Category: Smoker
Cheese
Of course. This is such an obvious combination I have no idea why I didn’t try it earlier… anyway… As you have guessed by the title today I
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Smoker
The ham was smoked for 9 hours (apple smoke). It now weighs 1.8kg
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Smoker
Going to make some ham. Picked up half a leg (~3kg) (the ‘butt-half’ as the Americans would call it) from one of our friendly butchers. It was deboned
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Smoker
Well the bacon worked out just fine. I think next time I’ll try a “Canadian” bacon -which is just the loin without any fat or skin.
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Smoker
Update on the bacon: After two weeks of curing the loin has now cured all the way through and looks a lot like bacon! Interestingly the cure has
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Smoker
We went into ALDI yesterday and found sides of salmon (Tassie farmed) for a good price, so we got some so we could smoke them up and store
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Smoker
I’m having a go at making bacon. This is a bit trickier than the other smoked goods I have been making as bacon is cold smoked (and therefore
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Smoker
I’ve had a few little smoke ups in FrankenSmoker and I’m starting to get the hang of it. There is a few things to get on top of: What
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Smoker
For my birthday I received a ‘UFO Cold Smoke Generator‘ – this is a nifty little cold smoke generator that can be attached to any vessel to create
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