Recent content by bookhead
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Maganda Umaga, smokin' in philippines....
Hello Berry, I feel you brother. The only way to make the change in flavors and quality demanded by Filipinos, is to do so gradually. The tastes here have been conditioned into the locals over the course of hundreds of years, and not by choice, but by necessity. You put meat flavored chemicals...- bookhead
- Post #73
- Forum: Woods for Smoking
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Maganda Umaga, smokin' in philippines....
Thank you so much for the kind words and the great wisdom and advice you have shared me. Please forgive the lateness of my reply. I have been overwhelmed with projects and only just now was able to find my way back to the forum by searching through my browser history. Your advice is solid gold...- bookhead
- Post #71
- Forum: Woods for Smoking
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NC Cold smoking
Bill Dixon is awesome... He is as old school as it gets. I have watched the videos with him in them and from what is said, he is doing a salt/sugar/pepper cure and then cold smoking the meat for at least 10 days. The salt, sugar and smoke are preserving the meat while the pepper makes it...- bookhead
- Post #8
- Forum: Info and Practices
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Maganda Umaga, smokin' in philippines....
I have been looking all over, not just to find the woods I want on the island of Luzon (apple and hickory), but to find substitutes that are indigenous to the Philippine Archipelago. Have had little to no success on either account except that I have found a type of hickory that is indigenous to...- bookhead
- Post #69
- Forum: Woods for Smoking
