive, and getting more so.
  9. smokedcaveman

    Barbie Doll (R)

    this reminds me why I'm still a bachelor at 30. glad I haven't been that dumb yet...lol
  10. smokedcaveman

    Pemmican?

    really, one of the most important things about making pemmican for storage is to make sure that everything is VERY dry...render the fat to dewater it, dry the meat very dry (think like chipped beef kind of dry) make sure that any fruit you use is moisture free enough that you're capable of...
  11. smokedcaveman

    Pemmican?

    krusher - had gorp, you're right, makes pemmican into a right REAL treat afterwards...lol
  12. smokedcaveman

    Pemmican?

    supervman, I'll have to poke back through my notes and find my book with the recipe I use in it, but here's another one that I found online that I've used and is pretty decent, too. A Recipe for Making Pemmican Originally submitted by the Dooleys of Boise and printed in the Winter 1981...
  13. smokedcaveman

    What's your occupation?

    Newspaper courier and college student, part time bbq cook (for some friend's parties) Also, semi-professional rake, rogue, rapscallion, skirt-chaser, alcohol taster, vinter, soapier and couple's therapist...(ironic, that, considering the level of 'bad' in my last breakup-separation...odd thing...
  14. smokedcaveman

    Pemmican?

    I've made some in the past, of decent variations, but I'm wondering how many people here have heard of it, eaten it, made it, etc? Pemmican, for those of you that don't know, is basically (I'm simplifying this a bit) dried meat or jerky (mildly flavored, if at all), ground into a coarse powder...
  15. smokedcaveman

    where do i put this?

    I'd like to talk about pemmican, and some of the techniques and ways of crafting it, but I'm not sure where it would go. It starts with very very dry jerky-type meat, pounded, mixed with rendered fat (and depending on the purist you ask) and dried powdered or ground fruit. I hope this area...
  16. smokedcaveman

    I'm back!

    yeah, I usually know better, but I was out, nowhere near any kind of cooking area that anyone'd let me use, only had a couple dollars, and stupidly didn't carry any jerky, pemmican, dried sausage or biltong with me. (I think i was sick to start with, out, and without rations? not like me at all)...
  17. smokedcaveman

    I'm back!

    after a 16 day bout of a mix of what appears to e. coli and stomach flu. the doctor was amazed I walked into the office under my own power, was shocked when I told him that I'd had it for over a week, and I couldn't take antibiotics because I have an autoimmune disorder. this is what I get for...
  18. smokedcaveman

    Forget jerky - make yourself some biltong :-)

    C_A, you beat me to the biltong posting!!! curse you! I've gone from jerky to biltong, after doing some research inspired by the Quatermain novels. I read about a food, I want to sample it, and I love the stuff (so does my cats, they try to steal it from me!) btw, when I make mine, I marinade...
  19. smokedcaveman

    SMF Push Pin Map

    I'm on. Gainesville, Texas
  20. smokedcaveman

    Building A Reverse Flow Clone

    Cross - suggestion for your door problem...how about a 'two in one' door? cut the single door, then cut it in half again, install an overlap over the back of one, leaving the other one to open freely. Install a latch-bolt to 'lock' them together, so that if you want to open one, just leave it...
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