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  1. poopypuss

    Ham is pork, so is bacon...

    I've double smoked store bought hams for all occasions for the last 15 years, and I've tried numerous variations of wood, injections, basting, etc. But this year, a 9 lb. Sugarland Smoked (unknown wood, probably hickory.oak blend) meets 1 lb of Hatfield Applewood Smoked bacon! I put my fatty...
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  3. poopypuss

    It's going to get warm soon, so cheese season is getting ready to close.

    5 hours of smoke! The wine barrel pellets smelled great and really threw off some smoke which led to great color.  Now the hard part... letting everything mellow for 2 weeks.
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  10. poopypuss

    It's going to get warm soon, so cheese season is getting ready to close.

    Oh, that's dried beef after a 2 week cure under the cheese... That will be in the MES on low until late tonight...
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    It's going to get warm soon, so cheese season is getting ready to close.

  13. poopypuss

    It's going to get warm soon, so cheese season is getting ready to close.

    2 lbs of Mozz. Various Cheddars, Jacks, and Colby Habanero Jack <------ it gets super intense Queso De Papa (awesome mellow Spanish cheese) A ton of Swiss And 2 new additions, Pecorino-Romano and Cooper Sharp White American Doing this whole batch with wine pellets and the AMZNPS
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  16. poopypuss

    Shredded Cheese

    I did a 2 hour smoke with pellets (AMNPS) and ice in the water pan. It's pretty strong, but then I'm using it in Mac And Cheese with bacon, so the bacon is just a smoky. Next time, I'm going to cut back to an hour. Oh, I use the pizza pans to do it too.
  17. poopypuss

    Shredded Cheese

    I did a 2 hour smoke with pellets and ice in the water pan. It's pretty strong, but then I'm using it in Mac And Cheese with bacon, so the bacon is just a smoky. Next time, I'm going to cut back to an hour. Oh, I use the pizza pans to do it too.
  18. poopypuss

    Taking a 2nd crack at this cheese thing!

    You have to let the cheese rest for a while. 2 weeks is the minimum, I usually go a month. I opened a pack that I did 6 months ago last weekend, and it was even better than it was when it was a month old.
  19. poopypuss

    Pork Belly Prices

    Call around to local small butchers.I just got a case of 5 full bellies, 56.4 lbs, for $1.90 a pound.Lately, single bellies have been going up in price averaging around $2.70 a pound in Eastern Pa.
  20. poopypuss

    Panchetta advice needed

    Thanks. I don't have a curing chamber... yet. As soon as I have room for another full size fridge, that's my next project.
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