I store cheese for at least a year with no change in moisture content, no mold or other effects. I cut the cheese into 1# locks, vaccum seal then into the freezer. That is what works for me. I thaw it in the fridge and when I open the package its just like fresh cheese.

get a new wife

How did you cut the white vinegar into cubes? did you freeze it? LOL

best buddies

Merry Christmas to all from the Colonel and Miss Needles

Merry Christmas to one and all and have a Happy new year.

As rule of thumb I add 1 oz. of liquid for every pound of sausage so 2.5 OZ. would do in your case.

Wow I thought you had just read a book by Uri Geller

I have a 20# Cabela's stuffer and it looks a lot like yours, about 1.5 # left in the can after the piston hits bottom

el Ducko wrote:

ssorllih wrote:...does anyone know how to make a stew for just two people?

My friend, speaking for my wife and me, it can't be done. ...not even the "stone soup" of legend.

X2 LOL

That sounds great CW. We are in our Florida home now we had our first party yesterday. Smoked some jerk chicken on the Weeber . For thanks giving we will celebrate with daughter#2 and her beau and our neighbours. They are going to do a deep fried bird we will do the rest, I plan on a platter of smok...

I use a wet cure( brine) and never had bacon too salty, I make a brine of 1 cup coarse salt, 1 cup brown sugar, 20 cups water and cure #1 at the rate of 1 tsp for every 5 lbs of meat and brine, leave the bacon slabs in ther brine 10 days refrigerated, or 7 if you pumped the meat with the brine. Remo...

You got me drooling on my key-board.

Yes I just put deer #4 in my freezer, I head south next week, venison and moose sausage will have to wait until spring.

I made some Bierwurst and Bottled some Zinfandel sampling for quality control was required.. BierWurs chubs http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/PB010006.jpg vac packed http://i35.photobucket.com/albums/d162/Big-Guy01/meat%20processing%20and%20smoking/PB...