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  1. cdn offroader

    Montreal Smoked meat

    Been a long time since I posted anything, but having an international work function this week so making Canadian food we chose Montreal SMoked Meat for one of our options. Used the recipe from Glebe Kitchen but modified for EQ curing so I didn't need to mess around with soaking and wasting extra...
  2. cdn offroader

    Venison cacciatore

    Happy New year all, figured I'd start off with a new recipe to bring in 2017, and after finding myself with some venison after this years muzzle- loader season, I decided it was appropriate to turn some of it into a cacciatore salami. got about 60/40 venison to fat pork shoulder Mixing...
  3. cdn offroader

    Eastern style curing...

    Decided it was time to try something new, went with a Sichuan Lap Cheong. A minor adjustment to an online recipe to get the salt in a safe range, 24 hours fermentation, followed by a 10 hour smoke over oak and cherry. After 40% weight loss ~75 RH @ 55-60 F Sliced Shots Lap Cheong hanging...
  4. cdn offroader

    Finally, back to curing

    Hey  all, been away for a while, busy with work and a move. Finally settled in enough to get back to curing properly. Started off with 3 Finocchiona, a couple sudjuk made with beef instead of lamb, a couple sopressata(the ones with the least mold), and more recently a couple of bresaola(seen...
  5. cdn offroader

    Pulled beef, Solar Style

    Decided to take the new Q' on a proper run today, going with a pulled beef roast(found a rib roast from last years cow in the back of the freezer) with onions, peppers and banana peppers, from solars thread. rubbed down with tarragon mustard and simple beef rub(garlic, pepper, onion, and ancho...
  6. cdn offroader

    Dear Diary.. Jackpot!

    I mentioned to a buddy from work that I would like to get a charcoal grill one day down the road, he mentioned that he had one he didn't want, and would trade me for 2 lbs of homemade bacon. So here it is, looks like a Vision Kamodo classic B series? Needs a bit of cleaning, but for the...
  7. cdn offroader

    Caribou Sausage suggestions?

    Good day all, managed to get my hands on a few kilos of caribou roast. Wondering if anyone has a favorite game sausage recipe they would share.(trying to get something other than summer sausage or pepperettes).
  8. cdn offroader

    Bavarian smoky attempt

    So, I am trying to replicate something similar to the Bavarian Smokies we get up here in the Great White North,predominant flavor is pepper and garlic Anyways, I googled all over the internet and found one that claims to be such a recipe, and found another recommendation that it might be a...
  9. cdn offroader

    Bavarian Smokies

    Hey all, just looking to see if anyone has a good recipe for bavarian smokies. You know the ones, heavy pepper flavor, smoked, great on a bun with some kruat and mustard. All the ones I can find are for the little "cocktail" smokies. Someone had suggested adding cure to a brat recipe and smoking...
  10. cdn offroader

    Dry Cure Farmer Sausage

    Made an all beef farmer sausage from a Kutas recipe using GB from this years beef side. Cold smoked for 3 12 hour sessions, and went to 45% weight loss. This is exactly the texture I like for salami. The flavor is a delicious smoky, peppery jerky-like flavor. Just the slightest amount of white...
  11. cdn offroader

    Jerk Chicken Sausage

    Well, had a hankering for jerk chicken a while back, which led to the idea of a jerk chicken sausage, and thought I may have stumbled onto something new. However, a quick google search revealed the LP had already beat me to the recipe(although his is pork). So I adapted for 3 lbs of extra lean...
  12. cdn offroader

    Montreal Smoked Moose

    Following the recipe from Bad Santa http://www.smokingmeatforums.com/t/138997/montreal-smoke-meat to make it, started out with a nice 2 kilo moose roast, trimmed up slightly ground up some spices, toasted the coriander slightly and into a ziplock to cure...
  13. cdn offroader

    2 salamis

    Trying a sopressata from Chacuterie, and a longaniza de andalusia from meats and sausages. Didn't get any grinding/stuffing shots, but got about 4 kilos of ground pork shoulders ans stuffed into beef middles. Incubated for 24 hours, then covered in m600.  Here we are about a week in, lots of...
  14. cdn offroader

    pair o fatties

    Got an invite to watch some big football game at the neighbors, so decided to give these a try. Did  a chicken cordon blue(chicken, mozza and ham), and an italian(mild italian sausage, mozza parm cheese mix, tomato sauce, fried onions and green peppers) Final pic, smoked for 2...
  15. cdn offroader

    Dry cure German salami

    Mixed in pork and beef with salt, cure and sugar, into the fridge overnight emainder of spices added, with some wine and starter Pressed into a beef bung(according to the recipe final salami, was a bit oversized so i diveded it into 2, and now sitting in the oven at 80* 90% humidity to...
  16. cdn offroader

    Sunday Sausages( venison pepperoni and farmers sausage)

    Got 10kg of venison from a buddy to turn into sausages(i get to keep half) so started with the pepperoni sticks(from the partially dry pepperoni from lets make sausages) and adapting to a fully cooked, smoked pepperoni stick. I'm going with 50/50 venison and pork shoulder(venison had 20% pork...
  17. cdn offroader

    Gammon confusion

    Looking for some help from our cousins across the pond. An expat UK'er over here wants some gammon. It looks like, after extensive research online, that it is a cured, cold-smoked pig leg.....how is this different than ham? I talked it over with my friend and they insist it is different. Need...
  18. cdn offroader

    Pork overload....

    Just picked this guy up from the butcher, a nice local tamworth heritage breed. Starting with hams, bacon, and hocks more to follow.... 16lb ham, injected Hocks... Bacon.... all into a maple version of pops brine(substituted dark maple syrup for the brown sugar in equal quantities)...
  19. cdn offroader

    MY morning adventure....

    The annual pig roast commences.... more to follow My helper finally woke up and came out to keep an eye on things...
  20. cdn offroader

    First dry cured sausages

    So took the plunge and started a couple batches of dry cured sausages. First one is a farm house salami and the other is a Portuguese chourico. Both were from len poli recipes. Used natural yoghurt for starter culture, ground, stuffed and sprayed with mold. Chourico got 2 hours of cold smoke...
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