Recent content by smokinsteve

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    Where did i go wrong?

    I have had the same results and wondered what I did (or didn't do) . I will try injecting next time. As an aside... why do we even add any spices (unless it is over-done) when bringing?
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    1st bacon

    Pop's brine is great!  My only suggestion is that, if you add any additional spices (I add garlic powder, onion powder and black pepper), give it a good stir every few days.  Otherwise the pieces on the bottom get more seasoning than the ones on the top.  Good Luck!
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    What meat slicerwould you recomend

    Chef's Choice 610 here.  It has worked wonderfully for me too.  I bought the non-serrated blade too, but haven't used it yet.  It DOES help to freeze the meat before slicing....you can run through the stuff very quickly if it is partially frozen.
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    Here's my easy to make bacon step by step!!!

    I am planning on doing a side-by-side comparison using the wet cyre method and a dry cure method (which I have used every time I have done belly bacon).  I will post the results! Another question....can this method be used for canadian bacon?  If so, what anount of brine should be used?
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    Chipping Wood

    I have a question about this.  Does it make a difference what OTHER wood may have been put through the chipper?  I know any conifer wood is a no-no.  The chipper I have access to has probably run just about every kind of wood there is through it.  Will that affect the chips come out?
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    plum wood

    LOL...Must be a plum wood season.  My neighbor just cut down a tree and offered me the wood.  I will also take as much as I can get :-) My question is, what is the best way to use it in an MES?  Is there a good way to make it into chips?  I use chips all the time (I have bags and bags of...
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    1st Cheese Smoke (w/Q-view)

    I guess tomorrow is going to be wine and cheese with Mrs!  Can't wait to taste it :-) I did some reading...Zinfandel's and other big reds go well with smoked cheese.  As far as beer goes, you also want something that can stand up to the smoke....Porters and Stouts.
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    1st Cheese Smoke (w/Q-view)

    Thanks everyone for the encouragement.  I can't wait to taste it (in a few weeks!) On that note....what type of wine (or beer for that matter) goes best with smoked cheese?  I am thinking a full-bodied red since it has to stand up against the smoke flavor, but that is just a guess.....  Anyone...
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    1st Cheese Smoke (w/Q-view)

    And....DONE!  Here they are out of the smoker.  They were in for just over 4 hours. All packaged and ready for their nap :-) Color Comparison That's it!  I welcome your comments.  Now...the dreaded fortnight of waiting :-(
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    New MES "40

    I have been completely satisfied with my MES 30".  Enjoy!
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    1st Cheese Smoke (w/Q-view)

    Here we are about halfway through.  The blocks have just been flipped.  I haven't noticed very much of a color change at all.  Is this normal for this part of the smoke?  A lot of the other posts show the cheese a light golden brown.  Am I doing something wrong?  Or is this just the way it is at...
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