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  #11  
Old 21-06-2012, 10:15 AM
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Requesting subforum GTBLiberpedia
I'm just an avid reader of almost anything Marc.



French Bible of Cooking - a must read for anyone truly interested in food. It's a bit pricey though at over $200 (when I purchased it in 2003).

EDIT - Just had a look on Amazon and it's now a bargain basement $50-$80 odd. If you order one make sure you get the "encyclopedia" not the "recipes" from.

It takes pride of place in my cook book collection.
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  #12  
Old 21-06-2012, 12:26 PM
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andrew you home ATM?
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Old 21-06-2012, 03:17 PM
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Keen to see how this turns out! Well done!
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  #14  
Old 22-06-2012, 03:59 PM
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Right, so I am having guests on Sunday to help me out with the car, so I've decided to get one of the bellies smoked tomorrow so I can cook them a thankyou breakfast.

Pulled it out of the fridge and washed it down with cold water to remove as much salt etc as I can. The meat has visibly darkened and has firmed up quite a bit.



Now after washing, give it a good shake and put it on a rack to air dry for 24 hours. Ideally you dont want to pat it dry or anything like that as it wipes off some sticky layer that it forms on the outside of the belly (which helps the smoke flavouring to "stick") - you can see it with the glisten on the fat in the pic below.



So I've sat mine over a bowl in a cool spot to dry overnight and I'll smoke it tomorrow afternoon. I picked up some applewood and peachwood from a camping store......I'll soak a couple of handfuls over night and add some dry to it tomorrow so some burns and generates heat while the wet smoulders and smokes for a longer period.
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Old 22-06-2012, 04:36 PM
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who thinks ahead round here!?
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  #16  
Old 23-06-2012, 08:59 AM
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yum yum
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  #17  
Old 23-06-2012, 11:21 AM
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I better still get some of this or il go ape shit!!
You don't wanna see me mad.. Withhold food and you WILL see the beast in me!!! Lol


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  #18  
Old 23-06-2012, 06:09 PM
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Update?? How'd the schmokkkin go??
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Old 23-06-2012, 07:03 PM
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Quote:
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Update?? How'd the schmokkkin go??
All is good - just at the rents getting a free feed and watching footy. I'll update it when I get home if I'm awake(ish).
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  #20  
Old 23-06-2012, 11:31 PM
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Bacon ready?
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