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  1. image.jpg

    image.jpg

    • gibsorz
    • Media item
    • Comments: 0
    • Album: Montreal Smoked Meat - Step by Step Guide with Q view
  2. Montreal Smoked Meat - Step by Step Guide with Q view

    Montreal Smoked Meat - Step by Step Guide with Q view

    • gibsorz
    • Album
    • Comments: 0
  3. image.jpg

    image.jpg

    • gibsorz
    • Media item
    • Comments: 0
    • Album: Montreal Smoked Meat - Step by Step Guide with Q view
  4. gibsorz

    Montreal Smoked Meat - Step by Step Guide with Q view

    Ok I will be doing a Montreal Smoked Meat for my office Christmas party. I made the mistake of making it once a year and a half ago, and now it has to be at every event. First what is Montreal Smoked Meat? It is a slice of heaven sent down by God to fix vegetarians along with its brother...
  5. gibsorz

    Can you over cure chickens?

    You can't overcure with regards to length of cure. The longer it stays the saltier it will be. Just desalinate it in ice waters for an hour or two first
  6. gibsorz

    Cheese again

    I think the fish aroma only lingers when you are hot smoking. I haven't had a problem when I cold smoke cured fish.
  7. gibsorz

    montreal smoke meat

    I think it is 11.95 now…I wonder if there is a lab that it could be sent to in order to get official percentages of ingredients. I will be getting a pound in December
  8. gibsorz

    Making Lox a picture guide.

    i think basically Freeze to -4f and hold at -4f = 7 days Blast freeze then hold at -4f = 24 hours Blast freeze and kept at that temp (-31f) = 15 hours. Pig is longer...same with bear...Trich roundworm is quite cold resistant...but then I sometimes just get the tongue tested instead then don't...
  9. gibsorz

    Making Lox a picture guide.

    Thanks Dave! Yea I knew there were safe ways to do it at higher temp, just didn't know what the specifics were. But, unless I missed it in the OP and subsequent posts, it is not mentioned in this thread at all. People always mention "use cure #1 at this ratio" in all their recipes...the "make...
  10. gibsorz

    Making Lox a picture guide.

    Safety question Now, salmon is a frequent carrier of both roundworm and tapeworm...as are most fish. I see a lot of people making lox from 'fresh' Salmon from Costco or Sams club. The two ways I know to kill these parasites are A) cook to IT of 145 (not an option) B) Freeze the fish to -35...
  11. gibsorz

    montreal smoke meat

    Everywhere I have been involved tells you to source your information...maybe here it is different I am pretty new too. The first recipe is very similar to mine except, Instead of pickling spices I used bay leaf, pepper, cloves and coriander. I also didn't use the garlic. Other than that it is...
  12. gibsorz

    montreal smoke meat

    Nice blade builder these look good. Have you tried either of these recipes? (Also if you aren't the maker, are you able to source where you got it from for me!) the first recipe looks good. But Fennel and Garlic are not Commonly used spices for Eastern European food. If you add in the fact that...
  13. gibsorz

    montreal smoke meat

    I do montreal smoked meat every couple of months. Here is what I do, the below measurements are per 5 lbs. 1 tsp cure #1 1/4 cup coarse kosher salt 3.5 oz black pepper 2 oz sugar 1.75 oz coriander 1 tbspn bay leaves (ground) 1 tbspn cloves I spread that onto the beisket (which I normally...
  14. gibsorz

    Where to buy Cure in Canada (list)

    Thanks zalbar, will add it in. They are a walk in store I take it?
  15. gibsorz

    Where to buy Cure in Canada (list)

    Thanks Knot, added you guys into the list. Good location for all the people from the interior.
  16. gibsorz

    Here's my bacon

    I have to go down to the states to get my bellies because they are 5.50 a LB when bought by the case skin in west coast canada. When I calculated everything out, spices/cure for basic bacon were about 50 cents a pound, my cold smoking is about 10 cents an hour. A vac bag for it in a chamber...
  17. gibsorz

    Forget jerky - make yourself some biltong :-)

    How about fat content in biltong? I assume you should only use relatively lean cuts?
  18. gibsorz

    I did it! I built my curing chamber! (Massive amounts of Build-View)

    There are more than two ways to skin a cat. The most important part is that it works.
  19. gibsorz

    Cold smoking mat ?

    Anyone who has smoked Brie or Camembert, do you cut the top off the rind to allow smoke to penetrate or does it penetrate on its own?
  20. gibsorz

    Cold smoking mat ?

    Yes, definitely leave soft cheese on the foil.
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