I had some wild smoked salmon for the first time recently. It's quite nice and I would happily eat it regularly instead of fried salmon. For some reason I thought that it was healthier (more on the "raw" side?). Then I came across this article:... (more)
I smoke a lot of meat and some vegetables, both for flavor and preservation. I use virtually no seasoning but my smokes are so heavy that the foods are coated with what I guess to be wood pyrolysis residues. Does anyone have any references on the... (more)
I am giving up eggs for a while to see how I feel. Since I would usually pair eggs with smoked salmon (from Trader Joe's), what other tasty meals can I make with smoked salmon? Thanks!
Does anybody have a sense of the main methods our ancient paleo kinsmen used to cook meat? Smoked meat is delicious, but an occasional thing for me because of the polycyclic bad guys. Not a huge issue for cavemen because stomach cancer... (more)
So i headed to the market after finishing work late and most of the stalls were shutting down. I had to buy my fish (frozen :( ) and veg from the supermarket but the guy i usually buy my eggs and chicken in bulk from was still open. I picked up... (more)
I received a meat smoker from my inlaws as a Christmas and birthday present rolled into one. I'm really excited to use this bad boy, but being a total meat smoking newb I have no idea where to start with finding some wood chips. We've seen... (more)
I love bacon, but haven't been able to find any that looks reasonable in Sydney. In England there were literally hundreds of sources of great bacon, if only I'd take advantage of it more. All I can find is smoked bacon - is that what you eat? ... (more)
You'll need to source a couple of ingredients, but they're probably both found at the same place; you're neighborhood butcher shop. Tell your butcher what you're planning to do, and ask for a piece of pork belly (make sure you don't get salt pork.... (more)
Dr. Oz had a stomach cancer doc on who claimed that consumption of fermented and smoked meats are risk factors. At least the doc mentioned that meat itself is not the problem but rather the smoking process (nitrates). No mention was made of the... (more)
Do you agree with paleo-censorship?
Fun article about fermented foods in the Arctic circle
Who wants to do Whole30 with me?