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  1. scarbelly

    Time to smoke some cheese

    Jrod - what are ya gonna do about the rest time for the cheese to mellow ? 
  2. scarbelly

    Weston Vacu seal plastic bags - can you retherm reheat in them?

    Personally I would never boil them but here is a quote directly from their webisite  Universal Vacuum Bags can be used in most leading brand vacuum sealers. .               Vacuum sealing extends food storage time locking in freshness, flavor and nutritional value .               Heavy-duty...
  3. scarbelly

    Bradley Racks?

    Here are the dimensions from the product description  16 x 13 x 15 inches They should fit but you should measure to be sure  Here is a link for the product on Amazon with a full description
  4. scarbelly

    Good morning all

    Hello Tim and to SMF - glad you joined us Please do us a favor and update your profile with your location 
  5. scarbelly

    Instead of digging a firehole in my yard, could one use....

    Nice set up 
  6. scarbelly

    Smoke Starting Early

    Good luck with the job and the smoke 
  7. scarbelly

    Fassett's Breakfast Sausage Seasoning Question

    The recipe calls for 1oz per batch - then to use 1/2 oz of the mix per #  The mix makes 11 oz so that means one batch would be good for 22 # based on the formula  I posted the recipe below  Pops6927OTBS, SMF Premier Member, Resident Meathead, Trusted Authority offline I had to make up a new...
  8. scarbelly

    Smoke Hollow 44" Propane Smoker

    Here is a link to a lot of threads for yo to review- Used the search tool at the top  http://www.smokingmeatforums.com/search.php?search=Needle+valves
  9. scarbelly

    Drying Bird After Using Slaughterhouse Poultry Brine Recipe

    Brine 
  10. scarbelly

    anyone ever smoke a whole lamb shoulder?

    Here is a link to lots of threads on lamb shoulder  http://www.smokingmeatforums.com/search.php?search=Lamb+shoulder+
  11. scarbelly

    could I use a thick sauce instead of a dry rub on a butt?

    My first thought on a heavy sauce is that it would act as a barrier to the smoke getting into the meat. Like others have said, give it a try and let us know   
  12. scarbelly

    Jalapeno Cheddar Venison Summer Sausage

    Those are looking great 
  13. scarbelly

    Vertical Smoker Build

    Looks like a heavy duty compartment for sure 
  14. scarbelly

    Brisket Wood Advice - Q-view in progress!!!

    Looking and sounding great so far 
  15. scarbelly

    Brisket Wood Advice - Q-view in progress!!!

    Looking and sounding great so far 
  16. scarbelly

    Drying Bird After Using Slaughterhouse Poultry Brine Recipe

    The bottom line is that the skin is only going to be crisp if cooked at a higher temp or if crisped on a grill or under a broiler. You can help the skin by sitting in the fridge without a cover over night. The fridge actually draws moisture out of the skin which will help with crispness  
  17. scarbelly

    Commercial Cooking

    As Jerry said - we are here to help support your dreams but at the same time, we have a responsibility to make sure you go into this with your eyes and ears open. I did a catering gig for several years. We will help guide you with our best intentions in what ever path you choose. Lot us know...
  18. scarbelly

    Chorizo ala ChefRob

    Guys - you really need to try this recipe . It is awesome 
  19. scarbelly

    Happy Halloween to SMF Members

    Good one Dave 
  20. scarbelly

    Commercial Cooking

    Until you have a commercially licensed kitchen you risk a lot. Have you done a business plan for your new venture? It is a tough job 
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