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  1. wildcatter

    Full smokehouse

    So hams need 3 weeks of cure, a soak and an equilibration period before smoke. No problem, but does anyone have a clue what bad things will happen if I leave the ham curing on the salt bench while I smoke the bacon? The only thing I can think of is particles sticking to the wet sticky ham, but...
  2. wildcatter

    Hard Cider

    I made cider last year, and it was disappointing. I was expecting it to be crisp and sweet like the commercial stuff- it wasn't at all. I let it ferment completely out, primed with corn sugar and bottled it just like beer. How do you keep it a little sweet?
  3. wildcatter

    Raw andouille

    My hog is going to meet his end next Monday. Part of him will become Andouille, which I've never made. Can I cold smoke and freeze it, and just let it cook it in the pan? Or does it have to be hot smoked to temp?
  4. wildcatter

    Hello All

    I've been reading as a non-member for a long time, it's always a good place to absorb some knowledge. I like to things the old way and the mass produced food at the supermarket sucks! Walmart is to the garden and small farm as particle board is to cherry. I do a bit of curing and smoking. I...
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