Recent content by mohole15

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  1. mohole15

    Double checking my numbers for first time bacon-maker

    Smokin Al, Thank you so much for your sage wisdom.  You helped me though figuring out to remove the skin on my attempt with the kit, and I really appreciate it.  The calculator will be of immeasurable importance. I will only get about 10 days to cure, is that enough?  Also, it's 107 degrees...
  2. mohole15

    Double checking my numbers for first time bacon-maker

    My wife bought me a very simple bacon making kit for Valentine's Day (cuz, she loves me like that).  It turned out so good that I want to do it on my own now.  I am planning to cure a 5 lb pork bellyusing the following measurements. With Rind: 4 Tablespoons salt 1 1/4 Teaspoons (light on the...
  3. mohole15

    Cheese in the desert

    Great idea!  Now all I need to do is get myself a proper smoker.
  4. mohole15

    Cheese in the desert

    I like the idea of the ice tray.  Come summer, we'll have weeks where the overnight low is over 90 degrees.
  5. mohole15

    Cheese in the desert

    So I am a huge fan of SMF.  Only posted when I first joined last year, but I have lurked on the site almost daily. I live in Las Vegas. I have felt comfortable cold smoking my cheeses in the wee hours of the mornings in January and February.  Now it's getting hotter (it hit 93 degrees...
  6. mohole15

    Newb from Las Vegas

    Greetings from Las Vegas, NV. I want to introduce myself. My name is Jason, and after having been a veg for the last decade, I started eating meat again not long ago. I thought I remembered what everything tasted like, but I was wrong. Some things are absolutely awful, and some are much...
  7. mohole15

    Tototal cold smoking newb

    I want to start out by thanking anyone willing to take the time to talk to a total news like me. I received an Amazen (sp) smoker tube as a gift. I tried it to make smoked cheese and it was AMAZING. Never knew cheese could taste like that. I want to try to smoke some beef ribs. I have a...
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