Text 7960, 52 rader
Skriven 2008-05-29 10:05:20 av DAVE SACERDOTE (1:123/140)
     Kommentar till en text av MICK LAZIC
Ärende: Whiskey-Cured Bacon
===========================
MLa> Got me a 4 drawer filing cabinet, 5' high and installed a firegrate
MLa> type of fire box in the bottom draw. The other 3 draws were fitted
MLa> with coolrom shelves, the bottom metal was cut out, the fire box has
MLa> Webber type of adjustable vents on each side. The top of the cabinet
MLa> has a short chimney with a Web(b)er type vent. It's ready to try out
MLa> this weekend as we have 6 good sized bits of pork belly being dry salt
MLa> cured for 7 days by then.

MLa> Any ideas or suggestions as this is COLD smoking trial??

First off, let me say that sounds like a great rig you've built for
yourself.

The only suggestion I'd make for you is to be sure you install a 
thermometer somewhere so you can monitor the heat as you smoke.
With the firebox in the bottom of the smoker, the heat might build 
up more than you like.  Most cold-smoking setups I see here have
the fire pit two or three feet away, connected to the smoking chamber
with a stovepipe, so the smoke is dead cold by the time it hits the
meat.

With a low enough smoulder, though, you should be okay.  Be sure
to let me know how it turned out, eh?

MLa> I had a look at your blog that shows your hot smoked setup and wanted
MLa> to try that out as well. 

A few years ago, a Russian market opened up in a nearby town and I bought
some Eastern-European-style bacon there, which is hot-smoked and can be
eaten chilled as well as additionally cooked.  I really liked it a lot,
and that's why I started hot-smoking my homemade bacon.

It's getting onto summer now up here, but when it's winter again and
my attic is cold and dry, I'll be doing a lot more curing.  That will
include some traditionally-cured American-style bacon as well as a 
couple of Italian varieties (smoked and unsmoked) and some capicola
as well.

MLa> > in the smoking chamber for 3.5 hours at 200F with Jarrah wood a

What does Jarrah wood taste like?  Spicy?  Sweet?  Mild?  I've never
had it (hell, I've never even heard of it before! LOL)


---
http://davescupboard.blogspot.com/ - Dave's Cupboard - Food and 
Restaurant Reviews; If I post it here in NCE, you'll find it 
blogged with photos at Dave's Cupboard.

http://bacon-labels.blogspot.com/ - A gallery of bacon package labels.
(The extra shelf in Dave's Cupboard.
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)