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.
  1. lyle o

    10 Lbs. of Kraut!

    we made 27 quart this year usually make 20 to 30 a year we put it in quart jars and hot water bath it we use 1 5 gallon bucket and a 5 gallon crock cant taste any difference between the two takes 10 to 12 heads of cabbage to make love kraut eat once a week
  2. lyle o

    Howdy from NEPA!

    welcome from a central pa smoker you will find any thing you need or questions answered here very helpful forum
  3. lyle o

    my smoke house

    was a pavilion that had a tin roof just sectioned off a 4 by 4 corner and put boards on sides and top only problem I can see is wood was green when put up and cracks are really opening up as it dries might be hard to keep up to temp may have to seal cracks
  4. lyle o

    my smoke house

    thanks for the input gonna smoke somemore cheese next week so far so good did one round of cheese and two rounds of bologna (50 rings) friends are buying cheese and wanting me to smoke it and one guy wants me to make him some bologna I just keep trying different thinks as I go along tried jerky...
  5. lyle o

    Who's smoking a turkey for Thanksgiving?

    I may try this also gonna try some peanuts in the shell also
  6. lyle o

    my first cheese smoke

    too late only 2 sticks of cheese left kids really liked it smoked it for 4 hours with hickory chunks and sawdust eggs were good maybe alittle to much smoke thanks for all the compliments been down and out about a week and a half new meds for lyme ugh
  7. lyle o

    first venision bologna

  8. 467.JPG

    467.JPG

    • lyle o
    • Media item
    • Comments: 0
    • Album: first venision bologna
  9. 468.JPG

    468.JPG

    • lyle o
    • Media item
    • Comments: 0
    • Album: first venision bologna
  10. lyle o

    first venision bologna

    yea they were beef just kinda threw a bunch of stuff in the mixer and stuffed it was surprised they looked as good as they did mixed and left sit overnight in fridge and then run smoker at 130 degrees or so for roughly 5 hours then boiled to internal temp of 160 then dipped in ice water casings...
  11. lyle o

    first venision bologna

    mustard seed and garlic salt and red pepper flakes just kinda willy nilly threw it together but turned out really well
  12. first venision bologna

    first venision bologna

    • lyle o
    • Album
    • Comments: 0
  13. lyle o

    first venision bologna

    mixed 70% venison 30% pork and pork fat smoked for 5 hours with maple read other posts and decided to finish with a boil to 160 degrees then cold bath couldn't find done pic but when I do will post used mortons tenderquick seemed alittle salty at first but after it sat for awhile was...
  14. 453.JPG

    453.JPG

    • lyle o
    • Media item
    • Comments: 0
    • Album: first venision bologna
  15. 452.JPG

    452.JPG

    • lyle o
    • Media item
    • Comments: 0
    • Album: first venision bologna
  16. 451.JPG

    451.JPG

    • lyle o
    • Media item
    • Comments: 0
    • Album: first venision bologna
  17. lyle o

    my smoke house

    thank you its been a struggle but makes ya appreciate the small things
  18. lyle o

    my smoke house

    t took me all summer to build probably a little overboard i got lyme disease so i go weeks at a time not being able to do any thing but read a lot of posts on here and used all that info to help construct it so thanks to all got red oak white oak maple and hickory chunks and sawdust I...
  19. my first cheese smoke

    my first cheese smoke

    • lyle o
    • Album
    • Comments: 0
  20. lyle o

    my first cheese smoke

    did some hard boiled eggs also was able to keep temp around 60 degrees want to say thanks to everyone that posts on the forums sure made it easier for me to smoke
Top Bottom
Back
Clicky