i guess decavo will have to take your word for it, slacker.
Just Finished Cold Smoking my Kobe (Wagyu) Bacon (2 Viewers)
- Thread starter Liam
- Start date
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i guess decavo will have to take your word for it, slacker.
- Thread starter
- #22
i guess i could send him some now...
agomez
Frijoles
looks really good.....
s***, he'll be hear in a minute to tell you.........
#1 Of course I've got a fxxxing slicer
and
#2 He got it for free
yooper
SILVER Star
where's the smoker pics and design? 
- Thread starter
- #28
my buddy has a slicer.....he paid for it.
Yoop, the smoker was my grill + an electric heat element wrapped in some AL duct work....stuffed it with wet hickory...closed the lid and smoke away...
yooper
SILVER Star
So just a smoke generator that you put in the grill with the meat? Huh. Did you monitor the temperature?
- Thread starter
- #30
it was cold smoking....just about no heat....
liam is a faker....
so, when you dry cured it. Did you just put it in a container in the frig? or did you cover it in salt and hang it in the garage?..
can you get that bacteria solution they coat hard salami with before the cure it?..
can you get that bacteria solution they coat hard salami with before the cure it?..
- Thread starter
- #38
cured it in the fridge. i made a dry rub and scraped it off and flipped it every few days. You can use Nitrates to retard bacterial growth if you want. It will also cure the meat faster...
nitrates like what?... salts, wine, "meat tenderizer", ?
interesting, but a diner would have to charge 8 dollars a slice!