Search results

  • 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.
  1. SmokinEdge

    Leg O’ Lamb

    Rolling a leg O lamb for pulled. It’s a small bone in. I injected with a mixture of apple juice, ACV, STPP, woorsy, salt and garlic. Mopping with a mixture of white wine (pinot Gris) lemon juice. Seasoned with Cavender’s Greek, garlic and rosemary. In just over 2 hours.
  2. SmokinEdge

    Trivets

    Couple I just built for the 12” Dutch oven. One is 4” tall the other is 6” tall. All are adjustable by changing the bolt length for legs, nuts are welded to the frame so can make pretty much any height you need .
  3. SmokinEdge

    Italian Involtini

    Working on Sunday supper. This Alaska salmon was hot smoked to IT of 124*. This is just for a side/appetizer. Stay tuned.
  4. SmokinEdge

    Italian Red Pepper sauce

    This sauce is great guys. I’ve been using it for a couple years now. It is wonderful over pasta, or added to whatever you think it would add to. It’s also very delicious added to sausage, I have only added it by eyeball until it looks and feels right but the addition is very good. Recipe...
  5. SmokinEdge

    Colombian Chorizo

    Thanks to our new member @I-am-Chorizo As soon as I saw his post on his Colombian chorizo I knew I had to make some. I’m telling you it is fantastic, although I did tweak the recipe a bit as sausage makers will do. This is a rich and busy mouth bite but very welcome. What I changed. I used 1.5%...
  6. SmokinEdge

    Easter Menu

    What’s on the smoker today for Easter? Im doing a double smoked ham (Sugardale) glazed with my apricot soy sauce with maybe some pineapple chunks pinned to it, and Three cheese Pommes Anna.
  7. SmokinEdge

    Crab Stuffed Salmon

    Stuffed some salmon with a cream cheese and crab claw meat mixture. Will finish these in smoke. It’s birthday dinner for my youngest. He. Turned 18. What a milestone, and while he could have anything he wanted for supper, he chose the salmon.
  8. SmokinEdge

    Spinning a Duck

    If the weather breaks like it’s supposed to, I’m planning on spinning a duck on the Webber kettle. Really never have messed with farm raised duck they usually are $$$$$, but I found some about 3.5# for $25.00 still pricey but doable. It is a 12% solution duck or “enhanced “. Looking for...
  9. SmokinEdge

    Rings and Wieners

    Going with a mix of 5# pork and 1.5# chicken thighs skin on, (3Kg) because that’s what’s on hand. So I’ll make some wieners with sheep casing then the rest into 40mm beef middles for rings. I’ll update today as we progress through. Will fridge overnight and smoke tomorrow.
  10. SmokinEdge

    Fresno Peppers down

    Doing a small run of some Fresno peppers in ferment, added onion and garlic. Will make a “hot sauce “ when done. Won’t obviously be real spicy but hoping for a nice flavor balance.
  11. SmokinEdge

    Full Packer Duroc Loin Score

    Was at the grocery today and found this Packer Duroc loin. 11 ribs plus the lower part. Was $5.99 a pound , marked down to $3.51 lb. The sell by date is close but I’m ok with that. Cut some rib width chops, 10 of them, and had the bottom end at 4# so more bacon, was a fine deal.
  12. SmokinEdge

    Chile Rellano Soup.

    This is a cheesy, hearty and fun soup. Many ways to go about it, but I’m going smoked chicken. Stay tuned, the offset is running. The pork shoulder is butterflied and coated in French’s mustard seasoned with Kinders “the blend” nothing more. That will be pulled pork at a later date. Heart and...
  13. SmokinEdge

    What Could Go Wrong?

    Fizzy margaritas.
  14. SmokinEdge

    Here We Go Again Charles!

    @Gonna Smoke , try to keep up. This process never ends, labor of love.
  15. SmokinEdge

    Roni Sticks

    Playing in the smokehouse a little today with some pepperoni sticks. These are 16mm. At about 1.5Kg. Half pork half beef. ECA is on board.
  16. SmokinEdge

    Velveting Meat

    Ever wonder why at most of the Oriental restaurants the meats are very tender? It’s from the tenderizing from what’s called “velveting” this is very simple as a process. For every 8oz. Of meat cubed, toss with 3/4 tsp of baking soda. Let set a minimum of 30 min. But I’ve done 2 hours or more on...
  17. SmokinEdge

    More Cumberland sausage

    This Cumberland sausage is so good. Another 5# going down. The fresh minced sage with the little mace hit is pure magic.
  18. SmokinEdge

    Small Coppa

    Here is a small not very pretty coppa, but I think we will drop some salt and cure #2 on it just the same.
  19. SmokinEdge

    What to do with a thin belly

    I went freezer diving for pork loin and found this thin belly rolled up, I remember now that it was a skin on full belly I bought and skinned to make fried pork rinds, the thicker part went for bacon but this 2Kg piece (3/4 to 1/2” thick) I rolled and froze not sure what to do with it about 4-5...
  20. SmokinEdge

    True Dry Cured Bacon.

    This is our favorite bacon. Here is a 6.5# slab of belly that I dry rubbed with my usual 1.5% salt, .75% sugar and .25% cure #1. I finish with eyeball amounts of white pepper and gran garlic. This will go on a stainless grate into the fridge with a catch pan underneath. 14 days naked no bag...
Top Bottom
Back
Clicky