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

    Cold smoking yellowfin .."Charlie the Tuna"

    Looks good. Can't wait to see the final product. Do you recognize the cognac taste when is all done and finished? I've tried vodka smoked salmon, brandy soaked dry meats...i can never taste it.
  2. atomicsmoke

    Dear Lord... I can't breathe....

    You only show us the appetizer. Where is the main course. Nice meal!
  3. atomicsmoke

    refrigerate prior to fermenting salami or not?

    I grind , mix, stuff then ferment. The only break the meat takes in the fridge is while i setup or clean. Not saying is wrong to leave overnight in the fridge but i'd avpid putting those spores thru unnecessary cold-warm swings.
  4. atomicsmoke

    Jowl bacon

    We like both the lean meat and fat. We actually eat the back fat and jowl in many shapes and forms: cold smoked (air dried), poached, chips (cracklings). These are not store bought jowls ...i saved them from the pigs i bought.
  5. atomicsmoke

    Jowl bacon

    After about 24h of intermittent smoke.
  6. atomicsmoke

    Dry curing chamber build

    So whats the plan?
  7. atomicsmoke

    Hungarian bacon roast

    And an older cookout https://www.smokingmeatforums.com/threads/remembering-my-first-firepit-cooked-food.167068/
  8. atomicsmoke

    Hungarian bacon roast

    Something like this? https://www.smokingmeatforums.com/threads/smoked-backfat-or-how-to-rise-your-cardiolosts-blood-pressure.257263/#post-1722350 I am gonna fight you on the hungarian origin of this :-)
  9. atomicsmoke

    Dry curing chamber build

    For most dry cured meats and sausages i use 0.25% cure, 2.5% salt. Easy to remember. With a curing chamber everything becomes easy...so you can start with anything. If don't want to wait long for a large muscle try some duck breast or pork tenderloin. Or dry cured sausages. Will you be using...
  10. atomicsmoke

    Need advise on an Oklahoma Joe's Highland for a first offset smoker

    I have the highland with some mods (gaskets, better therm) but no air blower. Is the reverse flow version. I am happy with it. Other than rust on the firebox mentioned above (which i was aware of before purchasing it) no issues. I havent tried to keep he temp down to 180. But for my smokes...
  11. atomicsmoke

    Tuscan Soup and Garlic Parmesan Biscuits

    That zuppa looks awesome. Will definetely try it.
  12. atomicsmoke

    Cold smoke or hot smoke bacon?

    Dry cured cold smoked bacon is best.
  13. atomicsmoke

    Prague #1 instead of #2

    You can cure and smoke (dont dry to 35% loss) to end up with canadian bacon. iMHO nitrate to nitirite conversion is hit and miss for home curing. Certain level of bacterial activity is required, temps , humidity etc. You'd probably be ok with cure#1 but is pribably best not to take chances if...
  14. atomicsmoke

    Another SV tongue...smoked

    Forgot to give my review: very tender, yet still holds shape, very mild taste; muted smoke flavour. It's great.
  15. atomicsmoke

    Sweet breads

    Lucky duck. No sides for me: just pass some crusty bread with those sweetbreads. It's only a vehicle to transport it into your mouth anyway.
  16. atomicsmoke

    Jowl bacon

    I had 4 jowls saved up. Usually i poach them then rub while hot with garlic and good paprika. - very tasty. I've done guanciale a few times but is not that popular in my household. This time: jowl bacon. I hear is good. Cure#1, salt and vac packed.
  17. atomicsmoke

    Another SV tongue...smoked

    In case is not clear from my posts: we eat it as a cold cut.
  18. atomicsmoke

    Another SV tongue...smoked

    8 hours
  19. atomicsmoke

    Another SV tongue...smoked

  20. atomicsmoke

    Another SV tongue...smoked

    I also did 48hbefore. I thought it was overkill....not really. Cold smoked after SV.
Top Bottom
Back
Clicky