Thanks for all the pics. Looks like a home run vacation.

Way to go involving kids in what you do. They learn things that they'll never get in schools and the bonding factor is great. Do you put in extra seasoning in the chicken, as when I use poultry in sausage or jerky, I need to add more flavorings to get the taste to where I like it.

Yeah, heard of it, looks like it'd be a winner. Thanks for the endorsement and product review.

Did one batch for 6 days in plastic garbage bags for brining, ala Rytek, turning every day. Came out salty. Talked to a local butcher, he said 6 is too much time. Did it , as per his advise for 3, much better. Still not up to my standards but the guys that took it to their hunting camps said it was ...

Congrats on new addition. Gotta start them early.

This question is for those beyond my pay grade. Just to clarify for safety reasons, is the bone left in or taken out before the process is started. Seems everything I've read, the area around the bone is the best/worst place for the ham to go bad. Story, thanks for the post and keep up the good work.

Here's a recipe I found. Original didn't call for horseradish but when I put it in, tasted much better and more like deviled eggs. Next time I'll use 3 or more to give it a better kick and I'm sure sausage would fit in good. MUSTARD EGGS Boil and Peel 12 eggs and put into a heat proof container. 4 T...

Without further details, my estimate is that the temps are over 175 and higher, which is cooking not smoking in the danger zone. Also, you can cook fish and chicken at higher temps and apply smoke at the same time. The kit for smoking fish I use has cure in it. I agree with NorCal- "If it can`t be c...

I knew my bro's in smoke would come thru. Thanks.

Only thing is, the instructions on the package when I get it for St. Pat's Day have cooking instruction on them. All input welcome, as that's how we learn. Thanks, BG.

The question I have is, if I buy a commercially produced corned beef brisket can I smoke it low and slow to make pastrami or is there a problem with bacteria forming. My thinking is, that it already has a cure in it and it would be safe. Thanks in advance.

It may be a little past prime time, but fruit orchard owners trim their trees in mid winter. A lot of fruit woods are good for smoking and they'd be happy to exchange your work cleaning up, in exchange for the wood.

If you type in Baleron on Google search engine, plenty of info and recipes come up. Just make sure you hit the translate button, otherwise you better know Polish.

Here's a recipe I found. Hope this may be of help. Combine the 2 and give it a shot. Good luck. Ingredients The membrane of lard Pork lean, boneless - 2 kg salt - 6 grams nitrate 2 g Juniper 5 - 8 grains Allspice 5 - 6 seeds 10 grains of pepper naturally 1 clove garlic Bay leaves 2 pieces of {an} mo...

I make something similar, only add some diced onions to it. Thanks.