I was missing that spectacular summer pastime of barbequing. The weather here is well suited to outdoor dinning and I had a craving for meat.SO with a little dreaming, and a little internet research, I came up with an arrangement that combines the best of two worlds. It copies the American arrangement of smoking meat, and the Australian arrangement of a barbeque built in a second hand steel drum.
I was desperately missing bacon and wanted to try to create my own,but dare not waste a good chunk of pork on an experiment. So I began with some easier pieces of meat, and have thoroughly enjoyed smoking: chicken breast, sausages, whole beef fillet, boulevours, and nuts. My favourite would be the smoked peanuts and smoked boulevours.
I have made two bacons. The first being a poor arrangement, due to my own forgetfullness. It stayed in the fridge for over a week, and started to go off before I remembered to smoke it. It stunk to high heaven, but still tasted pretty good. The second didn't look too much like regular bacon, but tasted pretty darn fine. I'm hoping I'll get better with each try. I tried smoking cheese, but found my temperature was way too high, as the cheese melted into an oily mess.
I am looking forward to doing a whole goat roast!!
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