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  1. curious aardvark

    Idiot proof lemon curd :-)

    Not really a dessert, but you can put it in tarts, yoghurt, cheesecake ;-) etc So what the hell lol Lemon curd recipe You will need 3 oz castor (fine white) sugar 3 oz melted butter 3 large eggs or 4 medium/small 2 lemons - juice and zest (as fine as you can get it) 1 large glass/pyrex bowl...
  2. curious aardvark

    Lemon Rippled Cheescake Bars

    You got a recipe for this ? Tell you what - post the recipe for this and I'll post my fool proof lemon curd recipe ;-)
  3. curious aardvark

    Happy Birthday Bob G & curious aardvark

    cheers :-) don't post round here very often these days, but it's nice to know I;m not totally forgotten lol
  4. curious aardvark

    First fatty being smoked now!

    looks like a good start :-) Just out of curiosity was the thermometer showing you the temp in centigrade ? 80 oC sounds about right after 3 hours.
  5. curious aardvark

    First fatties ans not impressed?

    Wow that's tragic. Okay, bacon weaves are only necessary if you are buying in your sausage meat (store sausage meat is very high in fat, water and salt and doesn't hold together well - plus in my opinion it tastes like crap). Make your own and you can put the bacon where it belongs - on the...
  6. curious aardvark

    I need help finding a good slaw recipe, please!

    My slaw recipe is pretty simple. Half head of cabbage. Chopped very fine (not shredded - like you'd chop an oinion) 1 small oinion fine chopped. 1 medium carrot peeled and finely grated 1 eating apple, peeled and grated/ about 1/4 tsp cbp 2 tsp honey And enough mayo to just give a very light...
  7. curious aardvark

    Jerky cure length question?

    No there isn't. One more time (lol) 1) Jerky is sliced so thin that it isn't in the danger zone for more than an hour - even in a cool smoker running at 150 for jerky. 2) there is more than sufficient nitrous oxide in the smoke to fully cure jerky over the period required to smoke/cook/dry...
  8. curious aardvark

    Smoking Salmon question

    alternatively hot smoked salmon is amazing eaten cold. I made two sides of dutch's maple glazed earlier in the year. We ate one side the other got packed into 4oz vacpacks for sarnies :-) I actualy prefer it cold :-)
  9. curious aardvark

    Fresh Breakfast Links. qview

    Try twisting while stuffing. Just as quick once you get the hang of it and you can stuff to any degree you like :-) I see you still haven't tried my recipe lol They won't shrink or split when cooked :-)
  10. curious aardvark

    ABT Fatty with Qview

    No pics here either - the code looks like this: code Only shows up if you view source. So the forum is reading it correctly. I had same problem with my pig roast. Something weird going on somewhere. And again some people can see them some can't.
  11. curious aardvark

    Passing it on

    summer sausage dawn ;-)
  12. curious aardvark

    Single Serving Fatties

    I've frozen whole fatties with no problem. Slices ? Ah hell I'd just eat them for snacks, partially frozen lol As far as fillings go - try some low fat cheese - doesn't cook out. Also haloumi is a good one as it just plain doesn't melt but is good cheese flavour and grates well. But hey...
  13. curious aardvark

    Cooking a whole pig - The Cowgirl Way :-)

    they're all 640x480 or less. If no one could see them here it'd make sense. but some can, some can't - no idea. oh well back to usual way of posting pics next time :-) They show up even when I'm editing for me.
  14. curious aardvark

    What happened to Texas-Hunter?

    Pretty much covered - at last lol - but one thing jeanie said really bothers me. We are all individuals, this is not a gang, we are not small stupid children. The statement above is primarily what the bad blood was about. It's just petty and pathetic. However as this thread still stands -...
  15. curious aardvark

    Cooking a whole pig - The Cowgirl Way :-)

    weird, i see all the pics. Oh well it was an experiment. Just out of curiosity are those who can't see the pics using firefox or a different browser ? They show up fine on firefox.
  16. curious aardvark

    to cure or not to cure?

    It's a simple answer to a simple topic that people insist on making complicated. 1) All smoked jerky is ALWAYS cured - By the nitrous oxide in the smoke (smoe ring=cured meat). So adding cure salt to a jerky that's going to be smoked is pointless, completely redundant. Fact. About 3 hours...
  17. curious aardvark

    Cooking a whole pig - The Cowgirl Way :-)

    Was a friends 65th birthday party last weekend, she decided to have a big party on a friends property and her son and I decided we'd cook a whole pig. I've been wanting to build one of cowgirl's cinderblock ovens for a while so it seemed a natural progression. I spent a week or two bugging...
  18. curious aardvark

    Smoker or Dehydrator??

    it's down to temp. Most american jerky (yes there are other types) is dried at around 150f. This cooks the meat very slowly and is also a good temp to dry it out. Also a fairly easy temp to acheive in most smokers. I did a batch half and half recently. Half smoked half in the dehydrator. Both...
  19. curious aardvark

    temps ??

    long as it's above freezing and below melting point of the cheese it'll work :-)
  20. curious aardvark

    What happened to Texas-Hunter?

    In that case, allow me to explain (lol) Essentially smf crashed badly end of last year/beginning of this - one of those things, no blame :-) Texas hunter kindly set up a new forum during the interim that a bunch of us moved to while smf was being repaired. Americans being americans (ie...
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