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.
-
spanish chorizo
I'm going to make chorizo using Michael Ruhlmans recipe from his book Charcuterie. does anyone have suggestions on how long to smoke it? I'm planning on using hickory pellets and cold smoking before hanging to cure. Thinking about 3 hours. Is that about right?- shaver
- Thread
- Replies: 1
- Forum: Info and Practices
-
cold climate brick
I'm a mason living in eastern Ontario where we can get a lot of snow and freezing rain. All these things are very hard on brick as it doesn't like the freeze/thaw cycles which cause spalling (face falling off the brick when I wanted a smoker my first thought was a brick one as I have lots...- shaver
- Thread
- Replies: 5
- Forum: Brick Smokers
-
vacuum sealer
can anyone advise me on what to get? Hopefully not too expensive. I will not use it commercially.- shaver
- Thread
- Replies: 1
- Forum: Slicers, Grinders, Tools, Equipment
-
wet brine question
Hi, I'm a new member, 1st post! I've been cold smoking salmon for about 1 year so have the bug. Bought a 5 lb. pork belly last Sun. and used Pop's brine, cut it in 2 pieces, made the brine and put each in a ziplock with half the brine so it's covered used 1 level tbsp of Prauge #1 salt. Is this... -
Hello
Hello, I've been roaming around here for quite awhile and have learned a lot about smoking! want to ask questions now so I'm signing on. Seems like a great forum. Everyone just wants to help. Live in eastern Ontario so it's getting cold now. No worries about temps, more about keeping things...
