Search found 416 matches

by markjass
Wed Jan 30, 2013 08:45
Forum: For beginners
Topic: Help - Lost my notes on boiled ham making.
Replies: 5
Views: 2325

Help - Lost my notes on boiled ham making.

I bought a 1.3 kg pork rump today with the plan of making a 'ham' out of it. I have brined (wet cured) a ham before out of this cut. This worked beyond my wildest dream. I have searched all over the place for my notes but cannot find them. I will brine the pork in a 60% sal for 5 days. The pork rump...
by markjass
Wed Jan 23, 2013 12:03
Forum: Smokehouses. Construction and Maintenance.
Topic: My MK4 smoker is almost there
Replies: 18
Views: 17552

The forecast was a bit out (they said it would hit 27 degrees). Anyway it hit 34 degrees C or 93.2 degrees F. This is the top end of our summer temperatures (February is the warmest driest month of the year). This is way to hot for smoking. Let alone for me. it is 11.45 pm and it is 24 degrees C. To...
by markjass
Mon Jan 21, 2013 14:42
Forum: Smokehouses. Construction and Maintenance.
Topic: My MK4 smoker is almost there
Replies: 18
Views: 17552

Fire up and an unconnected rant

I have some loin pork and lamb pastrami curing in the fridge. They will be ready to smoke on Wednesday or Thursday. The weather forecast is for a min 18 degrees C and a max of 30 degrees C on Wednesday. Thursday's max is 22 degrees with showers. So it looks like it may have to be Thursday. The earth...
by markjass
Mon Jan 21, 2013 14:29
Forum: For beginners
Topic: A Bacon Question
Replies: 1
Views: 1538

A Bacon Question

At the moment I am curing some pork sirloin to make eye bacon. In the past I cure (#1 and salt), then smoke and then bake the bacon at 80 degrees C until it reaches an internal temperature of 74 degrees c. This bacon is cooked and keeps for ages in my fridge. Now this bacon can be eaten without gril...
by markjass
Mon Jan 21, 2013 08:12
Forum: For beginners
Topic: Can Sausage Recipes Be Copyrighted?
Replies: 17
Views: 11081

So who owns the ideas or recipes expressed on a web pages and what control of things that I write. There is one web page that I no longer contribute to because of this particular clause: I find that this is a shocking clause. Making a submission to this site assumes you are willing to share it with ...
by markjass
Sun Jan 20, 2013 02:11
Forum: Smokehouses. Construction and Maintenance.
Topic: My MK4 smoker is almost there
Replies: 18
Views: 17552

Good spotting I first used the Smokai on my MK3 smoker. It was about 24 degrees and I wanted to monitor the inside temperature of the smoker. Once smoked the bacon was baked in the oven. I have just got hold of a small electric stove and my MK 5 may use this as a heat source. If I do this I could ad...
by markjass
Sat Jan 19, 2013 03:10
Forum: Smokehouses. Construction and Maintenance.
Topic: My MK4 smoker is almost there
Replies: 18
Views: 17552

I bought the larger Smokai because it is large enough for a small shed (may be a aim). It can run for up to 24 hours without being topped up. We do not get anywhere as hot as Perth. We often hit the high 20s and low 30s over the summer. I think the latest I have finished smoking is at 11pm. Yes, I w...
by markjass
Fri Jan 18, 2013 11:58
Forum: Smokehouses. Construction and Maintenance.
Topic: My MK4 smoker is almost there
Replies: 18
Views: 17552

Nearly There

The Components http://i1352.photobucket.com/albums/q653/markjass/IMG_6411.jpg http://i1352.photobucket.com/albums/q653/markjass/IMG_6469.jpg I bought the vents online and had another band and the shelving made http://i1352.photobucket.com/albums/q653/markjass/IMG_6486.jpg Nearly Finished I have set ...
by markjass
Wed Jan 16, 2013 11:32
Forum: Smokehouses. Construction and Maintenance.
Topic: My MK4 smoker is almost there
Replies: 18
Views: 17552

A tangent

This afternoon I learned a lot helping Dag make my smoker. He was very frustrated that he could not identify the type of wood that the barrel was made of. He said that he did not recognize the grain (nor did a couple of people he knows who have worked with wood all their lives he is thinking of send...
by markjass
Wed Jan 16, 2013 11:17
Forum: Announcements
Topic: Ads on the forum
Replies: 15
Views: 20802

Nothing costs nothing. So something must cost something. Therefore a lot must cost a lot. Fortunately, for me a lot of time and knowledge is given for nothing by members on this site. Thus something has to come from somewhere. I do not find the advertising on this site obtrusive. On some forums it i...
by markjass
Wed Jan 16, 2013 07:49
Forum: Smokehouses. Construction and Maintenance.
Topic: My MK4 smoker is almost there
Replies: 18
Views: 17552

My MK4 smoker is finished all bar a "spit and polish". It needs sanding and oiling/sealing. My mate suggested using linseed or teak oil. The smoker will not live outside (it is mobile) and will not be used when it is pouring with rain. Any suggestions for oil or a finish?
by markjass
Tue Jan 15, 2013 00:40
Forum: Smokehouses. Construction and Maintenance.
Topic: My MK4 smoker is almost there
Replies: 18
Views: 17552

My MK4 smoker is almost there

My cold new smoker (MK4) is almost finished. This one is going to the penultimate one MK 5 will be cold smoker that I will be able to increase the temperature t that of a hot smoker. I bought an old whiskey barrel. It was missing a ban. A local sheet metal maker made a band for me and cut some shelv...
by markjass
Mon Jan 14, 2013 23:59
Forum: Hyde Park
Topic: You are invited to share the means of your livelihood.
Replies: 72
Views: 49856

Hi

I am a Registered Nurse working on an Acute Medical ward.

Mark
by markjass
Mon Jan 14, 2013 22:29
Forum: For beginners
Topic: Question about oven temp - Canadian Bacon
Replies: 8
Views: 5055

Something else to think about. Oven temperatures vary a lot. That is why i have used a digital temperature to check the temperature of my oven (use a digital temp-erature to check the internal temperature of the meat). Fan baking tends to distribute the heat more evenly about the oven. However I hav...
by markjass
Thu Jan 10, 2013 22:39
Forum: For beginners
Topic: I cannot get #2 in New Zealand
Replies: 17
Views: 12991

I have a copy of the book. It is very good. He also has been very helpful.