Search found 49 matches
- Sat Jul 21, 2012 15:57
- Forum: Smokehouses. Construction and Maintenance.
- Topic: How To Make a Cold Smoker FireBox?
- Replies: 25
- Views: 22966
3. Got no freezer to freeze it till later. A wise friend of mine once told me that there isn't much that anyone can't do who is the slightest bit handy with a cheque-book. BTW, "diabolicfilthydisease" parses out to diabolic filthy disease. Is that an Australian slang expression for rotting meat or ...
- Sat Jul 21, 2012 03:26
- Forum: Smokehouses. Construction and Maintenance.
- Topic: How To Make a Cold Smoker FireBox?
- Replies: 25
- Views: 22966
Thanks Dartfrog, that's twice you given me some good information. You're welcome. And once you're through this "emergency", I hope that you continue to learn and grown in this hobby. I would like to know why you suggest a curing brine and why you are so pessimistic about it otherwise. Because immer...
- Fri Jul 20, 2012 18:01
- Forum: Smokehouses. Construction and Maintenance.
- Topic: How To Make a Cold Smoker FireBox?
- Replies: 25
- Views: 22966
. Yep, it's okay if it hangs all night without smoke. That's common. I don't know about common but I would say it's OK in certain circumstances, i.e. that the meat has been properly cured (which in your case will likely involve stitch-puming a curing brine into your big meats) . Yes, it is better i...
- Fri Jul 20, 2012 03:31
- Forum: Smokehouses. Construction and Maintenance.
- Topic: How To Make a Cold Smoker FireBox?
- Replies: 25
- Views: 22966
Looking again at his pictures after reading these posts I get the impression that almost anything will work. I could just build a fire in an earthen pit and cover it with a sheet of iron and that'd work. That's what he seems to have there in some of those pics. Begin with the end in mind. You want ...
- Thu Jul 19, 2012 17:18
- Forum: Smokehouses. Construction and Maintenance.
- Topic: How To Make a Cold Smoker FireBox?
- Replies: 25
- Views: 22966
- Wed Jul 18, 2012 06:14
- Forum: For beginners
- Topic: Soy Protein vs Powdered Milk
- Replies: 16
- Views: 31585
One of the many outstanding advantages of home-made charcuterie is the certain knowledge of the kind and quality of the ingredients in the end product. Though I can eat anything (but prefer low-carb as I'm Type II diabetic) SWMBO is coeliac (allergic to gluten) and intolerant of eggs and dairy (both...
- Wed Jul 11, 2012 03:37
- Forum: Fishes
- Topic: Decided to smoke some Coho
- Replies: 26
- Views: 27437
- Tue Jul 10, 2012 17:57
- Forum: Hyde Park
- Topic: Supper in Lac La Biche, Alberta Canada
- Replies: 2
- Views: 2206
- Sun Jun 24, 2012 02:45
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 470691
JerBear, here's some more info on peameal bacon . I made a batch using the recipe they give on that site and thought it was too salty, I'll cut the salt in half next time. Peameal bacon is quite good but I think I prefer proper back bacon (what the Americans call "Canadian bacon" but we Canadians ne...
- Sat Jun 23, 2012 23:20
- Forum: Sausages
- Topic: SAUSAGE PHOTO GALLERY (Without Original Recipes)
- Replies: 861
- Views: 470691
- Tue Jun 12, 2012 02:27
- Forum: Hardware
- Topic: 'New' Knives
- Replies: 7
- Views: 5437
used flax oil because all you can get of linseed these days is the chemical "boiled kind". Linseed oil is flax oil, same stuff. For wood finishing, you want boiled linseed oil (commonly known as BLO), which has chemical drying agents added. Plain linseed oil will take forever and a day to dry and h...
- Mon Jun 04, 2012 22:14
- Forum: Smoked pork products
- Topic: Hickory-Smoked Maple Bacon
- Replies: 24
- Views: 16092
I'm going to do bacon one of these days. It's a project that looked interesting to me. After discovering this forum, I believe it's even possible :smile: . Nothing ever tastes as good as that which you have made yourself. 73 de Allen, W1SBY/AE Allen, don't wait. Home-made bacon is extremely simple ...
- Mon Jun 04, 2012 03:13
- Forum: Hyde Park
- Topic: Hi New Guys - Introduce Yourself
- Replies: 1321
- Views: 577099
- Thu May 31, 2012 03:43
- Forum: Suggestions & Feedback
- Topic: High praise for authors
- Replies: 7
- Views: 10992
- Fri May 18, 2012 03:39
- Forum: Smoked pork products
- Topic: smoked hocks
- Replies: 25
- Views: 29515
BTW, the reason I would rather skip the curing for hocks in particular is that it makes the hocks salty, and when I make beans with hocks I find they cook better if there is no salt added till the beans have softened up. Seems a lot of trouble to cure the hocks, hot smoke/BBQ them, then remove the ...