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Definately something on my end, was able to get to it on a different pc going through a VPN. Thanks all!

Strange... I still can't get to it, but thanks for helping me narrow the problem to my end of things. IBK

Hey all, Anyone know anything about Weston's website? Been off line for the past couple of weeks - at least this URL www.westonsupply.com Thanks, IBK

Congratulations inductees, thanks to everyone for their contributions to the ever expanding art and science of preparing quality food. And by the way, Merry Christmas to all of you! Ken

Pit, Welcome to SMF. Should be gittin' time for ice fishin' in your part of the country? I've smoked those perch in years past they turn out mighty fine. Check around, you'll find any and all type of information you might need, either in the multitude of posts (use the search funtion...

Kimo, Welcome to SMF. I'm here in the Boise area, and I can assure you that you can continue to smoke all year around. Yesterday I brought 2 salmon fillets to completion, had no trouble maintaining temps. Tell us a little about your equipment, that'll help us answer your questions more...

Mrs Beekeeper is a school teacher, teaches music for K-5. Tomorrow is the staff Christmas party and you know who was drafted to cure and smoke salmon and a turkey breast. Here's the qview of the salmon fillets...

Swamprb, ya done good. I don't think you can go wrong with one of these, they require only a minor amount of care as long as you keep 'em clean and protected from rust. And if you're into making your own lard, (My Mom did just that when I was a kid) it's a multifunction appliance. Not sure...

John, you'll likethe GOSM, I've got about 4 years on mine and it's now an old friend. Welcome to SMF! Ken

Turf, welcome, something for everyone here! Ken

I twist for links in the 6 - 10 inch, small diameter (Hog, sheep casings) size, Longer and larger diameter types get tied with cotton butcher's twine. Ken

Hobbies... hm, where to start Food preservation in general, curing and smoking meats specifically Gardening - edibles mainly, but defer to Mrs Beekeeper's love of Daisies. In particular I like growing culinary herbs, starting my own vegetable and herb seedlings. Also started a 12 fruit tree...

GolfNut, Welcome from another Idahoan - let me see, I think that makes three of us... This is a great community, a lot to learn, and everyone's someplace on the learning curve. If you ever come Boise way, let me know, I know several good places for on-premise brewed adult beverages. Ken

My travels - courtesy of Uncle and the USAF: Crete, Greece - 2 years Germany, visited/vacation England, 500 bed contingency hospital during DS Ireland - actually just the international terminal at Shannon Egypt - Sat on the runway at Cairo east while the Saudi's took their time deciding if we...

Thanks Squeezy, I think you have a point. This smoke was definately an experiment from the gitgo, rub/cure, length of cure, and temp. My original intention was to smoke for up to 12 hours to see how that affected flavor and mouth feel. Next experiment won't be till after Christmas, as I have...

NW, Welcome from Idaho! You'll find all the information you need here, at what ever level of detail you require. I look forward to learning more about preparing Salmon! Ken

Flash, Yep, peeled the membrane completely. I think this set of ribs must have come from a range-bound old cow, just way more tough than I've had with prior sets. In any event, I'll try again. Thanks for the recipe! This is not something I've used before, so I'll be making up a batch to try...

I suspect the toughness was probably due to both the prolonged curing time - will go just 24 hours next time as a control time, then lengthen the smoke time. I kept the tem at about 120 degrees, so need to have the meat cured, but a week is long in anyone's book I think. The long curing time...

Here's a couple of pics of some ribs I cured and smoked the week after Thanksgiving (Got behind on my photo management). These were cured with a dry rub of salt, sugar, Tenderquick, paprika, chili powder, cumin, pepper, and maybe something else, don't remember. Held in a vacumned Foodsaver bag...

Phil, You and your family are in my thoughts. May you and your family be held closely in the tender love of a caring community. Ken