Recent content by Davejr7979

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    Smoking Cheese

    This is a batch of Buffalo Wing cheese hot smoked
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    Smoking Cheese

    IMO hot smoking cheese makes a better tasting cheese. Honestly you can eat it right out of the smoker. I just like the method better. I let the smoker between 100 and 130 for about 1.5 hrs flipping every 15 min
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    Smoking Cheese

    Not sure what model yours is but mine is a Pit Boss 4 vertical smoker... if worse come to worse I can always leave the door cracked to keep the temp down
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    Smoking Cheese

    Has anyone ever hot smoked cheese in a pit boss pellet grill. Used to smoke it in my masterbuilt on the lowest setting with a smoke tube. Thinking about adding the tube into the pit boss but does anyone know what temp the smoke setting gets to and can you run it on that setting. Thanks in...
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    Keilbasa

    Thanks alot... seems more efficient than making one ring at a time.. I'll give it a try
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    Keilbasa

    Thanks
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    Keilbasa

    Thank you...do you link them like you are making sausage links or do you use a different method
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    Keilbasa

    Finished Product. Came out pretty good I think
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    Keilbasa

    Thanks I appreciate it
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    Keilbasa

    Thank you and yes I'm letting it dry uncovered in fridge overnight. I use a Pit Boss 5 vertical smoker. I make snack sticks all the time but they are so much easier than stuffing hog casings. They take a little more time and patience. Will post end result in this thread when they are done
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    Keilbasa

    Some keilbasa I stuffed today ready for the smoker tomorrow. Only my second time stuffing and I think they came out pretty good. Any tips or input would be greatly appreciated
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    Smoked Keilbasa

    Ok..thanks alot...I'll try that
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    Smoked Keilbasa

    I recently found a pretty good recipe for keilbasa. The first time I made it it came out pretty good but was lacking the garlic flavor. Recipe called for 1tbs of garlic powder for 5 lbs of meat. The second time I used fresh pressed garlic... about 5 cloves for 10lbs andstill no garlic...
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