Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Smokin Cheese
Almost out of smoked cheese so it was time to smoke up another batch so it has time to season before I'm out. Two lbs each of med Cheddar, Pepper Jack, and 1.5 lbs Mozzarella. Cherry Pellets for smoke. Smoking Good. Left it in for five hours, temp held at about 70 degreese +/- a...- echomules
- Thread
- Replies: 5
- Forum: Smoked Cheese
-
Bear Sausage, & Deer & Pheasant & Duck/Sharptail Grouse
This was done last month, but I wasn't signed into this site yet. But since lots of info here has lead to this, I thought I should share it with you all. When Late Archery Elk was over, without an elk this year, I decided that I’d better fix up some the meat that has been collected so far this... -
Buckboard Bacon - had to try it
First of all thanks to all who posted the great detailed recipes, great inspiration, Thank You. Started off with a large pork shoulder, split it, covered it with a chosen cure mix, and into the fridge for two weeks. Turning over the bag of meat occasionally to keep the cure on all the meat...- echomules
- Thread
- Replies: 13
- Forum: Grilling Pork
