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  1. mike w

    Built a new smokehouse and firebox need some help

    Hey gang, I built a new smokehouse based off archeyrobs design with daveomaks tweaks thrown in. I finished it up today and the only thing left will be the door and air intakes. I’ve ordered a plain 8 x 8 cleanout door. I need some advice on an upper and lower air intake though so I can...
  2. mike w

    Thanksgiving boneless hams qview.

    Pulled these out of the smokehouse this morning. I'm very happy with the results as this was my first real long cook with temps up to 180. Sorry, no in the works pics. I cured them using the universal cure calculator. 2% salt & 8% sugar. 160ppm for the cure in a brine. I steeped cloves...
  3. mike w

    Has anyone read Charcuteria?

    I ordered this book from Amazon and it arrived today. Charcuteria - the soul of spain by Jeffrey Weiss. I was curious if anyone noticed any mistakes in the recipes for curing so that i can make a note. Can't wait to read it. I skimmed it and its got some great photos and recipes from the...
  4. mike w

    Tis the season for pumpkin spice. NY style cheesecake.

    My wife volunteered to host a double baby shower for her coworkers and I got roped into doing the cooking. I made a pumpkin spice cheesecake for the dessert. I used an emeril recipe that I've modified which is below. I had to make it gluten free since my wife is allergic. I'm gonna top it...
  5. mike w

    Belly crackling questions

    I need some advice. I have four fresh pork belly skins leftover from bacon projects, two I am rendering for the fat today and I want to save the others to make cracklings for a BBQ later in September for some british folks. They asked for american BBQ and I thought adding a plate of cracklings...
  6. mike w

    Dry aging project 22lb bone in prime rib

    So I've read all the great threads here on dry aging and decided to take the plunge. I placed an order at the commissary for a 10lbish bone in ribeye roast and they sent me a 22lber which I picked up today so here we go! Not gonna be able to weigh this on my kitchen scale to measure the...
    • mike w
    • Thread
    • Replies: 18
    • Forum: Beef
  7. mike w

    Need some advice on whether converting a T&G garden shed would be safe

    So I live in the UK, and building a plywood smokehouse like Pops is beyond my ability and would cost more in the long run than converting one of these tongue and groove garden sheds. It only needs to last two years and it can't be a permanent structure on the property I rent. The highest temps...
  8. mike w

    Jalapeno plum jam

    We moved to a new house and lo and behold there are three plum trees and an apple tree on the property! Since the plums are ripening, I was able to pick enough for a batch of jam. I found a recipe for a chipolte pepper and plum jam but the commissary doesn't carry the canned chipotles any more...
  9. mike w

    Round 2 for loin bacon

    Picked up about 2.7 kilos of loin today to give it another try with only cold smoking it in the cardboard box. I've got hickory and maple pellets now. Any preference from one over the other? Frankly I've never been able to taste a difference between different types of smoke except mesquite. My...
  10. mike w

    Butchers sundries, anyone bought any supplies from them?

    I just googled for hog casings and this company popped up. I was curious if anyone has bought from them and how did you like their products. Looks like they are based in Derbyshire. Thanks!
  11. mike w

    My first sausage of 2016

    Heya, so I've finally been able to make a batch of sausage this year and decided to make something off the top of my head. I had read a chorizo recipe and figured id kind of do an asian flair to it. Anyways here is the recipe and qview. My wife said the sausage was subtle in flavoring. Kiddo...
  12. mike w

    What's cooking today?

    I've got brisket on since 0400 and some sausage chubs for breakfast. Figured I might get to see the meteor shower but there was too much cloud cover. Taking advantage of the morning to cold smoke my belly bacon again. I got 7.5 hours of smoke yesterday. After a rest in the fridge overnight ive...
  13. mike w

    Cardboard box build sealant question

    I have an AMNPS and started working on a cardboard box build to cold smoke some bacon and cheese until I can build a small smokehouse. My question is whether it will be okay to use packing tape or 100mph tape to seal up the box? I plan to have the AMNPS set up in some type of mailbox mod and...
  14. mike w

    Bacon finally

    Hey folks, After moving to yet another house and spending a couple months in the states ive gotten things set up to smoke and cure again. Ordered two pork bellies which I am going to dry cure with the digging dog calculator rather than doing an immersion brine this time to save fridge space...
  15. mike w

    Spring!

    Nice day today! (I smoked the garlic, jalapenos,and tomatoes in the salsa)
  16. mike w

    february brisket

    Hey folks, I decided we haven't had brisket in a while so thats whats on the smoker today. Anyone else taking advantage of the nice day we're having?
  17. mike w

    cheese!

    I got 9 kilos of cheddar cheese from Costco all aged from 12 months to 18 months for about £6.50 per kilo. Since its chilly out I'm doing it today with the amazin pellet smoker from Todd. I'm following Mr. Ts cheese guide and I am wondering if I should let the cheese rest before vacuum sealing...
  18. mike w

    Smokehouse and some understanding of building material help.

    So I think i should build a cheap "smokehouse" for using the AMNPS that I'm getting for Xmas. I think it'll be too much of a pain in the bottom to use it to cold smoke with in my pellet grill and this would be easier to do. From browsing the smokehouse forum here, i see that treated wood is not...
  19. mike w

    Using mushrooms in fresh and cured sausage

    I tried searching and couldn't find anything relevant I've been thinking about making some chicken sausage from a recipe here and I thought chopped mushrooms would make a decent liquid binder to replace the gluten item in the recipe. Having just.gotten a vacuum sealer and reading up on not vac...
  20. mike w

    I got my Christmas pork shoulder into brine today.

    So my meat saw finally arrived via Amazon. I hacked off the hock portion of the pork shoulder, skinned, and trimmed it up enough to fit in the fridge. Got it into pop's brine along with a spice jars worth of pickling spice, 20 whole cloves and a tbsp of cinnamon (I took a quart of water and...
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