We use linseed oil soaked rags to smoke our bacon. But if you're short on time, ZIP briquettes is the way to go.

“Looks like a meat flower, that gives me an idea! Babydoll!!” From in the back “I’ve got a headache.”” 😂😂😂 too funny

Don't throw away the over smoked, beatup end piece. Dad used to make a killer split pea soup out of it👌

Instinctive Knee Jerk Response handed down for generations, "I Got A Headache!" 😂

As a pro chef I recommend Charcutery the Craft of Salting , Smoking & Curing by Michael Ruhlman and Brian Polcyn . Chef Brian was a culinary arts instructor at Schoolcraft College here near Detroit . I've had 2 copies of old master Kutas's book. The first one rendered unsanitary for the kitchen by decades of use around sausage making. I stand by his methods and recipes. Very solid read!

I would love to see “Uncle Bumblefork’s Kitchen” become a regular series. I always enjoy seeing what you’re making, and have tried more than a few myself. You also inspired me to get a flat-top griddle, after my BBQ rusted out.

"Baby doll!!" "I've got a headache" Ah wedded bliss.

'Is that his butt cheeks?' The innocence of children. You're raising them right good Sir!

Italian over here. My grandpa and my dad used to get a dead pig every year, cut it all up and make salame, prosciutto, sausages and what not. Here's a funny story: when they where slicing up the magical animal we weren't allowed near them (knives and sharp things everywhere), so we usually played outside. One time we were making a bit of a ruckus, so my dad got out and told us he was gonna install a camera to "keep an eye" on us. He rummaged through his apron pockets, took out the pig's left eye and glued it on the wall. Needless to say we got scared shitless and behaved properly for the rest of the afternoon. We haven't done anything like that in the last ten years, but I'm pretty sure my dad still knows how to do it, so I hope one day he's gonna pass down the knowledge

You could use the end piece to flavour beans. Cut it into small pieces, throw them into the pot of beans and let it simmer

I love "Babydoll's" response when you called her, "I've got a headache". 😂

Outta the blue.... Him: "Hey, BabyDoll!" Without hesitation.... Her: "I got a headache!" 🤣🤣🤣🤣

Meat flower 😂 Laughed so hard, nearly woke her up ❤

Cured: Handcrafted Charcuteria & More by Charles Wekselbaum is one that I picked up and was recommended by an Italian friend. He worked for an Italian food importer for many years, so I trust his judgment on books such as these. Another that I haven't picked up yet but have been told was decent is - In The Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pates, Roasts, Confits, and Other Meaty Goods by Taylor Boetticher, Toponia Miller. Written by folks who own the Fatted Calf in the bay area that has absolutely delicious meats available.

UNCLE Bumblefuck , be careful , that booking-ma-jig could self ignite ...

When it comes to “Making The Bacon”. It’s always a good sign when a “Meat Flower” presents itself.

What a turn of events. Guy who's name translate in Polish to Dick wrote a book about smoking a sausage.

German here: there's this traditional smoked pork belly called "Geräuchertes". back in the days many farm houses used to have a smoke chamber, usually located in the chimney where the wood stove was connected. it's done by hanging salted pork belly in beech smoke at very low temperatures (usually around 60-80 degrees science) for several hours. you might want to search for books written in german (hence the Schweinefleisch), look for something about "Räuchern", there are plenty recipe books about that.

UK person here, the River Cottage curing handbook by Simon Lamb is great as it gives recipes for various things like speck, prosciutto, bacon (streaky and back), chorizo etc.etc. what I really like about the book is how it explains the ratios behind it so you're able to adapt a recipe to your liking, as long as you understand the salt percentage and acid needed. The salami recipe in it in particular is delicious

The "I've got a headache" I pray to have a relationship like you and your wives one day.

My book is called Daddy smels burned, was handed over to me by my dad along with a BBQ apron.

Kids grew up so big so fast... damn we are getting old...wish you and your family good health brother... good health

It may not be old world but Charcuterie by Michael Ruhlman and Brian Polcyn is pretty good. Also, Ruhlman’s 20 and Ratio books are also pretty good for nerdier people just looking for cooking chops.

Uppper midwest churches used to publish cookbooks with family recipes submitted from parishoners. Try to find you some from rural Iowa (German, Irish), Minnesota (Norse, Swedish), and Wisconsin (German, Polish). I have a half dozen around, use them whenever I need to break the routine.

In Polish, the author's last name translates to .... Um ... Dingus.😂

Went to the German bruhaus in Las Vegas, NV. Ordered the “sausage tower.” Three plates stacked on top of each other in a tower held various sausages with different sides on each plate. Did not disappoint.

My dad handed down the book "Bull Cook and Authentic Historical Recipes and Practices" the first printing was in 1960. I read it from cover to cover a few times when I was a kid.

As a kid, my parents used to buy freshly butchered half a pig, and my mom and I would carve the poor bastard into all kinds of various pieces, brine them for a week, smoke them outdoors in a hand made smoker over hickory logs all day, then slowly boil the meat for few hours. No one had any instant thermometers. We just did what our gand parents used to do. Tech changed. We have all kinds of gozmos now, but I still miss them good old, simple days.

Odd Bits by Jennifer McLagan. We used it at a butcher shop I apprenticed at, and it is straightforward and gives great results!

Not really cured meats, but I once found a cookbook in a thrift store simply titled “The Meats Cookbook” and it included a wild game section; which included recipes for Bear, Squirrel, and Raccoon. I purchased it immediately and it is a treasured possession.

the Foxfire series of books contains a lot of old time Appalachian cooking info.

Whatever about smoking meat , hearing Brother Bear speak full and complete sentences has blown my mind , time really does fly by

We have lots to hand written recipes from my great grandparents that are some things that cant be found anywhere. You can find close seconds now with recipes online but nothing beats them. Im glad they were wrote down before they couldn't. One favorite is wet bottom shoo fly pie. German heritage and Pennsylvania Deutsch.

I think you should start a separate cooking channel, Cooking with Uncle Bumble sounds like a wholesome show to me.

I lost my house in a wildfire about 12 years ago and of all the things I lost one of the most treasured was a cookbook that was about a hundred years old with lots of notations in the margins. But it also had a bunch of recipes written on slips of paper stuck between the pages. They were in my Great Grandmother’s, Great Aunt’s, and my Grandmother’s hand writings. That book and those slips of paper were irreplaceable. Lots of old Southern Depression era recipes in there. Basically how to make something from damn near nothing.

Schinkenspeck is love ... Schinkenspeck is LIFE!!! 🤣

When I was a youngling I used to get paid 1 penny a minute and I earned £15 per week on a sheep 🐑 farm. Lots of painful, honest, lonely work but I enjoyed it. I once fell asleep in the middle of a field on a sunny day. I woke up surrounded by about a thousand sheep 🐑 staring at me in a circle 😂. It freaked me out but then I remembered where I was and what I was supposed to be doing.

The Fox fire book series is an excellent addition to any library. Jam packed with the “old ways” of doing everything

You can check that thermometer with a container full of ice and just enough water to cover it and boiling water. That should give you the variance on both ends.

Growing up poor in the old deep South, I've eaten just about every part of a pig you can manage to slice off and then some. I wish I could tell you I had some secret old family recipes but boiling, frying, or roasting was usually about as complicated as it got. That said, I do miss my granny's boiled hamhocks with pork cracklin cornbread and smoked hog jowl turnip greens. I doubt she ever used much more than salt, pepper, butter and lard but man was it good stuff. Probably no minor coincidence that I have high blood pressure now.

Interesting to learn that on the wine sourcing, that the French rules go down to bottling- and more importantly, fermenting and fining- on site. For the local stuff in Australia we can distinguish between those wines that are, technically, from one estate, or those sourced from multiple locations around a region, but the reality is that relatively few vineyards here will have their own winery and real deep knowledge (and continuously cultured yeast) for dealing with the products of their own Vitus sp. stock and climate/weather over time. In an ideal world, with the latest equipment, you can test the input to a wine and use a diversity of techniques to ensure you get a good product without being forced to overapply sulphites or use other interventions that negatively affect taste at some point, but it's certainly a lot easier when you have an unbroken history of making wine in the full range of climatic conditions for many decades if not centuries and can just refer to the old records. It also decreases the risk of corners being cut in the maturation process, or of faults going unaddressed simply because a third-party winery is underresourced.

My grandfather from Poland had a smoker. I wish I could get those recipes.

A piece of bacon masquerading as ham! 😋 In Germany you buy it sliced for cold sandwiches, much less fat more ham. This weird American version looks like it veered off from the family tree more than 200 years ago.

“It’s all very Kosher” best line ever

Sixtyish years ago one of my favorite meals was at a tiny restaurant in Idar Oberstein, just across the river from Baumholder. Bunch of German ex-ex-patriots brought a cooking method back from the Argentine pampas that involved poking holes in meat, stuffing with chunks of garlic & onions, salt ed & peppered, wrapped in newspaper (gotta have that tasty toxic ink!) for a few days, then tossed on a circular grate above a large glowing hardwood pit and propelled by an apprentice. They served pork or beef & called it spiessbratten.

charcuterie by Ruhlman is a total classic in the field as well as cooking by hand by Bertolli

Not fat dry milk powder and a little corsyrup works way better as a meat glue (a tip from john). Also adding nitrites to a brine turns it into a pickle.

Ha awesome! Had a pain of a job in the shop today, settling down with a couple of rums and Bumblefork is back...happy days! Good shout about the books, been smoking meats for years but its all self taught, I don't think I've ever seen a proper book, might have to give that one a go! Thanks man and have a great evening 👍🏼

My mouth is watering... You are correct, the recipes are hard to find on the tinternet cause they are handed down orally , from father to son. Sometimes for the good , some not so much. My buddies French Canadian Grandmother taught him and he has written it down, but they results are just not the same. Full Pots and Smoked Smokers ;)

Holy crap, I've been trying to remember the name of this wine for years! I knew it was Chateau something, but just bought it off recognizing the label. Couldn't find it after my local liquor mart closed. Glad you have excellent taste.

'a meat flower... That gives me an idea' 'I got a headache'... ROTFL

Hearing you say “eye-talian” instantly reminded me of my Dad. He used to say it that way and would crack us all up. He’ll have been gone two years come this September. I miss him so much.

I have the same book. It's awesome!! And I've been eyeing this exact recipe thanks for showing it off and giving me some confidence. Dee jays smoke pit was a great resource. Not sure it it's still around.

Bumbleforks and Babydoll go together like mittens and a sweater. So funny!

I’ve got the same book on my bookshelf here. One of my favourite recipes is the English bangers from that book. You did a great job on that!

"What animal is that" had me falling out of my chair laffing ...then before I could get up I was hit by " Is that his butt cheeks" My side hurts...cute!

I have a book that's so new that it has pictures with colors. I think you still can buy it as new. It's about how to cure, smoke and preserve meat and fish with recipies. But It's a Norwegian book. I'm writing this as I'm actually cold smoking some bacon that's going to be dry aged and preserved, and hot smoking some spare ribs😊

Your videos never fail to put a smile on my face!

On a more serious note, here at kansas state university our meat lab manager is one of the most knowledgeable and most experienced charcuterie artists I have ever met. Go ahead and call down here some time and see if you can talk to John in the meat lab, tell them Jack sent you.

There was a book that was very popular in the 70's called Foxfire. It was written for the folks who wanted to get away from it all, live on a farm and be self sufficient. The authors had tried to collect all of the traditional techniques for slaughtering, preserving, and cooking (amongst other things). It might be worth a look

That's an absolutely great book on sausages!!! I use it all the time!

Mr. Kutas' cookbook was the Bible I used back in the 1980's when I got bitten by the sausage bug. It's still my first go-to tome on the subject. Keep on smokin'!

You want to look into cook books from central to north central Pennsylvania. Check into the Pa Grange book. Pennsylvania German descendents smoke a ton of meats. Especially around Germania Pa Lock Haven, Williamsport area

German here. Actually a swabian (that is the south-western most county). Can give you some of my grandmas recipes. All very local.

I use similar Chinesium thermo meters for brewing purposes where the temperature has to be pretty accurate, (for repeatability purposes at least). They are remarkably good, at least in the temperature range I use them for. The first one I bought was around 2007, the white bezel has turned brown but it still works just fine.

So glad you know how to pronounce Newfoundland. Uncle Bumblefuk did not disappoint

Jane Grigson's "Charcuterie and French pork cookery". First published in 1967, but widely available... it's never let me down.

I have a cookbook from my grandma from around 1900 with classic German dishes. Love it, because they are Very simple and so good. 😊

I've never been steered wrong by Dave Arnold's recommendations. Two of his related "Classics in the Field" are "The Art of Making Sausages, Pates and Other Charcuterie" by Jane Grigson, and "Bacon and Hams" by George Nicholls. There are also sections of Paul Bertolli's "Cooking By Hand" that deal with charcuterie that he has mentioned in the past. I've read the latter and recommend it, but haven't read the former two yet.

"Is that his buttcheeks?" New sticker material right there.

You can test your thermometer accuracy by putting it in boiling water.

Hey, I was reading the comments and had a potentially brilliant idea! Here in the states (northern ones anyway ) we have these things called garage sales where we trade junk with one another for a few shekels during the summer months. My mother had picked up quite a few cookbooks from these and a lot of times they are assembled from recipes written by women of the PTO, the church, the garden club anyone who was trying to fund raise a smidge for their group. Hit the garage sales my friends…many of these books were never nationally published or some that were and are no longer available may be sitting on a picnic table this spring and summer at a garage sale maybe some other places call them yard sales.. hey ya’ never know you might meet an old timer who used to process the swine and eat everything but the squeal.

I don't comment on videos hardly ever. However, when you asked for books on the topic of curing meats, I felt compelled to share. The book you have in this video is a great book. You should also check out the books written by Michael Ruhlman (Charcuterie, Salumi). They have information about history and culture with plenty of recipes. P.S. I enjoy your channel very much.

Meat flower, I have an idea. From off screen we hear I HAVE A HEADACHE. We need more Mrs. AvE in these vidjayos.

Your wife’s “I’ve got a headache” background comment made me laugh really hard. Thank you.

Can confirm bumblefuck has excellent advice for wine, as well as impeccable taste for the best wine region in the world.

Excellent topic that is making my stomach rumble. Looking forward to additional videos.

Home Production of Quality Meats and Sausages by Adam & Stanley Marianski. A very good resource.

Another great one is Charcuterie: The craft of salting, smoking, and curing by Michael Ruhlman and Brian Polcyn. They cover a lot of ground. They go all over from sausages to confits and such.

"That pig was fat" made my day. I can't explain the pure joy and laughter it gave me. Cheers!

The meat flower part at the end is pure geniousity a la Sir Bumblefork de la Kanuckistania

My heart dropped as the thermometer rocketed over 100. Greetings from germany.

We used to get similar stuff from a mostly-kosher shop when I was a boy… there was a section for us goyim. They also stocked such other definitely treyf food as canned rattlesnake meat.

Missed out on getting my Grandad's recipe for sausages. Old world stuff from the Deutschlander forebarers. At least I got the kraut crocks.

Talking about Nona lore being on the underground reminds me I have a few community cookbooks from the seventies around. I definitely need to get neighbor Shelly's Cheese Strata recipe digitized

Damn it Mr AvE, is there anything you can’t do? I’m sure I could smell it cooking and it looked spectacular! Awesome job. 👏 👍 🍺

As a German I can agree... Sieht echt lecker aus :D Guten Appetit!

Book Fer a feller: The self sufficient life, and how to live it John Seymour Lots of useful stuff on how our grandfather's made things work with modern tools from the usual scumbags. Cheers Uncle Bumblefack!

This must be how Dwight Schrute makes his HoGmah! Who got to break the Pig Rib?

Coming to a bookstore near you: Ol' Uncle Bumblefuck's Skookum as Frig Canucki Cookbook

I just smoked a Brisket in my Acorn. Used oak scraps from my work. Its in the cooler takin' a nap before my friends come over.

I prefer to eat this not reheated in thin slices on bread with some butter.

I've been meaning to grab some of the recipes from the old family book when I visit my dad. It's got about three generations of recipes in it at this point.

Long time listener, first time caller. You my friend could use the coffee table text, "Oral Sadism and the Vegetarian Personality". Great publication. Happy smoking from a BCer.

Stan and Adam Marianski has a couple of really good books of home made sausage and meat preserving recipes from around the world.

“Charcuterie - The craft of salting , smoking & curing.” Michael Ruhlman & Brian Polcyn

"That gives me an idea, hey baby doll." "I got a headache" She's got you figured out.

Wow Ave, you contine to impress, that's a fantastic piece of meat (intentional) and looks great. I'm gonna take a look at that book if I can

Truly the best book ever. Bratwurst, Polish sausage, beer sausage, jerky. It’s all solid gold.

Thank you for the tip about the wine. It's impossible to find a decent bottle of plonk in the US these days. I'm going to give your advice a try. Although coming off my Lenten abstention, i seem to have lost some interest in the fruit of the vine. Cheers!