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Fast but good?
To cure or not to cure? I have made one batch in my MES just marinated then smoked and dried out as low as she'd go and I was happy with it, what is the advantage/reason for curing?- olmy
- Post #13
- Forum: Making Jerky
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Cedar planked camembert (brie)
Wow! What a great idea. I think I may have to try it this weekend, great post.Thumbs Up- olmy
- Post #16
- Forum: Cheese Making
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First Boston Butt
Patience is key! It will be worth the wait. Looking good!:xrocker: -
Wild Hog shoulders and ribs with QVIEW!
Looks awesome! Id love to try me some wild hog, not too many of them buggers running around in Canada though.lol -
Bone in Butt Time
Well she is now out at 12:30pm for a total of a 16.5 hour ride at 245 deg, she is all wrapped up in a cooler resting for her big appearance come dinner. There is no way I would be able to make a piece of art like that if it wasn't for you fine folks on the forum, so generous with knowledge... -
Bone in Butt Time
- olmy
- Album
- Comments: 0
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Bone in Butt Time
Good Morning All, I have a 12lb bone in butt in the MES30 for dinner tonight. This is the third one I have done. Previous butts have been 8 and 9 lbs and have taken 16 hrs and 21hrs to hit the 200 deg mark for pulling. So having a bigger piece of meat and wanting it to be ready in time for... -
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Spicy Pickled Eggs
They were not hot at all, kind of disappointing really. I'm not sure if it was the peppers themselves that weren't that hot or if the white vinegar just kills the heat all together. If anyone has ever had success getting their eggs spicy I'd love to hear from ya! -
Experimental Chicken Pucks
oh man looks great! Is it hard de boning the thighs? Ive never done it before and thighs are my favorite. -
Bone Marrow
I just recently bought a quarter cow and had it butchered. When I got it back all cut up I had two bags of bone with marrow cut up into manageable pieces. I have heard marrow is delicious but I am looking for any ideas on how to prepare or what I could possibly add this to as I have never done... -
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New Years Eve Venison Backstraps
Looks Great! I know where I should have spent new years eve! -
First time whole turkey in my MES.
I am preparing to smoke up a whole butterball in my MES30 on sunday. I have yet to smoke any poultry to date and I am a little concerned about the amount of smoke to put to it. I don't yet have an AMNPS which seems to be the easiest way to get TBS so I am just using the chip pan. Also wondering... -
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Hi Mountain Original Mountain Man Sausage
Looks good Disco! How does the Kitchen Aid attachment work? Mumma has the mixer and I have been on the fence about buying the meat grinder/pastamaker combo package but haven't been able to pull the trigger without knowing if they are worth the $100 or so. -
My duck post (Final): duck prosciutto, duck confit, and seared duck breast with cherry port wine sau
Ummmm........ I don't quite know what to say! I am still wiping the tears from my eyes. Great post! I am definitely going to look more into this duck prosciutto, sounds like a fantastic way to use up some of the woody and mallard breasts I have in the freezer.- olmy
- Post #22
- Forum: Nose to Tail
