Search results for query: *

Hi Everyone, I've got 4 blocks of Grafton Village 2 yr Cheddar hitting the smoker this week. That gives me some space for other things that benefit from cold smoke so I was thinking salt. I've got a good amount of Malden Flakes as well as a decent medium grain sea salt to play with. I'll be...

That sounds interesting. I've made Duck Breast prosciutto before and it comes out awesome. Adding smoke is making my mouth water.

That's what the cure is for. Cover with paper towels lightly (Golden Retriever fur is an issue in my home) to prevent surface contamination

I both hot and cold smoke fish on a regular basis. As long as you keep everything clean and use high quality fish, cold smoking shouldn't be a problem. Hot smoking is trickier as some of the fat gets rendered so extra attention to clean is needed. Drip pans are important then because if you...

Think it depends on the source. The butt I got when I butchered my pig still has the skin. You can always choose to remove it if it's there but you certainly can't put it back if it's not.

Thanks! Got an idea or two myself but always up for new recipes.

Before starting, I would like to thank everyone who gave me advice, sage experience and encouragement. This is a great forum with great people in it. After starting the cures I mentioned in the original post, Last Friday evening the meat came out of the cure. My assistant looks on Into...