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  1. tom kish

    Two Canadian Bacons started today...

    Well, I started two 5# loins on their way to Canadian baconhood this evening.  I used my dry cure, same as for a 5 pound belly slab, but I found something that made the application a lot easier: I mix my Instacure #1 and Kosher salt together in the Magic Bullet until it is powdered finely...
  2. tom kish

    Smoked Pepper Jack

    Well, this is my first attempt at cold-smoking cheese.  Although I'm not a fan of cheese, the wife is, and she loved an Amish-style smoked pepper jack I brought home years ago.  Since I think I've figured out my AMNS, I decided to give it a whirl.   First, I needed to "re-purpose" a small...
  3. tom kish

    "Apple Pie" Bacon

    Well, I started the first batch of my "Apple Pie" bacon.  Basic method was as follows: 5# Pork Belly 1/4 Cup Kosher Salt 1 TSP Pink Salt 1/2 Cup (Generous) Dark Brown Sugar 2 TBSP Un-ground Allspice. Ground the Allspice in a Magic Bullet, mixed all the dry materials together, and rubbed...
  4. tom kish

    Questions on the A-Maze-N Smoker...

    Hope this is in the right spot.  I received my new smoker tray Friday, have the initial burn-off complete, and tried a run at cold-smoking some almonds w/Hickory dust.  It seemed to burn well, two rows lasted for a little more than 3 hrs., but it didn't seem to have the depth of flavor that...
  5. tom kish

    Hello from NW Ohio!

    Hi, I've been smoking meats for a little over a year, so still wet behind the ears, some.  Recently started gathering materials to do some smoked Hungarian and Polish sausages, and decided to browse the forums.  Once I started doing that, I decided to sign up.  Some other hobbies include...
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