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Recent content by snorkelinggirl

  1. snorkelinggirl

    Grilled Lobster Smörgås & Aussie Chard!

    Absolutely gorgeous, Leah!  Tell me a bit more about what is going on with those avocado halves?  Filled with a soft-boiled egg and what else?   You've got some good kids.  I tried to inspire my cat to do something nice for me for Mother's Day.  But she was all like, "Do something nice for...
  2. snorkelinggirl

    Pigs hearts with green peppercorns,holy basil & bits

    Hi Mick! Long time no communication with you….sorry I've been absent from the forum!  I'm sure I've missed many great and creative dishes like this one!  However, I'm getting close to done with spring term, and then only summer term left to go.  And then done, and back to spending more time on...
  3. snorkelinggirl

    Anyone ever use the jowls for bacon ?

    Enthusiastic yes for pork jowl!! Pork jowl makes a better bacon than pork belly, unless you are one of those weird people who only likes lean bacon.  Pork jowl is quite a bit fattier than belly, and makes a richer porkier bacon.  Like Kevin said, its a really special day if it includes pork...
  4. snorkelinggirl

    Prayers Please !!!!

    Justin, I am so sorry to hear of this!!!  My thoughts and prayers for your cousin, her son, and all her family.  Thinking of you too.   Clarissa
  5. snorkelinggirl

    Bacon curing - validating the 10% uptake assumption

    There is no calculation of pickup % or brine uptake required when you do equilibrium curing.  You have to make the assumption that, given adequate curing time, the meat and the brine will reach an equilibrium state in regards to diffusion of salt and nitrite.  Inputs to the calculation are the...
  6. snorkelinggirl

    Bacon curing - validating the 10% uptake assumption

    OK, so I'm getting really confused here. I personally don't understand the whole 10% pickup thing, but I've tried to stay away from it by sticking with immersion equilibrium curing.  I use Martin's cure calculator but use the weight of the meat + weight of the water, put in the correct ppm of...
  7. Smoke Color Chart.jpg

    Smoke Color Chart.jpg

  8. snorkelinggirl

    Chef JJ...

    Holy moly!  I saw the title to this thread and thought something bad had happened to Chef JJ!   So glad we are just saying thanks to a great advisor and friend!  Thanks Chef, you are the best!   Clarissa
  9. snorkelinggirl

    New to smoking or have a new smoker? -- "How to optimize your smoke"

    Hi Tom, Thanks so much for your suggestion on using zip lock bags for assessing smoke color.  I also really appreciate your link to your Understanding Smoke Management thread…great info there on thin blue smoke vs. thick white smoke.  I've noticed for a while that my smoke color can start off...
  10. snorkelinggirl

    Mr T's "Smoked Cheese From Go To Show" w/ Q- View

    Every time I visit this thread, I learn more about cold smoking cheese.  Thanks for a great thread, Tom! Clarissa
  11. snorkelinggirl

    First Brats & Bologna !!

    Hi Justin, Glad to see you having so much fun with your sausage-making equipment!  I'm impressed at all the different sausage runs you've done so far!  The cross sectional picture of your bologna, especially, looks really nice.   I probably have missed some of your postings, so I'm not sure if...
  12. snorkelinggirl

    Sub-hank quantity of casings?

    Hi Plume, Do you have a local sausage house, butcher, or meat processor?  I often buy small amounts of casings from a local sausage house for those types of casings that I don't use often so don't want to buy a hank of (like sheep casings, for example).  The price is OK, and I can get good...
  13. snorkelinggirl

    First Bacon Recipe Concern

    Hi Brican, Wonder if you could answer a question for me.  When I've done dry cured (dry brined, to some) bacon using 2.25% salt or less, I've had trouble getting even enough coverage of the salt over the belly to avoid molding in some areas of the belly.  2% or 2.25% salt isn't very much by...
  14. snorkelinggirl

    General Time / Temp for Sausages?

    Not an answer to your question, but I'll just point out that you should never boil sausage.  Sausage should be poached at 160-ish deg F for 20 minutes or so (depending on the size of your sausage) to bring it up close to the desired IT, and then grilled for the flavor and snap of the casing.  Or...
  15. snorkelinggirl

    Asian smoked duck .

    Absolutely gorgeous!  I love the citrus fruit and mango in your salad.  I'm sure the flavors were amazing.   Thanks so much for sharing, and Merry Christmas! Clarissa
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