Recent content by chefbruz
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Cold Smoked Bacon Newbie
i was really happy with the dry cured bacon. The generator is a venturi type generator. An acquarium pump blows air into a pipe leading out of the generator to the vessel, it picks up smoke from the chips inside the fence post that is blue square tube in the pics. Small pipe leads into large... -
Cold Smoked Bacon Newbie
being a home made generator it is hard to calibrate exactly how much smoke is produced, but here's a pic with the cover removed: -
Best Meat Slicer for Bacon and/or Brisket
I was thinking of buying a slicer too, but thinking of Alton Brown's dislike of single use tools I decided to give it a go with a really sharp large Victorinox Chef's Knife. It worked OK, especially since I wrapped the Bacon in Paper after smoking and let it sit in the fridge for a week. The... -
Smoked ribeye roast
I take it you're using a cold smoker and are not chemically curing the meat? I would cold smoke the roast then finish it in the oven to 155 F internal temperature.... never done this but... -
Cold Smoked Bacon Newbie
Results: Dry Cured Cold Smoked and Hand Sliced The 12 hour cold smoked was way too much smoke.... start of my bacon with some water in the pan, get it up to a boil, flip it and then toss the water out to sort it out.... I wouldn't do the Hillbilly bacon again, I like the fat of the streaky... -
Old Tilia FoodSaver Questions???
Guys, I replaced the o ring on the nozzle and places an extra strip of foam over the original foam and ity worked like a treat five times, then it just stopped doing anything? no lights or pumping at all no matter what the lever position is? is there a reset switch or breaker or is it toast?- chefbruz
- Post #33
- Forum: Slicers, Grinders, Tools, Equipment
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Cold Smoked Bacon Newbie
A week in the bar fridge and then into the smoker for 12 or so hours... Home made Venturi Cold Smoke generator into a Weber (Ignore the Water Pump Project in the background) Smoke generator and aquarium pump Seems to work OK sometimes... 12 hours of smoke of the belly Wrapped and... -
Cold Smoked Bacon Newbie
Two weeks in the brine and I pulled out the belly and cut some slices for tasting, as well as being incredibly salty, I don't think the cure has penetrated into the thicker sections of the belly. I am referring to the red bits rather than the pink bits. What's happening with this as it's only... -
Cold Smoked Bacon Newbie
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- Album: Cold Smoked Bacon Newbie
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- Album: Cold Smoked Bacon Newbie
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Old Tilia FoodSaver Questions???
It's ironic that I just joined this forum, and ended up here after 30 minutes of searching ! the situation is: I have a used Tila Professional that was a gift from a friend, it is slow and old and does not completely evacuate the bag, but it pumps ok and seals ok. i found that there is...- chefbruz
- Post #28
- Forum: Slicers, Grinders, Tools, Equipment
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Cold Smoked Bacon Newbie
Many thanks gentlemen... I've already started the cure and the belly is less than 2" thick. I'll post pics of the process for y'all in a couple weeks. -
Cold Smoked Bacon Newbie
THX Tropics... 2 weeks it is... 45 litres... (we're metric here in the land down under....)
