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Ham Help, please
- dreegle1
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- Comments: 0
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Ham Help, please
Hi all, I have been mucking around with hams...with some success. I recently got a brine injector, so am curing a bigger piece, it is almost ready, as in the next day or two....Now my problem. It is the first time that the ham I am curing has skin, and I can't find Pops ham recipe (which... -
New Smokehouse...
Kind of happy...Shed is done, smoker in it, and JOYOUS that once I put my smoker in it, it stays at around the 90 degree F mark, just with the doors closed ...So, I may just pop some wood panelling along the inside, and put some racks in :) Here is some pics... Notice the dirt floor? I...- dreegle1
- Post #3
- Forum: Smoke Houses
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New Smokehouse...
- dreegle1
- Album
- Comments: 0
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New Smokehouse...
Well...My wife has done it. She kicked my smoker off the back verandah, some excuse about our house always smelling smoke and bacon. Now I can't see a problem with that. House smells good...Anyway, long story short, she has bought me a 3m (almost 10') by 2.26m (7.5') zinc alum shed....She isn't...- dreegle1
- Thread
- Replies: 3
- Forum: Smoke Houses
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Noob question...
Sorry...needs cure #1 (2%)...cure number 1 is nitrite (not nitrate)...The lesnies cure is nitrite, 2.3%... the method is 30g seasoning, 3 grams cure, per kilogram (2.2 pounds) of pork/beef mince, leave to stabilise overnight, before smoking at 74C (165 F), until internal temp of 68 C... -
Noob question...
I am having a go at making kransky (I am a sausage virgin...never made any before), for tomorrow night, I just have a quick question or two... Firstly, it says I need cure #2 (2%)...I don't have any cure #2 (2%)...but I do have a cure all product that has 2.3% sodium nitrite (lesnies). Could... -
New South Wales (Australia) Suppliers...
Thank you very much...I have placed my cure order with redback trading...and am browsing for an amns, through misty gully (I am also shopping around for a decent, cheap (therefore, hand) meat grinder, and sausage stuffer, so will see how that goes. The problem that I had, was that, unless you...- dreegle1
- Post #5
- Forum: General Discussion
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New South Wales (Australia) Suppliers...
Just when I find one...within two weeks I find a better one (although wood chips are more expensive here), they stock the Kwikurit range of cures..."Kwikurit standard" is versatile, but very strong (11% sodium nitrite).... Problem though, is that you need e-commerce approval to become customer...- dreegle1
- Post #2
- Forum: General Discussion
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Beer can chicken
Looks great. I am going going to smoke some beer can chicken today...With your ribs, try the 3, 2, 1 method i/e 3 hours in smoker uncovered, 2 hours foiled (with little bit of au jaux, juice, stock...something liquid) then an hour out of foil to firm up again... -
New Cure...Help Please
Wow...I think that if I understood those equations, I would have a better job...OK, so the stuff I got is 2.3% sodium nitrite...cure number 1 is 6.25%...Cure number one has salt and red dye in it....This stuff has sugar, antioxidants, vegetable protein, vegetable oil, humectant....Bugger!!! I... -
New Cure...Help Please
I have obtained a "New cure", called "Lesnies cure all"...It appears to be weak, needing 1.7kg mixed with 45 litres of water. I used to make my brine with 1 TBSP of cure with 1 cup salt 2 cups sugar. I am thinking that this can only be used as a brine...however if I wanted to dry cure, it does... -
New South Wales (Australia) Suppliers...
Hi guys, been very busy recently, so haven't been posting my (much more frequent) successes...I do, however, have a photo that I do want to share of a duck I accidentally mummified by over smoking....but that will have to wait. Ok, in Australia, the only way to get cures, smoking supplies is...- dreegle1
- Thread
- Replies: 7
- Forum: General Discussion
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Soaking wood is a NO NO
I find that I get better results soaking if I am using wood/charcoal, but with propane, I don't soak. I don't know why, I think it may be because that the propane has a more centralised heat source, and constant "hot spots", whereas wood/charcoal heat is distributed over a larger area. That is...- dreegle1
- Post #30
- Forum: Woods for Smoking
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Two Questions...1 about BBB, one about "Ribs"
There was no way to get to the membrane...There was a layer of meat over it The damage done there was entirely with the fork...Now the surprise. The glaze sealed in all the juice...The meat is extremely tender, and the glaze, which has hardened somewhat, is about 2mm thick, and just peels...- dreegle1
- Post #9
- Forum: Hot Smoked Bacon
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Two Questions...1 about BBB, one about "Ribs"
I have the BBB curing, atm...as for the belly/rib piece, I decided to make a marinade and do it as is. I used 1 cup brown sugar 1 tbs chinese five spice 1tbs onion powder 1 tbs garlic powder 1tbs chili 1 tbs ground ginger 1 tbs each salt and pepper 1/2 cup sweet soy sauce 1/4 cup...- dreegle1
- Post #5
- Forum: Hot Smoked Bacon
