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 ...

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...

. 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...

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 ...

Hi abrogard, welcome to the forum.

For the sawdust/wood chips, you could use an old cast iron frying pan or dutch oven.

And if your pork is well salted, you're not in a race against time. Salt is the preservative as well as the flavouring agent.

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Cheers,
Rob

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...

redzed, what's the temperature in your smoker using that external smoke generator? Can it do a true cold smoke?

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Cheers,
Rob

Invite, invite, invite!

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...

Those franks look delicious! How did you do the emulsification?

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Cheers,
Rob

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...

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 ...

Chuckwagon wrote: The world's most expensive coffee, Kopi Luwak, is $130 per pound! The coffee is found in the droppings of a type of marsupial that eats only the very best coffee beans.

What I want to know is who first thought of making coffee from dung!

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Cheers,
Rob

High praise indeed. We're always pleased when others enjoy the output of our passion. And usually we're our own harshest critic, for we know the flaws and errors that others don't.

What would you say were the top five recipes that enjoyed the most?

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Cheers,
Rob

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 ...