Recent content by j6ppc

Butcher-packer.com also a great source for pink salt and other curing essentials.

Charcuterie. Great book. We've been making sausage, panchetta and of course BACON from this book for about a year now. Tasty. Your first couple pounds of bacon or sausage will more than pay for the book.

I'm probably one of the few people here who has never once used cbid. They don't carry any of the brands I smoke :D.

In the unlikely event it ever gets dull Palio will fix it for you IIRC. Those folks really stand behinf their product.

hemostat.

Just rehydrate it assuming no (cat piss) off smells. It will be fine.

photobucket.

hard to tell. Depends on too many variables. I'll jump out on a limb and say that IMHO the best cigar in my (modest) stash is the one that is calling my name at a particular point in time. I'm pretty happy with my cigars and am fortunate that I have a wine cooler chock full of favorite smokes.

They should be fine. That being said I, like many others, prefer to have the cigars in my carry on luggage.

Those would be fried chicken. :)

Mine depart a bit from the norm. rub: equal parts dried powdered california, ancho, or New Mexico chiles, (brown) sugar, kosher salt. Add smoked Cayenne and garlic powder to taste. Cut wings into 3 pieces (drumette, wing, wing tip) discard the tips or save for making stock. Sprinkle wings...

My starter is just water & organic unbleached flour. It needed about a week to first get going. I've been using it for a few years and the flavors continue to improve.

Shit man. Hang in there and Livestrong.

Wine coolers tend to be more stable when full. That being said the minimum amount you could store in one would be two. I'd have said one cigar is the minimum but you specified sticks. :) On a more serious note since nature abhors a vacuum it is extremely likely you'll soon be more concerned...