Archives / July 2013

  • July 26, 2013 - Kurt

    Curing and Smoking

    So, almost three weeks ago, I placed a pork belly and two pork tenderloins in a basic wet cure, the idea being that I would end up with some bacon and some Canadian bacon. So here we are with three delightful pieces of meat ready to dry in the fridge for a day or so […]

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  • Due to popular demand, here is the first ever edition of Food Adventures from yours truly. I decided to go with a whole chicken this time as it’s by far the easiest thing to cook in the smoker. My electric tends to run about 200-215 degrees so it takes about 2:30 to cook a normal […]

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