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  1. canadianwild

    Add Coffee Beans to the wood chips

    I saw this on a food network show. A guy was smoking pork chops with Apple Wood chips and then about a 1/4 cut of coffee beans. I think it is a great idea and I am going to try it on Sunday. Anyone ever try this before? CanadianWild
  2. canadianwild

    Pinnapple

    Recently I tried to make a Hawaiian sausage. Started with a Ham spice base and then added diced peppers, mozza cheese, and pineapple. First time I tried it I used pineapple from a can, second time I used freeze dried pineapple. I wanted to put them in a 18mm fibrous casing (pepperoni casing)...
  3. canadianwild

    Peppered Bacon, QView

    Maple Bacon Maple Sugar Brine 1 tsp Baking soda 1 ounze Maple Extract 1 Tbs Table salt 175 ml Pancake syrup 1 cup White Sugar...
  4. canadianwild

    Apple Honey Rum Country Pork Ribs

    So my wife is not a fan of Ribs. Or should I say, wasn't a fan of ribs, before these. I use country style pork ribs for smoking whenever I can. The more meat the better. If you do your own butchering, or buy ribs, ensure that the membrane is removed from the ribs before you smoke them. This...
  5. canadianwild

    Black Forest Ham

    I have made several Maple Sugar Hams, and Honey Hams, But I would love to make a Black Forest or Rosemary Ham. Does anyone have a recipe they woudl be willing to share? What is common to use for the coating on a Black Forest Ham? Used to be pork blood, what are other options? Thanks
  6. canadianwild

    From Canada

    Hello All, I'm from Alberta, Canada. I do most of my own butchering and processing. I know my way aroung wild meat and pork, but just learning with cheese, poultry and fish. Hoping to learn a thing or too, and offer some adiviec if I can. My favourite to make is Peppered Bacon, or Apple...
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