Announcement

Collapse
No announcement yet.

Uncharted rambling of a Primal mind...

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Originally posted by seaweed View Post
    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.
    You can cold smoke it... but I think 170 degrees F is considered hot smoke, which is why it only takes 3 hours. Longer than that and it "cooks" the bacon because the internal temp of the bacon will, over time, reach the same temp as the smoker.

    Comment


    • Originally posted by NZ primal Gwamma View Post
      Doc - that is some serious sausage pornography........ I so hope it tasted as good as it looked !!!!!!!!!!
      I ate the polish sausage for lunch last night.... it were yummy.... fatty, salty goodness

      Comment


      • Originally posted by seaweed View Post
        recipe?
        for which? I would have to look that up in my book, and get back with you.

        Comment


        • Good day all!

          That's some serious sausage there, chapeau sir! Making me feel somewhat indeqaute.......

          Couldn't find any of that Mortons curing sugar you use, this side of the water either, have ordered a book so I can brew me own though!

          Comment


          • Originally posted by Dhansakdave View Post
            Good day all!

            That's some serious sausage there, chapeau sir! Making me feel somewhat indeqaute.......

            Couldn't find any of that Mortons curing sugar you use, this side of the water either, have ordered a book so I can brew me own though!
            It may be an American convenience thing... just about any plain salt (non-iodized) a little sugar and some Prague Powder #1 (I thinks) and you should be in business, as it were...

            Comment


            • I did find this, if it's helpful:

              Bacon Curing & Salt Beef | Weschenfelder Sausage Making

              http://www.sausagemaking.org/acatalog/bacon_cures.html
              Last edited by ssn679doc; 05-09-2013, 01:08 AM.

              Comment


              • Cor, not half, thanks squire.

                This is the book I purchased; Manual of a Traditional Bacon Curer: Amazon.co.uk: Maynard Davies: Books

                Comment


                • Originally posted by Dhansakdave View Post
                  Cor, not half, thanks squire.

                  This is the book I purchased; Manual of a Traditional Bacon Curer: Amazon.co.uk: Maynard Davies: Books
                  That looks like a great book.... here is the oe I have learned the most from:

                  http://www.amazon.co.uk/Home-Product...ef=pd_sim_b_22

                  Comment


                  • I did look at that one funnily enough, but found seven hundred and odd pages a bit daunting!

                    (Just had a squint at Bloodorchids journal, remind me to stay out of pillow range of Cori, ((not that I'm likely to get in range mind))!!)

                    Comment


                    • Originally posted by Dhansakdave View Post
                      I did look at that one funnily enough, but found seven hundred and odd pages a bit daunting!

                      (Just had a squint at Bloodorchids journal, remind me to stay out of pillow range of Cori, ((not that I'm likely to get in range mind))!!)
                      I picked that one because it covered every type of meat or sausage that I am interested in doing. That, and my wife calls me a book-whore..... I have a small library at home.... so I will buy a book just because...

                      yeah, cori looks like she could be a rough character in the right sitiation.

                      Comment


                      • Must be encyclopedic being that size, you must be a most erudite chap?!

                        I know a few rough characters, so anyone who concocts that bourbon blizzard thing is good with me!!

                        Comment


                        • Originally posted by Dhansakdave View Post
                          Must be encyclopedic being that size, you must be a most erudite chap?!

                          I know a few rough characters, so anyone who concocts that bourbon blizzard thing is good with me!!
                          I have been called rude before.... It's not the first time I have heard that.... lol

                          Comment


                          • Originally posted by Dhansakdave View Post
                            I did look at that one funnily enough, but found seven hundred and odd pages a bit daunting!

                            (Just had a squint at Bloodorchids journal, remind me to stay out of pillow range of Cori, ((not that I'm likely to get in range mind))!!)
                            Try the River Cottage Cookbook if you want a UK version. I'd quite like to be within pillow range of Cori, but that's a whole 'nother story...
                            Last edited by badgergirl; 05-09-2013, 02:27 AM. Reason: added url
                            I like badgers, books and booze, more or less in that order.

                            Comment


                            • Originally posted by badgergirl View Post
                              I'd quite like to be within pillow range of Cori, but that's a whole 'nother story...
                              Ooh err missus!!

                              Thanks, have seen a bit of Hugh on telly, he's a tad eccentric, entertaining though!!

                              Comment


                              • Originally posted by badgergirl View Post
                                I'd quite like to be within pillow range of Cori, but that's a whole 'nother story...
                                I was trying not to go there..... lol

                                Comment

                                Working...
                                X