Greetings from the Badger

Discussion in 'Roll Call' started by the badger, Feb 15, 2012.

  1. Hello from Hertfordshire England . I have made up a smoker from an old metal food safe , some flexible flue liner and a brick hearth , it works quite well and isn't too hot . generally I smoke the rabbits i catch , which works well . I just need to experiment with seasoning the brine . Over here we tend to soak the rabbit in bring for 24hours , this firms the meat and cleans a lot of the blood out .

    I look forward to finding out a lot more about this great way of preparing food .[​IMG]
     
  2. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    :welcome1: to SMF
     
  3.  Hello Badger. I would like to see a picture of what you are cooking with.

     I grew up hunting rabbits and squirrels. Some would turn up their nose but they are fine eating. Just can't describe how good they taste.

     A few months ago I smoked a rabbit for a friend and it was delicious.

     Welcome to the SMF.

     
     
  4. sunman76

    sunman76 Master of the Pit

    howdy [​IMG]  smoked rabbit sounds pretty tasty [​IMG]
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    [​IMG]    Glad to have you aboard!
     
  6. Hello and welcome to SMF! There is nothing wrong with rabbit or squirrel either.
     
  7. sprky

    sprky Master of the Pit OTBS Member

    [​IMG]  to SMF. You have come to the right place for smoking info. This site is loaded with great info just use the search bar at top of page to find what you are looking for. If you can't locate the answer just ask folks here are willing to share there knowledge. I suggest you take  the 5 day e-course on smoking its chuck full of great info.Smoking  5-Day e-Course
     
  8. tyotrain

    tyotrain Master of the Pit

    Welcome to SMF its nice to have ya.. There is lots to learn  and great people to learn from.. Have fun and Happy smoking..
     
  9. raptor700

    raptor700 Master of the Pit OTBS Member

      [​IMG]  to SMF
     
  10. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Howdy Badger! Nice to have you here, you will love all the info here.

    [​IMG]
     
  11. venture

    venture Smoking Guru OTBS Member

    Welcome aboard!

    Good luck and good smoking.
     
  12. plumbers25

    plumbers25 Newbie

  13. When I get to see home in daylight I will photograph my heathrobinson smoker , then all I have to do is work out how to upload the picture ?
     
  14. scarbelly

    scarbelly Smoking Guru OTBS Member

    Hello Badger and [​IMG]to SMF - looking forward to seeing that smoker 
     
  15.  OK folks , I finally got to be at home in daylight , & managed to photograph my DIY smoker , it's a salvaged metal cabinet screwed to the end on my shed , linked by a bit of flexible flue liner to a simple brick hearth ,

    So far it works great for rabbit & salmon , after reading some of the posts I will have a go at adding spices to my brining solution . I have always brined rabbit even for so called normal cooking , mainly for hygiene reasons , I usually use about half a cup of salt to a gallon of water this will clean the meat and remove most of the blood that pools in the neck .

    Now I need to try out adding herbs & spices to the brining solution and see how it works ,

    [​IMG][​IMG]
     

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