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  1. First time cold smoking : Bacon of America

    First time cold smoking : Bacon of America

  2. smokeymondays

    First time cold smoking : Bacon of America

    Well it has begun...Santa was kind enough to leave a cold smoker and various dust under the tree, and Wade was even kinder and sent me some cure, (I had originally ordered from Amazon, and you have to be careful what they send you), instructions, and a few treats, THANKS WADE! Just a small 1kg...
  3. 2016-01-30 16.06.50.jpg

    2016-01-30 16.06.50.jpg

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  4. 2016-01-30 15.57.14.jpg

    2016-01-30 15.57.14.jpg

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    • Album: First time cold smoking : Bacon of America
  5. 2016-01-30 15.57.00.jpg

    2016-01-30 15.57.00.jpg

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  6. smokeymondays

    Nuts

    Thanks for confirming, Wade - I look forward to trying this out - Perhaps with some BBQ rub on the finished product
  7. smokeymondays

    Nuts

    Wade, are you hot or cold smoking these?  I am assuming since you then throw them in the oven that they are being cold smoked, but just wanted to to make sure. 
  8. smokeymondays

    Must be bean weather

    HAHAHA, Both Sainsbury and Asda carry Oscar Mayer bacon down here...£2.08 per package.  I have not seen any more than that, unfortunately.  And God knows I am not going to touch those canned hotdogs! Asda Sainsbury
  9. Must be bean weather

    Must be bean weather

  10. smokeymondays

    Must be bean weather

    I use tinned haricot beans to get around the soaking time.  It allows you to really change the flavor profile without the whatever sauce the baked beans come in. Even though they are both tomato based they do come out quite different.   Funny enough this is the one thing I user the British...
  11. 2015-10-05 18.11.57.jpg

    2015-10-05 18.11.57.jpg

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  12. 2015-10-05 15.51.06 HDR-2.jpg

    2015-10-05 15.51.06 HDR-2.jpg

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  13. smokeymondays

    Help where did i go wrong

    That is some good advice right there 
  14. smokeymondays

    Beef short ribs

    just catching up - Jonty, those pics make me hungry...good pullback and color as well.  I am definitely doing beef ribs soon
  15. smokeymondays

    First Ever Brisket

    Nice color on the bark there, Molove.  As with everything else I am sure there are varying viewpoints, but when you slice the brisket aim for about the thickness of a pencil.  If you are slightly tough decrease the diameter a bit, and soft vice versa.  little trick you can watch out for at bbq...
  16. smokeymondays

    How Did You Hear About The UK Forum

    Thanks all, apologies for my lack pf participation of late. Back now..... I am so rubbish at remembering to photograph my food - it is the one thing I am looking forward to when my girls become teenagers: they will be my food photographers :)
  17. smokeymondays

    Information.

    What a great resource, thanks for posting! ...we go through a lot of deviled eggs in our house
  18. smokeymondays

    Online Meat Recommendations

    Hi guys,  I have been really happy with the free range meat I get from my butcher...we have spent quite a few hours together getting my American cuts right - I will see if he is interested in providing them via mail order. I can't decide which I like better though...shipping priced in already...
  19. smokeymondays

    Morning All;

    hahaha, super funny, - been smoking years and this is still me...minus the olive oil (unless its Baltimore Pit Beef, try it)
  20. smokeymondays

    How Did You Hear About The UK Forum

    Hi all, I found you guys after following a thread in the general forums. It was great to see a group that could understand my disdain for rolled brisket.
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