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Thread: Uncharted rambling of a Primal mind... page 157

  1. #1561
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    Quote 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.

  2. #1562
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    Quote 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

  3. #1563
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    Quote Originally Posted by seaweed View Post
    recipe?
    for which? I would have to look that up in my book, and get back with you.

  4. #1564
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    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!

  5. #1565
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    Quote 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...

  6. #1566
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    Last edited by ssn679doc; 05-09-2013 at 01:08 AM.

  7. #1567
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    Cor, not half, thanks squire.

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

  8. #1568
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    Quote 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

  9. #1569
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    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))!!)

  10. #1570
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    Quote 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.

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