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After reading about so many different kinds of ABTs that folks here have done I decided to try my hand at some for my daughter's 1st birthday party today. While I don't image she will probably each much of one, hoping the rest of the guest will enjoy.
Started out by preparing the vessels...
Johnny Walker, just posted a thread on it in the Cold Smoking/Bacon section yesterday. Came out pretty well though I have yet to taste.
http://www.smokingmeatforums.com/t/123580/recent-bacon-cure-smoke-w-qview
Just used some recently for a heavy rub on a pork loin. I got mine bulk from a spice market so not sure what brand it was, but it was a really nice spice. Very smokey flavor, and significantly different from Hungarian paprika. I really enjoyed it.
Here are a couple pics. 1st is pre-smoked.
Hi Dan, welcome to the SMF! Unfortunately I won't be much help with the ECB as I don't have any experience with it, but have been smoking for about 10 yrs. I'm also in Calgary, so if you want to get together sometime to share tips, etc. I'm open to that.
Kevin
A couple weeks ago I started started another small batch of bacon. I've been trying out various spices in addition to the basic cure to see if I can find some interesting flavors. Started out with two ~1.2kg slabs of belly, skin on. Cure mix is Instacure #1, dextrose and kosher salt. For one...
Hi Ron, Lots of info here for sure. I just found the forum about a week or so ago and have had a hard time tearing myself away from it. Where in AB are you? I'm in Calgary.
Kevin
Hi all, not sure if this is the right place for this post, so moderators can move it if appropriate.
I am thinking about entering a couple competitions here in the Calgary area this summer. Am wondering if there are any local people who would be interested in joining in/being part of my team...
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