Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
Dry cure measurements
If you are using cure #1, a member on this site created an excellent calculator. http://www.diggingdogfarm.com/page2.html?result=7560%2B8618&secret= This will work with both dry cures and brine. For a brine combine the weight of the water along with the weight of your meat and place that in... -
bacon bag cured, cold smoked and aged.
Yea I ground up that much...which totaled to just under 100 grams... as a guess on how much I would need using 1 tbspn per lb during cure and 1/2 tbspn per pound during the equalisation/smoke/age. In the end I used up all that I made in the curing rub. So I'll need to make about 50 more grams of... -
bacon bag cured, cold smoked and aged.
When I think of Pancetta I think of rolled dry cured, not smoked pork belly with salt and pepper as the seasonings. The only thing in common will be that it will be dried. I added a spice mix today with roots in the black forest region of Germany (south western). I am hoping that using this... -
bacon bag cured, cold smoked and aged.
OK so I am just starting this project now. But figured I would start the thread right away so that anyone who wants to follow can. The goal is to create a smoked, aged bacon, but since I do not have the capability to go by the old world techniques, I will be using new world technology... -
Old Fashioned Dry Cured Bacon
Brican that looks excellent. For the black forest spice, the cardamom is it just the seeds, or the pods as well? Also I'm assuming it is green cardamom, I can't see black being used here but I could be wrong. My spice shop either carries pre ground seeds, or whole pods and I know some Indian... -
Pellet Storage
I tend to nuke my pellets for about a minute to pull out any moisture they collected. But I don't use a torch to light them, if I used a torch I would go with cmayna's trick. And they get too hot to handle, but not near burning temps.- gibsorz
- Post #7
- Forum: A-Maze-N Smokers
-
Beginners "Mess" Venison Summer Sausage
My general rule of thumb is "if you have to ask, throw it out". Better safe than sorry because the only way you will truly know is after you eat it. By then, if it wasn't, best case scenario is you are praying to the porcelain king for a couple days. As long as the different smell isn't the...- gibsorz
- Post #2
- Forum: Food Safety
-
cold smoked Turkey
OK, so for some reason my phone isn't posting photos, stupid Android was never a problem when I ran iOS. Highly recommend doing this if you are looking for something different. Next time I have a smaller bird I might try deep-frying it after the cold smoke. -
A-Maze-N vs ProQ Cold Smoke Generators
I have only used the a-maze-n pellet smoker, and it is extraordinary. I use it directly in the bottom of my wsm and it raises temps inside by about 10f, which means probably 320 days a year I can cold smoke at night where I live. I do find it a pain to get lit with just a torch though. But like...- gibsorz
- Post #239
- Forum: Info and Practices
-
Cold Smoking help with Gas Smoker
Smoker South, this might work, since the amazen products are so good and fool proof, there is probably no-one who has put the effort into experimenting with it to try and make it work. I'll pay the 30$ to avoid the multiple failed attempts that testing and practicing would yield and go with a...- gibsorz
- Post #36
- Forum: Info and Practices
-
cold smoked Turkey
Hey all, I am hamming a turkey (curing) in a couple days. Has anyone ever cold smoked a hammed turkey before cooking it. I have cured and cold smoked brisket over night with the amnps to make an extraordinary Montreal smoked meat, it did not rest between cold smoke and cooking. Would the turkey... -
Making Lox a picture guide.
Springs already? They probably aren't going to run here until June, and I cant fish for them until July 1st at the earliest. Jealous. -
canning venison
Could you cold smoke the venison cube for say 30 minutes prior to canning? As long as you are following the 4 hr rule it shouldn't be a problem right? I have heard smoke flavour intensifies when canning, so I was thinking cut it down to 30 minutes. Or would you want to smoke the whole roast for... -
Making Lox a picture guide.
Starting this today, have had the salmon in my chest freezer for a week on low to kill all the nasty critters. -
Cold smoking season 2014-2015: pork sausage
These look awesome!! I want to do sausages, but will have to wait until I'm not living in a condo for that. -
Montreal Smoked Meat - Step by Step Guide with Q view
Oh I'll make texas style brisket as well, love it. But being a Montreal ex-pat now living in an area with no good montreal smoked meat or pastrami, it s a favourite. The two big difference for pastrami and montreal smoked meat is the amount of sugar used is significantly more in pastrami and...
