[Sca-cooks] Smoker was: Bread Questions
ddfr at daviddfriedman.com
Fri May 29 15:05:56 PDT 2009
>Susan Fox wrote:
>>Small diversion: some folks from the Barony of Calafia [San Diego,
>>CA] brought a propane-fired smoker to Collegium and to Potrero War
>>and demonstrated it. Quite a good compromise for "city kids".
>>Best quickie treat: smoked pecans in about one hour. To which I
>>say, happily, Nuts To You!
>I ran my smoker last weekend, now I wish I had tried to smoke
>pecans, it sounds so good.
>I did learn a couple of things in that smoke run.
>1) Corned beef coated with black pepper, long pepper and cubebs and
>smoked for 24 hrs @200 tastes like pastrami. It is basically the
>recipe for pastrami, but the commercial corned beef that was in my
>freezer from some sale a while ago worked well, and better then I
>2) The random poultry in a vacuum bag at the bottom of my freezer
>was a duck, not a chicken. It was still very yummy after smoked in
>pomegranate sauce. I know, I know, label stuff that goes in the
>freezer. I think a friend who was borrowing freezer space left in
>when he moved out of town.
Have you experimented with smoking as a method of preservation,
rather than only flavoring? I've wondered if it would be a useful way
of having meat at Pennsic without a cooler.
More information about the Sca-cooks