Hi my names John and I'm a smokaholic, Its been 3 hrs since my last smoke and heres the results..... sorry the photos are shaky Im gettin withdrawal already.
After 3 hrs on the cold smoke i removed the cheese and added coals for a 4 hr hot smoke running at about 130 and topping out at 180 for the last part, sadly one of the sausages didnt make it to the photo shoot ( he he he)
So it all went well and started to slice the bacon ( used a molasses cure) and whacked a few slices off the pheasant, was starting to think ......yeah its ok
And then I tried the leg meat, OMG bloody beauty!
This was brined for about a week in a solution usually applied to corned beef. The bacon was done as a dry cure.
Thanks for looking at my addiction