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Recent content by stillaqua

  1. stillaqua

    What is this 'dark meat' part of the pork loin?

    I believe that's called the blade end (or rib end, depending where you're from) of the loin with the dark meat. It's often cut into boneless country ribs. It thins out pretty quickly as you move down the loin towards the sirloin end. Ask your butcher for a pork blade roast from the rib end of...
  2. stillaqua

    Maple cured and smoked picnic ham

    Thanks fivetricks but I'm embarrassed by how much I've forgotten. Wish I had my Dad's old recipe book but he left it with the new owners when he sold out.
  3. stillaqua

    Maple cured and smoked picnic ham

    Nice. A friend's son guided at the North Star Lodge on Clay Lake just north of Vermillion for many years. He hooked a lot of clients up with monster walleyes and northerns.
  4. stillaqua

    Maple cured and smoked picnic ham

    Maple Cured and Smoked Picnic Ham This is my first attempt at a recipe post on SMF and I thought I’d share the picnic ham I made for Christmas Eve dinner. Got a lot of good ham ideas from you SMF vets so thanks for that. It’s not the first ham I have ever made but it’s the first ham I’ve cured...
  5. stillaqua

    Allergic to pellets

    In woodworking, there are lots of woods, mostly exotic, that can be skin and lung irritants, but they don't usually cause serious allergenic (anaphylactic) reactions, just temporary irritation of the skin or throat. However, four of the woods commonly used for smoking food (alder, maple, oak and...
  6. stillaqua

    Best way to freeze fresh fish?

    A lot of West Coast salmon fishing lodges and commercial fish boats use that method with fancy recirculating brine freezers. Before he bought the commercial flash freezer, my Dad tried filling a small old chest freezer half full of brine, ran some couplings and hoses through the sides and used a...
  7. stillaqua

    Best way to freeze fresh fish?

    There are a lot of great ideas here, many of them to avoid the two biggest problems with freezing fish. Slow freezing and freezer burn. The slower the fish freezes, the larger the ice crystals that form in the flesh and the more the muscle fibers get pierced and leak when the meat thaws. You end...
  8. stillaqua

    Back to my food roots

    Thanks and I'll definitely post some photos. Lots of great info on the site and I'm looking forward to trying some different meat cuts and recipes and whatever a "fatty" is.
  9. stillaqua

    Back to my food roots

    Hi everyone, My name is Earl. I grew up in a remote part of Canada where my large extended family used many traditional methods of food preservation like smoking, drying, fermentation, pickling, and salting for game, fish, and anything we could grow or collect from the forests and fields. After...
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