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  1. murraysmokin

    Stocking up on cheese.

    Yes it is our favorite...after the smoje it looks as yellow as the mild cheddar.
  2. murraysmokin

    Stocking up on cheese.

    Out of the smoker good color. Packaged up ready to go.
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    20170403_203851.jpg

    • murraysmokin
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    • Album: Stocking up on cheese.
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    20170403_202006.jpg

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    • Album: Stocking up on cheese.
  5. 20170403_203844.jpg

    20170403_203844.jpg

    • murraysmokin
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  6. murraysmokin

    Stocking up on cheese.

    Thanks those are the pitmasters blend pellets.
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    20170403_151508.jpg

    • murraysmokin
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    • Album: Bacon getting cured.
  8. Bacon getting cured.

    Bacon getting cured.

  9. murraysmokin

    Bacon getting cured.

    Split 3 bellies 30lb's into appprox 2.5 lb pieces. Mixed the rub for 5 lbs per 2 pieces pretty simple 1 tsp cure, 1/2 cup kosher salt, 1/2 cup brown sugar, & 1tbs pepper. Laid out a piece of plastic wrap & coated with honey. Spread approx 1/3 of the rub over the honey the add one slab...
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    20170403_151505.jpg

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    • Album: Bacon getting cured.
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    20170403_151420.jpg

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    • Album: Bacon getting cured.
  12. 20170403_151303.jpg

    20170403_151303.jpg

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    • Album: Bacon getting cured.
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    20170403_151355.jpg

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    • Album: Bacon getting cured.
  14. 20170403_145148.jpg

    20170403_145148.jpg

    • murraysmokin
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    • Album: Bacon getting cured.
  15. Stocking up on cheese.

    Stocking up on cheese.

  16. murraysmokin

    Stocking up on cheese.

    5lbs Tillamook mild cheddar 6 lbc Tillamook extra sharp cheddar Taking advantage of the last cool days of the year to get some cold smoking done
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    20170403_141241.jpg

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    • Album: Stocking up on cheese.
  18. 20170403_135515.jpg

    20170403_135515.jpg

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    20170403_135013.jpg

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  20. murraysmokin

    2nd Annual Sausage Weekend

    NOLA Andoullie cured smoked & ready for the freezer.
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