Recent content by Josh Z.

This is pretty much the recipe from Charcuterie adapted to TenderQuick I buy the loin at Sam's and then trim it down to just the main muscle, no silverskin or fat here. I use 1 gallon of Water, 1 1/4 Cups of Tenderquick (because I've run out of pink salt and I'm too lazy to buy more), a bunch...

I make a lot of canadian bacon and I use a herb infused brine cure. Shawn, I did a better job of keeping my temps lower to start and added a bit more smoke wood and ended up with much better outer layer finish. Worked like a charm. Josh

Yeah, I've eaten my weight in Turkey ala King, but I've never eaten it lookin like that. When I read about it in puff pastry bowls I figured I guy really couldn't go wrong with that. The picture confirms that I really need to try it this way. Good stuff man. Josh

Pete, Good lookin pig leg there. I found when making my hams that I also prefered them skinless and with less fat. I haven't cooked a fresh ham just the few that I have cured. How would you describe the actually porkiness of the fresh ham compared to other uncured smoked porky goodness...

Shawn, I really love my canadian bacon I use the recipe from Charcuterie pretty much but have been using TenderQuick because I ran out of Pink Salt. I have been using garlic, thyme, sage, and this time a tiny bit of rosemanry for flavoring agents in the brine. I have tried a few different...

John, Edit* After looking at Cabelas dont' get your hopes up. I only found Mesquite and Hickory chunks for sale. Sorry* When I first started getting a basic smokewood collection started I used Cabelas online service. They had by far for shipping to IL the best shipping price. Now this was...

Erik, I use a variety of gravies with wine and if you cook it with the right proportion, I taste as I go, you can get a gravy that has another level of richness and flavor that would otherwise not be there. I like to use depending on the gravy some burgundy-style wine or dry vermouth as a...

See Greg I read it all differenlty. I thought it meant, you don't smoke lobster, but get your soul mate/wife/kid/employee to do it for you! Lobster for a King! I'd like to try to smoke lobster someday there is a recipe for it in the WSM user guide so why not right. Its just that for me...

Robert, I have heard and tasted many great things about penzy's. I really need to get myself to the one in Naperville since I work in the same town, but never venture over there. The cinnamon is phenominal. If you do any baking with cinnamon or use it in a sauce it is well worth it. They...

Tom, I really hope this works out for you. I will let this die, but I'd like you to know as you put down your sword that you were dueling with someone who is FAR from ingnorant. While I might not be a docter (yet) I have put in hours of study and have a Masters Degree in Kinesiology with...

Erik, The answer is yes I am, I sent you an email. I'll try my best to answer any questions. Josh

Shawn, I love making Canadian Bacon and use a similar recipe to many noted above, but what I can't get over is the crust/outer part of you CB. What method do you use! Do you air dry and slow/cold smoke and then ramp up to get to a finished temp? Inquiring minds want to know. Josh

Dan, Any shameless plug deserves some feedback and a bump Well most of my experience with bacon has been documented, but I will tell you a secret... I haven't talked at all about my (well its pretty much Ruhlmans from Charcutery) canadain bacon. I use 1 gallon of Water, 1 1/4 Cups of...

Tony, You're not all bad. You only insinuated that I had no clue/wasn't educated on what I was talking about (ignorant), not ignorant and foolish. Plus you posted a nice post on the other thread, so I consider it wash. Josh

My previous link said nothing of atkins, but of high-protien diet. Included in this link is a review from the American Dietetic Association on both South Beach and Atkins. Review of Diets Now maybe I'd let it die, but I'm as foolish as I am ignorant Enjoy, Josh