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  • Originally posted by Dhansakdave View Post
    I presume it's okay to just cook it in the oven unsmoked at the temp/duration, as I don't own a smoker, yet!
    Actually, you could just freeze it if you aren't going to smoke it, and pan fry it, or bake it to cook it.

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    • Cheers Doc, baking sounds the go for me.

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      • Double D - where have you been all my life ???????
        "never let the truth get in the way of a good story "

        ...small steps....

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        • Originally posted by NZ primal Gwamma View Post
          Double D - where have you been all my life ???????
          Alas, bumbling through me pitiful existance half a globe away, me dear!!

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          • Curing Meat? That's not dirty at all. Bummer.
            Primal since 9/24/2010
            "Our greatest foes, and whom we must chiefly combat, are within." Miguel de Cervantes

            Created by MyFitnessPal.com - Free Weight Loss Tools
            MFP username: MDAPebbles67

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            • Originally posted by Pebbles67 View Post
              Curing Meat? That's not dirty at all. Bummer.
              I will have sausage porn pics for you later....

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              • Thank You, Baby.
                Primal since 9/24/2010
                "Our greatest foes, and whom we must chiefly combat, are within." Miguel de Cervantes

                Created by MyFitnessPal.com - Free Weight Loss Tools
                MFP username: MDAPebbles67

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                • Originally posted by ssn679doc View Post
                  I will have sausage porn pics for you later....
                  Boom chicka waa-wow!

                  love me some food pron.

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                  • Count Gwamma in....................I like me a bit of sausage porn ................
                    "never let the truth get in the way of a good story "

                    ...small steps....

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                    • OK... hold on to your pants.....

                      First up.....
                      Canadian bacon.jpg

                      Canadian bacon

                      Italian sausage.jpg

                      Sweet Italian sausage, and last but not least

                      Polish sausage.jpg

                      Polish sausage

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                      • Oh my...(fans self)
                        Primal since 9/24/2010
                        "Our greatest foes, and whom we must chiefly combat, are within." Miguel de Cervantes

                        Created by MyFitnessPal.com - Free Weight Loss Tools
                        MFP username: MDAPebbles67

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                        • Here is a package of bacon.... this was my breakfast today....

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                          • I normally use Morton's Sugar Cure, which is mostly salt. Measure out by weight of the pork belly, rub 1/2 on one side the remainder on the other. I put the belly in a plastic tub with a lid, throw it in the fridge at about 45 degrees F. Flip it ever 2-3 days, rub it down again after 7 days. At the end of 14 days, soak the belly in cold water for about 2 or 3 hours to remove some of the salt, pat it dry, back in the fridge to let the salt "equlize" for 2 days, then I smoke it for about 3 hours at @ 170 degrees F.
                            so with this, you are cold smoking it, not hot smoking it? i need to see if the son in law's boss's fancy fish smoker will go that cold.

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                            • Doc - that is some serious sausage pornography........ I so hope it tasted as good as it looked !!!!!!!!!!
                              "never let the truth get in the way of a good story "

                              ...small steps....

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                              • recipe?

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