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Recent content by conrad74
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Just got a Centro electric smoker from my wife for our anniverary - they are the Canadian version of the MES and I can't wait to give it a try !! Anyone have any advice on seasoning time , I am planning on firing it up for a couple hours this afternoon too burn off any manufacturing residues etc.
I have got a batch of salami on the go - I have a pine box in my garage that I age it in . The temp in my garage is 50-60 deg with approx 65% humidy . This method works well I did a batch of dry cured chorizo a few weeks ago that turned out quite well . The charcuterie book has good info as well...
Looks like you are going through the charcuterie book like I have -made about 7-8 items so far -here is the Andouille I did. Did the bacon and pancetta as well.
I did a batch of bacon from the charcuterie book (p.42) in my little chief before christmas and it worked out great - added real maple syrup as well for some flavor . Only problem my smoker doesn't get hot enough to bring it to the 150deg internal temp so I had to finish it in a 200deg oven.
Hey Kookie,
I have the same smoker and would like to do something similar. I was wondering about where to get an additional larger heating element for it. If you have an pics of your setup I would be interested in seeing them
Thanks
I can get it at my supermarket or most good delis carry it where I live anyway, it comes in round ( rolled) or flat pieces like regular bacon and can be spicy as well
Here is a pic of some Pancetta Bacon I had curing and drying for three weeks. Salt sugar cure for 7 days then 2 weeks drying at approx 50deg and 70% humidity-pretty tasty.