Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. atomicsmoke

    Easter 2020

    The rack is stuffed with duck organs, boiled eggs and a bunch of green onions and parsley. Traditionally is stuffed with lamb organs (actually traditionally the whole forequarter is stuffed) but my family doesnt like lamb much.
  2. atomicsmoke

    Easter 2020

    Stuffed lamb done
  3. atomicsmoke

    Easter 2020

    Lamb rack to be stuffed
  4. atomicsmoke

    Easter 2020

    Already started with the lamb head for a teaser-already in the pressure cooker. Easter eggs are ready. Two lambshanks waiting their turn at the stove.
  5. atomicsmoke

    Teaser

  6. atomicsmoke

    Italian Fauxtato Leek Soup

    This is a great idea. Goes on the list. I am thinking daikon radish
  7. atomicsmoke

    Meat supply in the US

    Not living longer just feeling that way when you eat vegies only lol
  8. atomicsmoke

    Delete acount

    Good for you. We are all here to answer your questions.
  9. atomicsmoke

    Salumi With Friends

    Two years? I'd have polished them off before landing. I actually do that all the time. Fill up a tupperware with salumi and cheeses for a nice in-flight meal.
  10. atomicsmoke

    Air dry cured pork tenderloin

    Just finished drying another tenderloin
  11. atomicsmoke

    What to do with left over bones

    I do use bones from smoked meats. Just keep in mind the smoke flavour will be intense. Even off putting for some. I usually use stock for soups, i like them smoky, but others don't. Won't be an issue if you make beans, chilli. I wouldn't bother separating chicken and pork. I would remove bark...
  12. atomicsmoke

    Too Much Salt In Your Diet!

    My rule: "if restaurant food doesn't taste too salty you are eating too much salt". That doesn't mean i dont eat in restaurants.
  13. atomicsmoke

    Beware of Oklahoma Joe's JUNK and piss poor customer service!

    Sorry to hear about your friend's problems (why isn't he posting here asking for advice - the combined knowledge of the pellet masters here must be way above the whole ok joe team). Like someone else said above: My exoerience with ok joe products is not half bad. Got their reverse flow smoker...
  14. atomicsmoke

    Smoked Pigs Feet

    You could cure and cold smoke them. Then pickle or slow cook. I use pig feet for pork jelly(aspic) - but smoked gelatin is not up my alley so i use fresh raw feet.
  15. atomicsmoke

    Chicken Paprikash

    14 thigjs? That would give some nice sauce. When you say toasted spice you mean fried paprika with the onion? Or you toasted it dry? Cream before or after?
  16. atomicsmoke

    Jowl bacon

    I forgot to skin one of the jowls after smoking and froze it for slicing. I actually like it that way. It's sliced thin #2) - is not chewy or hard. Adds another level of flavour. And thin slices hold together better when handled.
  17. atomicsmoke

    Selling Cold Smoked (but uncooked/uncured) Meats??

    Your firiend lives in Asia - will his market be local? If yes, the quasi-legal 2c advice you get here is useless. I have never heard of cold smoked uncured meats sold on line. I am not sure if there is a market for such product where your firiend lives, but cold smoked, cured, air dried...
  18. atomicsmoke

    Nduja Bruschetta

    Thats actually a great idea. Looks awesome. I should try it this way...i am not crazy about nduja on a cold slice of bread, but this would work. I also recommend nduja rillette https://www.smokingmeatforums.com/threads/nudja-rabbit-rillette.280635/#post-1887248
  19. atomicsmoke

    Cold smoking yellowfin .."Charlie the Tuna"

    Very nice. How do you serve it? Sliced thin?
  20. atomicsmoke

    Red mould on coppa !

    My 2 cents: you are good. While visiting some salumi making places in Italy i saw products covered with some nasty molds. They wouldn't even wipe them off until.they complete the drying stage when they were washed. Ofcourse I backed up the car.
Top Bottom
Back
Clicky