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.
-
crocodile
Tomorrow my friend and I are going to smoke a crocodile tail , probably the 321 style, i don't know what kind of meat it resembles, is it more like chicken or fish or meat? , i need to know how to flavor it .And it weighs 1.5 kg it is raining here so the smoking will happen under roofing. any... -
Russian sausage from bush pig
Hallo all, I started with primitive sausage grinders , battled a bit to force feed the mix into the loading area into the skin, yes i followed a recipe of a book that i have, after the sausage has been made, i smoked them for 1 hour and cooled them with a hosepipe , then cooked them at 72 deg... -
Bush pig
I got hold of a bush pig , the meat is nice but have little fat ,so what now, i am thinking of cold smoking the rib , lighting up only sawdust. What is the heat of a cold smoking?i am thinking of putting the rib in foil after a cold or sawdust smoke, and then in the wood smoker for hours. How... -
cerloin steak smoked
well perhaps you don't want to hear this, i obtained some surloin steaks that were aged for 28 days, and then sat for too long in the shop. i fried one in a pan and then in the oven, was not impressed - it tasted slightly off, so i decided to smoke them with a pork rasher on top. the pork kept... -
Home Built smokers
Hallo all smokers. I'm a newby. I used to do distilling, and now changed my hobby to smoking. Built myself an electrical smoker with an oven element underneath and a reostat to control the heat. I thought it would be expensive to run so I made a still from an old geyser's inside, with a...
