Search results

Any burger made from fresh, ground meat is a winner over the ready made stuff!. It's not even in the same league. Looks great, tired or not.

As far as I can see, you like to bring your bacon to temps over 170F. I think that must because you want to kill listeria, e-coli and possibly trichinella sprialis. Very understandable. Here where I live, i do not need to care about these things. I'm not trying to boast, beeing cocky or...

I do not really know what to respond to your last post. If you think my answer is out of line, inappropriate or rude in any way, please send me a PM. I was just trying to provide facts. I can assure you that I can prove it. Every single pig (and game) sold as meat in Norway is tested for...

I've tried the "soldering iron"- smoking. Several times. If you ask my taste buds, the result of the process is ashy, bland and not worth eating. Others might have different opinions. My taste buds scream "Just stay away from the soldering iron". Cold smoking is a process that takes time. If...

I think that if I elaborate too much, that would be too off- topic, but I do not need to bring the temperature on pig meat over a certain temperature to be sure that it is safe to eat. Raw pig meat is safe here in Norway. The same applies to eggs, and also every other meat I can buy in shops. If...

The problem with cold smoked bacon, at least with the traditon here where I live, is that it takes a week. You need something else than let's say a WSM, a real smokehouse, and plenty of time to feed the fire and oversee the whole process. The taste is quite different from hot smoked bacon. All...

Sounds great- I'm not unfamiliar of cold smoking for a week or more. What about a working link, or some pictures?

I like to use "the snake" in the WSM as well. Works great for me. If the temps won't go up at the end, I just "cut off" the snake and finish the bacon in the oven indoors. The result is the same, noone knows that I've cheated, but then I think I tend to smoke my bacon at lower temps than most of...

Once again I have to admit- those cunning swedes. Why did I not think of this? As always, I'm impressed, Mr. Wolgast.

What you need to do with it, depends on the pieces of wood. Most cherry trees are very hard, so have sharp tools at hand. It's difficult to give a more precise piece of advice. Some, like myself, own three chainsaws, a sawhorse saw, a sawhorse, ten axes in different sizes and shapes, a wood...

Why the two week cure? Do you notice any difference between that cure and three to five days, depending on the thickness of the belly?

I've only heard about it. The short version is that you catch a shark, slice off the fat and bury it in the ground for a long time. Dig it up and eat. I've never been to Iceland, but when my holiday budget allows me a trip, I'll sure give it a try. I've tried Surstømming once. To be honest, I...

This stuff is a tiny firecracker compared to the case of dynamite, the Surstrømming. It's not even in the same league. And as I said, it is a acquired taste. Just thought it would be something else than all the delicious grilled and smoked meals, that's all.

I hope you are aware of the dangers involved, making food in a environment with little or no oxygen. Here's the receipt: Translation: R. Sørensen The word "rak" comes from the word "rakr" in the Norse language, meaning moist or soaked (Falk and Torp: "Etymologisk ordbok over det norske...

Looks incredible! I just bought half a lamb today, as ordered whole, and I might try this for the leg. The rest is lunch meat. Post will follow. :D

No, you will not poison your guests at all. I'd be much more concerned about the salt level, as long as your guests do not live of a strict daily diet made up of beets, cabbage, carrots, celery, radishes and spinach. Too much salt is not good for you, either. The "safe" levels of nitrites are...

No, it's not connected to a date or a special day, but this is a meal enjoyed during fall. Mainly because that is when the weather makes it possible to make the fermented fish, traditionally. As I've mentioned, this is a meal you eat a few times during a whole year, in the same manner that you...

OK, I admit, not a grill in sight, and the preps are down to buying stuff at the store, cutting it to pieces and boil some potatoes. But still, if you like to see what we eat during fall here in Norway, read on. If not, you know what to do. This meal consists mainly of raw, fermented trout...

Looks like another great evening with great food. Here the scenery is not so great. We've had the first snow, and everything is brown, trees are leafless, and it's better to stay inside, roof and windbreaks or not.

Looks great, both the food and the headlight! I'm sure you had a handy lid just off the picture in case the oil self combusted. I've experienced it, and it is pretty scary. You do not want to do that, and be uprepared.