Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. curious aardvark

    Venison

    that looks excellent - not sure about the bacon stuffing, but hey might have added something :-) Just wish we could get decent sized venison joints a bit easier. Good job :-)
  2. curious aardvark

    Smoked Almonds Instructions

    variations on a theme :-) 1/2 cup salt 1/2 cup brown sugar 1 tbsp honey Dissolve all in 1 - 1 1/2 cups boiling water - I find it all dissolves real easy. Soak nuts for several hours or over night or 2 days (I've done all three lol) As the nuts pretty much don't absorb the liquid it doesn't...
  3. curious aardvark

    Mussels & Shrimp w/Boring QView

    oaks pretty mild - I currently like it for everything :-)
  4. curious aardvark

    Meat Grinder Question

    way under powered. 150 watts is not enough. aim for something in the 400 watt plus range.
  5. curious aardvark

    Coppa Cotta Experiment!

    just curious as to why you bagged it Before rubbing in the curing salt ? With boned out cuts i like to rub the cure in and then roll or tie. that way it's working it's way through the meat from both directions. recipe looks interesting though.
  6. curious aardvark

    130 lbs of sausage

    wow that's some sausage. So do you stuff into specific length casings or cut off whe you reach the right length. I noticed all the sausages are stuffed into the same lengths and then just twisted in half. Looks like a very efficient way of doing things :0-) You're a skinny bloke so you can't...
  7. curious aardvark

    Brian! Jeff! Somebody help me! Please!

    also clear temporary internet files. Most people don't realise that every website you look at is downloaded to your computer first and what you actually see is actually on your own harddrive. The web browser keeps the old files and re-uses them rather than download new ones. So quite often a...
  8. curious aardvark

    looking for a teriyaki beef jerky recipe

    your basic teriyaki is Orange juice: soy sauce: tomatoe ketchup. Equal amounts of all three. I usually throw in some garlic powder and a little finely chopped ginger as well. A little paprika probably wouldn't go amiss.
  9. curious aardvark

    Aaaach! My Fatty Disappeared!

    lol that's a lot of cheese ! Looks good though :-)
  10. curious aardvark

    Smokehouse Bacon

    What no salmon ? lol it's about the only thing you left out :-) How was the honey ? Apart from that and the olives I think I've done the rest :-) Actually most impressive thig was the little glimpses of the room you process the bacon in. Somewhere like that has to really help :-)
  11. curious aardvark

    Bacon: When to trim the skin?

    skin first - think about it. You don't eat the skin attached to the bacon. So why weigh it and add the weight of the skin to the total and use more cure than you need. Also trim to the level of fat you want - same thing fat doesn't cure and actually slows down the curing process. As for dutch's...
  12. curious aardvark

    Long time gone

    everyone's had connection problems :-) major forum problems - but hopefully now fixed :-) All you prices look excellent to me - and the acid test is really are the pork bellies better value there than other shops in your area.
  13. curious aardvark

    Doughnut Recipe??

    lol he said use choux pastry to make eclairs. And use a brioch dough for other types of donuts :-) My breadmaker comes with a brioche recipe hmmmm....
  14. curious aardvark

    Smoked Cheese for the Smithsonian Society....with q-view

    smoked stinky cheese could be a winner :-) Talk sounds like a blast as well. see I told you sending out all those anonymous letters would pay off ;-) Anyway you're famous round here - and that's what counts, surely ? lol
  15. curious aardvark

    Walleye and Pike

    hmm. I've smoked trout. I figure if you brush with butter and some herbs and smoke them in an inpermeable basket (I line my smoker baskets with reuseable baking sheet, but foil would do just as well) they'll cook in their own juices and certainly shouldn't dry out. Also don't smoke at high...
  16. curious aardvark

    Leg bacon and new slicer (combo thread ;-)

    tires maybe - but that just doesn't seem to work with batteries :-) I'm puttin electricity into mine ! Right, back to the bacon slicing - and yep, partially frozen the slicer zipped through with no problems whatsoever - very impressive. 3 1/2 pound of bacon sliced evenly in a few minutes. I'd...
  17. curious aardvark

    curing and smoking brisket

    well I've got a friend who makes american corned beef and he tends to brine it for a week or so. Pastrami I thought had to be heavily spiced and squashed. But yeah now you come to mention it - pastrami would do nicely :-) But I'm sticking with the dry cure. I like the texture of dry cured...
  18. curious aardvark

    Leg bacon and new slicer (combo thread ;-)

    Started with a 5 lb boneless leg joint. removed the skin and trimmed. I left a thin fat cap to help with the frying :-) Ended up with two loin shaped pieces that weighed in at 2lb each made up the cure with my curing salt - which uses 15g salt per kg. Weirdly this is just 1 heaped teaspoon of...
  19. curious aardvark

    How bout some Buckboard. Finished. qview

    nice post - just about to post something similiar :-) Is it cooked to a edible degree after the smoking ? Looks like it fried up great, my current batch of leg bacon I'm leaving un smoked/cooked. But if that cooks the same as raw I'll probably do that next time :-)
  20. curious aardvark

    Breakfast

    I've tried: I've suggested live in cookery courses, forming a roving band of smf chefs, just having me round to eat any leftovers, she just likes teasing us with amazing food and then telling us if we want it we have to cook it ourselves. Some women are just born cruel ;-)
Top Bottom
Back
Clicky