Steve’s little burb’s patch

Granny Smith · **Posted:** Sun Feb 07, 2010 11:44 am

I read that wormwood is supposed to deter rabbits. I stuck a few cuttings around some native seedlings, but the rabbits apparently hadn't read the same book, so just helped themselves to everything. I suspect the plant would need to be established to do the job - if it does.

Steve S · **Posted:** Thu Jun 03, 2010 2:28 pm

Rather slack in the garden but otherwise were quite busy.
Had to pull out the Jerusalem artichokes earlier than wanted to.
Needed the space to rebuild the fence.
From nine plants in a 1 metre diameter round bed I have got a pretty good harvest.
Have selected same of the best ones and already replanted.

Steve S · **Posted:** Thu Jun 03, 2010 2:31 pm

I wasn’t happy at all for not being able to make a proper smoker as part of our Wood F/Oven, but it was really a blessing in disguise.
Every time I use that oven or the small Mexican chimenea smoker the whole house smells of smoke for days.
Closing doors and windows doesn’t help much.

Have made a space for a new one well away from the house.
Finished it and lit a small fire to check for draft.
Another bigger fire to season it properly and it will be ready for use.
Already have few pieces of pork in dry cure.

chillidude · **Posted:** Fri Jun 04, 2010 12:40 pm

Very Cool ! Great looking smoker Steve - looking forward to some pics of what you do in there !

Steve S · **Posted:** Sun Jun 06, 2010 12:47 am

Will take another week before the meat is ready for the smoke.

Big_Dave · **Posted:** Sun Jun 06, 2010 1:40 pm

Awesome Smoker mate, I just smoked some shark last night, was awesome.

Steve S · **Posted:** Mon Jun 14, 2010 10:48 pm

Hanged the meat (three Pork Necks and a Pork Belly) in the smoker early morning to let dry
and fired the afternoon.
Will be smoking it for the next three or four days.

chillidude · **Posted:** Tue Jun 15, 2010 10:07 am

Looking good Steve :thumb:

are they the pieces you mentioned you had on dry cure ?

Big_Dave · **Posted:** Tue Jun 15, 2010 11:32 am

Nice one Steve, what wood are you using?

Steve S · **Posted:** Tue Jun 15, 2010 7:48 pm

Yep, those ones, CD, eight days in dry cure and another week resting before putting them in the smoker.

I’m trying out (for the first time) compressed sawdust logs.
They’re easy to split into small segments and burn without any flame.
And I put a piece of soaked pear wood on it to get some smoke.

dufflight · **Posted:** Tue Jun 15, 2010 8:29 pm

Is the fire open to the meat chamber, could not tell in the photos. I want one for the backyard.

Steve S · **Posted:** Wed Jun 16, 2010 12:07 am

No, not opened, the fireplace is an arched chamber with gaps in between the top bricks,
concreted on top and over the vents I have put concrete block offcuts as smoke diffusers.
Will get another pic tomorrow before firing it again.

Steve S · **Posted:** Wed Jun 16, 2010 5:11 pm

That pic as promised,

And a $9 all steel cheapé (shovel) from B, cut down to fit inside.

With cool, much thinner smoke, smoking the meat will take much longer than expected.
But retired and have time for it.

chillidude · **Posted:** Wed Jun 16, 2010 5:26 pm

Looks fantastic Steve - mouth is watering :thunbs:

earthbound · **Posted:** Wed Jun 16, 2010 9:06 pm

Nice Steve.... :thunbs:

Do you expect them to last a fair while after the curing and smoking process?

Can't wait to see them sliced at the end of the process...

Backyard Farming Forum
Bringing food production home