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Recent content by conrad74

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  1. conrad74

    Another Salami for slicing

    Looks great- detailed blog !! Ryan
  2. conrad74

    Centro Smoker

    Just got a Centro electric smoker from my wife for our anniverary - they are the Canadian version of the MES and I can't wait to give it a try !! Anyone have any advice on seasoning time , I am planning on firing it up for a couple hours this afternoon too burn off any manufacturing residues etc.
  3. conrad74

    Aging Sausage

    I have got a batch of salami on the go - I have a pine box in my garage that I age it in . The temp in my garage is 50-60 deg with approx 65% humidy . This method works well I did a batch of dry cured chorizo a few weeks ago that turned out quite well . The charcuterie book has good info as well...
  4. conrad74

    cold smoking rabbit

    Have to be carefull with the tropical hardwoods, some contain toxic substances and volitile oils as I have learned when woodturning certain types.
  5. conrad74

    40-60 lbs of pork belly due to arrive....

    Looks like you are going through the charcuterie book like I have -made about 7-8 items so far -here is the Andouille I did. Did the bacon and pancetta as well.
  6. conrad74

    40-60 lbs of pork belly due to arrive....

    I did a batch of bacon from the charcuterie book (p.42) in my little chief before christmas and it worked out great - added real maple syrup as well for some flavor . Only problem my smoker doesn't get hot enough to bring it to the 150deg internal temp so I had to finish it in a 200deg oven.
  7. conrad74

    Freezer Conversion Smoker

    looks good !!
  8. conrad74

    100 Percent Humidity

    Hey Kookie, I have the same smoker and would like to do something similar. I was wondering about where to get an additional larger heating element for it. If you have an pics of your setup I would be interested in seeing them Thanks
  9. conrad74

    Greetings from the great white North

    welcome from the west coast
  10. conrad74

    Its not smoked but its bacon !

    I can get it at my supermarket or most good delis carry it where I live anyway, it comes in round ( rolled) or flat pieces like regular bacon and can be spicy as well
  11. conrad74

    Its not smoked but its bacon !

    Here is a pic of some Pancetta Bacon I had curing and drying for three weeks. Salt sugar cure for 7 days then 2 weeks drying at approx 50deg and 70% humidity-pretty tasty.
  12. conrad74

    What makes Canadian bacon

    Canadian bacon isn't necessarily smoked either- it is traditionally just brined and rolled in cornmeal.
  13. conrad74

    UK smoker

    Andy checked out your website- very interesting , have done some mushroom foraging myself -never smoked any though ! good luck with your smoker
  14. conrad74

    What makes Canadian bacon

    Thats right the round bacon cut from the loin is referred to as back bacon See link http://en.wikipedia.org/wiki/Bacon
  15. conrad74

    What makes Canadian bacon

    Funny in Canada its called Back Bacon !!
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