Susan Stoneman
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Everything posted by Susan Stoneman
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Christmas on my Kamado Joe. The ham was in the Joe for about 2.5 hours, then I glazed it with mustard, demerera sugar and studded it with cloves, put it back into the Joe for another half hour. Once that came out, in went the turkey (Eat the Smoke Winter Rub) - cooked on a bed of veg and with some clementines in the carcas, this cooked for about four hours. The following day I cooked the bit of topside of beef (John Gower Arista Rub) - cooked indirect until temp read 55C, then cranked up the fire and seared to give a lovely crust. All enjoyed by the family -
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My second 'go' at curing bacon. This is a pork loin weighing in at just over 2kg. My cure mix was 73g salt, 100g sugar, 30g juniper berries crushed, 30g cracked black pepper, sprigs of fresh thyme & tarragon, 10 bay leaves, which was curing for 12 days. Rinsed off and will cut in half and smoke one piece overnight in my KJ using a CSG and some maple dust. I'll slice, vac pack & freeze. -
Just watched the video. Must get my CSG out and get cold smoking again. Got some bacon curing so when that's ready I will be loading up my KJ with cheese and salmon ready for Christmas.
