Recent content by cabin
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
How to smoke FRESH mozzarella?
I also tried the fresh mozzarella and had the same results. All other cheeses have come out excellent- cabin
- Post #3
- Forum: Smoked Cheese
-
Chinese Bacon
AlBlancher, Once again I really appreciate your input, I will defiantly try your suggestions. This forum has been great once I learn how to post pictures I will add to threads so hopefully I can help others. -
Chinese Bacon
Thank you Alblancher, I never tried the hot smoke part after cold smoking, today was going to be first try. Currently I am test frying (smoked bacon yesterday ) Maybe I will pass on the hot part if you dont recommend it. Really hoping a longer rest time in the fridge will make for a better... -
Chinese Bacon
Thanks Woodcutter that is the recipe I have used the last few times, I keep trying it because of everyones fantastic results. I think I will try basic brine of water, salt, and cure next time with no sugar or anything else added. I will post results. Thanks. -
Chinese Bacon
JJ, The Bacon tastes like the ribs when doing a test fry before smoking and still has a similar taste after smoking. I have used Pops recipe the last few times and have been adjusting ingredients after not getting great results after using exact recipe the first time. Just took another batch... -
Chinese Bacon
I will take your advise and go back to a basic brine our cure and try again. Thanks. -
Chinese Bacon
I am sure this sounds like a crazy question but does anyone else's bacon taste like chinese spare ribs? I have cold smoked bellies three times using brine method and dry curing method but always end up with similar taste. Just pulled bellies out of brine this time with additional spices did a... -
Smoking fresh Mozzarella cheese
Hello Mel, No I didn't let the fresh cheese sit for a few weeks before eating, I had read that the fresh can be eaten immediately after removing from smoker. I am guessing I smoked it for to long of a time period. Let me know how yours comes out if you give it a try.- cabin
- Post #6
- Forum: Smoked Cheese
-
Bacon with Pops Brine
Raptor, that bacon looks great I have 15 lbs coming out of pops brine tomorrow. Could you help me with a couple of questions, I have tried bacon a few times and something isn't right. 1. Did you smoke for 72 hours straight or spread it out over a few days.? 2. Do you let it rest for a few days... -
Smoking fresh Mozzarella cheese
Have smoked fresh mozzarella once, kept it in smoker for 3 hours with many other kinds of cheese, and the fresh mozzarella was horrible it tasted like a dirty ashtray ended up throwing it right in trashcan. All other cheeses have come out excellent. I usually use apple dust and really like the...- cabin
- Post #4
- Forum: Smoked Cheese
-
Cold Smoking without preservatives. ( nitrates, pink salt etc )
Good morning Martin, The bacon seems to have chemical taste and smell especially when it comes right out of the smoker its hard to describe. I thought it might be the smoker it self so I cooked some wings in it to try and burn off some off the residue inside the smoker, but had the same... -
Cold Smoking without preservatives. ( nitrates, pink salt etc )
Thanks Dave, after reading several of your previous posts I thought that the safety would be jepordized, and thats not what I want. I have tried Pops reciepe but still got a taste I wasnt crazy about although others seem to have enjoyed it. I will keep trying and tweeking my smoking process and... -
Cold Smoking without preservatives. ( nitrates, pink salt etc )
I am new to cold smoking, have tried bacon,salmon (lox) and cheese. My first question is about bacon I have tried brining and dry curing but not happy about the taste, everybody @ SMF really seem to love bacon done either of these ways but to me something isn't right and I think its do to the... -
Another satisfied first bacon smoker
Great looking bacon! How dificult was it to remove skin after smoking? I am trying my first batch of bacon but I cut of skin before curing and ended up with some extremly thin slabs without much fat. If anyone has any sugestions about skin removal I would much appreciate it, I will be trying... -
Rookie belly bacon
Looks great, was the price of 3.99 with or without rind?
