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  1. dr good

    refrigerator smoker

    Thanks mate. We all now have the rest of our lives to get on with.
  2. dr good

    refrigerator smoker

    I keep telling Mrs. Dr what wonderful blokes you all are , and this just proves it for us. Thank you.
  3. dr good

    refrigerator smoker

    Sorry you blokes, have just this afternoon returned from 4000 km round trip to bury my mum. No they are pork loin for bacon. We trimmed off the spares for the open grill. Heat source as mentioned is only a little gas burner with a cast iron pan holding beech chips and small limbs, about 6...
  4. dr good

    First Brisket

    Magnificient is all I can say about that, and congrats. I hope, I hope,....when my time comes it is similiar. Oh hell that looks a fine result. Do you blokes have a special way to serve or just slice and go. I reckon on a bun etc would be great. Smokebuzz--- How did yours turn out mate.
  5. dr good

    Basic Brisket Smoke

    Hey Gunslinger, I would never insult anyone , particularly one of our smoker brethren. You are sure on hell of a nice bunch of blokes.
  6. dr good

    Basic Brisket Smoke

    Thanks Dutch, Yeah mate, bloke is a bit like the pommies saying 'chaps' or 'fellows.' We dont do that sort of stuff down under. It might be like you blokes using guys and dudes. Ask an aussie if he is dude or a bloke and always you will get back "a bloke". We are not guys, although...
  7. dr good

    Basic Brisket Smoke

    Good one mate, have saved that for THE DAY.
  8. dr good

    Basic Brisket Smoke

    Thanks you blokes. Dickydoo, when you talk searing the meat, I take it you mean to cook the fat side down on the plate or griddle until it is the required shade of blackness. Then to the smoker. Do you smoke flat of hanging. ?
  9. dr good

    I want to smoke a ham

    Thanks Jabo mate. Think I am past the last resort with this one. Will try Dutch's stitch method and see what happens. If it was for us here at Ilbilbie I wouldn't mind [would probably de-bone and make steaks] but was supposed to be Christmas thing for a young family of battlers in Miles, about...
  10. dr good

    I want to smoke a ham

    Shock horror ! I have had a small leg of pork, 6kg, and a bit of belly in the brine for a few days and it came to me that I have not put any cure in the brine. Have since removed both pieces of meat to drain, O.deed the brine with cure, and replaced the leg and belly. From you professionals...
  11. dr good

    refrigerator smoker

    finished ribs
  12. dr good

    Buckboard Bacon

    Thanks you blokes. We call that cryovac here but that might just be a trade name. Vacuum packing adds zeons to the life of the product. A few European ones on the market here but a lot of them require thier own brand name bags. Bit expensive but do a great job.
  13. dr good

    refrigerator smoker

    Hi Chris. Have been using an old 'fridge' for over a year and have excellent results. Yes mate you MUST remove every bit of plastic and all the stick on insulation from the metal cabinet.Removing the door makes it easier. Once you get a run on with the stick on stuff it comes off quite easy. If...
  14. dr good

    Buckboard Bacon

    It is also easy to bone out after the smoking and then you have the bacon bones for your pea 'n ham soup. Otherwise just smoke the bones along with your butt. Bit of meat left on after boning out is not lost in the soup. Can you help me with "Food Saver" please. Bit behind the times in...
  15. dr good

    I want to smoke a ham

    Thanks Dutch for the tour. I reckon I will maintain my method. Similiar to your stitch method. I hot smoke my hams to int. 170oF. Cold smoking just leaves another job. Is there any problem with this? With my bacon, I cure the same as the hams but I usually include a good bit of mustard seed...
  16. dr good

    Buckboard Bacon

    Second attempt . Hi to you lucky blokes with the Buckboard Cure. Unhappily the good dr will not be sampling the produst. Sadly the forwarding people want $21 US to send a $5 US package down under. They cant do it for nothing, I know so will just let this one slip. Sad though.Converts to about...
  17. dr good

    I want to smoke a ham

    Hi Dutch, New to this artery method. Can you explain please and what effectivness is there. I feel that the artery would not hold a lot of brine/cure and would be a very repetive process. I have another pig in the cold room now but under pressure to just leave it as pork.
  18. dr good

    Basic Brisket Smoke

    I am looking at doing a brisket. I need help with what to look for when I buy a piece suitable for the project. Most people in this country eat brisket salted (or corned). Was thinking that I need a piece of fresh meat, unsalted, about 4 kg [9 lbs] with a good layer of fat, is an inch enough ...
  19. dr good

    smoking hams

    Finished the two hams this morning. Ended up de butting (?) them to make a bit easier handling. They were both about 13 kg ( 28 lbs + ) so anything for an easy task. That is the end of Joh the pig. We are hoping that the family will be happy with the results. Thanks to you blokes for the info...
  20. dr good

    I want to smoke a ham

    I have been brine curing all my hams. One cup flossy salt, half cup raw/brown sugar to the gallon water. Teaspoon 12% cure added. Then whatever spices tickles you. When water about 40 F add the meat and let it soak for maybe a week. I then pump brine to the bone area and let hang for couple of...
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