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  1. atomicsmoke

    Another SV tongue...smoked

    SV at 160 for 24h. Took one out (there were two) - couldnt peel. Back in the bag for another 12h. Skin came right off. Then in the smoker for 8h (cold smoke).
  2. atomicsmoke

    Pork aspic

    One more...from two feet and a tail
  3. atomicsmoke

    Air dry cured pork tenderloin

    I dont remember ....probably 10-12h.
  4. atomicsmoke

    Leg of Lamb and smoke level ?

    Cherry and apple give more smoke flavour than oak? I thought it was the other way around.
  5. atomicsmoke

    Kill all them viruses...

    Old school cold/flu fix. Mine is similar except the ingredients in line #1, #2 and #4 in your recipe. :-) I use cinamon and black pepper. Also carrying a themos of this for lunch on ski days.
  6. atomicsmoke

    Poor mans brisket

    Looks awesome....does it feel/taste like a brisket?
  7. atomicsmoke

    Smoked pork hocks

    Bab leves
  8. atomicsmoke

    Christmas Morning Tradition

    Eastern Europe...as i explained earlier in the thread on Christmas eve kids would go door to door caroling, carying large cloth sacks that they would fill with home baked buns by the end of the night. The traditional Christmas eve dinner was (still is) fresh smoked sausage, pork, ribs slow...
  9. atomicsmoke

    Christmas Morning Tradition

    Boiled in water just enough to soften it. One could boil in milk for a richer taste.
  10. atomicsmoke

    Christmas Morning Tradition

    Sorry for the confusion. The bread is boiled (after slicing it horizontally). Sausage and meats are leftovers from the Christmas eve dinner . That is actually the origin of the dish: leftover meats, stale buns the kids get when going door to door caroling.
  11. atomicsmoke

    Christmas Morning Tradition

    I might have posted this before... This is what we would eat for breakfast Christmas morning. Stale buns cut in half, boiled topped up with fried sausage, pork meat and ribs, then crumbled cheese (similar to pressed cottage cheese). This time i went with a crusty farmer's bread split in 3.
  12. atomicsmoke

    Merry Christmas to all

  13. atomicsmoke

    Smoked pork hocks

    They look great. While i love a smoked shank soup i agree with thirdeye-shanks are awesome as a main: fall off the bone meat, flavour from an exercised muscle, a crunchy piece of skin.....heaven.
  14. atomicsmoke

    Duck temp question????

    If you plan to do all that might as well get at least another duck so it's worth the labour Ha ha
  15. atomicsmoke

    Duck temp question????

    If you cut it up you also have material for an awesome soup. If you have the patience skin the carcass (not difficult) and render the fat from the skin. You get a little schmaltz and some delicious cracklings.
  16. atomicsmoke

    Duck temp question????

    This is why i dont do whole duck. Breast is good cooked medium. Legs are unappealing cooked medium, perfect when almost falling apart.
  17. atomicsmoke

    Pork aspic

    Sauce of horseradish+sour cream + apple for us
  18. atomicsmoke

    Pork aspic

    Another slab of aspic
  19. atomicsmoke

    Poaching sausage method

    Nah....we pay much higher income tax too. Life is great!
  20. atomicsmoke

    Poaching sausage method

    Stop complaining...you get free health care when life (read sausages and expensive beer) catches up with you. Ha ha
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