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  1. atomicsmoke

    Poaching sausage method

    Sous vide
  2. atomicsmoke

    Anyone tried to SV Canadian/back bacon ?

    Got you. I sometimes sous vide cold smoked chops then sear briefly in a pan.
  3. atomicsmoke

    Smoking Blue Cheese

    Wrt brandy bath....i find the best match is when a smoked cheese or any other fine chese takes a brandy bath in my stomach.
  4. atomicsmoke

    Anyone tried to SV Canadian/back bacon ?

    If its cooked already i am not sure how SV will add value.
  5. atomicsmoke

    Anyone tried to SV Canadian/back bacon ?

    Will the CB be cold smoked, then SV, then fried?
  6. atomicsmoke

    Bought Christmas eve meal

    All 4 in one night? Wow. Ha ha
  7. atomicsmoke

    Schichtfleisch

    First i heard about Scichtfleisch. Awesome idea for campfire cooking.
  8. atomicsmoke

    Peppers

    Banched (and frozen) like Fueling around said would stuff well.
  9. atomicsmoke

    Peppers

    Roast/grill, peel and freeze. Or ferment them in jars.
  10. atomicsmoke

    Hash Cups

    Very creative. They are awesome. "Little finger up" LOL.
  11. atomicsmoke

    5 year old smoked cheese

    I have that residue on my 5 y old smoked cheese too. While it might not look like fresh cheese it tastes awesome.
  12. atomicsmoke

    5 year old smoked cheese

    5 years? I wouldn't eat it. I've been trained in old cheese safe disposal i can help you with that. Send a bottle of old wine as well for disposal.
  13. atomicsmoke

    Help with rendering lard

    You can cook the water off or you could dump everything in a big bowl and refrigerate overnight. The fat will separate and solidify at the top. Water will turn into jello at the bottom. What do you plan for the rendered fat. May i suggest potted pork?
  14. atomicsmoke

    weight loss

    I don't think it has been quantified...since the weight loss is not the focus at the fermentation stage. Follow a verified recipe and don't worry about the weight loss.
  15. atomicsmoke

    Something different for Christmas

    Roast duck. Festive and tasty. I know you said no pork...but pork dishes are so different. You can be sick of ham, yet stuff your face with a nicely cooked belly. How about some roasted pig shanks, people fighting over the cracked skin?
  16. atomicsmoke

    Charcuterie Board?

    Forgot rillette.
  17. atomicsmoke

    Charcuterie Board?

    Whole muscle air dried cuts (smoked or not), cold smoked sausages, feemented sausages and salamis, pâtes, terrines, headcheese, cold and hot smoked fish, fishegg spread, variety of cheeses (soft, hard, smoked, moldy), capers, caper berries, pickles, cukes, red/yellow peppers, cherry/grape...
  18. atomicsmoke

    Every Dutch oven needs a tripod

    Good design. How do you hang the DO?
  19. atomicsmoke

    The Nitrate/Nitrite Cancer Scare Destroyed.

    Welcome to the forum. I urge you to look up recipes here first (before other internet resources). Most recipes are backed by extensive experience, open to comments and supported by science and industry accepted guidelines. I even advise proofing here recipes you get from resources authored by...
  20. atomicsmoke

    The Nitrate/Nitrite Cancer Scare Destroyed.

    One more thing: comparing "cancer risk from nitrite in meat" studies to Ancel Keys' 7 countries study is fallacy. Keys manipulated data so he's conclusion are crap. But the "nitrite in meat" studies demonstrated correlation (not causation).
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