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  1. dreegle1

    Ham Help, please

    Hi all, I have been mucking around with hams...with some success. I recently got a brine injector, so am curing a bigger piece, it is almost ready, as in the next day or two....Now my problem. It is the first time that the ham I am curing has skin, and I can't find Pops ham recipe (which...
  2. dreegle1

    New Smokehouse...

    Well...My wife has done it. She kicked my smoker off the back verandah, some excuse about our house always smelling smoke and bacon. Now I can't see a problem with that. House smells good...Anyway, long story short, she has bought me a 3m (almost 10') by 2.26m (7.5') zinc alum shed....She isn't...
  3. dreegle1

    Noob question...

    I am having a go at making kransky (I am a sausage virgin...never made any before), for tomorrow night, I just have a quick question or two... Firstly, it says I need cure #2 (2%)...I don't have any cure #2 (2%)...but I do have a cure all product that has 2.3% sodium nitrite (lesnies). Could...
  4. dreegle1

    New Cure...Help Please

    I have obtained a "New cure", called "Lesnies cure all"...It appears to be weak, needing 1.7kg mixed with 45 litres of water. I used to make my brine with 1 TBSP of cure with 1 cup salt 2 cups sugar. I am thinking that this can only be used as a brine...however if I wanted to dry cure, it does...
  5. dreegle1

    New South Wales (Australia) Suppliers...

    Hi guys, been very busy recently, so haven't been posting my (much more frequent) successes...I do, however, have a photo that I do want to share of a duck I accidentally mummified by over smoking....but that will have to wait.  Ok, in Australia, the only way to get cures, smoking supplies is...
  6. dreegle1

    Two Questions...1 about BBB, one about "Ribs"

    I got myself a pork shoulder, and after trying a brine, and dry cure, I decided that the dry cure gives a better bacon (my brine gave me a product more like ham...was tasty, but not bacon, if you know what I mean). So, the question is, is the dry cure for buckboard bacon the same, as for belly...
  7. dreegle1

    Wish me luck...LOL

    How do you know when your hobby becomes an obsession? When you open the fridge, and you see bacon curing, turkey brining, chicken brining, fish thawing, and you are having DT's from not smoking anything for two days...So, Jerky it is :D Here is the plan. I have a 1.2lb rump steak to cut into...
  8. dreegle1

    Microbes. Know your enemy...better

    Ok, I have been reading around, and basically, I keep hearing "four hour rule", and "should I cure?", but nobody actually says anywhere (or anywhere that I have found yet) Why. Now I only know how to explain this in a non-scientific way, because it is what we are taught in the abattoirs, so...
  9. dreegle1

    1st Time making bacon

    Ok, I'm a newbie, to both this site, and (comparatively) smoking meat too. This is my first effort at making bacon, so I haven't gone for prime belly cuts...I just grabbed cheap stuff at the local supermarket, and followed Pops  recipes (Which, in my honest opinion, should be made a sticky at...
  10. dreegle1

    Noob question...

    Having decided to cure and smoke a turkey (which I have never done before), using Pops recipe for the cure ( http://www.smokingmeatforums.com/t/98333/lo-salt-cured-and-smoked-turkey  ), I have, what is probably the most basic question imaginable. Whilst curing, should the curing bird be in the...
  11. dreegle1

    I'm Back :D

    Hi all, I'm Chris, was a member of smf about 5 years ago, when I built a smoker out of half a 44 gallon drum, and a brick firepit...Long story short...lots of run ins with the local fire brigade, local council, police and finally oxidisation (my drum finally rusted enough so that I could no...
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