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  1. atomicsmoke

    Disbelief

    I do have the same problem with adds blocking basic features to the point that sometimes i just give up posting a new thread. I understand that free membership has limitations, but i dont understand making the adds so intrusive to frustrate members into the paid membership. I know the standard...
  2. atomicsmoke

    Smoked chicken breast pastrami - when smoking IS healthy

    I realize this is an old thread but i thought my 2cents will be worth...well 2 cents. As you pointed out Edward, this a "pastrama" rather than pastrami. The jews of the old Kingdom of Romania were making pastrama from goose, duck, sheep. Beef was on the expensive side. When they arrived in NY...
  3. atomicsmoke

    Cured and smoked duck breast

    Looks awesome.
  4. atomicsmoke

    Cured and smoked duck breast

    Right on. I am making something similar all the time.....smoked. https://www.smokingmeatforums.com/threads/smoked-backfat-or-how-to-rise-your-cardiolosts-blood-pressure.257263/
  5. atomicsmoke

    Cured and smoked duck breast

    haven't forgotten about your backfat ---- Whats the story on the backfat? Care to share what is for?
  6. atomicsmoke

    Cured and smoked duck breast

    "Allegedly on vegetarian diet." ---- Huh? Nice colour. Do you eat the fat cap? I cold smoke them then air dry.-love the fatty skin on them.
  7. atomicsmoke

    Show Yourself

    What will they think of next?
  8. atomicsmoke

    Show Yourself

    Still around....with some big gaps indeed.
  9. atomicsmoke

    Cast Iron Pan Refurbishing Project

    Just watch the self cleaning oven...I've heard said on some of the newer stoves they don't advise using it...gets too hot for some of the electronics. Can't say if true or not. ___________ Been there, done that. Had a old Frigidaire stove. Never used the self clean cycle until i tried to...
  10. atomicsmoke

    A Delicious Controversy

    Amazing roll job. They look textbook. Where i come from we roll cabbage leaves....i don't know why rolled vine leaves didn't pickup almost everyone had grapevines. I think i posted them hear a few times - we eat them hot after a short boil and a rest. Smoked meats in between them while they...
  11. atomicsmoke

    Does anyone have experience to cold smoke halibut?

    I have not smoked halibut - i can buy it hot smoked for a cost less than fresh. I can tell you however that it tastes great hot smoked. I think the cold smoking process would be the same: brine, dry, smoke. I am not sure it the sugar in the salmon brine would work for halibut.
  12. atomicsmoke

    Need a Moderator to check this ( spam )

    You guys are joking...i took it (her) seriously. She transferred all her savings to an account of mine 3mil dollars. But it turns out i can only pay myself as a trustee after i disburse all funds to various charites as she instructed. The trustee can withdraw up to 500k, with receipts, but...
  13. atomicsmoke

    Good pickings

    SV-ed backfat with lots of garlic and good paprika-served cold.
  14. atomicsmoke

    Good pickings

    Had some errands to run near my friendly butcher. I stopped by and loaded the car with tails,feet and backfat. The tails come with a lot of meat from around the back section. About 65lbs...cost less than the cost of gas for the trip. Tails and feet for jelly (aspic) Backfat for a) cold...
  15. atomicsmoke

    Add more water - LEM stuffer

    How much water do you add you ask? ---- I didnt really ask. The question was rhetorical. My post was only meant to be an arch in time linking to a long runnning joke started after dirtsailor had issues with his lem stuffer.
  16. atomicsmoke

    Headcheese and organ sausage

    Headcheese and organ sausage from a pig i just got
  17. atomicsmoke

    Add more water - LEM stuffer

    Only mentioned this as i remember dirtsailor going back and forth with lem customer service; their perpetual comeback was "add more water". When i saw the decal i thought it might have been brought on that. The machine works well...but so did the other 3 i owned until they didn't.
  18. atomicsmoke

    Add more water - LEM stuffer

    After going thru 3 stuffers (generic names, nylon gear) i ordered a LEM mighty bite. When unpacking couldnt miss the large decal on the cylinder "read before use"...saying....@Dirtsailor , care to guess? add water. When in doubt add more water (not these words). How much water is enough LEM? 90%...
  19. atomicsmoke

    Nectarines, prosciutto and brie....on a pita

    One with brie (rind removed) and one with goat cheese. The one with brie was great...goat cheese was sublime.
  20. atomicsmoke

    Nectarines, prosciutto and brie....on a pita

    It's been a while.....i think i cut chunks with rind on. Depends how you like it...the rind doesnt melt...if you dont find it appealing remove the rind. Appreciate the bump...i just thought of doing some cheese peach dish...will do this again.
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