Smoker

Continuing my love affair with pork, curing, and smoking, I decided to start some Canadian bacon so the pastrami will not get lonely in the smoker on Sunday.

Like the …
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This one looked very easy, duck breasts, salt, and time. Just thinking about thin slices arranged around a plate, shaved Parmesan, and a light tossed salad makes me want to …
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I am working through the Charcuterie book, having done bacon and I am now setting off on a Pastrami adventure. I am picking these recipes to get started as they are seem …
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With the smoke shack built and tested it is time to do a little more. I have a chunk of cured pork belly, and the ingredients for bratwurst and kielbasa. …
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You all know by now that I am a huge fan of pork, such a noble beast, snout to tail, it’s all delicious.  I’ve always loved bacon, salami (salumi), and …
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Last week, during the evenings I finished the functional build  of the smoke shack by installing the roof and the smoke stack. I used left over shingles so that part …
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I’ve been wanting to build a smoke shack for quite a while – ok about a year. I want to make my own bacon and smoke sausages which will expand …
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So there I was, looking over one of my favorite blogs:  (http://cowgirlscountry.blogspot.com/) and she had made a breakfast fatty. Basically a fillling, wrapped in sausage, wrapped in bacon. I’m not sure …
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