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  1. fish killer

    Need help with curing bacon

    I have some rind on pork belly I want cure using tenderquick. Does the fact that it has the rind on change the amount of cure needed or should I go with the 1tbl spoon per pound recommendation?
  2. fish killer

    Can't view pictures

    Whenever I click on picture it sends me to the first picture in the thread regardless of which I click on. It happens with my posts and with other peoples post also. Please help.
  3. fish killer

    Smoking and drying previously frozen habeneros.

    I have a bunch of habeneros that are frozen. When I put them in the freezer whole I had no real plan as to what I was going to do with them. I know I could make sauce with them but I am wondering if I could thaw and then smoke them to put in the dehydrator? I should have done that from the...
  4. fish killer

    3-2-1ribs with a double batch of Dutch's Wicked Baked Bean's

    I finally got around to fixing the ribs that I had sitting in the freezer. The last time I made ribs I used the 3-2-1 method for the first time and was really pleased with the results so I figured I would give another try. I rubbed the ribs down last night and let them set in the fridge...
  5. fish killer

    Need advice on overwintering poblanos

    Guys I need some advice. I have several excellent poblano plants that I want to overwinter. I have cut them back some already but I'm pretty sure they need some more. Thing is I don't know how far is safe. I'm not interested in getting more peppers this year. I just want to save the plant. Here...
  6. fish killer

    Need info on how to smoke and then dry poblanos

    I have loads of poblanos. I have a lot already roasted and froze in the freezer. In fact my freezer is full of different peppers and I still have dozens of poblanos on the vine. I want to smoke and dry them whole like you see them in the store. If anyone has done that please give me the...
  7. fish killer

    Another batch of salsa verde

    Have lots of tomatillos and have been regularly making batches of salsa verde. This is my first year growing them so I guess overall they are doing good. I also have a bumper crop of Poblanos as well. I use the poblanos in a batch of stuffed peppers that I made yesterday. I posted those...
  8. fish killer

    Chorizo stuffed poblanos

    I have a bumper crop of Poblanos this year. Even though it's October I still have pepper plants setting blooms. Most of my peppers are doing well but my poblanos are on overdrive. I have a few plants that are over four feet tall. When I went out to the garden this morning I picked the...
  9. fish killer

    Cheese,cheese,and more cheese

    I was running low on cheese so I went to Sams and picked up some of my favorites. I really like the 3 Alarm pepper cheese so I got two of those. Dublinger,Havarti,Sharp Cheddar are all ones that I have smoked before. Jarlsberg and fresh Mozzarella are a new experience but I have read a lot...
  10. fish killer

    Is 73% ground chuck suitable for collagen cased snack sticks?

    I apologize in advance if there is a better place to have posted this question but I'm at work and wanted to pick up 30lbs of 73% ground chuck for snack sticks since it is on sale.  My concern is the fat content.  Is that too much fat?  My gut feeling is that it is. I have only made on batch of...
  11. fish killer

    First attempt at ABT's and Dutch's Wicked Beans

    Well I finally got a chance to make so ABT's and decided to try Dutch's beans at the same time. Hollowed the peppers pretty easily. Filled them with a mixture of onion and chive cream cheese and homemade maple sausage.  I cooked and drained the sausage and made a mixture with the creme...
  12. fish killer

    What is the optimal temperature for aging cheese.

    I recently bought a small refrigerator solely dedicated to storing cheese, snack stix, and jerky. I have a few pounds of cheese smoked and vacuumed packed already in there and plan to develop a rotating supply. What temp is the best to enhance the aging process. Some websites say that vac...
  13. fish killer

    Need some quick info for a butt I'm ready to pull from the smoker

    Have a butt that is almost at an internal temp of 200. It wasn't wrapped in foil so it should have a nice bark when I pull it out.  Should I rest it by wrapping in foil and then in towel and place it in a cooler for an hour or pull and shred it right away.  Will the time in the cooler soften up...
  14. fish killer

    1960ish Rich Plan Freezer Build

    A while back I responded to a Craigslist add for an upright working freezer for 40$. I needed a freezer because I was really getting into meat smoking. Had a Brinkman vertical gasser, and just bought an MES 40. So I thought a freezer was needed to take advantage of sales. Well when I got to see...
  15. fish killer

    10lb Pork Butt

    I bought a bunch of butts last month on sale and have been making something every weekend. Last week I made ss. This weekend its pulled pork. This is is just shy of 10lbs. Nice fat cap. The rub is a very basic version. Paprika, brown sugar, salt, a little cayenne and a few other things that I...
  16. fish killer

    First attempt at SS

    Finally got around to making some snack sticks.  It was my first attempt.  They seemed to come out all right.  Made 10lbs of sticks 4 lbs of brats and 4.5 lbs of jerky.  I've got the LEM 5lb stuffer man do I love that thing. One thing I discovered is that my snack stick tube needs to be longer...
  17. fish killer

    First attempt with the 3-2-1 method equals success

    I read about the 3-2-1 method and understood the concept just never felt the need to use. I have alway been happy with the way my products have turned out just smoking low and slow. I don't mop or spritz just a little basic rub and into the smoker. Well today I decided to try the 3-2-1 method...
  18. fish killer

    Has anyone smoked Dublinger?

    I have a variety of cheeses that I am going to put on the smoker tomorrow. Most of them I have done before and have all turned out well. I bought some Dublinger today from SAMs, I've never had it before so I thought I would try it. I was surprised,at how dry the texture of the cheese is. I...
  19. fish killer

    Beef Jerky

    I make a lot of Jerky also. I used to make my own brine, a basic soy and brown sugar mix with a few other spices. lately I've been using a commercial mix from a company called Hi-Mountain. I was doing reading about them and they had very good reviews from their users so I gave them ashot. You...
  20. fish killer

    Hello to all

    My name is Jeff and I'm located in Central Virginia nestled up next to The Blue Ridge Mountains. I've been experimenting and playing around with meat smoking for about two years.My first smoker was a Brinkman vertical gasser. I still got it but recently bought the 40 inch Masterbuilt electric...
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