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. meatnbeer

    Tasso and Buckboard

    Tasso and cheese are done.  I hope I didn't over smoke the cheese.  The last time I smoked cheese, I think I left it in for maybe 3 hours.  It was good, but not a strong smoke flavor.  This time I left it in for 8 hours.  The temp never got over 60*.  If" you look at the picture you can see the...
  2. meatnbeer

    smoker cleaning

    I will have to check the manual.  I don't remember is saying anything about it.  I don't ever have this problem when I am running the smoker as it is intended.  When I place my smoker box on a hot plate in order to do a cold smoke that is when I am seeing the condensation.  I don't remember...
  3. meatnbeer

    smoker cleaning

    How often do you guys clean your smokers?  I clean out the bottom and the racks after every use, but I never wipe down the sides and such.  The reason I ask is because the cheese I am smoking today has drops of "liquid smoke" on it.  I looked at the roof of the smoker and it is dripping. I...
  4. meatnbeer

    Tasso and Buckboard

    I (we) do love our cheese.  I feel kind of bad though, It's not all from Wisconsin.  The horseraddish cheddar is from New York, kirkland cheddar is from Seattle, Gouda is from Holland, The Dubliner is from Ireland  The sharp provolone and mozzarella are from Wisconsin.  I can't speak for the one...
  5. meatnbeer

    Tasso and Buckboard

    The chees and tasso have hit the smoker.  Here are a few shots. Smoker is running right now with a mix of apple and hickory.  I haven't decided how long I am going to smoke it for this time......
  6. meatnbeer

    What is this?

    Hmm....Sounds like a business opportunity to me.  
  7. meatnbeer

    Venison Question

    The only thing I ever use for venison sausage is the scraps that are left over.  I would never grind something that I consider an actual cut of meat.  They do have what looks like trim, but like you said, you want it to be profitable for him to, and not everyone out there is going to be...
  8. meatnbeer

    What is this?

    Really?  I have never thought of that.  A grape vine isn't a hardwood, so I would have never tried it.  Anyone else use grape vines?  I have a few vineyards around me.  I would assume they trim in the fall, so I may need to stop by.  
  9. meatnbeer

    How much would you charge for jerky?

    This is some of the best jerky I have had.  Maybe use it as a price comparison http://www.mikescountrymeats.com/ordering.php
  10. meatnbeer

    Tasso and Buckboard

    I finally convinced a friend of mine to buy a crockpot.  (He should have gone with a smoker, but he lives in a condo with no access to the outdoors without a walk)  He was asking me what he could make and I suggested that he does some pulled pork.  I have never personally done it in a crockpot...
  11. meatnbeer

    Finally procured some belly again

    What is your mix that you are using for cure?  From that last picture it almost looks like you have a teriaki glaze on it.
  12. meatnbeer

    Finally procured some belly again

    I'm really jealous.  I wish the belly I bought a while back was that thick.  I couldn't even see mine.  I was hidden in a cardboard box.  It was really thin, still made good bacon though  I will be more picky next time and ask the guy if I can see before I buy.
  13. meatnbeer

    Need advice on making sausage for first time.

    I have found that using just a pork shoulder gives me the perfect mix of meat/fat.  I use a KA grinder attachement for my grind, but I hated the stuffing tube.  I do, however, like Dave's suggestion.  THe meat would get worked over less, which is the problem with stuffing on that mixer, it ends...
  14. meatnbeer

    Show me your spread!!!

    The day is finally here.  That was a long 2 weeks for the folks here in Wisconsin, no football and lots of snow. Lets see some photos of everyones Superbowl spreads.  Mine will be nothing like what I have had in years past, but I am more concerned with the game this year.  Don't want to keep...
  15. meatnbeer

    Gift for the neighbor

    Diet restrictions was one of my biggest concerns.  That's why I made sure to mention her.  If I did do a shoulder, I guess I should make sure to avoid using a finishing sauce.  Just smoke it up and let them do with it what they want.
  16. meatnbeer

    Gift for the neighbor

    I have a neighbor that does things for us from time to time without us asking.  Stuff that just makes life easier for us.  For example, a couple of days ago we were smacked with a blizzard.  I was about to walk out to spend a few hours of removing 18 inches of drifted snow, when all of the...
  17. meatnbeer

    SMF smartphone app- tapatalk is ready to go

    I have a new phone as of about a month ago.  I am using an HTC Desire.  I have no problem using all of this sites functions thru the standard Android browser.
  18. meatnbeer

    Really? Am I Crazy?

    So, marinated chicken breasts and hormel marinated pork tenderloin were on sale at the grocery store yesterday.  I figured what the hell, a lot of the work is done for me!  Unpackage, throw it in the smoker, and have a good dinner.  The smoker has actually started to replace the grill lately, I...
  19. meatnbeer

    Green Bay is going to the Super Bowl

    WOO HOO!!!!  I can start planning the menue now.......So Many Choices!!!!
  20. meatnbeer

    First attempt at Bacon / Canadian Bacon

     But does the rind impeed the smoke on that side of the bacon?
Top Bottom
Back
Clicky