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Fall of the bone lamb chops...
Awesome meal. 6 pack? Not after a meal like that. :-)- atomicsmoke
- Post #4
- Forum: Lamb
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Canadian thanksgiving
We make them play hockey to build meat mass, fatten them up with maple syrup and get them drunk on ice wine before slaughter. All while saying a lot of "sorry" along the way. There.....i spilled the beans.- atomicsmoke
- Post #40
- Forum: Poultry
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Storing Primal Cuts w/ Cloth?
Uncovered ....on a drying rack of some sorts.- atomicsmoke
- Post #8
- Forum: Meat Selection and Processing
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ELECTRICAL QUESTION
I dont see why not. Pay close attention to mating connectors to ensure proper connection and the mount/insulation to prevent shock hazards. I am assuming this is for an outdoor rig. Don't forget sbout moisture, rain and snow.- atomicsmoke
- Post #11
- Forum: Smoker Builds
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ELECTRICAL QUESTION
Assuming they are pure resistive elements (power factor 1) they would have an impedance of 11.52ohm. Which means they will draw 10.41A at 120V so you are good on a 15A circuit. Power will be 1250W. Show my work like high school: impedance is =V2/P=240*240/5000=11.52ohm. Current with a 120V...- atomicsmoke
- Post #6
- Forum: Smoker Builds
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Canadian thanksgiving
This is from the carcass after picking all meat. Threw in the neck, wing tips and some chicken gizzards for additionsl protein.- atomicsmoke
- Post #31
- Forum: Poultry
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SV liver mousse
- atomicsmoke
- Post #4
- Forum: Sous Vide Cooking
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Canadian thanksgiving
It was tasty. And have some leftovers for busy days.- atomicsmoke
- Post #28
- Forum: Poultry
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Canadian thanksgiving
I made the caroussel. Yey! Thank you pc farmer.- atomicsmoke
- Post #26
- Forum: Poultry
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Canadian thanksgiving
Eggplants roasted, then skinned; blitzed in food processor after cooling. Mixed with homemade mayo and diced onion. We used dried porcini mushrooms. After rehydration water was cooked off. Spinned them in the food processor, then added garlic, olive oil and creamcheese.- atomicsmoke
- Post #24
- Forum: Poultry
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Canadian thanksgiving
Thank you. No cure, no sugar just salt, bay leaves, peppercorns and vinegar.- atomicsmoke
- Post #23
- Forum: Poultry
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Canadian thanksgiving
Turkey brined for 20h, dried under a fan for 3h. Smoked with cherry at around 300F.- atomicsmoke
- Post #20
- Forum: Poultry
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Canadian thanksgiving
This is a light app spread by my standards...but we decided turkey is the focus.- atomicsmoke
- Post #15
- Forum: Poultry
