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The Smoke Ring Forum Index
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  Topic: English Back Bacon
nogoer

Replies: 11
Views: 11489

PostForum: Smoked Foods   Posted: Sat Nov 17 07 2:30 am   Subject: English Back Bacon
Why are pork bellies so hard to find even at independent butchers??

The problem, as explained to me buy a local meat shop is there just isnt much market for belly around me. They can't just order a ...
  Topic: Canadian Peameal Bacon
nogoer

Replies: 4
Views: 2528

PostForum: Smoked Foods   Posted: Wed Nov 14 07 3:18 am   Subject: Re: Canadian Peameal Bacon
Hello,

I just obtained 20 lbs of Candian Peamael bacon and was curious if any Canadian BBQ experts have smoked any?

Would I be wasting my time and effort due to the corn meal cure?

Thanks fo ...
  Topic: English Back Bacon
nogoer

Replies: 11
Views: 11489

PostForum: Smoked Foods   Posted: Wed Nov 14 07 3:10 am   Subject: English Back Bacon
Looks like buckboard bacon using a loin to me.

Thats not loin, at least not any i've ever seen. That has a nice layer of fat on it that traditional bacon needs to be bacon. Canadian bacon is great, ...
  Topic: cold smoking success
nogoer

Replies: 0
Views: 1800

PostForum: Smoked Foods   Posted: Wed Nov 14 07 2:53 am   Subject: cold smoking success
Last weekend i finally acheived true cold smoking with a brisket peice from spareribs i cured. The particular rack i purchased had quite a bit of the hind belly area on it and i couldn't just "sm ...
  Topic: non fat dry milk
nogoer

Replies: 3
Views: 5241

PostForum: Sausage Making   Posted: Wed Jun 06 07 10:57 pm   Subject: non fat dry milk
I recently aquired the newly published 3rd edition of Rytek Kutas sasuage and meat curing book. In his book he discusses the use of soy powder and dry milk as a moisture retainer in some fresh and mos ...
  Topic: Hello from a noob...need help.
nogoer

Replies: 7
Views: 4186

PostForum: Smoked Foods   Posted: Sat Jun 02 07 2:42 am   Subject: Hello from a noob...need help.
you can also smoke sausage, then finish them in the oven.

Smoked polish sausage is a great item to use the big cheif for. Any other type of cured smoked sausage for that matter. You can do bacon to ...
  Topic: Hello from a noob...need help.
nogoer

Replies: 7
Views: 4186

PostForum: Smoked Foods   Posted: Fri Jun 01 07 2:33 am   Subject: Re: Smokin - Cookin
If it's smoking, it's cooking.

Not that im trying to be confrontational, but i just want to make sure the poster is not misinformed about his smoker.

Cold smoking is smoking that does not invo ...
  Topic: Kielbasa Casings
nogoer

Replies: 18
Views: 18970

PostForum: Sausage Making   Posted: Tue May 15 07 10:57 pm   Subject: Kielbasa Casings
I don't have a charcoal smoker because i wanted as close to set and forget as i could get to start with. Using very small amounts of charcoal is a good idea though. Its probably closer to the "ol ...
  Topic: Cheesy question
nogoer

Replies: 4
Views: 3428

PostForum: Smoked Foods   Posted: Tue May 15 07 2:27 am   Subject: Cheesy question
You are right, wait till it is dry.

Im wondering now myself if tis is true. I was out smoking yesterday and my neighbor came over. We got ot taking about applewood and he said he was told to use it ...
  Topic: Smoked Chicken
nogoer

Replies: 8
Views: 5809

PostForum: Smoked Foods   Posted: Tue May 15 07 2:18 am   Subject: Smoked Chicken
I just smoked a chicken on my brinkmann electric last saturday night. It was kind of a last minute idea so i brined it for about an hour and just tossed it on the smoker. I didnt beer can it or rub it ...
  Topic: Kielbasa Casings
nogoer

Replies: 18
Views: 18970

PostForum: Sausage Making   Posted: Tue May 15 07 2:00 am   Subject: Kielbasa Casings
If you are going to do much sausage making I would suggest you get this book

thanks Jim, I keep seeing that book come up all the time. I knew the temp shouldnt go as high as it did. I just had alo ...
  Topic: Vertical or Horizontal Stuffer???
nogoer

Replies: 2
Views: 5374

PostForum: Sausage Making   Posted: Sat May 12 07 2:51 am   Subject: Vertical or Horizontal Stuffer???
This is a good question im surprised noone has answered it! Only problem is i don't have an answer either, but i am in the market for a stuffer.

My reasoning is..as long as it pushes the meat into ...
  Topic: Can't find Pork Fat!
nogoer

Replies: 9
Views: 7925

PostForum: Sausage Making   Posted: Sat May 12 07 2:48 am   Subject: Can't find Pork Fat!
I called up my local grocery store and he said they would save me some as long as i gave them a couple days notice. I only want it so i can get a higher than 20% fat ratio or use it with beef to make ...
  Topic: Kielbasa Casings
nogoer

Replies: 18
Views: 18970

PostForum: Sausage Making   Posted: Sat May 12 07 2:40 am   Subject: Kielbasa Casings
I would tend to agree with the too high of an initial temperature as well. I made smoked kielbasa for the first time last month. One thing i did notice as well was the tough casing. The cooked sausage ...
  Topic: My New Site is Finished!
nogoer

Replies: 11
Views: 9571

PostForum: Sausage Making   Posted: Sat May 12 07 2:27 am   Subject: My New Site is Finished!
Lots of good information, i always like finding new sites showing how others make sausage. There's always a tip or two even an experienced person can pick up.

I've been making sausage for only a li ...
  Topic: Smoked paprika before/after pic
nogoer

Replies: 11
Views: 4797

PostForum: General BBQ Discussion   Posted: Sat May 12 07 1:30 am   Subject: Smoked paprika before/after pic
Yeah the picture isn't the best. After I get them into the garden I'll get a better pic. I will also post one of the peppers once they are on. Those are paprika and habs in the pic along with basil an ...
  Topic: Brisket 101
nogoer

Replies: 27
Views: 10943

PostForum: General BBQ Discussion   Posted: Sat May 12 07 1:26 am   Subject: Brisket 101

thats my excuse... Very Happy , but she still dont like it...then I come back with, 2-3 beers aint drinking...8-10 is drinking

What is it with woman and guys drinking beer before noon!?! Mine gets quite ...
  Topic: Website is now up - better pics to come
nogoer

Replies: 27
Views: 10576

PostForum: General BBQ Discussion   Posted: Fri May 11 07 3:23 am   Subject: Website is now up - better pics to come
not to toot my own horn, btu I really feel like my website is one of the best BBQ related websites for a small business..I like the Lotta Bull website also...But I dont really care for the cartoon pig ...
  Topic: Website is now up - better pics to come
nogoer

Replies: 27
Views: 10576

PostForum: General BBQ Discussion   Posted: Fri May 11 07 1:48 am   Subject: Website is now up - better pics to come
Hi,

This is probably going to make me unpopular with the DIY crowd, but it's good advice nevertheless so take it or leave it.

I think most (not going to try to invent a percentage here) of the B ...
  Topic: Website is now up - better pics to come
nogoer

Replies: 27
Views: 10576

PostForum: General BBQ Discussion   Posted: Fri May 11 07 1:39 am   Subject: Website is now up - better pics to come
I agree about the black background, i feel it turns off visitors. For a hobby site its one thing, but if you start marketing the site for business purposes you might want to use something else. Even a ...
 
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