or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › What are you smoking?
New Posts  All Forums:Forum Nav:

What are you smoking? - Page 2

post #31 of 47
Quote:
Originally Posted by MaryB View Post
 

 I tend to eat so much bark while pulling that I am full.

 

I never eat the bark. Can't stand it, honest, trust me. And I have this bridge you might want to buy.

 

And I was going to talk about the pancetta I just did, but it is pancetta, so doesn't qualify here.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
Reply
Food nourishes my body.  Cooking nourishes my soul.
Reply
post #32 of 47

How do you eat dog vocalizations?

post #33 of 47

Bone appetit!

Wisdom comes with age, but sometimes age comes alone.
Reply
Wisdom comes with age, but sometimes age comes alone.
Reply
post #34 of 47

Oops.  This thread is not what I originally thought it was.

post #35 of 47
Quote:
Originally Posted by mckallidon View Post
 

Oops.  This thread is not what I originally thought it was.

:smoking:

post #36 of 47

Posted this already in the "what are you smoking this summer"-thread. Given that it is winter now... Well. 65/35 lean/fat pork sausages, seasoned with majoram, garlic, pepper, stuffed in 40 mm beef, dried, smoked over light beech for three days 8 on / 16 off. Maturing in the cellar now for another week.

 

post #37 of 47

I'm getting on a plane now.  I'll bring some bread and wine next week.

post #38 of 47

Theres always a couch to crash on here.... Now I have to hit the butcher once more - Pfefferbeißer (70/30, seasoned heavily with crushed peppercorns and some pickled green peppers, majoram, onion, garlic), stuffed in 20/22 sheep coming up today

post #39 of 47

Nice!  You ever do rabbit?  I had a good link the other month that was fantastic. Way better than those chicken sausages big in the US right now.

post #40 of 47
Quote:
Originally Posted by mckallidon View Post
 

Nice!  You ever do rabbit?  I had a good link the other month that was fantastic. Way better than those chicken sausages big in the US right now.

 

I am raising rabbits, but never made sausage from them. Perhaps a project for this year. I don't buy into any health benefits, though - to get a decent rabbit or chicken sausage, you'll have to add about 30% pork back fat for texture anyway....

post #41 of 47
Thread Starter 
Quote:
Originally Posted by GeneMachine View Post
 

 

 

 

  awesome sausages!

post #42 of 47

Smoking some Pastrami and Candian Bacon in a few days

post #43 of 47

White fish.

post #44 of 47

Nice one, Jarmo!

 

Got some Bavarian style Pfefferbeißer sausages in the smoke right now.

 

post #45 of 47

Ready to eat...

post #46 of 47

Rye bread, bit of horseradish, perfect

post #47 of 47

I smoke salmon on occasion with a maple glaze

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › What are you smoking?