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Cold smoking mat ?
You can pick up non stick reusable grill toppers at dollar store for next to nothing. Normally used for veggies. That is what I use for cheese, just got 4 of those for like 2 dollars and since you aren't putting them to high heat, they haven't started to go bad. Re pellets, my favourite is the...- gibsorz
- Post #3
- Forum: Smoked Cheese
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I did it! I built my curing chamber! (Massive amounts of Build-View)
This is a sweet build. Exactly what I was planning on building, with the same amazon products I've been looking at. except I am planning on getting a frost free freezer to do it with...no glass door sadly (that is really cool with the glass door). But from what I have seen is the Frost free...- gibsorz
- Post #45
- Forum: Slicers, Grinders, Tools, Equipment
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My first bacon
Thanks, looking around craiglist can't find any honarts in my area...and washington state they are all around a grand...wish I lived in Ontario, there are a couple out that way for 2 or 3 bills. -
Swiss sausage for potato soup help
Thanks Reinhard, I am going to go the trial and error method. On the farm the only spices my family had was Salt, pepper, sugar, garlic, maggi, powdered chicken broth and mustard...so I am guessing it is some combination of that. They used lean steak cuts for the meat, along with some pure pork... -
Double smoked Ham from start to finish
Not off topic at all, my favourite part of smoking, is anything involved in curing and then smoking, more so than the traditional southern American BBQ. Smokehouse is years off for me. I need to buy a house with a large enough yard. So that'll be 5 years if I am lucky the way the market it is my... -
Double smoked Ham from start to finish
Awesome, that helped a lot...other than not using nitrite/nitrate. Will have to do some more research. But here is my idea to permit me to do this ham Acquire a used older, but fully functioning, vertical freezer. Buy a line voltage thermostat that I can plug the freezer into (and It into the... -
Double smoked Ham from start to finish
Awesome thanks! Sounds like trial and error and if it starts smelling off, it is error. I should of been clear, the garage is more like a storage room/office. There is no vehicles that are stored in it...but at the same time I guess there could be some chemicals that are in the air so won't use... -
Double smoked Ham from start to finish
Sadly I don't have the space or ability to do a country style ham in my Condo living, I also don't have a second fridge. A couple questions about it because maybe I could hang it in my parents garage. If you cure the way you have described in your post I gather this 1) apply cure day 1 2)... -
My first bacon
Wrapped. 9 lbs of sliced bacon. 2 lbs lardons. This stuff is amazing, no jokes. Now that I know how good homemade bacon is, next time I will be getting it from a butcher. The one from Cash&Carry had a poor meat to fat ratio, I also need meat slicer and vac sealer. Well the bacon isn't going to... -
Double smoked Ham from start to finish
Thanks Dave. The reason I ask is a lot of the recipes that say to inject that I find, say to cure for a week...so was a little confused, there is a lot of misinformation out there. I know you can't over cure, but you can under cure so I guess when in doubt, add a couple days. -
Double smoked Ham from start to finish
Hey all, I am looking to do a Double Smoked ham from start to finish for a Christmas pot luck. Now I don't have anywhere to hang it or great humidity control, so I guess I will be doing a City Ham. I have a few questions. When I Cure the ham, bone in my understanding is I will need to inject... -
FINISHING SAUCE (for Pulled Pork)
Going to give it a try on a 5 lb butt tomorrow.- gibsorz
- Post #405
- Forum: Pork Sticky
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how to light a A-Maze-N-Pellet-Smoker without a blow torch?
Easiest way to light it, Mix the first half inch or inch with gelled alcohol (like purell) light with standard bbq lighter, allow to burn for 10 minutes, blow out, and you are golden.- gibsorz
- Post #10
- Forum: Info and Practices
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My first bacon
Thanks for the compliments guys, can't wait to eat it, my butcher is slicing it for me tomorrow! (Since I do not yet have a meat slicer) 1lb of skin and fat into the oven to render and provide some cracklings. I think I'll have the rest as rind bacon. -
Where to buy Cure in Canada (list)
Yes, also some Sell FS cure, which is 5% instead of 6.25%. If it doesn't say prague powder #1 make sure to look at the % and calculate your measurements accordingly. -
Where to buy Cure in Canada (list)
I think they just ship/sell to canada, I don't think they have an actual store. I am more looking to list places where you can walk in to buy it. It is easy to find online (amazon, anywhere listed above, ebay, sausagemaker.com etc. etc) -
Where to buy Cure in Canada (list)
Hey all, as I see a lot of people asking where to buy Prague powder #1 or other curing agents. I am starting with canada, because there are less major cities, but I am going to try to list here places to buy your curing products. Please make sure you verify what you are buying, and the % of...
