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disco
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  • Evening all! I’m in the UK and am looking to build a smokehouse mainly for fish but also meats. Not yet decided on whether to build this in brick or wood. Any suggestions/ recommendations?
    Many thanks in advance.
    Just wanted to personally thank you for your recipe and video of basic bacon. After several an disasters I followed your recipe and now bacon is a staple in the household. Many thanks
    disco
    disco
    That is so generous! Thank you!
    Hey there - I was reading your summer sausage recipe and see you said you let it ferment in the fridge for 2 days. Is there anything wrong with letting it ferment for 2.5 days by chance? Time wise we can't make it work within the 48 hrs. Thanks in advance for your help.
    Hi Disco, was wondering after rinsing the bacon off and placing in the refrigerator is 24 hrs to long to dry the skin or get that tacky skin on it ?
    Good Morning , I'm going to do your recipe with Pork Belly and I was wondering can
    I add some maple Syrup into this Recipe ?
    Thank
    disco
    disco
    Yes you can. My favourite way is to cut the brown sugar by 1/3 and then inject maple syrup (1 tablespoon per pound or 25 ml per kg) into the meat every inch or so down each side.
    hello there i have a simple question for you ... why would a person use say cure ..as compared to salt with salty ingredients ( soya sauce ) i believe the salt will still help to store the meat ... and even then how much cure would a person use for say jerky.thank you a
    disco
    disco
    As for jerky, jerky used to be made by drying it completely so it would store better. It was hard to chew and dry. Modern Jerky with cure can leave a touch of moisture as the cure preserves it. I think it makes a much better product.
    disco
    disco
    A friend made "bacon" without cure. It didn't taste right and I was worried how safe the product was.
    disco
    disco
    When curing with just salt, you have to use a lot to draw the liquid out to get the preserving effect. To use enough makes too salty a product in my opinion and isn't as safe as curing salts.
    hi i want to go and try to make /smoke some hamburger jerky. i would like a good recipe please ,and what kind of temperatures to go for, i believe final internal temp is 165 . you see i make a lot of muscle jerky with no problem using my own recipe,i Have also tried this type of jerky before( hamburger type) with ... not good results ... ( turned out as glorified meat loaf)
    I am considering buying a LG900. Are you still happy with yours? What if any problems have you had with your LG900? Thanks for any information yo can give to me before I make my purchase. 2oolMan
    disco
    disco
    I love my unit and have enjoyed it thoroughly. As with any smoker, it took some time to get used to its foibles. The main one is if you want to smoke at its lowest temperature, you have to heat it up past the temperature and bring it back or it takes a while to settle in. Other than that, no problems break downs or repair except for two small placed the paint flaked.
    2
    2oolMan
    Thanks for the info. Disco. I appreciate it.
    2oolMan
    I was watching a video on you Tube this morning and all of of sudden I realized I knew the person I was watching. It was YOU DISCO ! I was like this guy looks familiar and sure enough I have confirmed that today !
    • Like
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    disco
    disco
    You know your unlucky when your surfing takes you to a video of an Old Fat Canadian!
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