Amazing, I would be interested in seeing what a tree tap looks like and how it is collected if you feel like gettin your camera all sticky

Very Nice job Kevin!!! Always top notch!

Very nice sausages Nepas and Kevin, Excellent work!!!

These spit Jacks are top of the line injectors and will last the normal man a life time.

http://spitjack.com/category/MEAT-BRINE-INJECTORS.html

two_MN_kids, I think you said in some previous post that you had a Bradley smoker. Have you tried installing the fan modification. From what I've heard it speeds up the cooking time and works as a convection oven of sorts. I think the only way around wrinkly sausage links is to steam them or poach a...

Welcome aboard Jim and Jean, I cant wait to see what you have planned on the sausage block!!

Thanks Exausted Spark. Good idea on the towel for a door. The bisquettes produce a medium to heavy smoke, "Medium Well".

After a little research I found this site and they are very similar.

http://www.usdec.org/Products/content.c ... mber=82271

Jan, I Have only used Non-fat powdered milk in my recipes. I am not sure if the percentage would be the same with Skim dry milk. I would look in the health food isles of your Grocery store and look for Soy Protein, Soy Flour and other brand names. this will act as a binder but you will only use up t...

I thought I would go ahead and see what the Rave is about these Blazing Pistachios. I went ahead and set up the DisAssembly line :D http://i995.photobucket.com/albums/af75/Keymaster_2010/004-90.jpg Half Done, Had to mix a cold Beverage ;) http://i995.photobucket.com/albums/af75/Keymaster_2010/005-77...

Hi W1SBY, I have not smoked the Tillamook sharp Cheddar yet. I like the milder cheeses but the wife likes sharper so next time I suppose I should do a block for her. She already has names on the packages to who she is giving my cheese to in her family. I made about 5 pounds of Smoked Salmon one time...

Reasons for tough Casings *Sausage was cooked in a pan too hot and too quickly. *Casings were not soaked long enough. *Origin of casing. *Sausage was under stuffed Some ways to make them more tender. *Soak casings longer *Add lemon juice or pineapple juice to the soak water. *Use proper moisture lev...

Thank you Devo, I must master Dry cured meats before I join anymore forums or atleast make a decent product. I have saved the site for future reference.

Hi John,
Making my own cheese is on my top ten list of things to do. My wife loves Brie cheese with them stale water crackers I like it too but cut the mold off. Maybe they need to get us a cheese thread on this here forum. Would love to see some pictures and small tutorial on your Brie.

Aaron

Smokin six pounds of Tillamook cheese today. On the roster we have: Left Field- Tillamook Vintage White Medium Cheddar is aged over 100 days, giving it fuller flavor and an award-winning smooth, creamy texture. It brings out the best in fruit and wine. Center Field- Tillamook Medium Cheddar is so ri...