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  1. phil in bc

    Are dried spices dried spices?

    And when we were in Hungary we also got some local paprika as well as goulash paste, really good stuff.
  2. phil in bc

    Are dried spices dried spices?

    Whenever ive made my own paprika, it always ends up clumping in the jar so i have to push it through a seive. Not that its a problem, just not quite like the professionally processed stuff. Here's the paprika we just brought back from spain, one is sweet and the other spicy and each cost under 1...
  3. phil in bc

    First time Bacon maker

    Day 2 in the smoker is done, had it in there for 5 hours with Cherry wood. Now its back onto the fridge until tomorrow, and then i'll crank up the heat and finish it off. So looking forward to trying this, its looking great.
  4. phil in bc

    First time Bacon maker

    Thanks guys, 145 it is then. Just not today, smoker is sitting at 110 for about 3 hours now, still smoking away. I'll leave it got another couple hours then back into the fridge for the night, then same thing tomorrow. Iin case i havent said this already, you guys are AWESOME!!!
  5. phil in bc

    First time Bacon maker

    So its been 2 weeks in the cure already. I removed the belly from the cure a couple days ago and air dried in the fridge, now its onto the smoker for the first round of smoke. My plan is to cold smoke for 2 days, about 5 hours per day, and then i'll finish with a hot smoke until IT temp reaches...
  6. phil in bc

    Are dried spices dried spices?

    We get pepper paste from a Mediteranian store, its just like the stuff in the tubes but cheaper and more of it. You can get it with hot peppers or just red pepper, both are good. This jar is 550 grams and cost us 7.99 canadian, or about 0.79 US lol When i travel i always look for local spices...
  7. phil in bc

    Dumb question

    I use a lot of wine barrels which are oak, really good flavour from them. Lots of wineries in the PNW, may want to look into getting one.
  8. phil in bc

    Cottage pie with a bit of a twist.

    We do cottage pie a lot, pretty much the same as you did although i use smoked cheese on top. Pretty much takes it over the top and worth a try. I also spice up the meat with some ancho and hot chili peppers, adds to the smokey taste.
  9. phil in bc

    Porkapalooza 2.0!!!

    I'm on the west coast in BC Canada. The BC part stands for "bring cash" lol
  10. phil in bc

    Porkapalooza 2.0!!!

    I got screwed up here for pork butts, just paid $10 per pound. Damn........
  11. phil in bc

    First time Bacon maker

    Thanks everyone, i'll carry on and post some pics once it gets into the smoker, or out of. Cheers
  12. phil in bc

    Looking for a new toaster oven

    We use the Breville counter oven, probably more than we use our proper oven. It works fantastic, and for just the 2 of us its large enough for most meals we cook. I can fit a 12 inch cast iron pan in it, so pretty large yet small enough to heat up fast. And with it being convection, it cooks the...
  13. phil in bc

    First time Bacon maker

    So the belly's have been in the brine for a week now, and one of the slabs has a fair amount of liquid in the bag, the other does not. Both had roughly the same amount of cure rubbed onto it before sealing. Is this something i should be concerned about and making any adjustments? I plan to leave...
  14. phil in bc

    First time Jerky

    Got 2 different recipies going, one hot habanero pepper and the other is a teriyaki. The meat already seems to be getting a bit firmer just from being in the brine. I'll get this into the smoker for a few hours tomorrow and finish up in the dehydrator. Looking forward to trying something new...
  15. phil in bc

    First time Bacon maker

    oK, got the prep all done in and vac-bags for the next couple of weeks. I gotta say, i was expecting the brine mix to be a lot more that what i used, but the numbers dont lie, hopefully. this is how it worked out. I made 2 slabs from the one belly. First one was 2412 grams. I added 6.03 grams...
  16. phil in bc

    First time Jerky

    Yes i do have cure 1, and i do have a smoker and dehydrator. From what i have read so far i expect i'll use both, smoke for a few hours and then finish in the dehydrator. I'm not sure on the quantity of the cure 1 though. Would it be at the same 0.25% as when making bacon? As for marinade, i...
  17. phil in bc

    First time Bacon maker

    Thats exactly what i got, along with 1.5% salt and 0.75% sugar. I'll probably add some garlc powder, cuz who doesnt like some garlic, bag it and massage for 14 days before drying in the fridge and then onto the smoker.
  18. phil in bc

    First time Jerky

    Hi Guys, Looking at making some Jerky, brought home small lean inside round roast to give it a try. I'm looking for a marinade recipie and any tips you may have to share. Thanks
  19. phil in bc

    First time Bacon maker

    Ive been reading all these posts about home made bacon and it looks so good that i just had to jump in. So off i went to Costco today and took home a nice slab of pork belly fy first attempt. I'll add some pics along the way, for now this is what i'm starting with. I'll use the cure amounts...
  20. phil in bc

    Smoked Cheese

    Hi Nutmeg43, your almost our neighbor compared to most on this forum. I generally go by colour on the cheese as to when its done, and i kinda copy the look of the Baldersons double smoked cheddar we can get at Costco although i think they may do a dip into liquid smoke, but thats only a guess...
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