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  1. lathrop

    civil engineering a salami drying chamber

    I have a situation which is sometimes available in old houses. I Have an old currently unused chimney with 2 flues. One was originally for the kitchen stove the other for the furnace. I no longer have a wood fired kitchen stove or a furnace. In the old furnace room I would like to set up a...
  2. lathrop

    My latest smoker build

    I recently found an old dead fridge that had a steel exterior shell and an aluminum interior shell. It was in bad shape as it had no top. Must have been an under counter built in. I disassembled it cleaned and painted an tossed the old insulation in the garbage. Then cut holes for the...
  3. lathrop

    Featured pellets for an Amazn cold smoke generator.

    What do folks use. The big $ /# things are anon starter. My current home brewed cold smoke gen just uses left over hardwood from my heating stove. works fine but needs too much tending. I am looking into smoking home made Sulumi and That will require multi day cold smoke in some cases. So...
  4. lathrop

    mail box mod

    I am looking for a link to the mail box mod.
  5. lathrop

    ph meter for salami etc'

    I am looking to make home brewed salami. I am wondering about Ph and ph meters for checing in the early stages of fermentation. any Info would be of help. Meter brand and source. I am not convinced that the water PH testers would be useful.
  6. lathrop

    smoked Hog Jowl

    I am looking for a recipe for smoking a hog jowl. Recommended rub? time and temp.
  7. lathrop

    Turkey bred for flavor?

    A few years ago I gave up buying pork in the supermarket because the flavor was universally awful. I went to buying from local farmers and even slaughtered and butchered one. In the last year or so the Supermarket pork quality seems to have improved so I do buy it now. Turkey like other...
  8. lathrop

    smoke box for Kamado Pot.

    I am looking for a smoke box for my Big Green egg. And thought i would ask for recommendations. Altho the foil wrap works it is not Ideal.
  9. lathrop

    pork loin

    I have recently tried smoking pork loins. Altho the results have been pretty good I have a question as to internal temp. My last one smoked away while I went out to dinner and when I checked the IT it was 178*. So I wrapped it in foil and let it cool for several hours on the counter then...
  10. lathrop

    pork tenderloin in a kamado Pot.

    I just got another Kamado pot a Big Green egg. The large size. it has been 15 years since I used one and it was a different "brand" . I am looking for a basic rub + cooking time and temp. for a 4# pork tenderloin. A reference would be fine or a recipe. Thanks in advance.
  11. lathrop

    meat slicer

    I am looking to buy a cheap meat slicer. And am looking for recommendations. My most common use is to slice hard salami. The salami that I buy is truly hard.
  12. lathrop

    cooking grate for a 17" bullet smoker.

    I picked up a used charcoal smoker/ BBQ. It is missing the cooking grates. they should be about 161/2 inches in diameter.. where would I find such a thing.. ?
  13. lathrop

    Head cheese from pigs head.

    I just looked at Al's take on head cheese which has no pigs head in it. I approve  of the effort. However i am looking for a recipe using a whole head. As a bit of history. I helped with the killing and butchering of pigs when I was a little kid.  so when I was 6 or 7 years old after the head...
  14. lathrop

    Curimg time

    I put 2  2#  chunks in the Fridge yesterday, after applying  the cure.    I was wondering when to add pepper and other flavors.  I used the Marianski dry rub.  How long should I let it cure?  I am seeing  various times.  days per # days per 1/2  inch, etc.  on some of the threads. Marianski's...
  15. lathrop

    Greenhouse upgrade

    I have a 10x20 GH that I built using a  Costco shelter frame covered with 7 mil  GH plastic film. I have planting beds raised to about hip high. I have used it to grow tomatoes for the last 2 years. I am now interested in growing some winter vegetables.  I have buried Heat tape in the beds 1...
  16. lathrop

    Double smoking a ham?

    I have 1/2 a ham that is from a pig I had custom slaughtered and cured last year. We have another !/2 pig on the way so it is time to use this ham. I need a recipe for double smoking it. Rub if any??. Smoking temps??. and time. Internal temp at the finish.  I believe it is the lower half of the...
  17. lathrop

    spit roasted Lamb

    I just read the thread on stuffed leg of lamb. yummy. I love all the references to Italy as I lived there for a few months several times. My question has to do with spit roasting a whole 18Lb [dressed weight] lamb. We did this with baby goat on a Greek Isl. at Easter 2 years running and it came...
  18. lathrop

    Hog Jowl Bacon

    I would like to cure and smoke some Hog jowl. I have been buying jowl bacon  from a Local Farmer here in Port Townsend, Washington. But I recently bought some Jowl so that I could try curing it and smoking it. Does anyone have a basic recipe? [grin] I would appreciate any and all. thanks.
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