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Hi Everyone, I've got 4 blocks of Grafton Village 2 yr Cheddar hitting the smoker this week. That gives me some space for other things that benefit from cold smoke so I was thinking salt. I've got a good amount of Malden Flakes as well as a decent medium grain sea salt to play with. I'll be...

That sounds interesting. I've made Duck Breast prosciutto before and it comes out awesome. Adding smoke is making my mouth water.

That's what the cure is for. Cover with paper towels lightly (Golden Retriever fur is an issue in my home) to prevent surface contamination

I both hot and cold smoke fish on a regular basis. As long as you keep everything clean and use high quality fish, cold smoking shouldn't be a problem. Hot smoking is trickier as some of the fat gets rendered so extra attention to clean is needed. Drip pans are important then because if you...

Think it depends on the source. The butt I got when I butchered my pig still has the skin. You can always choose to remove it if it's there but you certainly can't put it back if it's not.

Thanks! Got an idea or two myself but always up for new recipes.

Before starting, I would like to thank everyone who gave me advice, sage experience and encouragement. This is a great forum with great people in it. After starting the cures I mentioned in the original post, Last Friday evening the meat came out of the cure. My assistant looks on Into...

Don't know that technique. Will research it though! Thanks

Well, not scary from a taste point of view but from a size point of view. With the belly and most of the hocks curing, the leg is looking huge!. The more I look at it, the more I want to break it down a little so that in the end, I have smaller finished hams. (The bone will get used as well - I...

Meat is in the cure, hoping for reasonable weather! Here's the plan. I took my beautiful 6lb pork belly out of the freezer, cut it into two equal portions and have started it in the Maple Bacon cure from Charcuterie. I also have started about 4 lbs of hocks curing also with the Charcuterie...

Appreciate the advise! Sounds simple enough.Folks here are awesome

OK - this may be sacrilegious to some but I'm going to ask anyway. While I like the various skin recipies that have been posted, I love fishing. What I don't like is what I have to pay for pork rind baits and teasers when I've got these beautiful pieces of skin that are the raw product. Anyone...

Looks like a skin on shoulder to me.

Let me see if I have this right because this is a tad confusing. The various curing salts labeled as #1 (InstaCure #1, Prague Powder #1, etc) are a mixture of Sodium Nitrite 6.25% and Sodium Chloride 93.75%  The various curing salts labeled as #2 (InstaCure #2, Prague Powder #2, etc) are a...

Hope he offered more than an "Oops!" 

Hey Sam3 - I'd love to hear what you do in the smoker with bass and fluke. Haven't been happy with my attempts with lean fish.

Had a piece of good luck while fluke fishing this week. Got hit with a nice 3 lb bluefish. We promptly bleed it and got it cooled down. Fillets were left with the skin on. Final destination - the smoker! Once home no time was wasted trimming the fillets and washing off the slime. They got...

Seasons turn and today I brought home two beautiful bluefish fillets. They are currently being cured and will be smoked tomorrow. I enjoyed the posts that have pictures so the camera has been out. Need some help in figureing out how to post them though.

Appreciate the link - buying another smoker at the moment is not one of my options

Interesting - knew about nitrite in plant material and that being part of a true Virginia ham cure. Still not sure how that works with a Parma type prosciutto which had no added nitrites and is not smoked.  OK - I'm not crazy and my ham will use a proper cure and smoke followed by temperature...