@cdavis thanks! It was definitely a highlight in my life.

@nd-mike Yes they were, always the team to beat in the league.

@zbigjeff - Nice

@dave-in-az You’re welcome, it was one of those lightbulb moments when I was racking my brain for a solution to the cups sticking when I didn’t want them to

Spring is right around the corner…in about two more months. lol

@herbcofood yep! You can use this pattern for a Santa too.

@nd-mike said in Smoked hi-temp cheese.: @zbigjeff as long is its not a crack pipe…use a way! Lol!!! Puhaaaaa! Only you Office Mike LOL!

Made Penne pasta tonight sauced with the Supreme Italian Pizza Sausage I made a week or so ago and spaghetti sauce. Browned it up and added just a bit more Italian seasoning to the meat, it really turned out great. It makes a mild Italian sausage with a ever so slight hint of bite way off in the background. My wife didn’t notice it and said it was good even though it was 100% pork and no beef. No pics because I was busy serving hungry people wanting to watch a football game rather than help me.

@idaho-smokey I have to agree with the smoked Jarlsberg. My favorite is smoked Muenster. I also smoke a lot of Colby to give as gifts to people that don’t appreciate a good sharp/xtra-sharp cheddar. Monterey Jack also smokes up pretty good. I ended up smoking 83 lbs. of cheese this year. Finished up on March 22nd.

@yooperdog said in To add to the meat block weight or not?: As @mrobisr and @kyle mentioned. Cure as needed for the meat block, seasoning based on total mix of meat, veggies, cheese, etc… This!

@bocephus It doesn’t change with steel knees either, the tendons and muscles still act as a barometer.

@bocephus sounds like a plan!

@cdavis thank you bud!!

@fallis10 did you use a binder

@papasop thanks!

@processhead never thought of it that way but you’re exactly right

@papasop thanks for the info. I will have to swing by Harbor Freight tomorrow.

@mdseaside sounds like a good process.

@yooperdog said in Favorite way to prepare deer heart?: @dr_pain I have eaten haggis over in Scotland and like @processhead said it isn’t much different than other mainly eastern European meals I have eaten over the years. The gentleman that heard I was interested in trying haggis was so surprised that he went and bought me my haggis dinner. He didn’t think anyone from the US would dare try it. I remember reading awhile ago that the FDA willnot allow lamb lungs to be used is US food. Not sure if this is true. I had heard this about lungs in imported food products being verboten.

I know I bought one, now to find it.