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New to the site
I too have an electric masterbuilt smoker. Do all sorts of smoking in it and love that thing. Keep mine in our garage and just crack the garage doors when smoking 128518 We don't mind if everything in the garage smells like smoked meat ha! However I mostly cold smoke and for that my friend...- chef lynso
- Post #3
- Forum: Roll Call
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Bourbon, Bacon Chocolate Chip Cookies.
LOVE what you've done here !- chef lynso
- Post #2
- Forum: Desserts
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Adding juice to ham brine????
I would avoid adding juices it can result in a mushy final product. If you want to impart new flavors try citrus rhinds or actual pieces of fruit, bay leaves, juniper berries, different types of peppercorns, clove, star anise... Or other WHOLE dried spices. Good Luck!- chef lynso
- Post #2
- Forum: Curing
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Need Help With Hams
Here is a recipe to try... Sorry I didn't post it with the last comment. Holiday Ham Brine: 12-15 pound "green" or fresh ham 1 gallon water 1 1/2 cups kosher salt 2 packed cups dark brown sugar 6 teaspoons #1 pink curing salt If this isn't enough to cover the ham with at least 2 in. of...- chef lynso
- Post #10
- Forum: Meat Selection and Processing
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Need Help With Hams
I would remove from the brine and freeze as you mentioned... I'll add that freezing pork for two weeks is actually a good thing to prevent trichinosis. Buy a #1 cure whether it be Prague powder, dq, or any other "pink curing" salts. Containing salt and 6.25% SODIUM NITRITE. Also get yourself...- chef lynso
- Post #8
- Forum: Meat Selection and Processing
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What Wood Can Be Used Instead Of Cedar for Building Outdoor Smoke House?
You can use just about any kind of wood. Provided it's not a bearer of needles or sap. Also steer clear of treated woods. Which you clearly mentioned above. I've seen them made with recycled broken down wood pallets which is very frugal even FREE if you don't mind scavenging from businesses...- chef lynso
- Post #2
- Forum: Smoker Builds
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Greetings SMF members!!
- chef lynso
- Album
- Comments: 0
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Greetings SMF members!!
Hi all! Im Lynsi and I'm new to the forum. Not sure why it took me so long!! I LOVE smoking things. I practice different curing techniques, with and without nitrates and nitrites, which depend on if I am hot smoking, cold smoking/and drying, or cold smoking/and cooking....etc. Charcuterie...- chef lynso
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- Replies: 1
- Forum: Roll Call
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- chef lynso
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- Album: Greetings SMF members!!
