Howdy, Stranger!
It looks like you're new here. If you want to get involved, click one of these buttons!
Forums
- All Forums 130.1K
- EggHead Forum 122.5K
- Forum List 4.9K
- EGGtoberfest 186
- Forum Feedback 1.5K
- Off Topic 1.8K
- EGG Table Forum 957
- Rules & Disclaimer 1
- Cookbook 2.4K
- Valentines Day 3
- Holiday Recipes 30
- Appetizers 72
- Baking 197
- Beef 455
- Desserts 26
- Lamb 34
- Pork 621
- Poultry 370
- Salads and Dressings 14
- Sauces, Rubs, Marinades 154
- Seafood 144
- Sides 117
- Soups, Stews, Chilis 38
- Vegetarian 12
- Vegetables 55
- Health 229
- Weight Loss Forum 227
The grilling community is known for coming together to provide help and support in times of need, and many families and communities have been devastated by the recent severe weather events across the country. Please visit these sites to learn more about how you can support relief efforts - operationbbqrelief.org and redcross.org.
Smokin Cheese / Olives and more (pic heavy)
Always Smokin
Posts: 111
Getting some things ready. A few types of local cheese smoked in the sauce can with the soldering iron.
Used some local oraganic fruit wood. Oh yea the olives to, stuff them with cheese. later ill post some Casino ABT's and the shreaded tenderloin for the steak pizza on Sunday.
Can and soldering iron set up.
Looking good.
lil cold outside
Cheese and olives on for 1/2 hour ,then let rest outside for about 1/2 hour the vac sealed for a few days.
Finished
Here is some Bacon from last week. Best bacon yet, cold smoked this time around.
Used some local oraganic fruit wood. Oh yea the olives to, stuff them with cheese. later ill post some Casino ABT's and the shreaded tenderloin for the steak pizza on Sunday.
Can and soldering iron set up.
Looking good.
lil cold outside
Cheese and olives on for 1/2 hour ,then let rest outside for about 1/2 hour the vac sealed for a few days.
Finished
Here is some Bacon from last week. Best bacon yet, cold smoked this time around.
Comments
i prefer cold smoking the bacon too, but it takes a loooooong time to pick up decent color, i think.
- Spam
- Abuse
- Troll
0 • Off Topic Disagree Agree LikeThe can puts out alot of smoke. I cured the bacon with Mortons quick cure, kosher salt , brown sugar, maple syrup, herbs d provence and bay leaves. After a Week of curing in the fridge I rinsed the bellies in cold water. next they dryed out in the fridge on racks for 2 days. then cold smoked for about 2 hours with apple wood. Oh then freeze before you slice it works better for me. Use a Real slicer the cheap ones do not work,
- Spam
- Abuse
- Troll
0 • Off Topic Disagree Agree Like- Spam
- Abuse
- Troll
0 • Off Topic Disagree Agree Like- Spam
- Abuse
- Troll
0 • Off Topic Disagree Agree LikeKeep on posting, you will have 1,000 before you know it.
- Spam
- Abuse
- Troll
0 • Off Topic Disagree Agree Like