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Not that it directly answers your question, but I've been using Costco milk with good results. The only real way to find out is to buy some and give it a wing I guess.

I'm intrigued. What else do you use in your cure? My first batch of bacon is due to be smoked tomorrow.

I smoked over the weekend in the 40s on my WSM. I just run standard minion method with the bottom vents all 1/3-1/2 open and the top vent all the way open. Kept the smoker at 230 for 10 hours on one load of competition briquettes in a stiff wind. I had to start it with a full chimney to get...

I ran into a strange situation with some chevre I have been trying to make. Last weekend I visited my parents in Minnesota, where it is much, much easier to find goat's milk than Iowa. So I naturally stocked up and tried to make some chevre when I got home. All I got was a really thin...

The correct action would have been to toss her #$% out of the motorhome to make more room for kegs.

I rocked some brisket yesterday, and it was fantastic. The smell that permeates my house for days after I smoke meat just makes me want to smoke more meat. It is a vicious cycle.

I smoked some loinback ribs. Easily the best I have produced thus far.

I have a tupperware container filled with water in mine and put an old humidity reader from a cigar box in it to see where it is at. As for light, it is in my basement so minimal light to begin with, but the glass is very tinted so not much would get in either way.

This is a good link for milk information http://schmidling.com/milk.htm. Personally I have just used Costco whole milk with some excellent results.

Well they were whole until I smashed the @$%# out of them in the grain mill :rockin:.

How did it turn out? I have been considering the skim plus cream method as well.

Like the Yoop I found a good deal on a 12 bottle wine fridge. It has worked great for my Farmhouse Cheddars.

My burner was actually bought as a propane "camp wok" so not only do I know it can be done, but companies sell equipment for that purpose.

I am already smoking tomorrow, might as well toss some eggs in there too!

I'll give that a try, thanks for the tip!

I have gone through 2 different thermometers in my 6 month smoking history. I really have no idea what I am doing that is causing them to misread, but my current thermometer is reading about 347 degrees in my 68 degree house, which is clearly wrong. So what I want to know is do people wash...

I think one of the keys is not letting it sit as long in the whey before you remove the curds. I cut my rest period in half and my cheese was substantially creamier. That being said it is still too firm, so hopefully some has some better ideas.

I did better this time around because I knew what was coming, but my hands are really tender. I guess I need gloves.

Do you think that brining would work well on chicken? Been doing beer can but I want to try something different.

I have made 2 successful batches now. My only question is how do you not burn the %^*# out of your hands when stretching the really hot cheese?