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Absolutely gorgeous, Leah!
Tell me a bit more about what is going on with those avocado halves? Filled with a soft-boiled egg and what else?
You've got some good kids. I tried to inspire my cat to do something nice for me for Mother's Day. But she was all like, "Do something nice for...
Hi Mick!
Long time no communication with you….sorry I've been absent from the forum! I'm sure I've missed many great and creative dishes like this one! However, I'm getting close to done with spring term, and then only summer term left to go. And then done, and back to spending more time on...
Enthusiastic yes for pork jowl!!
Pork jowl makes a better bacon than pork belly, unless you are one of those weird people who only likes lean bacon. Pork jowl is quite a bit fattier than belly, and makes a richer porkier bacon. Like Kevin said, its a really special day if it includes pork...
There is no calculation of pickup % or brine uptake required when you do equilibrium curing. You have to make the assumption that, given adequate curing time, the meat and the brine will reach an equilibrium state in regards to diffusion of salt and nitrite. Inputs to the calculation are the...
OK, so I'm getting really confused here.
I personally don't understand the whole 10% pickup thing, but I've tried to stay away from it by sticking with immersion equilibrium curing. I use Martin's cure calculator but use the weight of the meat + weight of the water, put in the correct ppm of...
Holy moly! I saw the title to this thread and thought something bad had happened to Chef JJ! So glad we are just saying thanks to a great advisor and friend!
Thanks Chef, you are the best!
Clarissa
Hi Tom,
Thanks so much for your suggestion on using zip lock bags for assessing smoke color. I also really appreciate your link to your Understanding Smoke Management thread…great info there on thin blue smoke vs. thick white smoke. I've noticed for a while that my smoke color can start off...
Hi Justin,
Glad to see you having so much fun with your sausage-making equipment! I'm impressed at all the different sausage runs you've done so far! The cross sectional picture of your bologna, especially, looks really nice.
I probably have missed some of your postings, so I'm not sure if...
Hi Plume,
Do you have a local sausage house, butcher, or meat processor? I often buy small amounts of casings from a local sausage house for those types of casings that I don't use often so don't want to buy a hank of (like sheep casings, for example). The price is OK, and I can get good...
Hi Brican,
Wonder if you could answer a question for me. When I've done dry cured (dry brined, to some) bacon using 2.25% salt or less, I've had trouble getting even enough coverage of the salt over the belly to avoid molding in some areas of the belly. 2% or 2.25% salt isn't very much by...
Not an answer to your question, but I'll just point out that you should never boil sausage. Sausage should be poached at 160-ish deg F for 20 minutes or so (depending on the size of your sausage) to bring it up close to the desired IT, and then grilled for the flavor and snap of the casing. Or...
Absolutely gorgeous! I love the citrus fruit and mango in your salad. I'm sure the flavors were amazing.
Thanks so much for sharing, and Merry Christmas!
Clarissa
Hey Mick,
Merry Christmas coming up, and hope all is well with you and yours! Your brined smoked duck looks off to a great start. I've never had any success with cooking a whole duck, so I always part mine out and sear the breasts, confit the legs/thighs. I'm looking forward to learning from...
Hey Justin,
Looks like you are off to a great start! I really enjoyed Adam's thread as well, and I'm looking forward to seeing how this goes for you. My husband is at deer camp right now. Don't know if he's gotten a deer or not, as he is out of cell phone range, but if he brings a deer home...
Hey David,
You haven't been given near enough love with this thread!
I think your smoked salad looks terrific, and I bet the flavors were amazing! I love a big main-course salad. Throw some avocado in there too and I'd be in heaven.
Looks great, and thanks for sharing!
Clarissa
I've made smoked deviled eggs bunches of times, using a recipe that I got from dirtsailor2003. You get a mild smokey taste, which is delicious but not overpowering. Based on dirtsailor2003's advice to me, here is what I do:
Cajun Smoked Deviled Eggs
Boil eggs for 1 minute, then cover and let...
David and Wade have you covered on your question. But if you'd like to see a great tutorial on smoking cheese, you might want to check out this one by Mr. T. It also gives some detail around the air-drying step...