I’m sure glad you’re interested in the smoking conditions in Sweden. There are differences, e.g. to cure bacon we don’t have things like Tender quick and Instacure #1. Instead we use Natriumnitrate or “salpeter” mixed with Natriumchlorid and brown sugar. In the brine I used for my test of bacon I also added black pepper and garlic. The smoke language is also new to me, it took me a while to figure out what a “butt” or “lump charcoal” is. I think I’ve figured out the most of it by now. Fire it up, you asked me what kind of meat is available at the local grocery store. I guess it’s about the same as you have. Things like butts and briskets are not common in the store, so I think I’ll have to ask for it at the butcher shop. Ribs as baby backs and spare ribs are common. Everything used for barbeque is common, and I guess its all smoke able. One thing I haven’t been able to find is Hickory. The only way I can find it is if I bye some hammer shafts, and I guess that would be an expensive smoke. A couple of weeks ago I asked my brother in law who is a hunter if he could get me some venison. The week after he gave me a roe buck. It’s about 30 pounds of meat I have to figure out what to do with. Any suggestions
