making your own pucks

[outbackjack]

has anyone tried using a tree limb the same diameter as a puck, and cut to the same thickness then used that in the bradley ss generator ?

everything tastes better outback

[Chez Bubba]

See http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=229

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

[canari]

<center></center>Hello out there!!

I am concider bying a Bradly smoke generator. But there is a problem, I am from Norway and every time I have to order bisquettes , I have to order them from US or UK. And that is very expensive. Is there a possibility to make the bisquettes at home!!
I have read this topic    http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=229  but the resipe is a little insufficient. Is there any ho have the right resipe ?  regarding, gelatine , densities and humidity.I have unlimited accsess to beechchip

Here is a resipe  for making bacon

Boil up 1 liter with water put in some Thyme and Oregano, don't be afraid to us plentiful of spice. Filter the spice out after one houre.  Then you can add  80 gram of salt and 20 gram of brown sugar.  Here in Scandinavia we also use a cutting edge of a knife with potassium nitrat to keep the color of the meat. Dobbel up the resipe if you nead more . Put the meat in the brine for 3 days. After 3 days let the meat dry chilly and airy for 3 new days. Smoke the meat for 3 hours in 40 to 50 degrees Celsius

Good luck!

[Habanero Smoker]

Welcome to the board and thanks for the recipe.

Bradley will not reveal how they manufacture the bisquettes. Maybe when Kirk (Chez) see this post, he may explain in further detail how his brother made them.

[Oldman]

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">has anyone tried using a tree limb the same diameter as a puck, and cut to the same thickness then used that in the bradley ss generator ?
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

Even if you did get wood the same size as the pucks, you would have to adjust the generator's cycle or just about the time your wood might start to smoke the next cycle would begin.

http://rminor.com

[Oldman]

canari,

I would like to add your beacon recipe but before I do I have a three questions.

1.) What do you mean when you said this: <b>Here in Scandinavia we also use a cutting edge of a knife with potassium nitrat to keep the color of the meat.</b> Are you saying you apply nitrate to the meat using the edge of a knife?

2.)<b>Put the meat in the brain for 3 days.</b> Are you saying to put the meat into cold storage?

3.) What cut of meat are you using? Is it the belly of a hog, or?

http://rminor.com

[canari]

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Oldman</i>
<br />canari,

I would like to add your beacon recipe but before I do I have a three questions.

1.) What do you mean when you said this: <b>Here in Scandinavia we also use a cutting edge of a knife with potassium nitrat to keep the color of the meat.</b> Are you saying you apply nitrate to the meat using the edge of a knife? <font color="red"></font id="red"> <font color="red">Yes thats rigth or you can use a small teaspoon</font id="red">

2.)<b>Put the meat in the brine for 3 days.</b> Are you saying to put the meat into cold storage? <font color="red">yes , Put the meat in the brine for 3 days , cold storage</font id="red">
3.) What cut of meat are you using? Is it the<font color="red"> belly of a hog</font id="red">, <font color="red">or? The thin part of the hog rib</font id="red">

http://rminor.com

<font color="red">Excuse my poor english</font id="red">
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

[BigSmoker]

canari,

You should see my Scandinavian[:D][;)].

Jeff
//www.bbqshopping.com

[/url]
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

[canari]

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by BigSmoker</i>
<br />canari,

You should see my Scandinavian[:D][;)].


<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

He he he[:D][:D]   I am using an old dobbel fridge as a smoke house and the fireplace is outside connected with a 5 m, 5 inch ventilating pipe, And today i am smoking 30 kg Cod.[;)]

[Chez Bubba]

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by BigSmoker</i>
<br />canari,

You should see my Scandinavian[:D][;)].<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
[:D][:D][:D]

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

[JJC]

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by canari</i>
<br /><blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Oldman</i>
<br />canari,

I would like to add your beacon recipe but before I do I have a three questions.

1.) What do you mean when you said this: <b>Here in Scandinavia we also use a cutting edge of a knife with potassium nitrat to keep the color of the meat.</b> Are you saying you apply nitrate to the meat using the edge of a knife? <font color="red"></font id="red"> <font color="red">Yes thats rigth or you can use a small teaspoon</font id="red">

2.)<b>Put the meat in the brine for 3 days.</b> Are you saying to put the meat into cold storage? <font color="red">yes , Put the meat in the brine for 3 days , cold storage</font id="red">
3.) What cut of meat are you using? Is it the<font color="red"> belly of a hog</font id="red">, <font color="red">or? The thin part of the hog rib</font id="red">

http://rminor.com

<font color="red">Excuse my poor english</font id="red">
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Your English is better than some of the students I teach [:D]

Sounds like a great recipe.

Anyone got a good shipping solution for Canari?  If you order a large number of boxes from the UK, will they reduce or eliminate the shipping charge (or the cost of the bisquettes).  Have any friends coming from the US or UK that could bring them to you.  They're a bit bulky, but quite light.

John
Newton MA

[Oldman]

Ok you all asked for it. Now see if you understand this Cockney Rhyming Slang! Talk about an English problem LOL!

<hr noshade size="1">'eaven and Gypsy Nell I will be taken the children and neighborhood saucepan lids daahhhn ter the rub-a-dub and ter 'ave sum ragged Mickey Rourke sandwiches, as I Tiddley Win' a Britney Spears or Bo-le Of Glue.<hr noshade size="1">

This is what it says:

Well I will be taken the children and neighborhood kids down to the pub and to have some pulled pork sandwiches, as I drink a beer or two.

Ya what the heck here are a couple of more. This one is Scottie Slang.
<hr noshade size="1">weel Ah will be taken th' bairns an' neighborhuid kids doon tae th' pub an' tae hae some pulled pork sandwiches, as Ah bevvy a swally ur tois.<hr noshade size="1">

Yorkshire Slang
<hr noshade size="1">well ahl be teken t' bairns 'n neighborhood kids dawn ta t' pub 'n ta av um pulled pork sandwiches, as ah sup eur bea or twoa.<hr noshade size="1">

All say the same thing.

http://rminor.com

[RhinoDoc]

Way off topic other than the language thing. I worked construction in high school and had a Norwegian crew boss. He taught me one line of Norwegian. In medical school I met a girl from Sweden and told her I knew only one line of Norwegian. She asked me to tell it to her, but I told her I didn't think it would be appropriate. Finally, she convinced me and I told her. Her face dropped, she stared at me for about 10 seconds, then slapped me. Although I don't know MUCH Norwegian, apparently the little I do know I know pretty well.

[JJC]

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by RhinoDoc</i>
<br />Way off topic other than the language thing. I worked construction in high school and had a Norwegian crew boss. He taught me one line of Norwegian. In medical school I met a girl from Sweden and told her I knew only one line of Norwegian. She asked me to tell it to her, but I told her I didn't think it would be appropriate. Finally, she convinced me and I told her. Her face dropped, she stared at me for about 10 seconds, then slapped me. Although I don't know MUCH Norwegian, apparently the little I do know I know pretty well.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Good one, RhinoDoc!  Jeanne is probably doubled over in laughter . . .

Let me guess . . . are you an EENT man?

John
Newton MA

[RhinoDoc]

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"> are you an EENT man?
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

Yep.