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Farm Building and Infrastructure
Rural Diversification
Cured / dried meat
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<blockquote data-quote="Old Boar" data-source="post: 5481960" data-attributes="member: 2957"><p>Smoking is a black art. Complicated and variable results by doing exactly the same thing. A machine is good and will take some of the guess work out, and give good results most of the time. I got very good at smoking eggs (to test the smoke) and made lots of lovely smoked butter which put on the griddle for the borgurs would bring a crowd. Not so good with the bacon as the results were sometimes too strong, even if the timing, temp etc were right.</p><p>Some of the dry cure with smoke extract in are good as long as you use sparingly, and add some herbs of your own. Do not buy the smoke extract as you will use two drops a year and throw away the rest. </p><p>If there is a local smokery, it is worth bunging them a few bob to do the odd ham, salami etc. They have the art.</p></blockquote><p></p>
[QUOTE="Old Boar, post: 5481960, member: 2957"] Smoking is a black art. Complicated and variable results by doing exactly the same thing. A machine is good and will take some of the guess work out, and give good results most of the time. I got very good at smoking eggs (to test the smoke) and made lots of lovely smoked butter which put on the griddle for the borgurs would bring a crowd. Not so good with the bacon as the results were sometimes too strong, even if the timing, temp etc were right. Some of the dry cure with smoke extract in are good as long as you use sparingly, and add some herbs of your own. Do not buy the smoke extract as you will use two drops a year and throw away the rest. If there is a local smokery, it is worth bunging them a few bob to do the odd ham, salami etc. They have the art. [/QUOTE]
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Farm Building and Infrastructure
Rural Diversification
Cured / dried meat
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