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"AND the casings could come from anywhere" Country of origin/manufacture is the United States in his listing. I think I will give them a try. I just hope he answers my PM about the larger sizes available. I can't use that size. Merry Christmas everybody!!!

WD is Wedliny Domowe. This recipe is for Mettwurst - Braunschweiger.  I just switched to an Apple Computer and can't bring up some of my old recipes. If I remember right, this is very close. If you will PM you email I will add you to my Evernote recipe folder and you can check it out. That is...

Welcome aboard Smoke-inator and ScoutDog. Thanks for your service.

I would try to get it worded to make you a contract cook. Here, you don't need a permit for that. Stay away from using the word "Caterer". It might bite you.

Nervous? LOL. I remember my first vend. I bet I checked stuff three or four times and had dreams of what could go wrong. In fact, I didn't get a wink of sleep the night before. Made for a very long day. Take a deep breath and do your Q the way you always do. You'll do just fine.

Cure for melt through the grates cheese. http://www.amazenproducts.com/SearchResults.asp?Cat=46  

I go with 3 times the meat price. 1 pays for the meat. 1 pays for the rubs, fuel, misc and foil consumables. 1 pays for my labor and profit. Good luck.

Welcome aboard Crane1. I have used the charcoal holder off of my Weber 26 with chunks and it did a fair job. Need to foil the top so it don't catch on fire. I was smoking cheese on the second picture. or a #10 can with briquettes and lump Adjust the amount of charcoal for temp control.

My $20 Select EOR will taste better than your $200 Kobe EOR. Do you have a Gold Plated Jambo too?  

Very unique Mr T. I would have never thought of using anything other than a butter churn. I've had my share of turning that crank as a kid. Is the cream at room temp when you start? Do you let it clabber?

Nice looking smoker. Can you tell us a bit more about it? Dimensions, etc. Like those racks too. What are they? As mentioned be very careful when you are cold smoking uncured meats. They will kill you.

Me too. Nothing like roadkill jerky. Yep, Eye of Round or London Broil for me.

Welcome aboard FlyinLizard. Tell your son, thank you for his service with the finest. I'm guessing MCAS Iwakuni. Been too long since I've been there, but I loved every tour. MCAS Futenma, Okinawa, Japan sucks through.  

Soy Protein Concentrate Can't help you on the socks. Never used em befor.

Cause I are one.  

I agree Shell. We all earned the EG&A at graduation. That is our diploma. Glad to hear that you are the Commander at your VFW Post. Congratulations. We just don't hear that too often, in fact you're the first. Semper Fi Marine  

If you want to speed up the pellicle, you can place in front of a fan for 3-4 hours. Then you can smoke the same day. I always get in a hurry for a good ole BLT.

Mine are usually skinless. Sometimes there is about 3/8" of fat. I do trim that back a little. If it is skin on, I trim after smoking. I think it's easier. No room? Use an ice chest. Freeze up some gallon jugs of water. Put your bellies in the ice chest along with the brine/cure. Put a...

No, but I've done 130 for around 30 minutes. I think. Don't laugh, your time is coming. LOL

Thanks for the reply Dale. I was looking for the amount of peppers. I'm thinking 1-2 Tbsp/recipe.