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  1. babysmokologist

    Jerky Question

    Thanks guys! I'm slowly climbing the learning curve with various types of meat. I'm set up to go with sausage or jerky right now. I have about 200lbs of pork/deer to process this week. Gary
  2. babysmokologist

    Jerky Question

    I bought the LEM BBQ Jerky mix and plan to try making smoked ground pork jerky w/ a LEM Jerky Cannon. Do I need a certain fat content for consistency or flavor? Any smoking recommendations regarding time/temp, etc? Thanks, Gary
  3. babysmokologist

    Snack Stix-casing vs. no casing

    Thanks Guys! I can't wait to get started. Never was a casing fan. Gary
  4. babysmokologist

    Snack Stix-casing vs. no casing

    Hi All: I want to try my hand at snack stix. Do you need to use a casing if you extrude the ground meat from a jerky gun onto a grate? Thanks! Gary
  5. babysmokologist

    Hello Everyone from Marysville WA

    Welcome Pete: This forum is fantastic and has definitely opened my eyes to lots of new ideas. Gary Hoquiam, WA  
  6. babysmokologist

    Temperature management for curing and drying bacon questions

    I think you will be ok with your plan so long as you cold smoke and observe the temp ranges in DaveOmak's post. I just finished up 22lbs of bellies which were cold smoked for 48hrs w/ an applewood/corn cob mix. It turned out very nice as I'm sure your's will. Gary Hoquiam, WA
  7. babysmokologist

    What are washingtonians smoking for the holidays?

    I thought I'd try something different since our family is scattered this year. I am trying my hand at making prosciutto from 2 green ham cuts I have from a pig butchered this past summer. It's a dry/air curing process with lots of tasty spices. It should be ready next Christmas. No smoking...
  8. babysmokologist

    Looking for fellow Washingtonians.

    Hi Mike, I live outside Hoquiam, WA and have just joined/subscribed to the WA Smoker Group. Gary  
  9. babysmokologist

    anyone smoked razor clams?

    I had the very same question. I live on the Olympic Peninsula and have plenty of access to Razor Clams. If any is smoking Razors, please let us know the specifics and outcome. Gary  
  10. babysmokologist

    Finally found some bellies... REAL BACON.... my first....

    Hey Dave: I just cured and smoked my first bacon from the pig a friend raised for me. I smoked it for 52 hrs w/ apple wood, pecan, and corn cob dust/pellets w/ my AMNPS. I had a local butcher shop slice and wrap it for me. The butcher said it was some of the best he'd ever seen............now...
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  12. Finally found some bellies... REAL BACON.... my first....

    Finally found some bellies... REAL BACON.... my first....

  13. babysmokologist

    !st attempt at makin bacon

    Thanks, Pops and DaveOmak provided design input.  
  14. babysmokologist

    !st attempt at makin bacon

    Hi Dave: The smokehouse is built on a 3' X 3' reinforced pallet, the front panel is 6'-9". I'm including a few pics of the build in chronological order. I'd be happy to answer any questions you might have.
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