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  1. atomicsmoke

    I Need A Snack

    Utz?
  2. atomicsmoke

    Cold Smoked Loin ~ Finishing in Sous Vide?

    After a 2md read i am not sure i ubderstand your plan: is it cold smoke then oven then SV?
  3. atomicsmoke

    Cold Smoked Loin ~ Finishing in Sous Vide?

    Pork is safe at 145F when cooked in the oven. Why 150F? Why not SV at 145F max?
  4. atomicsmoke

    Help with cold smoked salmon.

    What you got there is retort pouch fish. That's commercial processing. You can't safely do that at home. Follow a veefiied recipe from here for hot smoking and you'll get better results than retort pouch fish. Keeps well in frdge if sealed . Not shelf stable but freezes well.
  5. atomicsmoke

    Cutting beef bones lengthwise

    Nah...i.bought them.
  6. atomicsmoke

    Cutting beef bones lengthwise

    Finally got to try these....after 3+ years ...lol...i found a place that sells them. Boy, are they sweet.
  7. atomicsmoke

    Tripe Soup

    Yeah....most tripe recipes out there have some form of tomatoes in it. This is a little different on that note. It's interesting that most dishes can be found in different regions with little variation. Where i come from this soup is on almost every restaurant menu, yet i havent seen it...
  8. atomicsmoke

    Tripe Soup

    One of the best hangover cure. Delicious when you are sober too. Broth made with beef bones: as little meat as possible. No vegetables. Whole peppercorn , bay leaf, salt and some vinegar-that's it. If green tripe clean , blanch, slice. If dressed just rinse and slice (if not sliced). Cook...
  9. atomicsmoke

    Terrine in jars

  10. atomicsmoke

    Terrine in jars

    Happy New Year fellows. I haven't posted for a while...hope everyone is well. With some leftover Christmas turkey and other bits from the freezer i made a terrine for New Year Eve dinner. Instead of my usual brick shape i put the terrine in jars then sterilized it in the oven so it keeps...
  11. atomicsmoke

    Dry brine liberally

    Troll
  12. atomicsmoke

    Made some lard

    Use for flavouring in cooking. Add herbs and spices to make spreads. Many lunches of my younger days consisted of lard spread on slice of bread. I use it a lot for potted meat. Cook meat ribs sausages in it, filter, then store all meats in the same fat. Let cure for at least a month then pick...
  13. atomicsmoke

    Beef heart

    Is good rare or slow cooked , braised. Also makes a good organ sausage (use livers too).
  14. atomicsmoke

    About to cook rack of lamb

    My family would say just slaughtered lamb has a funky smell. Define funky: spoiled or "this meat doesnt smell like supermarket chicken"?
  15. atomicsmoke

    Easter 2020

    Last lamb meal for Easter 2020: brains (Well i still have 3/4 pot of soup)
  16. atomicsmoke

    Easter 2020

    I browned the shanks in a frying pan then cooked them in the slow cooker for 8h on low with chopped onion, carrot, celery, thyme, bay leaf, broth and red wine.
  17. atomicsmoke

    Easter 2020

    Shanks
  18. atomicsmoke

    Easter 2020

    Soup made from the lamb head
  19. atomicsmoke

    Easter 2020

    Only 3 braid Dave. Miight bt be hard to tell: it goes around, then a cross in the middle.
  20. atomicsmoke

    Easter 2020

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