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was feeding my mother dough this morning and had a thought run through my head.... Why am I using cane sugar and not DME? Anyone got a good reason?

Yup capicola, started it today and ordered the casings so they should be here in a few days, well b4 I need them. Thinking I gonna make a sweet style instead of the hot style. So far the hardest part is finding a competent butcher who can figure out wtf you want... After 3 stores and a meat...

Anyone ever give it a go? Along the lines of bresola or maybe smoked like cecina.....Think I'm going to start one tonight or tomorrow ....

gave them a try and definetly worth passing along . . . . used my homebrew ESB when I made them. http://www.tasteofhome.com/Recipes/Beer-and-Pretzel-Caramels Ingredients 1/3 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar 1/2 teaspoon salt 2 cups miniature pretzels...

anyone try it? I know the process of curing then smoking but havent given it a go myself yet and was wondering if anyone here has . . . may start one this week but kinda 2nd guessing potentially wasting a whole green ham for an experiment.

anyone every try? Just added Jameson to my normal dry cure rub for my bacon . . . I'll keep ya posted

Enjoy the 4th but dont be a dumb ass

wear shoes :mad: Fortunately I got me some Mickey Mouse and Muppets band aids :ban:

Pickles? No vinegar! Just lactic fermentation . . . Just curious started by first batch today (about 5lbs) and was wondering who else may be doing it.

Worth the 4:34 it takes to watch . . . http://www.break.com/index/blonde-chicks-explains-mph-2310483

It's Pastrami day. :ban: Just pulled my brisket from the brine and am letting it rinse for a bit b4 I add the rub, stay tuned for pictures . . .

I mentioned it yesterday and finished it up last night about Midnight. Figured I should at least post picts of the end product . . . Started out as a skin on pork belly with ribs from the local Vietnamese grocery. Used a brown sugar and maple cure, cold smoked it for 12 hours with...

:rockin::rockin::rockin::rockin:

Sad Packer Fan - YouTube

commercial that is . . . Bud Light Lime "In The Can",...Banned Commercial - YouTube

In the middle of melting 3 batches of 6lbs of cheese wax and just want to pass things on along as I learn them so expect edits . . . 1. This shyte is sticky and the plastic has tons of static . . . tossing it into the freezer for a bit helps you get the plastic off 2. Frozen wax is hard as...

Did I miss it?

hasnt had a pint pulled off it for a while (due to how fnatastic my cider is) and is now over carbed >.< Now I have to wait for the fawking foam to get a taste >.< I blame ABG, GD flat foot