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  1. campfire218

    Dog bones

    We ordered a side of beef this year. The ribs they packaged are really too skinny to do anything with (except make broth out of) so I thought I'd use them as dog treats. Is there a process I need to follow? Dry them, cold smoke, etc? Hesitant to feed them raw because I don't want remnants left...
  2. campfire218

    Knives in dishwasher

    I have a few good quality knives and quite a few not so great quality knives. I've always had a rule against putting any of my knives in the dishwasher. It will knock the edge right off and even ruin a knife. How do I convince my wife that we should only be hand washing? She thinks shes being...
  3. campfire218

    Smoked maple sausage?

    I searched for quite a while and couldn't find an answer. I've made up a 10 lb batch of country sausage and want to smoke it with maple wood. I also made up a 10 lb batch of maple breakfast sausage. Was wondering if anybody has ever smoked maple sausage?
  4. campfire218

    Forms For Smoking

    I use these forms all the time when smoking. Does anyone have anything similar for sausage making, sous vide or other types of cooking they'd be willing to share? feel free to copy and print this one for yourselves. I keep an accordion folder in my cupboard with blank forms and separate tabs for...
  5. campfire218

    My Favorite Fatty

    This is just a basic meatloaf recipe, stuffed with cooked wild rice and stove top stuffing. Going to make one to share with the family on Thanksgiving
  6. campfire218

    Checking in from Central Minnesota

    Getting ready to put some Canadian bacon in the smoker
  7. campfire218

    New guy here.

    I have only been smoking about a year, but am completely hooked. I live in central Minnesota. My freezer is full, so my goal this winter is to make room for early spring smokes. The cold weather presents some challenges, even though I am currently using a Masterbuilt 40" smoker. It's a great...
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