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  1. waterdogscbr

    Cream Cheese

    Thanks for responding. I have been eating the hard cheeses from last year and when I found this it broke my heart that it was missed. We really enjoy on an everything bagel.
  2. waterdogscbr

    For the love of cheese

    Drawer is packed with cheese. Waiting for the night time temperature to drop so I can smoke. Looking forward to warmer weather but not yet. Let me smoke some more cheese.
  3. For the love of cheese

    For the love of cheese

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  5. waterdogscbr

    Cream Cheese

    I smoked cream cheese February 2015. Found a pack at the bottom of my drawer in the frig. It has been vacuum sealed. Do you guys think it is still good?
  6. waterdogscbr

    How Many Mes Owners Here?

    Doing Tuna as we speak!!
  7. waterdogscbr

    How Many Mes Owners Here?

    Love my
  8. How Many Mes Owners Here?

    How Many Mes Owners Here?

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  11. waterdogscbr

    First cheese in MES 30

    Try Philadelphia cream cheese. Really good especially on an onion bagel!
  12. waterdogscbr

    How Many Mes Owners Here?

    Mes 40 NJ Amps pellets Mailbox mod
  13. waterdogscbr

    Best Forum I Have Ever Been Involved With!

    I have been involved with many forums but I must tell you guys how great this forum is.  The responses from members answering questions and helping out is awesome!  Very hard and time consuming trying to find information on the internet doing searches.  The information that is on this forum is...
  14. waterdogscbr

    Pastrami - what went wrong? Too Much Salt!

    Addertooth looking back at my notes I did forget to soak it.  Thanks for the catch.  When I did the roast I did soak it.  This time I forgot.  When I was cutting the pastrami I taste tested from the outside to the inside hoping that the middle would be less salty.  Looking at the brines I see...
  15. waterdogscbr

    Pastrami - what went wrong? Too Much Salt!

    Your original brine I see you were using Sea Salt.  The lower sodium brine I see listed above you are using regular non iodized table salt.  I have seen kosher salts listed also.  This is all new to me; which do you prefer?  As far as the instacure is concerned do you find weighing it verses...
  16. waterdogscbr

    Pastrami - what went wrong? Too Much Salt!

    Tropics - thanks for the help. Listen; I broke into that cheese I smoked on the 21st. I couldn't hold out as tonight is New Years eve and I had some venison kielbasa and crackers that were screaming for that smoked cheese. Came out great! Now to let smoke some more and get into the others as...
  17. waterdogscbr

    Pastrami - what went wrong? Too Much Salt!

    Red Dog: Wow - there is a ton of info on pop's site. Definitely used way too much salt. Thanks for the information.
  18. waterdogscbr

    Pastrami - what went wrong? Too Much Salt!

  19. waterdogscbr

    Pastrami - what went wrong? Too Much Salt!

    A couple of weeks ago I did a corned beef. Came out very good. This is the brine I used: I used a 3lb roast the recipe called for 3-5 lbs. 1/2 gallon of water 1 cup kosher salt 1/3 cup sugar 1/2 ounce instacure #1 1 tbsp cracked black pepper 1 tbsp coriander seeds 12 bay leaves 1 tbsp red...
  20. waterdogscbr

    Venison and goose pastrami

    I was looking at your temps and time. I was going for around a pound an hour. Want 165 degrees and was tod that should allow enough smoke to penetrate it. I used a remote probe that I can monitor through the process. I started out at 225 but the temp was causing the meat temp to rise too fast...
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