So this means that I can stabilize my egg with no wood and wait for good smoke, then add the wood and the thick white smoke that is produced then is ok? Will that smoke be a bit acrid?
I have been building my fire with the wood chunks in it and …
You can be pretty confident the cure is done after seven days. It is hard to say how to tell how firm it should be. It will just feel a bit firm to the touch but not hard.
Once the cure is done, you can rinse it (well) and you are good to go.
I have noticed a lot of pics using half peppers for their ABTs. I have been using the whole pepper and find them pretty hot (even with all the seeds and membrane removed).
I think I might try to halve them next time.
That's a full load of lump. I thought you were only supposed to fill it up to where the fire ring starts. Am I wrong? Do others fill it up that much for a long cook?
Also, approximately how much wood chips did you use and is it spread all through…
Much obliged. Sounds like the stuffed one could actually be done before my regular tenderloin since the pork is pretty much all on the outside and pounded out thin. I followed his recipe using the cured meats in the middle.
I want to attempt this, this weekend. When you cook this, do you keep the lid up? Or do you close it and just lift to turn (every 5 mins or so)?
Also, this might sound like a dumb question, but how do you know when it's done? If you use a termome…
Orangeville is a bit of a hike (I'm in the Beaches), but I am in the Brampton area on occasion so next time I will just make the trip north from there and load up on some to put in the freezer.
Where is your butcher? I have looked around to no avail. I was in Kensington one time and the person looked at me like I was an alien when I asked.
Also curious to hear a review of Sausage King's andouille.
I make my own bacon as well. I have used Michael Ruhlman's maple bacon recipe a few times (I'm Canadian - have to have maple) and another savory one but I can't remember the author of that recipe.
The first time I ate it, I found it a bit tough o…
Damn that looks good.
Can you give details on how you did it? I am going to pick up a pizza stone and have seen a ton of pizza posts with a few different cook methods.
That looks about perfect to me so might as well use your method if you don'…
This forum is closing? I am still new here but already consider it a valuable resource.
Will there be any sort of advanced notice and will they notify existing users of the new url?
Or will it be the same url just set up in a new way?
I am Canadian and I didn't grow up with vinegar sauce. I grew up with sweet, sticky type sauces. I prefer my sauce to be sweeter.
I find the North Carolina sauces to be, well, too vinegary. It just tastes like vinegar with some hot sauce. Not my …
Thanks everybody. I saw the Royal Oak for $12.99 at Cdn Tire.
I will keep an eye out for Maple Leaf as well. Nella, I am not familiar with this place but Googled it and came up with Nella Cutlery - that the place?
Put the belly with your cure in a large ziploc bag in the fridge for about 7 days. Flip it every other day.
On the seventh day, poke the belly and if it's firm it's done (it should be). If not, leave it in for another day.
Then smoke it for ab…
As I am still new to egging, I have what may seem like a dumb question.
Should you have smoke like that for your entire cook? I was cooking for a bit under 6 hours (at about 250 dome). I had good smoke like that for the first couple hours …
Thanks for the useful tips. Sounds like there will be some trial and error involved.
I have done a few cooks on it but I've always wondered if I was putting enough wood in with the lump.
I think I will try to find some of these wood…