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  1. murraysmokin

    Stocking up on cheese.

    I feel like I need to get some more going cause this wont last very long.
  2. murraysmokin

    Venison snack stix Question

    Give it hell worst case the dog gets some treats.
  3. murraysmokin

    Stocking up on cheese.

    Couldn't wait only made it a week.
  4. 20170411_211300.jpg

    20170411_211300.jpg

    • murraysmokin
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    • Album: Stocking up on cheese.
  5. murraysmokin

    Venison snack stix Question

    Welcome. The one thing that I have learned from this sight is sure you can add bbq sauce maybe use in place of your water to your mix depending on your stuffer you might have to add quite a bit. Like cranky said there are mixes that will already have it mixed in, my favorite brand for sticks...
  6. murraysmokin

    Photo - smoked almonds

    Thanks man those really look good.
  7. murraysmokin

    Stocking up on cheese.

    Thanks the wait is the hardest part only been a week but it feels like forever.
  8. murraysmokin

    Photo - smoked almonds

    What temp or cold smoked? They look delicious.
  9. murraysmokin

    Stocking up on cheese.

    Yeah everyone who eats this is crazy about it & I always get the how do you smoke cheese questions...my response is always the same...it is really complicated.
  10. murraysmokin

    Stocking up on cheese.

    This batch got just about 7 hrs...it varies for me but I told my wife I have a feeling that this will be my best batch to date...time will tell.
  11. murraysmokin

    Stocking up on cheese.

    Thank you sir the wait now is the hardest part.
  12. murraysmokin

    Jalapeno & Cheese Summer Sausage Question

    No experience in dry curing but it has my interest...if your just curing to smoke I can help
  13. murraysmokin

    Stuffed pork loin spun around and around

    I am going to have to get on this my two favorite have been an apple & cranberry chutney filling & my family bread stuffing recipe rolled up in the other both roasted but would be good on the rotisserie.
  14. murraysmokin

    Bacon getting cured.

    I have done both these are just in ziplock bags I will turn them every 3 days & rotate them as they are all in the bottom drawer of the fridge.
  15. murraysmokin

    Why Did It Take So Long To Cook Pulled Pork

    I have & like the Maverick ET 733 dual probe wireless receiver so you can monitor meat & pit temperature from inside...it has saved a couple of smokes for me when my Amezen flamed up on me.
  16. murraysmokin

    Stuffed pork loin spun around and around

    That my friend is a masterpiece...bet it was good
  17. murraysmokin

    Bacon getting cured.

    It takes a while but so worth the wait.
  18. murraysmokin

    Stocking up on cheese.

    Thanks Al
  19. murraysmokin

    Why Did It Take So Long To Cook Pulled Pork

    Agree with everything above I typically bring to 165 then wrap for the remaining time...I also make sure the people & the sides are flexible as it is only done when it is done. You can always allow yourself a few extra hours then wrap & put it in a cooler packed with some old towels.
  20. murraysmokin

    Stocking up on cheese.

    I believe the super sharp was 11.99 & sharp was 8.99
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