- Oct 4, 2013
- 21
- 10
Yep learnin' alright! Leanin' I need to type much faster when filling out the window to post in the forum. I did a nice intro and took too long, but it took me a while since I was called from my computer a few times. *POOF* It's gone. I want to cry!
So starting again...
I'm a graphic designer living in Uruguay. I miss a lot of things that I took for granted back home in the States, one thing being foods. Specifically, smoked meats! .
The chorizo here is something to be desired. (not to be confused with the Mexican type) The butchers are lazy and do not grind the meats hardly at all, with HUGE chunks of meat, grizzle, cartilage, fat and bone in the chorizos. They all pretty much taste the same and none are smoked... so I've decided to go on a venture of my own and bring the stuff I love back onto my palate.
I do not have a smoker yet, and am thinking of copying this
I already have a double plate gas burner that I couldn't pass up buying at an auction house. Any input, positive or negative, on this smoker would be much appreciated.
*copy and paste* (don't want to lose this one!)
I'm up against some bumps in the road, but with help I can overcome and compensate...
1 - I can't buy the cure mixes here. I'll need substitutes or alternate methods of some sort.
2 - There is hardly any variety in spices here in Uruguay. With some effort (I say effort because one can never rely on a store having something in supply from one day to the next or it eventually being replenished) I can probably order uncommon spices from a place in the capital city that imports things. (OMG! I'm over the hill when I see they have tortilla chips in supply!) But with this in mind, I'll need to find spice substitutes - like I learned today that a fair one for marjoram is oregano at half the quantity.
3 - Trees are different here, so I'm going to have to find new types to use for the smoking. I can get some apple wood and have been told that orange trees are also good for flavor. There are tons of orange trees everywhere, so not a problem attaining that. Sure wish I had some hickory or mesquite, or knew what would replace them nicely here.
4 - Any books in English, or the materials I want for that matter, are hard to come by. Ordering them from the States is super expensive, so any book suggestions that might come my way would have to be in ebook format.
*copy and paste* (still don't want to lose this one!)
I'm a newbie, but fancy myself a good learner, especially since I have a lot of drive behind this, so I'd sure appreciate any tips, pointers and guidance anyone has. Maybe you could suggest things to start with that are pretty fail proof, that will help me get started in my learning process of attaining the art in smoking and curing meats.
I'm looking forward to meeting you folks!
*copy and paste*
So starting again...
I'm a graphic designer living in Uruguay. I miss a lot of things that I took for granted back home in the States, one thing being foods. Specifically, smoked meats! .
The chorizo here is something to be desired. (not to be confused with the Mexican type) The butchers are lazy and do not grind the meats hardly at all, with HUGE chunks of meat, grizzle, cartilage, fat and bone in the chorizos. They all pretty much taste the same and none are smoked... so I've decided to go on a venture of my own and bring the stuff I love back onto my palate.
I do not have a smoker yet, and am thinking of copying this
I already have a double plate gas burner that I couldn't pass up buying at an auction house. Any input, positive or negative, on this smoker would be much appreciated.
*copy and paste* (don't want to lose this one!)
I'm up against some bumps in the road, but with help I can overcome and compensate...
1 - I can't buy the cure mixes here. I'll need substitutes or alternate methods of some sort.
2 - There is hardly any variety in spices here in Uruguay. With some effort (I say effort because one can never rely on a store having something in supply from one day to the next or it eventually being replenished) I can probably order uncommon spices from a place in the capital city that imports things. (OMG! I'm over the hill when I see they have tortilla chips in supply!) But with this in mind, I'll need to find spice substitutes - like I learned today that a fair one for marjoram is oregano at half the quantity.
3 - Trees are different here, so I'm going to have to find new types to use for the smoking. I can get some apple wood and have been told that orange trees are also good for flavor. There are tons of orange trees everywhere, so not a problem attaining that. Sure wish I had some hickory or mesquite, or knew what would replace them nicely here.
4 - Any books in English, or the materials I want for that matter, are hard to come by. Ordering them from the States is super expensive, so any book suggestions that might come my way would have to be in ebook format.
*copy and paste* (still don't want to lose this one!)
I'm a newbie, but fancy myself a good learner, especially since I have a lot of drive behind this, so I'd sure appreciate any tips, pointers and guidance anyone has. Maybe you could suggest things to start with that are pretty fail proof, that will help me get started in my learning process of attaining the art in smoking and curing meats.
I'm looking forward to meeting you folks!
*copy and paste*
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