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  1. cookfarms

    Experiment 2, 43lbs of Tastebud Heaven

    After batch one this last fall introduced my tastebuds to what bacon was really supposed to taste like... I started a search to find a second fridge so that I can refill our dwindling bacon rations and be able to try curing lunchmeat hams and canadian bacon. After deciding that the cool season...
  2. cookfarms

    Cheese!

    I've always loved smoked cheese! Ever since I learned how to make delicious hot smoked foods I swore hell or high water I'll figure out this cold smoking method when the weather cooled down. So this fall I embark on a journey into cold smoking. While trying to modify my smoke-vault for cold...
  3. cookfarms

    Bacon experiment 1

    Well, here goes nothing... Trimmed and squared up a 10+lb pork from Costco. Wrapped the pound of trimmings to freeze for fat for other projects. Both were calculated and weighed out to 0.01g of cure at 156ppm cure#1 per weight of the piece of meat. The smaller half to was calculated to 2℅ salt...
  4. cookfarms

    Modifying a Smoke Vault for Cold Smoking, Ver 1.0

    As I am pressed for time to get the cold smoker setup for the bacon that will be done curing next week... I've searched high and low for info on modifying a CCSV for cold smoking. I've found a bunch of ideas and have tried to meld most of them together with this attempt at making the CCSV a...
  5. cookfarms

    Smoked marinara

    I quit weighing the garden tomatoes this year after 35lbs, but we pulled another 6 or 7lbs the other night before the rain started. We decided to applewood smoke the tomatoes to loosen up the skin before pressure canning more marinara. We had the extra pintof sauce that didn't fit in the 4 th...
  6. cookfarms

    Acrid smoke A-Maze-N in a gasser, Mailbox?

    I have no problems getting a clean smoke during a hot smoke, but I’d like to be able to cold smoke the bacon I have curing, a little extra smoke for jerky on the days I don’t want to fight coals and chips, and cold smoke some cheeses this fall and winter. So I figured I’d try the A-Maze-N smoker...
  7. cookfarms

    Mmmm... Peppers

    I had to go to a party and my wife wanted to bring her stuffed jalapeños. So we went to carpinito brother farms, and got a large bag of jalapeños. She stuffed them with feta, cream cheese, garlic and chives. I wrapped about half of them with bacon. Then hot smoked them with cherry wood for an...
  8. cookfarms

    Smoked tomatoes for pizza bread

    My wife needed tomatoes roasted for a stuffed pizza bread yesterday, so I suggested we smoked them. Round one of Genovese tomatoes was smoke roasted at 350 degrees with applewood. I apparently was supposed to grab the paste tomatoes from the garden... So I had to smoke another round of San...
  9. cookfarms

    Victim of my tastebuds...

    Long time reader, first time poster... And just another victim of friends with good tasting hobbies to learn from and of my own taste buds requiring excellent food... Last year after tasting some smoked jerky from a friend that I scuba dive with, I began searching for a smoker to up the flavor...
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