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  1. rjob

    Butchers netting and Maple syrup?

    An option might be maple powder, sold by various spice providers.
  2. rjob

    Port-infused cheddar @ 5 months

    A master piece from a Master Artisan Cheesemaker!
  3. rjob

    PPM cure#1 for whole muscle

    Try the link below for curing information. https://www.meatsandsausages.com/#google_vignette
  4. rjob

    Hello from Gilroy, Calif. My name is Mike

    Welcome from Eastern NC Is Gilroy still the garlic capital?
  5. rjob

    Hello from rainy London

    Welcome to the forum from Eastern NC . Looks like you will bring quite a few skills to SMF
  6. rjob

    More smoke than my Cookshack?

    We tried 6 ounces a few times and found the taste too much smoke and bitter. The bitter might be the result of heavy smoke continuing once the meat passed 140'. Cookshack has a customer support line with knowledgeable people, might give them a call. Also they have forum that is not as active as...
  7. rjob

    More smoke than my Cookshack?

    What model do you have? We have the SM-160 & typically use 4 ounces of wood. Four cubes about the size of a golf ball. For us this is sufficient smoke.
  8. rjob

    Fun book for food dorks

    Great resource. Had one for years.
  9. rjob

    Processing peppers

    Try this site for options https://www.chilipeppermadness.com/spicy-recipes-chili-pepper-madness/#growMeSearch=Pickled%20peppers
  10. rjob

    Homemade Bolognese Lasagna (Emilia Romagnia Style) with Spinach and Homemade Pasta

    Great looking meal. Coupled with the home made wine and the dessert that is hard to beat.
  11. rjob

    My "Outdoor" Kitchen Tour

    Nice layout. The Grill Works Grill looks incredible. What model smoker will be selected?
  12. rjob

    G'day from Northern New South Wales Australia.

    Welcome to SMF from Epworth, NC
  13. rjob

    Help!

    Take the regulator to a hardware store or farm supply and match it to a replacement. That might be your fastest option. Depending on if you locally purchased the cooker. They might stock parts. Good luck.
  14. rjob

    Some heavy weather coming

    Yes, commuted between Gloucester and Boston daily by car. Think we pushed the car home from Boston. Lots of stuck cars needing help.
  15. rjob

    Some heavy weather coming

    Eastern NC heavy winds, rain and lost power about an hour ago. It is roaring outside. Thankfully we have a standby generator.
  16. rjob

    Seven pound Asiago for 18 months+ aging

    You have a talent for the craft of cheese making. A Master Craftsman for sure!
  17. rjob

    Hello from Alberta, Canada

    Welcome to SMF. Great place to gather information & knowledge.
  18. rjob

    Chili using pork ?

    We do a black chili recipe from Magnolias that calls from pork. It is a family favorite at gatherings.
    • rjob
    • Post #10
    • Forum: Pork
  19. rjob

    New from Northwest Metro Atlanta - Smoking Prime Rib in a Salt Dome????

    This u-tube shows adding smoke flavor with hay to a salt dome. So would saw dust or wood chips torched and added to the salt provide the wood smoke flavor?
  20. rjob

    New from Northwest Metro Atlanta - Smoking Prime Rib in a Salt Dome????

    Interesting technique. Link below is one method. Did a search for cooking meat in a salt dome. Quite a few variations are available. https://www.dartagnan.com/salt-roasting-basics-and-techniques.html#:~:text=Salt%20roasting%20is%20achieved%20by,part%20roasting%20and%20part%20steaming.
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