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  1. graywolf1936

    How much meat for deer camp?

    You sure feeding them good, they will eat a whole steer(Prime Rib) after a hard  day of hunting. I am always worry when I do a prime rib on portions, so now I go for a boneless one(I know) it seem easier to judge. Looks like a great menu.
  2. graywolf1936

    another rookie

    Welcome from northern California (Sac. Gen. Area)
  3. graywolf1936

    Where to get pellets(sacramento ca.)

    They have whole pig bellies for Bacon. I got some curing now but will get my next batch from them, and the price was right.
  4. graywolf1936

    Thanksgiving Day Sides?

    We like to make Cranberries with Pomegranates together. Makes a nice sauce.
  5. graywolf1936

    Cleaning gutters...

    Don't need to to that this year, they start to install my new roof and gutters nextt week. The old wood shake roof lasted 28 years.
  6. graywolf1936

    Where to get pellets(sacramento ca.)

    Just came from Dee's Meats in Galt, Ca. picked up 4 bags of pellets. They have meats, smoking supplies  and such. Nice people to deal with .If your in the Sac area check them out.
  7. graywolf1936

    A little help with pork belly please.

    I am not sure but the belly I have curing was right at six pounds with skin on, I think I did a good job on removing the skin and ended up with five pounds of belly. Tomorrow I am going to weigh the skin because I have it frozen. Now this piece eas very lean and thick.
  8. graywolf1936

    Just got a Traeger - any words of wisdom?

    Did the same thing. Got the Ortech vontroller.
  9. graywolf1936

    Update with pictures

    Went to a large Asian Market in the next town over, they had some nice lean, thick pork bellies,  took some nice shots of them prior to putting on a dry cure. Well went to post the photos and discover that I left the camera memory stick in the computer from the last time I uploaded some photos.
  10. graywolf1936

    Hello from Napa, California!

    Hello and welcome from Dixon, Ca.
  11. graywolf1936

    From New York

    Welcome from California, originally from Schenectady. Get busy and make some "New York Pastrami."before the snow flys.
  12. graywolf1936

    Carrying kielbasa on an airplane

    DIS1.Do you take a small cooler or some other packaging.
  13. graywolf1936

    Carrying kielbasa on an airplane

    I don't think you will be allowed to hand carry, but you should be allowed to check it. I will be sending Bacon and Pastrami back east with my son at Christmas time. I have a cooler which I will put frozen food with a couple gel packs. I will use strapping tape and he can check it with other...
  14. graywolf1936

    Lox not smoked

    Cmayna, I am just learning, why is the tail piece best? is it the thickness? Thanks Joe.
  15. graywolf1936

    Lox not smoked

    Well after about 3 1/2 days of curing I was able to enjoy my Gravlax. They really turned out good. I think that next time I want two even thickness pieces and for color I think wild caught would be nice. That was lunch, maybe another one for dinner. It will be on our Christmas eve buffet...
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    102_2412.JPG

    • graywolf1936
    • Media item
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    • Album: Lox not smoked
  17. 102_2410.JPG

    102_2410.JPG

    • graywolf1936
    • Media item
    • Comments: 0
    • Album: Lox not smoked
  18. graywolf1936

    What bones do you use for Beef and Pork Stock?

    For beef, especially when I want stock for French Onion Soup, I get some nice leg bones from the butcher and roast them in the oven. I then boil the bones, celery, carrot, potatoes, herbs and whatever vegetables you want to put in. When ready, strain the stock and THROW the vegetables , you got...
  19. graywolf1936

    Lox not smoked

    Venture, the salmon is the white package between the two foil wrap dishes and brick. It is 2 pieces, salted and placed face to face, that's what I read to do. Right now there maybe a 1/16 in of water accumulation in the green dish. Going to get my bagles and cream cheese tomarrow. We shall see...
  20. graywolf1936

    KIELBASA

    Looks wonderful Chef. Love kielbasa smoked and fresh with boil cabbage.
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