Backyard Farming Forum
Bringing food production home

Those cuts turned out really nice, spiced and smoked right through.
But to wait months to be able to fully appreciate its taste is much too long.
Cold smoking was the only technique I was familiar with.

On the forums have come across recipes where the bacon or meat cuts are parboiled before smoking at various temperatures and times.
Have used one of some well described from a Czech forum on my next attempt.

Since yesterday have five pork neck cuts in the smoker.
Have used different spice mix and this time I’m using red gum and will also put some juniper berries on the firebox cover.

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SS barrels, Blue Barrel propagator
Entre la branche et la racine, il y a eu le temps... Proverbe chinois

Hi steve looked up the Czeck forum couldent make head or tail of it

F&F, there’s a small “English” forum on a Polish site.
And the English version of that site (but has no forum).

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SS barrels, Blue Barrel propagator
Entre la branche et la racine, il y a eu le temps... Proverbe chinois

That second smoke’s experiment turned out really nice.
Nearly finished consuming two cuts parboiled at 90°C for 30 minute before smoking and opened one parboiled at 70°C.
While not in the same category as a well aged smoked (Capocollo), still very nice with the 70°C the better one
and were ready to eat within few days/weeks.

Have pulled out that smoked half neck from the salt box to dry and try
and replaced with a full piece from the first and one from the second smoke.
Sorry, no pick, 'Sorry, the board attachment quota has been reached'

Have spent a lot of time looking through some Czech and French forums.
The test and desalt method before smoking I found in one of my books, not mentioned on Czech forums, is common in France.

Few precooking (parboiling) Temperature/Time combinations on Czech forum and one very specific on a French.
Parboiling at 85°C water temp, with a stem thermometer inserted to the middle of the meat cut.
When thermometer at 60°C lower the heat and let the thermometer reach 67°C.
About 15 to 20 minutes from water reaching 85°C.

The Czechs do put the cured meat into boiling water and let the temp. drop down.

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SS barrels, Blue Barrel propagator
Entre la branche et la racine, il y a eu le temps... Proverbe chinois

Attachment quote fixed... Please post pics Steve, I'm loving seeing everyone curing and smoking their own meats, bloody brilliant....

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www.backyardfarming.com.au
Bringing Food Production Home

Thanks EB, had just one.

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SS barrels, Blue Barrel propagator
Entre la branche et la racine, il y a eu le temps... Proverbe chinois

Looks amazing Steve

Missed on a 528 l fridge by just that much /<------ $27------>/ in the last 2 secs, not happy,
but to cheer me up, got a brand new one. Thanks DW.
Not exactly of a similar size but with thermostat temp range already up to 18°C, the only mod needed was a fan.

It’s a SUNON 12VDC 6.8W 120 x 120 x 38mm running 15 min every 2 hours daytime.
Take note of its custom food grade enclosure.

And underneath is a water container with pool salt heaped up well above the water level to control the humidity.
Also the salt saturated water prevents any growth of bacteria in it.

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SS barrels, Blue Barrel propagator
Entre la branche et la racine, il y a eu le temps... Proverbe chinois

Learned few things while back in the old country.

My BIL doesn’t do ham any more, not for himself, but he skins the legs and separates the individual muscles.

Uses combination cure technique, 36 to 48 hours dry cure,
salt needed and the same amount of crushed garlic mixed together.

Then, after two days leaves the juices in the container, fills up with brine and leaves five to six more days to cure.

Washes in warm water and hangs in preheated smoker to hot smoke, bacon at the front.

After two hours takes out the bacon and parboils it. Forty five minutes at 80°C water temp.
Smoking the bacon first for two hours will lock in the flavors, they will not be diluted in the water.
Then pats dry and puts back in the smoker.

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SS barrels, Blue Barrel propagator
Entre la branche et la racine, il y a eu le temps... Proverbe chinois

Is the BIL a butcher? Looks well set up there and thats a big smoker.

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www.backyardfarming.com.au
Bringing Food Production Home

*Drool*

Yes, but part time only EB, to fill in the winter slack, originally,
but being retired from his main job now, he had time to show me few things.

Also keeps bees and does have a trout pond that serves as an ice hockey ring during winter.
Last year the pesky otters left him wit no fish to fry so this year he did not stock.
Electric fence didn’t help.

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SS barrels, Blue Barrel propagator
Entre la branche et la racine, il y a eu le temps... Proverbe chinois

And do have a look at his winter firewood reserves .

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SS barrels, Blue Barrel propagator
Entre la branche et la racine, il y a eu le temps... Proverbe chinois

never seen a block splitter like that before, not sure if it would meet Australian OH&S standards

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Why did the chicken cross the road? ... To have her motives questioned.

That splitter is an absolute corker saves using a hydraulic ram

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I shall wait for the Meek......Then take it from them


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