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Smoked clams
One of the local groceries must have made a buying mistake. Steamer clams for .99 a pound. Around portland steamers are either local little necks or imported manilla clams. These were neither but I took a chance and bought 20 pounds. Steamed up 5 clams to try. Delish. So I decided 10...- threemuch
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- Replies: 4
- Forum: Non-fish Seafood
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Tuna Sausage
My brother buys Marlin and Tuna sausages near Hilo, Hawaii from a roadside guy. We are going to try to make some. I did find one recipe online that said to grind 2 pounds of belly to every 1 pound of loin for fat. Alternatively, we are going to try some pork fat. But what else? The recipe... -
Salt cured meats like prosciutto, lardo, bresaola, capicola, guanciale and soppressata
How is it that prociutto and sopressata is hung in the danger zone for months, even years, and not be dangerous with nitrite/nitrate free cure? We do our own prociutto and have never had an issue, but the more I know about food safety, it seems we are taking a (small?) risk. In fact, one...- threemuch
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- Replies: 2
- Forum: Food Safety
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UDS Burn out
All- I recently built an electric UDS, and I love it. But during the build I had the normal "HOW DO I GET THIS PHENOLIC LINER OUT?" issue. I had a media blaster, but it wasn't super effective. I don't live somewhere I could burn it out with pallets. So I borrowed a propane weed burner from...- threemuch
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- Replies: 8
- Forum: UDS Builds
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Lox in a UDS
I built an electric UDS with a PID controller a while back, and it's great. I used to use a tray of chips, then I discovered pellet smoke generators through this site and made my own out of perforated aluminum. It raises the temp in my drum from about 55 to abut 75F without any cooling. So now... -
First Fatties, mixed results
Over the last few months, I have seen pictures and heard about a "bacon fatty" or a "bacon explosion" and wanted to make/try one. When I joined these forums, I saw this section. But like alot of things I do, I knew the basic concept, but wanted to try my own version of it before reading other... -
Recipe recommendation for a newbie?
I did my first sausage in hog casing this weekend. Spicy italian. Came out very good, I was pretty proud, even though it was pretty easy. Grind, mix, stuff. It's not perfect, the early sausages were HUGE and the last ones were kind of small, so I need to work on my stuffing skills. For... -
Wet, wet waterfowl
I started making my own pepperoni this year, made from ducks and geese. 95% of the 300 plus birds my son and I kill every year are processed into sausage. So I began by getting a grinder and stuffer and went to town with some mixed success. The pepperoni tastes great, but the casings aren't... -
Funny Story
New guy here. Just built a UDS and made a pellet smoke generator, and when it was 48 degrees outside, I fired it up, just the pellet smoke generator in the drum. Beautiful blue smoke. What a great idea a pellet smoke generator is. After 3 hours, the internal temp was 70. So I figured, I...- threemuch
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- Replies: 3
- Forum: Smoked Cheese
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Latest Roast
New member here. Picnic Roast done 12 hours in my newly built electric UDS with PID controller. 12 hours of alder pellets out of an home built AMNPS copy at 230F. Memphis style rub. Looks good, hopefully there is some left for me when I get home from work, the kids have the day off school. -
Trouble with getting casing to stick to meat in pepperoni snack sticks
I have been trying to make my own pepperoni this year, with limited success. Product tastes great, but the casings are not adhering well to the meat. I am making pepperoni with duck and goose meat ground with bacon ends at a 4 to 1 ratio. I then season the meat, put the cure in, and then... -
Greetings From Portland, OR
New member, not new to smoking food. A long time ago, when I lived in california, I was given a New Braunfels Hondo, one of those side firebox smokers. It worked OK. I liked it, but was pretty oblivious. I smoked alot of salmon in it. Alot. Hot smoke, good stuff. People liked it, I...
