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Pork Loin Canadian Bacon..... my way..... MONEY...
Wow, that looks great Dave. Points for a job well done. -
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How you know when you're REALLY sick!
I only have 80 proof. Does that mean I need to use 3oz?- ak1
- Post #10
- Forum: Blowing Smoke Around the Smoker.
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Open Fire Rotisserie Prime Rib
Wow you were really "roughing it" LOL. Nice job -
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Canadian Peameal bacon
Actually, according to the USDA it is safe to refreeze raw meat & poultry thawed in the fridge. Although there may be a loss in quality.- ak1
- Post #30
- Forum: Hot Smoked Bacon
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Stuffed chicken thighs wrapped in bacon..
Wow, that looks really good.- ak1
- Post #11
- Forum: General Discussion
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galvanized for rack...cold smoker in a professional smoker
My thoughts are this; In a smoker it doesn't matter. Temperatures are never going to get high enough to gas the zinc. Look, you need to get to 787 degrees for zinc to melt. You need to get to 1665 degrees for zinc to start to boil and gas off. I've spent the last 20 yrs working at a Galvanizing...- ak1
- Post #2
- Forum: Smoker Builds
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Are you wanting to SOUS VIDE... a great deal to be had.... $139....
$255 CDN on Amazon.ca I guess I won't be getting one anytime soon- ak1
- Post #17
- Forum: Blowing Smoke Around the Smoker.
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South African Droewors
Droewors typically aren't smoked. Just quickly dried to preserve. -
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Forgive me Father, for I have wrapped! - -Brisket content
The end result looks great. If it tastes as good as it looks.... that's all that matters. -
Pepper Jack and Sharp Cheddar w/Qview
That's a nice stash of cheese you have there.- ak1
- Post #2
- Forum: Smoked Cheese
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