Recent content by gabtrac
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pH paper safety for fermented sausage
I'm just learning so please bear with me. But could you expand on why the two different strips as they seem to overlap, and more on how to use them? Much appreciated! Thanks.- gabtrac
- Post #6
- Forum: Food Safety
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My first smoked duck on the GMG Jim Bowie
Nice! But what was your brine recipe? Thanks, ak -
smoked meat harmfull to your health?
Hi Dutch, Thanks for this post. BUT, how do you accomplish the thin blue smoke as opposed to the white billowing stuff? I'm new at this. Every effort so far has been considered experimental. looking to cold smoke salmon next. Thanks again, a- gabtrac
- Post #62
- Forum: General Discussion
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Brick oven smoker... sort of.
Thanks for this... I've been covering it up for smoking. But cold smoking is my next rig. I figure that I'll build a "smoke/combustion" box outside and pipe the smoke in with a very small computer fan through a hole on the door. Hopefully it'll cool down enough by that point. Cheers, -
Brick oven smoker... sort of.
Hi, I've just joined, but have been interested in smoked/smoking food for years. I live on a Gulf Islands just off the BC coast. I just finished building a brick oven which, as it turns out, also makes a great smoker. Really looking forward to learning, exploring and experimenting. Thanks!
