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Recent content by smokeaddict

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  1. smokeaddict

    Best calculator to replace diggingdogfarm

    Thank you, very simple and useful ! Do you have a similar process for wet brine please ?
  2. smokeaddict

    Ribs for a different purpose

    Thanks Tom, that is what I did, just small sprinkle of rub, 3 1/2 hours smoke. Big surprise, they were great flavour, so tender, still with a tiny bite, no wrapping, spritzing, let them run. That was a lesson for any future rib smoking.
  3. smokeaddict

    Ribs for a different purpose

    Pork ribs, thanks for the ideas !
  4. smokeaddict

    Sauerkraut 35 day ferment

    I don't think the ingredients are different for heads. What was your recipe for the kraut please ?
  5. smokeaddict

    Ribs for a different purpose

    Want to do smoked ribs to add to stews, roasts, etc. Many European recipes use them to add a depth of flavour to dishes, such as stuffed sourcraut rolls. So, not to eat after finishing, but recook in something else. Seems to me, no need for 3-2-1 method, just a simple smoke process. Any ideas...
  6. smokeaddict

    What are your favorite smoked sausage recipes?

    Hungarian Csabai, of course mate ! Pork 100% 70/30 Sweet paprika 2.5 % Hungarian is a must, Spanish is different Hot Paprika 0.001 % More if you like hot sausage Fresh Garlic 0.01 % Salt 1.75 %...
  7. smokeaddict

    Trying to duplicate Tibors Spicy Gyulai Kolbasz

    Hello KVN, Here is a basic recipe for Gyulai. Hot paprika is not added to this kolbász, that is a decision for the maker. The 2 % sweet should be the base, then add the hot according to your taste if you like. Pork 100% 70/30 Salt...
  8. smokeaddict

    Refreezing Thawed Raw Meat

    Thank You Chef Jimmy, Good information. My food scientist friend said that flash frozen meats do not suffer from burst cells, the problem is limited to our slow freezing - 18º ç fridges. Have you heard of this ? Keep Safe ! Gus
  9. smokeaddict

    Need help Setting up cure fridge

    Dave, I am ageing whole muscle, rib eye, bone in, to be trimmed as steaks. Are you thinking of salami, or Coppa, or some such charcuterie ? Gus
  10. smokeaddict

    Need help Setting up cure fridge

    Hmm Daveo, I would be worried about trying to age beef in a fridge set to 50-55 º. Nowhere in my reserarch about ageing states those temps. I will use the salt method though, Thank You, Gus
  11. smokeaddict

    Need help Setting up cure fridge

    Daveomac, I know this is an old post, may I ask a question ? I am using a humidifier in the ageing fridge it is presenting a daily proble. The fridge isn't frost free, has a panel at the back which is the source of cooling. There is a fan also to create air flow. The panel frosts up every few...
  12. smokeaddict

    Storing Dry Aged meat

    Al, In the freezer for a year ? Are you keeping it for a special occasion ?
  13. smokeaddict

    Storing Dry Aged meat

    :emoji_slight_smile: If the delivery costs for Sydney to the US weren't so high, I might entertain the thought of sharing ...... Very soon after I posted the question, it became obvious that freezing is the only way, as much as I dislike doing it. Meat sold fresh here is never frozen, rather...
  14. smokeaddict

    Storing Dry Aged meat

    First dry aging process nearing completion. I am the one meat eater in the house. The rib eye 4 point is far too much to consume and looking for a good storing method. I whenever possible do not freeze meat because that destroys the texture and some of the taste, especially beef. I ask the...
  15. smokeaddict

    Dry Aging Cabinet settings

    Yes, rib eye, and strip loin whole muscle. Gus
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