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  1. LoydB

    Five pound wheel of port-infused cheddar

    It isn't overwhelmingly port-y, which I was worried about. Here's the wheel from last year with detailed pics of the process. https://www.smokingmeatforums.com/threads/making-of-red-windsor-red-leicester-port-cheddar-mashup.321753/
  2. LoydB

    Five pound wheel of port-infused cheddar

    We liked this so much last year that I'm making a bigger wheel this year. Four gallons of raw milk plus a bottle of Warrior Porto Reserve.
  3. LoydB

    Seeking Enablement

    Build one, spend the $3500+ you save on quality meat from a local rancher.
  4. LoydB

    Seven pound Asiago for 18 months+ aging

    I loved the Asiago wheel that I opened up after a year, so made a new wheel that I'll age 18 months+. This used six gallons of raw cow's milk and ended up just a shade over seven pounds.
  5. LoydB

    NYE - Sous vide tritip w/ wild mushrooms and a cream demiglace

    Thanks! We've been about 50/50 on midnight for a long time. Thank you! Thanks! Yeah, it's usually accidental that we're still awake :)
  6. LoydB

    NYE - Sous vide tritip w/ wild mushrooms and a cream demiglace

    We gave up on going out for NYE years ago. Instead, we do steaks at the house and immediately go to bed at 12:01 :)
  7. LoydB

    Sous Vide Beef Tenderloin w/ cream sherry mushrooms and roasted potatoes

    Fifteen minutes maybe? Probably smoked at 250 F.
  8. LoydB

    Brine-washed asiago for long-term aging

    Thanks! I don't like the pasty texture it gets when there's a lot of liquid in the bag. If enough accumulated while sealed, I open it up, dry it off, and let it sit in the aging cave unsealed for a month or so before resealing it. It would be interesting to see how it worked with a natural...
  9. LoydB

    Gouda wheel - six months of aging

    Thanks! What kind of spices? Thank you. If it every gets freaking cold enough to cold smoke here, yes :( Thanks! I homebrewed for almost 20 years (at peak had 5 kegs on tap at any time). That was back when I regularly had dozens of people over to play games, watch the Cowboys, jam, or...
  10. LoydB

    Pork Shoulder weekend

    I haven't posted much the last month - work & travel have eaten all my time. Finally getting a break here for a couple of weeks, I did a pork shoulder yesterday that's primarily broken down for the freezer now for quick meals. This one was rubbed with Hardcore Carnivore and smoked for around 15...
    • LoydB
    • Thread
    • Replies: 5
    • Forum: Pork
  11. LoydB

    Whats everyone's Christmas meal plans?

    I double smoked a spiral ham yesterday. Fight me. Mostly, though, charcuterie and cheese.
  12. LoydB

    God help me...

    Welcome to the rabbit hole. Go watch Gaven Webbers videos on YouTube. I’ll type more when not on the road.
  13. LoydB

    Norfolk area recommendations?

    We are heading to Norfolk to see our nephew graduate from USCG Bosun’s Mate school. Anyone have some good food recs? Doesn’t have to be bbq, and fancy is ok too. Thanks!
  14. LoydB

    Spiral Cut Ham

    Looks great! I did similar for Thanksgiving. My niece - a notoriously picky eater - always says it’s the best ham ever.
  15. LoydB

    Gouda wheel - six months of aging

    Apparently I never did a "making of" thread for this. It is a perfect Gouda, creamy and slightly sweet. Six months in the cave.
  16. LoydB

    Brine-washed asiago for long-term aging

    Cracked this baby open today, it is sharp and fantastic. You can see the outer layer where tyrosine crystals are starting to form, and the still-creamy center.
  17. LoydB

    Brine-washed asiago for long-term aging

    Man, I missed these replies. Thanks! I strongly encourage it. Here we are one year later! Do you let it dry a little first, or straight in while still wet?
  18. LoydB

    Vac Sealing Non Smoked Cheese

    Here's Gavin with a how-to on boozy cheese, might be interesting.
  19. LoydB

    Yet another Piacentinu Ennese

    It's delicious. I've upped both the saffron content and the number of peppercorns over the last batch. Thanks! Just weighed it, 3.6 pounds after brining. I plan on aging for 5-6 months.
  20. LoydB

    Clothbound Cheddar - Three months along

    The mold is not actually on the cheese (if everything worked right at least). It’s on the cheesecloth & lard bandage (two layers of cheesecloth and leaf lard rendered from the last pig). This is the old school way cheddars were done before industrialization. A lot of the cheese gets gifted to...
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