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  1. IMG_1996_zpse5c78dd4.jpg

    IMG_1996_zpse5c78dd4.jpg

  2. IMG_2008_zpsa8ed787d.jpg

    IMG_2008_zpsa8ed787d.jpg

  3. IMG_2006_zps9a171aa2.jpg

    IMG_2006_zps9a171aa2.jpg

  4. Round Two!!.............. Qview

    Round Two!!.............. Qview

  5. cdnwildsmoker

    Round Two!!.............. Qview

    Well Saturday it was time to fire up the AMNPS again and do a couple more rounds of cheese! Had been looking around for the last week to see what cheese's I could find at a decent price (our dairy is almost double what you guys pay down there  ) Here is what I picked up, plus a couple packs of...
  6. IMG_2003_zpsa0a482b4.jpg

    IMG_2003_zpsa0a482b4.jpg

  7. IMG_1998_zps5e5087e5.png

    IMG_1998_zps5e5087e5.png

  8. IMG_1991_zpsd66cd53b.jpg

    IMG_1991_zpsd66cd53b.jpg

  9. IMG_1989_zpseaca285f.jpg

    IMG_1989_zpseaca285f.jpg

  10. IMG_1981_zps3ea276eb.jpg

    IMG_1981_zps3ea276eb.jpg

  11. cdnwildsmoker

    First Time Cheese! With some Qview

    Leah, thanks a bunch for the kind words! Yes Will I'm thinking the Havarti should be good as well, got it smoked up this past Saturday............now the tough part......waiting!!
  12. cdnwildsmoker

    First Time Cheese! With some Qview

    Thanks for the replys guys! Actually the wierd part was I figured the same that it came from the top, had a look right away and it was bone dry and the cheese that had the black on it was on the bottom of the three racks??? I'm smoking another batch tomorrow so I'll cleam my grates really good...
  13. First Time Cheese! With some Qview

    First Time Cheese! With some Qview

  14. cdnwildsmoker

    First Time Cheese! With some Qview

    Hello all, this was my first attempt at cold smoking some cheese as well as the first time I got to fire up my brand new AMNPS. I wanted to order the AMNPS from Todd but the shipping to Canada doubled the cost after checking out the A-Maze-N site I noticed there was a Canadian dealer located...
  15. IMG_1979_zps301a2a3e.jpg

    IMG_1979_zps301a2a3e.jpg

  16. IMG_1978_zps7d7882fa.jpg

    IMG_1978_zps7d7882fa.jpg

  17. IMG_1976_zpsf1f8dcfe.jpg

    IMG_1976_zpsf1f8dcfe.jpg

  18. cdnwildsmoker

    Bourbon & Maple Canadian Bacon

    Hello Dave,........Dingo has used the rib portion of the loin. Each pork loin has three sections, rib end, center cut and tenderloin end (also called sirloin end). Most CB that you buy from the store is from center cut so no fat running through the meat.  Your local butcher WILL for sure and...
  19. Bourbon & Maple Canadian Bacon

    Bourbon & Maple Canadian Bacon

  20. porkchops_zpsfcdf420c.jpg

    porkchops_zpsfcdf420c.jpg

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