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  1. J

    Backyard cooking area and smoker build.

    Very nice! I have been following along with this build thread as well. It's been a nice build with the story along the way, and then ultimately the very successful test cook.
  2. J

    First Cold Smoke

    It looks and sounds good. I need to take advantage of our warm temperatures right now (-10 to +3 Celsius) to do some cold smoking for cheese and stuff. Although I did some smoked cured turkey for Christmas - turned out good! Keep up the great work!
  3. J

    First Cold Smoke

    I do a minimum of a 4 hours cold smoke on cheese or bacon, or nuts, or salt, or pastrami, etc, etc,. I myself prefer an 8 hour smoke as a minimum, but we must cater to those we love. It seems to me that 3 hours is a bare minimum and unless you have COVID or some other sense reducing issue, you...
  4. J

    First Cold Smoke

    Just for science of smoked cheese, why would your wife think you may have compromised smell?
  5. J

    Smoked cheese questions.

    I just smoked some buckboard bacon. It is currently +3Celsius here in the middle of British Columbia. Unheard of 10 years ago. It used to freeze at halloween and stay frozen until March 15th. I am now thinking of cold smoking some cheese and then some salmon. And then some more cheese...
  6. J

    Smoked cheese questions.

    I've got some vacuum packed and looking good at about 2-3 years old. I'll have to dig it out and take some pics of me trying and still alive after 48 hours. I put a little garlic powder and chipotle and salt just before vacuum sealing it. Oh! The adventure of Christmas!
  7. J

    Pop’s brine/cure question

    Just did a 3 day pops brine on chicken drums and thighs. Chicken is usually boring for my wife, but she really liked these(oven baked, not smoked). I have tried the same process on pork ribs(bacon on a stick), and was tempted to brine a lamb leg and smoke it but have not done that yet. I don't...
  8. J

    Pop’s Brine Broken Down for Information.

    Some have mentioned question marks about the mineral content, but there is also the question of whether your Himalayan salt is iodized or non-iodized. I have had both, and had made the assumption my first stuff did not have iodine added - I was mistaken and had to order the non-iodized version...
  9. J

    Backyard cooking area and smoker build.

    thanks for the build pics... much more thorough than many that I have seen. I have a couple of questions about the roofing. Is that a simple Coroplast type of material or something different? Do you have much for snowload in your area.... I didn't see where this was from? Just trying to...
  10. J

    Smokehouse Build #2

    I don't know how to ask without sounding like an impatient voyeur?! It has been like 3 weeks since you got your pallet breaker tool, and as a Canadian I am obliged to say I'm sorry as I ask you if you have any updates on your build? Because what else could you possibly have to do than tease...
  11. J

    Smokehouse Build #2

    Smoker tarp! Shower cap! More popcorn! Safe sex!
  12. J

    Smokehouse Build #2

    So waiting for update pictures.... so far i've only seen a form, and i'm drooling already!
  13. J

    Boy Scout Ingenuity

    I was a cub for awhile as a kid, and enjoyed it, but it didn't "catch". When I got older, I started reconnecting with outdoors stuff that I enjoyed as a kid with my parents(camping, stalking the wild asparagus(a Euell Gibbons sp? book), and then into raising chickens, turkeys, and cows -- then...
  14. J

    Honey, make some fireman chicken this weekend!

    I gotta be that guy that asks... "when you say boat motor, to what are you referring?". I automatically assume blender, but google translate did not help me here!
  15. J

    Hey y'all from London, UK

    Welcome from Beautiful BC! Well, a very smokey BC right now with all the forest fire activity. I see you have the OKJ - I have the highland - and it is a fun smoker to have, but it can be a bit finicky with how it burns/smokes. I don't know if you have had the time (or already aware) to read...
  16. J

    R.I.P. Bearcarver (John)

    I have been away from the forums for a bit due to my own health issues. Bear was one of the contributors that that I read often and took away many ideas related not only to food(meltaways are a annual enjoyment now), but to living life in spite of its many challenges. I am sad to hear of his...
  17. J

    Damn, Life is Really Flinging Feces

    Prayers for you man. It looks like you got a lot of people from this supportive community keeping you in their thoughts! Keep positive.
  18. J

    How do you smoke cheese ?

    Nothing wrong with the advice given, but here is a previous thread that I found useful as well. https://www.smokingmeatforums.com/threads/mr-ts-smoked-cheese-from-go-to-show-w-q-view.123130/
  19. J

    Its been awhile.

    I appreciate the qview too! There is a lot to appreciate there. I have been lax on smoking anything as of late, so it is always a good thing to almost participate in this virtual world. Also, as a newbie, it is always interesting to see how forum threads play out -- what the expectations are...
  20. J

    Keto, the time has come, long over due really.

    And on a further note as I didn't see it in this thread -- the bread replacement that I liked the most was chaffles. We would usually do up about 30 at a time and freeze them in bags of 10. Plus you can change it up and make variations of savoury or sweet. Jason
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