Recent content by Rade

So, gentlemen, I will start with the cheese. It has a slightly different texture, similar to what you can find at Costco (mozzarella fresca). Why brine? Because it retains moisture, keeping the cheese soft. It adds flavor—the salt gradually penetrates the cheese, enhancing its taste. It extends...

Italian-style cheeses. 80g of non-iodized salt / 1 L of water. Submerge the cheeses in the brine and place in the refrigerator for about 12h. Remove the cheeses from the brine and set aside to drain for 2-3 hours. When the surface is slightly dry, you can coat them in your favourite spices...

Final finish in teak color. Total capacity: 60 gallons. Next week - a quick test New custom project coming up: this time a 50-gallon unit ( NO rockwool insulation 👀) and a 2700W heating element that should handle Yukon winters without a problem. This project will feature a removable control panel 🔥

Final prep before painting. I’m still waiting on the stainless steel tray and the 10" side protection on all four sides. The price for SSmirrir cutting and bending kind of surprised me ($520 CAD), so I’ll probably skip the mirror-finish 304 and go with regular 304 to keep costs down. In the...

It looks very nice :emoji_clap:

Hi all Last year I had very little time for my hobby and for carrying out all my plans. Another smoker of my own design is almost finished. This one is insulated with rockwool, while the next one will feature natural insulation — an air gap between the walls. Its dimensions are 23 × 22 ×. It is...

Hello... Lately I’ve been very busy and haven’t checked in here much. A 3" opening is perfectly suitable for your smoker, but only on the condition that it has a damper to regulate airflow at both the intake and exhaust. If you’re making an intake, the best option is to place it centrally at the...

Recipe for Kabanos / snack stick sausage Pork neck – 90% Very fatty pork belly – 10% Spices: 18 g/kg (EU) Curing salt Coarse ground black pepper – 3 g/kg Ground caraway – 1 g/kg Nutmeg – 1 g/kg Preparation Method: Cut the meat into small pieces, mix thoroughly with curing salt and spices...

Last year, I made it according to this recipe and was satisfied. I didn't smoke it for 1 hour; I smoked it until it reached the right color.

First, make the sausage according to my recipe, and then we can talk about its saltiness :) As we know, salt itself has curing properties and enhances the flavor and color of the product. The addition of E250 is widely used primarily for its strong properties in preventing the development of...

Yes, that's correct. This is the mixture (0.5-0.6% nitrite) that I use in 95% of my products. Yes, it's fresh pork that I cure myself. Apologies for the confusion.

Hi - 2kg of ham and 1 kg of bacon 100% fresh. - 54g of curing salt 0.5-0.6% nitrite

Ingredients for 3 kg of meat: 2 kg ham (fresh) 1 kg bacon (fresh,very fatty) 54 g curing salt (cure for 24 hours) (0,5-0,6 nitrite) 8 g black pepper 9 g fresh garlic 10 g wild garlic (grind everything using an 8 mm plate) 90 ml cold water Pork casings, size 28/30 Preparation Process...

Hello everyone! My journey with smoking began a few years ago. I am a passionate advocate of traditional smoking in a cedar wood smoker, using low temperatures of up to 70°C and dry smoke to achieve the best results. I look forward to discovering new ideas and flavors here.