Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. ritamcd

    Starter culture .. Which one?

    Thanks Nepas and Solaryellow .. I tend to kinda freak out a bit when I try something new and want to make sure its just right   I am going to print off that thank you
  2. ritamcd

    Starter culture .. Which one?

    Thanks Martin I was able to get it fine .. Will save it and read it after dinner .. Thank you also alblancher !! I am still reading and reading before I attempt anything .. I just get confused on the process when one book says to use one and the other book says to use the other .. And also once...
  3. ritamcd

    Starter culture .. Which one?

    I have several books and several of them require a different starter culture for the recipe .. I don't understand the difference between them tho ... Some just say starter culture as in this recipe http://lpoli.50webs.com/index_files/Salami%20soppresata%201.pdf I have both F-CL and T-SPX  I...
  4. ritamcd

    Hi! this is Famous Dave

    Hope you enjoy it here .. I don't believe I have even seen one of your places around here .. Perhaps in my travels I will find one .. Shocked you have time to breath tho .. welcome aboard.. any advice is always helpful
  5. ritamcd

    New Texas Member

    I didn't really put much thought about it ..  One for sure I will because the bone end looks a little  shabby but the other I may go ahead and try it without and see what happens .. It sure is handy when I am out working in the yard to just check the chip box or set up the AMN2 and be cooking...
  6. ritamcd

    New Texas Member

    CF I adore all your knowledge, and I am encouraged and inspired a lot because of you   great friend to have !!! Thank you and Yes I am happy I found you as well ...your a great person!! Hey I just found my first pork butt today .. Man I can make jokes about that all day   Got it curing in the...
  7. ritamcd

    New Texas Member

    Hmm I think I have seen this Farmer before Nice to see ya CF!   Bet you will never guess who I am
  8. ritamcd

    hello form NE

    GOOO BRUINS I am up in crudsville lol Welcome and can't wait to see pics of your pig roaster !!
  9. ritamcd

    PLEASE, do no post multiple times with the same content

    I was a post aholic to get rid of the messages ..of which I never actually seen the post get posted but once .. I just would go through and comment on the other posts .. People have great recipes and ideas that are totally new to me .. so it isn't difficult .. You all rock ..
  10. ritamcd

    Curing loin question for canadian bacon question

    Looks great!! I tossed one in today also .. a super small one but I wanted to do a test run before I went all gung ho ..
  11. ritamcd

    Smoked another whole bird

    WOW that looks great!! Yes Details Please !!
  12. ritamcd

    Rainy Day Cheese.

    mine stayed around 60 when I did it .. seemed like a perfect temp .. tho the pieces that sweated a bit more seemed to suck up the smoke a little more   those were the pieces that were directly above the AMN2 .. thats why after 2 hours I rotated .. and flipped them
  13. ritamcd

    Rainy Day Cheese.

    DDT I actually read your thread and it looked like you had a good smoke on your cheeses .. Did you let them age the 2 weeks .. and did you try it after you smoked it to make sure you had enough smoke on it ? I know I was a little nervous that mine wouldn't come out right .. but it did .. I tried...
  14. ritamcd

    Rainy Day Cheese.

    You can use just about any cheese .. jack .. pepper jack .. Habenaro jack .. cheddar .. mozzarella .. swiss .. provolone .. Just about any you can think of .. Parm . I personally stay away from super softs brie and cream cheeses but I have seen them done Ohh and seal for 2 weeks for aging ...
  15. ritamcd

    jalapeno peppers

    I did some reading for you .. the best way to smoke Jalapeno's is to cold smoke them .. or smoke them on as low as heat as possible using mild wood oak pecan hickory etc .. as well as fruit woods . you want to slice in half removing seeds and stems .. keep the pith if you want a spicier product...
  16. ritamcd

    Cheese w/ AMNS - My First with both.

    Can't remember who it was that posted it .. but someone put 2 frozen water bottles under their cheese to help with over heating .. I thought it was brilliant Looks great!! DDT79
  17. ritamcd

    Scarbelly Wings (Buffalo Style)

    I did make these for the guys and they did love them fallowed direction to the T .. they all said too salty which I think was the Tony's .. Next time I will make my own creole seasoning without so much salt ..  I have a bunch of wings waiting in the freezer for my next go around .. But Yes they...
  18. ritamcd

    BBB - What is best smoker temp and internal temp to get result closest to regular bacon?

    Ahhh ..Thanks ChefRob .. Makes sense .. I did look at the market today .. all they had was close trim butt and also they look like they have been tossed through a tenderizer or something  ..   I really need to find a better market or something ..
  19. ritamcd

    Better late than never...My first batches of jerky, w/Q-view

    Yes I would be nervous about it especially .. if it were game meat .. quality of the meat itself is up to the the hunk they hand over to you .. I know most people will use less desirable pieces of meat to make jerky ... IDK I think the only way I would do a game meat for them is if I was to pick...
  20. ritamcd

    Cheese w/ AMNS - My First with both.

    Looks Very Yum!! I really like the horseradish cheddar .. goes great on a French Dip sandwich
Top Bottom
Back
Clicky