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  1. mulepackin

    Howdy!

    How’s everyone doing on here? Haven’t posted in a good long while. Life gets in the way. See a few familiar names still around, some obviously no longer with us. Still smoking quite a bit. Have to come back here every so often to remind myself how I do certain thing!
  2. mulepackin

    Rough Weekend

    I'm gonna humbly ask all of my friends here for some prayers. My mom had a stroke this past week. She lives in Mexico in the winter and East Glacier, Mt. in the summers. On Thurs. she suffered a pretty serious stroke. Total left sided paralysis, very affected speech and not able to swallow...
  3. mulepackin

    Slicer

    I've been on the lookout for a Waring Pro FS 800 slicer after reading some good reviews. I missed out on one on the Ebay for $123 earlier this year. Got a "rarely used and in perfect working order" one today for $66. Hope it arrives in time for my corned beef and pastrami slicing needs. Also...
  4. mulepackin

    My Try at Corning Beef

    I got two briskets doing the backstroke in brine right now. Lets see that mound of salt is surrounded by garlic powder, onion powder, cloves, pepper corns, coriander, mustard seed, allspice, rosemary, fennel, cinnamon stick, bay leaf, red pepper flakes, pickling spice and then brown sugar...
  5. mulepackin

    More Cheese

    Wanted to keep things simple for this weekends smoking since I'm on call for work. Cheese fits the bill nicely. Did some cheddar and pepperjack Tillamook for us, and several other varieties for coworkers and friends. 2 hours of cherry at 80 deg. Now the long wait.
  6. mulepackin

    Another Batch of Bacon

    I now seem to have a pretty reliable source of pork bellies. Made another batch of honey, maple, and sugar cured bacon. Basically followed Ryteks basic recipes. Saltiness is perfect. Did have to soak in cold water for about 2 hours after taking out of cure. Smoked longer than I wanted, but still...
  7. mulepackin

    End of an Era

    At least for us. I am a 4th generation Montanan. My great grandparents homesteaded here in the late 1800s. Started mining coal and then ranching. On Sun. at 10:00 a.m. we will be liquidating our cattle. We have never not had cattle around. Even though I don't make my primary living on the...
  8. mulepackin

    Image test

    Image testing
  9. mulepackin

    Mozilla Users

    I just upgraded to a new version of Firefox. Now I can't seem to post pics any longer. I always used the "manage attachments" button and then went from there. Now when I click it nothing happens. I have unchecked my pop up blocker, but this doesn't seem to help. Anyone have any suggestions.
  10. mulepackin

    Nasty Snack Sticks

    I wasn't gonna post this, but you gotta take the good with the bad. Heres the snack sticks from my faulty casing project. I used a third venison with 2 thirds pork butt. Leggs seasoning. The final product ended up looking like licorice ropes, and the cut sticks looked like twizzlers. The uneven...
  11. mulepackin

    Tones Spices

    I've never had to buy in the volume that Tones has available at Sams Cub. I've got to do a large amount of meat this summer for my dtrs. wedding and considering using Tones Spice products for my rub. Those of you that have used Tones, are you happy with the quality, obviously the price is pretty...
  12. mulepackin

    New Members

    Man, lots of new members signing on this month. It reminds me of the health club this time of year. I'm sure I haven't caught all of you, but welcome aboard everyone, and enjoy your time with us.
  13. mulepackin

    Tomato Soup

    Decided to have some grilled cheese sandwiches with my smoked cheese for a light supper. I love tomato soup with my GCS, but instead of the usual canned stuff, decided to have some 4Bs tomato soup. 4Bs is a regional chain that turns out some killer tomato soup. Here is their recipe: 1 cn 28...
  14. mulepackin

    Finally, got bacon

    Well I found some belly, got it cured and now smoked. Had bacon with sourdough cakes and eggs for breakfast. All in all I'm pretty pleased. It was a little salty, so will have to pay more attention to that in the future, really couldn't tell much difference between the honey, maple, or brown...
  15. mulepackin

    Collagen Casing Near Disaster

    I did a couple batches of venison sausage for my neighbor this weekend. One was a 25# batch of snack sticks. I bought my 21 mm smoked snack stick collagen casings from my usual supplier, a local specialty butcher. Have had great success with them in the past. The casings seems different from the...
  16. mulepackin

    The "Bible"

    I have the Revised Edition of "Great Sausage Making Recipes and Meat Curing" by Rytek Kutas. Copyright 1984. I believe the latest edition is the fourth, and I'm pretty sure I read on the forum here somewhere, that it contains quite a bit more new information. I'm curious what more it does...
  17. mulepackin

    Good People

    Came across this on another forum I visit. This is the sort of thing that makes America great. Anyone who does any towing needs to keep this business in mind.http://www.turnoverball.com/news_details.asp?id=247#
  18. mulepackin

    Turkey "ham" and bean

    I had the frame and a fair amount of meat left from my cured and smoked Christmas turkey. We usually do turkey frame soup, but we all like ham and beans, and since the turkey had a nice hammy flavor, I decided to substitute it into my standard ham and beans recipe. Turned out very good, and the...
  19. mulepackin

    Tony Roma's Ribs on Unwrapped

    Had the Food Network on in the background while cruising the web tonight. Unwrapped had a bit on Tony Roma's (braised, grilled, slathered in sauce, anything but real BBQd) ribs. Always knew they weren't "real" Q. This confirmed it for me. Anyone else catch this? Oh yeah, "you don't want to mask...
  20. mulepackin

    Cracked a Grand

    There, I did it again. Over a thousand. Lost a pile a year ago in the big crash, but now back up over 1000 posts. Guess that makes me "wordy".
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