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  1. xjcamaro

    A Rabbit Feast! Qview!

    Rabbit season here in PA is coming up in two weeks, so we decided to clear the freezer of what we had from last year. This is definately the best part of rabbit hunting (but dont tell the beagles that). I had alot more than i thought, about 35 peices. I soaked these peices in a simple chicken...
  2. InSmoker2.jpg

    InSmoker2.jpg

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  3. InSmoker.jpg

    InSmoker.jpg

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  4. Legs.jpg

    Legs.jpg

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  5. Backstraps.jpg

    Backstraps.jpg

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  6. xjcamaro

    soldering iron and cold smoking

    Looks like it would work to me! Nice drawing too!
  7. xjcamaro

    soldering iron and cold smoking

    All that cold smoking does is apply the smoke to the food without cooking it or applying heat. You would use this for cheese where you dont want heat because it would melt the cheese, and cheees doesnt need cooked. And bacon, due to it being cured, and your going to cook it before you eat it...
  8. xjcamaro

    Black Tip Shark

    Anyone ever smoke shark steaks? I have a fresh black tip shark steak and thinking about throwing it in the smoker. Any ideas or suggestions?
  9. xjcamaro

    Todays smoke!!!!!! Oysters and shrimp with Qview!!!

    When i was in Hatteras 2 months ago i took my vacuum sealer and a cooler and bought all the fresh seafood i could and sealed it up and froze it. Ive been looking for a good way to do some shrimps, and i think i found it. I think i might have to try this this weekend! Looks good!
  10. xjcamaro

    I Just Cant Stop! Qview!

    Once you make your own bacon, you will never want to buy store bacon again. We usually get quite a few rabbits throughout the 3+ month long season, but for some reason last year we just werent seeing the rabbits. I dont know if it was the weather or what.
  11. xjcamaro

    I Just Cant Stop! Qview!

    No, we "missed" most of the PA cottontails last year, hopeing that the reproduced like mad over the summer.
  12. xjcamaro

    I Just Cant Stop! Qview!

    Western Pennsylvania
  13. xjcamaro

    I Just Cant Stop! Qview!

    Well here we go. The smoke went well, smoke time ended up being 11 hours with hickory. I threw some cheese in about half way so the cheese was in there for just about 5 hrs. I pulled the bacon and cheese out and wrapped them up and stuck them in the fridge over night. Stopped off at the store on...
  14. packed.jpg

    packed.jpg

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  15. sliced.jpg

    sliced.jpg

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  16. cheese done.jpg

    cheese done.jpg

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  17. bacon done.jpg

    bacon done.jpg

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  18. cheese smoke.jpg

    cheese smoke.jpg

    • xjcamaro
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  19. bacon smoke.jpg

    bacon smoke.jpg

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  20. xjcamaro

    I Just Cant Stop! Qview!

    Alright! up early this morning to get the bacon in the smoker. About 10-12 hours in there should do it. Soaking in ice water for 30 mins Fry test, the really small pieces were a little salty but it was a small chunk that was sticking off the side of one of the slabs. The other bigger thicker...
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