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  1. bagbeard

    Dry curing thicker cuts of meat

    I used the montreal smoked meat recipe from here and loved it.  im not very good at identifying cuts of meat and a worker at the butcher sold me a whole outside flat and told me it was a brisket.  iv read this cut is good for corning so i want to try.    the outside flat is about 4 1/2" thick...
  2. bagbeard

    ideniifying the wood pile

    send a macro pic of the cleaned up end grain. ill try my best
  3. bagbeard

    Metzgermeister schloss

    can't wait to see  more!
  4. bagbeard

    Smoked Salmon Candy w/ Qview

    mmm.  looks great just wondering what temp you cold smoke at.  you mention ambient , but what is ideal?
  5. bagbeard

    ideniifying the wood pile

    the best way to identify wood is with a jewelers magnifying glass or eye loup.  take a sharp knife and slice the end grain.  look at the pore structure , early/latewood comparison and a few other factors.  many good books use the end grain for identification.  the face grain of wood can be very...
  6. ideniifying the wood pile

    ideniifying the wood pile

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  7. identifying-wood.jpg

    identifying-wood.jpg

    • bagbeard
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  8. hickory end grain.jpg

    hickory end grain.jpg

    • bagbeard
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  9. red oak.jpg

    red oak.jpg

    • bagbeard
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  10. bagbeard

    Smoked Picnic Shoulder, I Meant to Smoke It. I Really Did!

    great looking meat.  im doing one of those for the first time this week.  wife got it on sale for 0.99 /lb.  i plan on smoking it though on the weber. my question is: if i did want to cook up the skin, what is the best way?  Deep fried? Pan fried?
  11. bagbeard

    smoked habanero powder

    yep, drive right by you all the time!
  12. bagbeard

    smoked habanero powder

    Hey palladini . Where u at?
  13. bagbeard

    smoked habanero powder

    Thanks AK
  14. bagbeard

    Jambo Pits. Why not Reverse Flow?

    Wow lots of strong opinions here. I smoke on a cheap offset (charbroil silver). it can cook some very fine food. It did take a while to master it and it needs a lot of tending . that's the part of bbq i love, fire and smoke management. we just hang together all day like old friends. judging...
  15. bagbeard

    smoked habanero powder

    Yes . You got me researching . I'm finding the smoke type is most important part. lots of commercial rubs say real jerk taste but without pimento its just not jerk. Never realized that. thanks ak
  16. bagbeard

    smoked habanero powder

    Small world. I grew up Hamilton mountain. maybe we get together some day for meat and beer. jspence also Hamilton .
  17. bagbeard

    utility turkey?

    we heard No Frills have a sale on frozen turkeys.  75cents a lb.  when she got there found the "utility" turkeys were the ones on sale.  found out a utility turkey means it may be missing some "parts" got it home and upon further investigation found it had only 1 drumstick. what the heck could...
  18. bagbeard

    smoked habanero powder

    where u from AK 1.  i see you are a fellow ontarian, what city or area.  im from scotland, south of brantford
  19. bagbeard

    smoked habanero powder

    great.  just wish i could get some pimento leaves and/or branches.  they are available online but im too cheap.  i think i may put some soaked allspice berries in foil for some of my smoke.  for the rest of the smoke ...oak maybe? mesquite? any suggestions
  20. bagbeard

    smoked habanero powder

    I want to make some jamaican jerk rub.  i have no habanero powder so dropped by my neighbour who always has an assortment of powders he makes.  he only had smoked habanero powder.  just wondering if this will still give me the real jerk flavour or does smoking alter the flavour of habaneros. i...
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