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  1. daznz

    Jeffs Rub and Sauce ?

    Im keen to get Jeffs rub and sauce recipe but before I purchase it is there any not so run of the mill ingredients in the recipes you think I may not be able to get in New Zealand? Daza
  2. daznz

    Curing a ham like bacon?

    Im not sure about your cure questions but when I do a ham i weigh the green ham I use a honey dew cure (commercial cure) add brown sugar ,maple syrup salt etc etc all into a brine. Pump the ham to 30% more than its green weight.. making sure you pump right around the bone . Then i put the ham in...
  3. daznz

    cold smoke

    Cheers for that Andy I cold smoked it for 8hrs and then 3 1/2 hrs at 122F... So ill let ya all know how it turns out.. Daza
  4. daznz

    cold smoke

    Its not uncommen for trout etc over here to be smoked at this temp.. I have just never done it with pork. By the smell of the chiller its taken on some smoke flavor allright.... Maybe a few more hrs of cold and then abit of hotter smoke for colour Cold smoking process is typically used for...
  5. daznz

    cold smoke

    ive never cold smoked before only hot smoked.. My cured pork has been smoking for 6hrs at 79F I cant see any colour change in the meat at all I guess this is normal for cold smoking???? Daza
  6. daznz

    My rough and ready smoker

    It was 19.8 c ... 67 F . The fire had not been going long at the stage Does a exhaust just help with the draw of the fire?? I will post another pic of racking in side Daza
  7. daznz

    My rough and ready smoker

    Cheers guys The smoke box is made from a Telecom exchange thay had on the side of the road its all stainless steel so should last me a life time... A few phones went down when i took that baby Daza
  8. daznz

    My rough and ready smoker

    Im sure there will be a few mods along the way but im sure she will smoke my bacon hahaha Daza
  9. daznz

    Hi from New Zealand

    Please dont flame me what the hell is q-view muhahahaha Daza
  10. daznz

    Hi from New Zealand

    I have a back for back rashers a middle for middle rashers and belly for streaky so all going to bacon.. Its just a smaller pig I killed to do abit of bacon Daza
  11. daznz

    Hi from New Zealand

    Love it hahaha
  12. daznz

    Hi from New Zealand

    I wont say No to that one Cheers for that Daza
  13. daznz

    Hi from New Zealand

    Hi ya all Im all abit new to smoking but ive aways cooked in a smokey mountain weber. I have some pork soaking in a brine (wet cures seem to be the way its done over here) getting ready for the smoker... Im going to use a old weber I have and run a pipe from it to a smoke box to keep the...
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