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  1. cheapchalee

    How much do you normally spend on a Fattie?

    Guys and Gals, How much do you normally spend when making a fattie?  I know it varies on the type of sausage or other meat.  Then you have the Bacon (I use 2 pack normally) then other ingredients.  I figured around 15-25 USD. Anybody? Chalee
  2. cheapchalee

    Types of curing salts

    Guys and gals didn't know where else to put this. I have been using Morton Tender Quick for years but I ran out for a bit and a friend sent me some Butchers Quick cure.  It's from a company called Weschenfielder. I typically use 1 tablespoon per pound, however I usually cure for 4-7 days...
  3. cheapchalee

    Now under construction

    Well the demand has been increasing so it was time for a bigger unit.  Making mine out of what they call smart block and it will be tiled inside and out.  Here are a few pic's of the build. The block Well that's it for right now.  More to come later, should be finished in a couple of...
  4. cheapchalee

    What temp and how long? Fresh Sausage

    I have a Noregian friend that has just given me 20 kilo's of sausage to smoke.  It is in two different mixtures and cased in natural casing.  One mixture is pork, bacon, fat, spices, the othere has cheese and some veggies added.  No presertives.  He said he wanted to do them at 60deg f but he...
  5. cheapchalee

    Pork loin Rolls

    Had several request for some more pork rolls, so I had some cured ham, and other stuff ready to go.  Then I noticed that the loins were not as thick as I had though, so I reduced the indgrediants to the homemade hame and cheese and home smoked / cured bacon.  Here are a few pic's...
  6. cheapchalee

    Whole Top Round 7.5 kilo's

    I plan on smoking this over either mesquite or hickory and apple.  For a roast this big, I think I can get it on the grill with out cutting it, What would you smoke it at and to what temp for say a medium well?  This is my first big piece of beef.  I have to provide 5 kilo's of ham and 5 kilo's...
  7. cheapchalee

    First try at Canadian and Buckboard Bacon

    Well after a long dry spell of none smoking due to work, now back into retirement I decided to try and make some cured meats.  I have looked at several places here in Thailand to find some curing salts, however no help.  On another forum I found some one to bring me 3 bags of Morton's...
  8. cheapchalee

    Pork Loin Roll

    Had some friends that had tasted one of my latest smoking attempts at my retirement party and ordered some.  So I'll post with some Qview.  Started out with 3 pieces of pork loin. Fillet out in about 1/2" thick strips Indregients Preparing Pinned On the Grill Done Sorry...
  9. cheapchalee

    Are Crazy or What

    Ever notice how the wife, friend, etc.. looks at you when you get out the camera and start taking pictures of "food". I've had friends look at me and ask WTF are you doing taking pictures of food. Then I have to explain that I'm on this smoking forum and the guys and gals expect you to post...
  10. cheapchalee

    WOW The amount of new Members in the last month

    Has anyone noticed the amount of new members in the last month? Must be cabin fever, no one ventures out to smoke so the daydream and run across this site. It's great I think. Welcome to everyone. Charlie
  11. cheapchalee

    Too Bad they can't salvage some of this.

    This is needed, but a shame to waste all of that pork. That guy in the heli can shoot. Charlie
  12. cheapchalee

    Ziplock Bag Omelet's

    Got this from a friend and thought that you guys and gals could use or modify. Great Ideal. Charlie ZIPLOC OMELET (This works great !!! Good for when all your family is together. The best part is that no one has to wait for their special omelet !!!) Have guests write their name on a...
  13. cheapchalee

    Ever Wonder Why?

    Whay is it when your wife gets pregnant, all of her female friends rub her tummy and say "congradulations." But none of them rub your **** and say "well done" what's up with that???
  14. cheapchalee

    Smoking the whole shoulder with skin on

    Haven't done it in awhile, any tips? I can only fit one at a time into the smoker, small vertical smoker. Gonna put it about 220 or so and take it up to 200, then wrap it. The customer wants it to have with his sourkraut. He has had some of my smoked ham before. He wanted it smoked with the...
  15. cheapchalee

    Measuring Shrinkage - Q View

    Been smoking hams and other stuff for friends for awhile. So I bought me a set of Scales and measured some weights of hams prior to putting them on the grill. This is the smoker, I took a charcoal smoker and set it on top of a single burner gas burner, then put a ss pan on top of the burner...
  16. cheapchalee

    Messages show up last post first

    I had it the other way before, 1st message 1st, now it ;last first. I tried displaying in Linar, and the other various ways of displaying. How do I change the display and sorting? Charlie
  17. cheapchalee

    First Leg of Lamb Bone in

    Well the big day has arrived in all of it's glory. My friend was suppost to deliver the lamb yesterday but he had a bad day. So I went and picked up the lamb and came home, stopped at a couple side street markets couldn't find any veggies that I like to make a soup with. So onward and upward...
  18. cheapchalee

    First Try Lessons Learned

    Well the wife went to Bangkok to take her daughter home this morning. So after reading about Fatties for the last week or so I figured heck I can do that. Sat around till the store open at 9:00, then off I go to buy supplies. Lesson one: 1 pound not 1 kilo, Damn Charlie follow the directions...
  19. cheapchalee

    Old Fart in Thailand

    Hello all, I have been bbq'ing for many years, and lately have gotten into the smoking side of things. In the past I have managed several bars here in Thailand and 1 day a week I would do a free food night usally amounting to about 3-4 full racks of pork along with 1 whole strip of the pork...
  20. cheapchalee

    Pork Shoulder

    Some pork shoulders that I was doing for my friends. The Grill sitting on top of my gas stove. After 8 hours at 215, temp up to 160.
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