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  1. java

    Questions about cheese and bacon

    Hi all. I have a couple questions. 1. What makes Hi-temp cheese Hi-temp? is it moisture content? 2> We have always just cold smoked our bacon, figuring it gets up to safe temp when we cook it. Now a couple of new friends have told me thats not even safe? Feedback please.
  2. java

    alpaca meat ?

    I have a guy with a few alpacas to trade, does anyone know what the meat is like?
  3. java

    a-maze-n smoker prize!

    Todd, I just received the most a-maze-n package ever!  This will be the best 4th of July and summer ever for smoking!  The gifts in the box are awesome and I'm excited to break them in!  Thank you again for the great contest and especially cuz I won!  Ed
  4. java

    The stuff you see on TV

    So I was watching a show with the Mrs. about making bacon. I have been makin bacon for a few years now. This TV show was saying that being all natural and stuff, that instead of using pink salt as a curing agent, this guy uses celery juice as it is naturaly high in nitrites. Has amyone heard...
    • java
    • Thread
    • Replies: 7
    • Forum: Pork
  5. java

    Questions about stuffers

    Its time to move from using a grinder as a stuffer to using the real thing.  I am considering the LEM 5# w/steel gears or the Dakotah water stuffer.  Does anyone have advice or preferences on either of these?  Thanks, Ed
  6. java

    vacuum savers ?

    i am looking at vacuum savers, and am looking for feed back/recomendations. i have looked at numerous reviews and am now just completly confused. we dont need a comercial unit, but will be doing a fair amount of cheese,meat,fish,the usual. any good sugestions?
  7. java

    question for the bacon gods

    i got a small hog belly for christmas,got some buckboard bacon cure,measured it out, rubbed it in good,into a zip-lock and into the fridge it goes. then a guy tells me i screwed up. tells me i should have used 1/2 the amount of cure called for becouse bellies are only 2 in.thick and that i...
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