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  1. atomicsmoke

    The Nitrate/Nitrite Cancer Scare Destroyed.

    This is why i don't watch youtube videos to listen to someone. When i read i can skim the whole thing in a minute and know is worth watching or not. This video is not worth watching. The dr is ignorant or he's trying to push something. How do you otherwise explain that, in a 14min video about...
  2. atomicsmoke

    Pulled Lamb Shoulder

    Can't wait to see it finished. What IT you plan to pull at?
  3. atomicsmoke

    Pulled Lamb Shoulder

    That's most likely from the plum or pear brandy not the lamb. Ha ha. Nevertheless please share your cold smoked lamb recipe.
  4. atomicsmoke

    Costellos and tenderloins ready for smoke...

    Awesome display of meats, wine and gear. No wonder you need firearms to protect them. :-) Do you have a humidifier in the cold room or only measuring RH? Prosciutto willbe hanging for a while but the ribs and tenders will be ready soon. Looking forward to pics when dried.
  5. atomicsmoke

    Salmon recalled in 23 states because of danger of botulism poisoning UPDATE

    No need to throw the baby out with the bath water. There is no botulism contamination reported, only botulism contamination risk...big difference. A commercial operation has rules to abide by - thus the recall. From what i've seen a lot of folks here use less than 3.5% salt in their cold smoked...
  6. atomicsmoke

    Duck prosciutto....

    Bacon bits...i know what those are....they are not bacon but they are just as good. What's the better half's impression about the prosciutto?
  7. atomicsmoke

    Duck prosciutto....

    This new format sucks...took me a few seconds to figure how to type the reply on my phone. Sorry buddy...can't help you...not a "spice fan" when it comes to dried meats. Especially whole muscle. The rich duck meat taste, concentrated in flavour due to drying, softened by that layer of fat. Who...
  8. atomicsmoke

    SMF Upgrade November 4th 8pm PDT-10pm PDT

    Oh no, not again.
  9. atomicsmoke

    Double Olive Bread

    Looks so rustic. Like it. Clearly "less is more" does not apply to olives.
  10. atomicsmoke

    Just a teaser what is coming up

    That was good stuff. Turns out we didnt invent it. Also common in mexican cuisine: discada.
  11. atomicsmoke

    Just a teaser what is coming up

    Got you...we don't call them costello in romanian LOL
  12. atomicsmoke

    Just a teaser what is coming up

    Teaser alright...i guess prosciutto wont be ready for christmas. What is costello? Wow...thats alot of tenderloin. But also beer to match. And snow tires...so you are all equiped for the canadian winter.
  13. atomicsmoke

    Anybody cooking this weekend ?

    18h SV pork hocks with cooked saurkraut Smoked peri peri chicken wings and and legs
  14. atomicsmoke

    Anybody cooking this weekend ?

    Big cook planned today - working on three (4?) stations: chicken parts on the smoker, lamb lolipops on the grill, pork hocks in the oven (after SV).
  15. atomicsmoke

    Anybody cooking this weekend ?

    That is mighty cold. Almost the temperature when landlords in Florida turn on the heat (60). Stay safe brother. :-). Up here we still enjoy drive-with-windows-rollled-down weather.
  16. atomicsmoke

    Embarrassing Question

    That makes no sense. What's to weaken? Pasteurized products have no preservatives, the pasteurization process killed organisms and spores. Thats what preserves them. Also botulism toxin, if it were present (is not) is inactivated at the temps OP is cooking. Botulism is the scare everyone...
  17. atomicsmoke

    Mixed Ferment

    Me too
  18. atomicsmoke

    Double Olive Bread

    Oh boy....i can smell it over wifi...
  19. atomicsmoke

    Fermented/Dried sausage question

    Definitely not in the dehydrator- you want slow drying. I dont have a drying chamber - drying meats sausages in my cold room. Is not ideal but it works. Works well for thin sausages, on large cuts of meat here is some case hardening. Garage would work...One think you can do to minimize case...
  20. atomicsmoke

    Boursin - or Boursin-like Spread

    There is more to the difference between boursin and creamcheese than crumbliness and price. Nevertheless herbs/garlic cream cheese is great. We can get it in stores here. Not available in your area?
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