Cooking spag bol for 13 today, should be fun
Cooking spag bol for 13 today, should be fun
I'd encourage everyone to try - even if only once - baking their bacon in an oven instead of frying it in a pan. There's much less mess, but more importantly the slices are cooked more evenly and more importantly than that it's easier to control just how crisp you'd like your bacon to be cooked.
Whether or not British bacon is cut thinly or fatty enough to warrant this I do not know.
For wood smoking the two most recommended types of woods are fruit woods or nut woods. Fruit woods tend to be more resinous and therefore produce more smoke, though it is not necessarily stronger. Apple is one of the milder smokes and it is also pleasantly sweet. Some of the stronger fruit woods can be very sweet. Apple is mild enough that it can be used for almost anything but it is really excellent with pork , especially with an apple cider based bbq sauce and is also highly recommended for salmon/steelhead/char, lamb and cheeses like cheddar.
Though Saskatoonberry looks like a berry it is a relative of the apple. It is much more resinous and much harder than apple so it is great for long smoking. In my opinion it goes really well with prairie game meats- bison, elk, venison as well as game birds like grouse.
Smoking a duck today. While this smoker is my favourite it doesn't do a very good job of cold smoking, so one can't normally do cheese in it. Today, however, it is so freaking cold I have thrown a chunk of manchego and a hunk of cheddar on the cold end of the chamber.
The duck will be used for two purposes. The breasts are coated in a generic "deli smoked meat" style spice blend, but the legs and carcass will be saved for an extra special purpose.
You really are a FIS, aren't you Henry
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Chicken Kiev!![]()
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