100_0171.jpgI am in the process of curing about 20lbs. of chorizo. I cut into one of them and there is a minute black ring. This tells me thnat the outside dried too fast. I think I left the fan on too much for air circulation and is the root of this evil! Air causes dehydration. The cooler has consistently been at the optimal temp and RH for the duration, so it has to be the fan!


Christmas Dinner.

December 25, 2006

theslowandlow.files.wordpress.com/2006/12/sweet.pdfThis our Christmas Dinner for 30 people! Started at 10 am, finished and on the Table by 6pm.

Smoked Trout: Cured with Kosher salt, Brown sugar, lemon zest, and thyme for 1 day

Trout Cure
After 24 Hrs

After rinsing you must air dry the trout, This is a must step!!! The fish must be totally dry before you smoke it, or the smoke will just adhere to the outside of the fish and impart a bitter acrid flavour. The fish will feel almost like leather when it is ready. This is called creating a pellicle!


Then I smoked it with alder and maple chips for 3 hrs


Dry Rubbed and Herbed butter stuffed Turkey These babies took only 3 hrs in my cooker at 275 to 300 deg.

Oh Yeah! we didi a small prime rib which came out perfectly rare!

Sweet Potato Flan w/ Danish blue, maple syrup,sage, thyme, caramelized onion

This is a creation of mine that gets the most requests from friends for the recipe.