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  1. olaf

    Smoked my first cream cheese

    Something I've been wanting to do and a recent thread reminded me that I need to try this. Just one block of cream cheese coated it with evoo ten drops of my fermented ghost pepper sauce then about a tablespoon of Jeff's Texas Rub. Smoked it for two hours at 200⁰ with alder pellets. The smoke...
  2. olaf

    How many ribs are too many

    I keep buying ribs, first a restaurant pack of half rack babybacks from a grocery store they were 28 lbs now 20 more pounds of what I'm assuming are chuck short ribs from the butcher I guess the price was right but its just two of us. I've never done beef ribs but excited to give it a go this...
  3. olaf

    Another good day for meat processing

    Taking advantage of these last cold days garage is a good temp for holding my meat. Should have made more, 35# brisket-venison burger, 15# bratwurst, 15# hot Italian sausage, 10# snack sticks, 5# breakfast sausage. Tomorrow will be a day of packaging stuffing and a little smoking. Had to do a...
  4. olaf

    I won the inkbird IBBQ-4T

    This 4 probe thermometer is perfect for my style of smoking. Decided to do pulled pork since I'll be in and out today this will be perfect to monitor the smoker and meat temps throughout the day. After checking the heat distribution throughout the smoker I loaded it up with hickory and an 8...
  5. olaf

    Buckboard bacon again

    This is my third time doing buckboard bacon second time using hi mountain buckboard bacon cure which I really like. I'm curious as to how others might be doing it everything has been good but not awesome I've used TQ, cure1, white sugar, brown sugar half white half brown. This hi mountain brand...
    • olaf
    • Thread
    • Replies: 21
    • Forum: Bacon
  6. olaf

    Time to start reloading the freezer

    Now that some meat prices have come back near normal I drove a semi circle to pick some things up. Walmart had a somewhat lame brisket at $3.00 then picked up chuck roast at $4.00 and pork butt at $1.50. I trimmed and got a decent brisket flat in the freezer, three pork shoulders are curing for...
  7. olaf

    Finally got around to my first brisket

    I had a small brisket flat from a quarter of beef that I bought last winter about 3 pounds. I put it on at 6:00 AM this morning at 235 degrees by 11:00 it was at 185 degrees and I bumped the temp to 250, 45 minutes later it read 215 internal temp so I quick pulled it out and did the toothpick...
    • olaf
    • Thread
    • Replies: 12
    • Forum: Beef
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