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  1. midtownbistro

    Ahhhh smoked mozzarella!!

    Final product. We had a great day here in Ohio so I cut the lawn.  Just finished up the cheese now.  Now to vacuum seal and toss them in the freezer for whenever.  Thank goodness I have a couple packs that have been in the freezer for a month or so.  So I can eat something good today!
  2. mozzarella finished2.JPG

    mozzarella finished2.JPG

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  3. mozzarella finished.JPG

    mozzarella finished.JPG

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  4. midtownbistro

    Ahhhh smoked mozzarella!!

    I feel like a fool. So last night after I posted (without pics), I went out and took pics.  Of course I played with the vents, thinking I knew better than all the experience in this forum....  Well I woke up this morning, made coffee, stumbled outside and.......my smoker was asleep, dead...
  5. midtownbistro

    Ahhhh smoked mozzarella!!

    Tailgate:  Just as Bear said on the smoke and air flow, you gotta make sure your smoke generator isnt the cause of the creosote flavor.  But even if you get the smoke right, you still have to let the cheese rest a week.  That week is essential because it allows the smoke flavor to penetrate all...
  6. midtownbistro

    Ahhhh smoked mozzarella!!

    sorry, I completely forgot.  Just ran outside and snapped a couple shots.  Tomorrow morning when finished I will take more. 
  7. double AMNPS.JPG

    double AMNPS.JPG

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  8. mozzarella starting.JPG

    mozzarella starting.JPG

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  9. midtownbistro

    Ahhhh smoked mozzarella!!

    I've been smoking cheese now for a couple months now and just love it. Cheese is simple and great to eat and share. Read many of these posts to find out what cheese smoke well.  I like mozzarella and sharp cheddar. I've found that Sam's Club has good prices on 5lb blocks of cheese.  They sell...
  10. midtownbistro

    For bacon: pork belly prices are high, trying boston butt (for buckboard version of bacon)

    Aug 18, 2011 So last month (July) I was able to find pork belly at a butcher for $1.50 / lb.  I go back yesterday to buy another 30 lbs and now he's not stocking it and having to place advance orders.  My new price is $2.94 / lb!!!  I nearly fell over. I am going to try buckboard bacon, which...
  11. midtownbistro

    Bacon the easy way!! Thanks Pops!! With Q-View.

    you are my hero.  these links are a great read, and clarified things.  i'm good now, thanks.
  12. midtownbistro

    Happy to find this forum, greetings from Ohio

    Bear, Thanks for the "light smoke and longer" tip.  I will just let the AMPSNS3* burn out completely.  I read your Bacon Extra Smoky article and will have to ponder the warm smoking technique.  My first requirement was to cold smoke below 90F, so letting things ramp up to 120F is a shock to my...
  13. midtownbistro

    Happy to find this forum, greetings from Ohio

    Hey Todd, This was Smoke Daddy's Perfect Mix blend (hickory, cherry, apple, maple, and pecan).  (I did a test run with your pure Hickory pellets and their Perfect Mix...the burn rates were nearly the same so I figured both are of the same quality). And yeah, the AMNPS was flawless.  Seriously...
  14. midtownbistro

    Happy to find this forum, greetings from Ohio

    First bacon attempt (overnight while I was sleeping):   To the experienced bacon smokers:  please critique I (the newbie student) have a few questions: should I have left the skin on.do I further leave the skin on and slice it with it on, and cook with it on?is the smoke color dark enough...
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    bacon2 at 8 hrs.JPG

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  16. bacon at 8 hrs.JPG

    bacon at 8 hrs.JPG

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  17. AMNPS at 8 hrs.JPG

    AMNPS at 8 hrs.JPG

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  18. bacon load.JPG

    bacon load.JPG

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  19. midtownbistro

    Bacon the easy way!! Thanks Pops!! With Q-View.

    Craig.  I like your recipe vs a dry cure...seems like less work flipping my darn bags every day, or was it supposed to be every other day. But I like to over-buy stuff and I have 3 bags of Tender Quick!  Do you have an adjustment to that recipe for the use of TQ?  Like is 1T of pink salt the...
  20. CRW_8221.jpg

    CRW_8221.jpg

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