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  1. flipajig

    Cure time..? For Snack Styx and Summer Sausage.

    I have been making Snack styx and summer sausage for quite a while and im wondering if you need to let the meat cure in the fridge over night or can you smoke and cook  it after stuffing the caseings. In some of my styx im also useing high melt cheese and fresh  Jalapeno will this make a...
  2. flipajig

    What kind of smoke do you use..

    I have smoked several LBS of cheese of different flavors with Apple and it has turnd out great.. im just wondering what yall use for your taste of smoke.. Thanks Flip
  3. flipajig

    ? on wait time

    When I first started smoking Cheese I read that you had to wait 3 weeks til you were able to enjoy its goodness now im reading you only have to wait 2 weeks. I also know that the longer you are able to wait the better it gets What do yall think. FlIP
  4. flipajig

    Bacon Question

    I have made Canadian bacon and Boneless hame useing the same recipe with some apple and hickory mix for the smoke I was also useing wild pig for the meat. smoked until I reached a internal temp of 160 (I did not want to take the chance of catching a bug) The taset and flavor was out of this...
  5. flipajig

    has anyone tryed smoking White Bass or a Hybrid

    We are catching alot of White Bass or it is also called a Sand Bass And a Hybrid is a cross between a White Bass and a Stripe Bass Im just wondering. I have had smoked trout and loved it and now im wanting to try to smoke some Whites Thanks.
  6. flipajig

    new to bacon

    Hello I just found the fourm and im building my own smoker out of a old propaine tank its around 250 gal tank. Ive been BBQ ing for quite some time so im not new to smoking meat Just new to Bacon and Ham. any help I would appreciate im planing to use propaine for my heat with a smoke box for my...
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