Smoking Meat...

[Bribie G]

Thanks, sounds like a plan - then we'll get the crackling.

On the subject of pork, what exactly is a pork butt? I see it all the time on the food channel - is it called something else in Australia?

 

[seifer]

Whole pork shoulder/neck bone in, skin off, fat on.

 

[Bribie G]

Aha, I thought from the name it might have been from the other end of the pig :lol:

 

[seifer]

Yeah everyone does at first haha

 

[WarmerBeer]

♫ I like big butts, and I cannot lie ♫

 

[blekk]

Busting the Myth - When hot smoking the first hour is where the meat absorbs most of it's smoke flavor??

Any truth to this? I have a Hark and do a heavy smoke for the first hour, then throw a little in the tray every hour after that which usually gives a nice deep smoke ring in the meat without the flavor being too overbearing. How do others hot smoke?

 

[peteru]

It's not the time, it's the temperature. You'll get the most smoke impact up to about 60-65C.

 

[Ducatiboy stu]

smoking a cold piece of meat works not very well

 

[Ducatiboy stu]

Busting the Myth - When hot smoking the first hour is where the meat absorbs most of it's smoke flavor??

Any truth to this? I have a Hark and do a heavy smoke for the first hour, then throw a little in the tray every hour after that which usually gives a nice deep smoke ring in the meat without the flavor being too overbearing. How do others hot smoke?

Depends on the wood

I would crawl over broken glass for a decent Iron Bark smoked anything....

I used to go to a butcher in Singleton, he did some of the best Pastrami,Jerky, sausage, salami known to man and it was all smoked with Iron bark.

I loved that place.

He was next door to a bakery, so he would slice fresh pastrami to go on the bread rolls from next door. Used to walk in with fresh open rolls, he knew what to do

 

[Mardoo]

...and the candlestick maker on the other side lit the way.

But damn if that doesn't sound just like heaven.

 

[Ducatiboy stu]

...and the candlestick maker on the other side lit the way.

But damn if that doesn't sound just like heaven.

Ironically, across the road was a bordello

 

[Mardoo]

You're speakin' my language!

 

[Bribie G]

As per the title of this thread.

 

[indica86]

Got the Smokai yesterday, did some thighs and chillies for pizza last night.
Today ribs for lunch

 

[shaunous]

Done a casual Charcuterie course yesterday, not much into smoking (which I don't need anyway), but learnt and made salami, prosciutto, sausages, bacon, drinking beers and wine and eating plenty. Was a good day.

 

[Ducatiboy stu]

Where at ?

 

[shaunous]

Nana Glen Hall, farmer up the road found out about it and I jumped with joy to come along.

 

[sp0rk]

Done a casual Charcuterie course yesterday, not much into smoking (which I don't need anyway), but learnt and made salami, prosciutto, sausages, bacon, drinking beers and wine and eating plenty. Was a good day.

That wasn't at that Synchronicity Farm at Nana Glen was it?
Their craft beer course seems like a bit of a ****

 

[sp0rk]

One of the chicks I work with is from a big beef farming family, she's just told me her uncle owns a butchery but sales are crap right now so he's having to throw out meat
So she's offered to get me whatever I want from her uncle.
Hoping to fill my chest freezer this week for cheap
Just a little bit of smoking will be done

 

[shaunous]

That wasn't at that Synchronicity Farm at Nana Glen was it?
Their craft beer course seems like a bit of a ****

No but the owner of that joint was actually doing the course, his ah Mmmmmmmmmm...