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  1. ndwildbill

    Rolla Pulsa

    I'm looking for a recipe for "Rolla Pulsa"...It is a scandanavian (Norwegian, Swedish) rolled meat product, generally made with beef flank steak, pork, and beef or veal round steak.  The only recipe I have found calls for using salt peter.  If I cannot find anything else, I may try that one...
  2. ndwildbill

    -2° !!!!!!!!!!!!!! Brrrr!!!!

    Yesterday morning temp here was -20 !  Same time to temp was +20!  Hard to keep up...anything under zero is too cold even for cold smoking in my opinon!
  3. ndwildbill

    27 Free hams

    Bear said it all...God bless your generous spirit!
  4. ndwildbill

    Pork loin roulade with apples and cinnamon...

    Looks great Dave...I've done similar, and I believe Bear has a step by step, using a can of apple pie filling and cinnamon.  I like your idea of using the fresh apples.  If I'm smoking a  pork loin, I'll pull it out of the smoker at an IT of 145, wrap in foil, and towels to let rest for a while...
  5. ndwildbill

    DIRTY LITTLE SECRET!!!!

    I'm with you on the Spam....even been to the factory, and have the T-shirt to prove it!
  6. ndwildbill

    New MES Bluetooth Digital smoker

    I leave my MES30 out year around...have for a couple of years. It's on a patio, with a leaky balcony above.  I cover the MES with the MES cover, wrap some bungee cords around that, then push it over next to my Weber gas grill.  I have an extra large, heavy duty grill cover that covers both of...
  7. ndwildbill

    Chuckie on the weber kettle w/ Q-View

    The chuckie looks great!  I have found that brining boneless, skinless chicken breasts helps them stay moist...of course wrapping in bacon makes everything better!!
  8. ndwildbill

    Canadian Bacon/Cottage Ham in MES

    Thanks Gary...Sometimes you get lucky with the MES temp controller.  I've found that if I clean off the MES temp sensor after every smoke, it tends to run pretty accurate.  If I let the sensor get built up with all kinds of black stuff, all bets are off.
  9. ndwildbill

    Canadian Bacon/Cottage Ham in MES

    Thanks for the kind comments, and the info on the bags!  Looks like relatives might be getting mini hams for Christmas!
  10. Canadian Bacon/Cottage Ham in MES

    Canadian Bacon/Cottage Ham in MES

  11. ndwildbill

    Canadian Bacon/Cottage Ham in MES

    Cured a piece of pork loin in Pop's brine for about 2 weeks.  Took it out of the brine, rinsed well, then into the fridge overnight to dry and start forming the pellicle. Out of the fridge, feeling sticky Bagged up ready to go in the MES.  Anybody know where I can get a small quantity of...
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    • ndwildbill
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    • ndwildbill
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    • ndwildbill
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  17. ndwildbill

    First go at snack sticks

    Good lookin' sticks....hope they taste as good as they look!
  18. ndwildbill

    MORE mini hams, or as smoking4fun calls them, cottage hams

    That's what I thought...I like your idea of bagging and hanging them.  They look more like ham that way.  I've got a hunk of loin sitting in Pop's brine for another week and a half, going to get some netting and try your smoking method.  I'm thinking those might make a nice Xmas gift.
  19. ndwildbill

    MORE mini hams, or as smoking4fun calls them, cottage hams

    Those really look very tasty!  Now I'm going to show my ignorance...what is the difference between a loin ham or cottage ham, and canadian bacon made using pop's brine and a chunk of loin?
  20. ndwildbill

    Smoked Scottish eggs

    That looks great...your making me hungry for some scotch eggs!
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