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it in the smoker at 210, i should have pulled it at 2hrs but the therm said it wasn't even close to 130, then i rolled it around over the hot coals for maby 5 min for a sear on the fat, used alot of coals for 5min of use but one way of getting a new bag

i see i need a new meat thurm, past the 130-135 mark, but it was still tender and good

custom cut from the local meat locker, i said 2 inch but its 1-3/4

my avatar photo a Basset hound named scooby, he passed away in october and i really really---- "really"!!!--- messed up with him, he gave signs that i chose not to see that he wanted to find a little spot to pass away but i wouldn't let him and i didn't want him to go, he even got really...

places to go to for restaurant equipment are tourist towns say like Branson Mo theres an outlet there that sells all the equipment from restaurants that come and go in a years time, so it all almost new stuff, ill look and see if i can find the web site

half of it sliced up and doing small batches to find what i like

temp wise is below the melting point of this cheese 165-170 deg, using the pellet tray doesn't add very much heat, and i used a mix of hickory pecan for around 5 hrs and it was on the second rack down from the top rack that i had a piece of cardboard on to catch any drips off the top

and its done, this will be great for snacks this summer out camping

3 hrs , i think it needs a double smoke, im doing this now for next thanksgiving and Christmas

smoked MAC is great but having a brick of aged smoked velveeta is like gold =

3rd slab 11 lb, cured 8 days, air dried in the fridge for a day (to firm it up and it really did firm up unlike the last two slabs i didnt air dry), 16-17 hr cold smoke, first time making this pig candy, calls for a good maple,check brown sugar, hot dijon i dont have but i have a spicy...

here is the finish to the 2 large bricks i did a week before thanksgiving, the 2nd pic is of what i have left of those two right beside the bacon candy photo thats well not up just yet, so ya know its current

got another 5 lbs cold smoking before it gets to warm to smoke this cheese.

2nd slab done, dont like the condensation drips ill have to make a cardboard cover for the cold smokes

frying up a slice of it, (quality control)

smoked for 10 hrs last night and another 5 today, going to wrap this up for a day and then slice it, plus i put in the 9lb slab cured with the hi mountain cure, sliced off a piece and the hi mountain is a better cure

the first slab is in the smoker and its a bit cold out, 19 deg. filled up the pellet tray for 10 hrs. started curing a 9lb slab last Mon using the Hi mountain jerky brand original bacon cure and ill smoke it this monday.

getting these at the local meat locker, northcotemeats dot com

good lookin 11LB slab, skinned and trimmed didn't have to pay for what i don't need, orderd the LEM dry rub and smoked wet brine, neither has a good rounded flavor to it but i used the dry rub and added brown sugar to it and put some maple syrup on first. next weekend ill cold smoke it with a...

if you over dry a batch just dunk each stick in water and then bag it,