Recent content by heinburgh
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Smoking woods in Zambia
Sorry Bearcarver - I just realised you're not the one living in Zambia, but b-winters. B-winters are you still in Zambia? Yes I cured the flaps with a mix of salt, brown sugar, cracked black pepper and a pinch of pink salt. I had it in the fridge curing for three days. Like I said earlier, the...- heinburgh
- Post #38
- Forum: Woods for Smoking
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Smoking woods in Zambia
Results are in: the smoke flavour is superb after being cold smoked for 2 1/2 hrs on mukwa saw dust. Bacon came out a bit salty, I'm guessing I should reduce the curing time with salt/sugar mix to 2 days instead of 3? But very nice flavour apart from salt content.- heinburgh
- Post #36
- Forum: Woods for Smoking
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Smoking woods in Zambia
Hello folks, another Zambian here. Just finished my first self made cold smoker (old propane cylinder with small smoke generator off to the side.) We farm with sheep and recently started marketing our own cuts, which left me with a ton of unwanted ribs. So this morning I popped in our first...- heinburgh
- Post #35
- Forum: Woods for Smoking
