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  #181  
Old 01-25-2015, 09:13 PM
Heater Heater is offline
 
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Default 4 Racks of baby back ribs

Decided to some baby back ribs with the weather being so nice. Cooked for 5.5 hrs, used Dragons Breath lump charcoal, used cherry wood for smoke- about 3 hours worth. Turned out pretty good, meat in general is getting expensive ...





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  #182  
Old 01-28-2015, 09:06 AM
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Making a Tokaji Kolbasz air dried Hungarian sausage-Heavy smoked. Hanging now after an 8 hour cold smoke of oak. Would post a pic but would only make me hungry.
2-3 weeks to air dry.
G&G
Geza and Gabor style
needs 4 more smoke sessions of 8, 6 and 4 hours,
Then a cherry finish
Only to be eaten with a ruby port and a slice of aged Red Leischester
Rosemary Beef bresaola crisp and a dollop of Cumberland and Mitsueneatsee compote
One week in


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  #183  
Old 01-28-2015, 09:54 AM
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Default Bresaola

Rosemary Beef Bresaola

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Last edited by omega50; 01-28-2015 at 10:00 AM.
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  #184  
Old 02-02-2015, 09:05 AM
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Default Tokaji Kolbasz

Has dried for 5 more days and is just at the minimum eating zone.
For those familiar- It tastes very similar to a Pick Salami



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  #185  
Old 02-07-2015, 12:26 PM
duckhunter duckhunter is offline
 
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thanks
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  #186  
Old 02-07-2015, 04:32 PM
heresrod heresrod is offline
 
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Default great idea thanks

This thread is a great idea thanks . picked up WSM and found this thread very helpful will post pics soon
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  #187  
Old 02-09-2015, 04:46 PM
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Ok!
Think I went through this whole thread!!

No one here gonna give up their candied salmon recepie!?

I just whipped up one...
I'll be smoking it up tomorrow in the AM

I just smoked some whitefish.... Not bad..

Gonna need to experiment on the brine though..
Too salty
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  #188  
Old 02-10-2015, 07:04 PM
D-Dub D-Dub is offline
 
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I need a smoker!
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  #189  
Old 02-11-2015, 01:42 PM
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Originally Posted by bessiedog View Post
Ok!
Think I went through this whole thread!!

No one here gonna give up their candied salmon recepie!?

I just whipped up one...
I'll be smoking it up tomorrow in the AM

I just smoked some whitefish.... Not bad..

Gonna need to experiment on the brine though..
Too salty
I have posted my recipe on this forum before, just not on this thread.

I got mine from Hunting BC forum and the thread was Candied Salmon.

He starts with a 19 pound salmon.
5 cups brown sugar
2 cups kosher salt
2 teaspoons garlic powder
1 tablespoons black pepper
mix

I only had small fish to do, so I cut back on the ingrediants but kept the same ratio. Since my fish were only about 4 or 5 pounds, I cut the fillets cross ways into finger sized strips. I put the strips and the mix into a freezer bag and into a bowl and into the fridge. Turned it over a few times in the next 24 hours. Next day, out of the bag and into a fresh water rinse, onto a paper towel to dry for a bit. Then into the smoker, with smoke, for a couple of hours at 130F.
The exact time varies depending on your taste but it will continue to dry or harden after it comes out and it sits in the fridge.

I use apple to smoke, not too strong, you might to try others. A variation I like is to coat the strips in brown sugar before going into the smoker. You may want to try a coating of maple syrup.

Good luck and happy smoking.
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  #190  
Old 02-14-2015, 08:07 PM
unclebuck unclebuck is offline
 
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For what it might be worth, something that might be of interest to sausagemakers:

http://www.meatsandsausages.com/saus...ection/classes
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  #191  
Old 02-15-2015, 09:36 AM
Thrillah Thrillah is offline
 
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Just got a bradley 4 rack digital. First smoker ever. Been smoking everything I can as of late. What are some of your favourite smoker meals?
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  #192  
Old 02-21-2015, 03:48 PM
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Grabbed a loin last week


Gave it a European Black Forest Cure for 7 days


Today I rinsed and patted dry- and into the cold smoker for the first of 4 x 8 hour non consecutive smoke sessions with an overnight drying and maturing in between

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  #193  
Old 02-21-2015, 03:54 PM
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On another note, is there any way to get the smell of alder out of a Bradley?

When I got it I seasoned it with maple, then smoked a bunch of salmon with alder...turned out great...then the deer jerky I tried to do with hickory came out tasting like alder...not so great.

Any ideas?
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  #194  
Old 02-21-2015, 04:01 PM
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Originally Posted by 3blade View Post
On another note, is there any way to get the smell of alder out of a Bradley?

When I got it I seasoned it with maple, then smoked a bunch of salmon with alder...turned out great...then the deer jerky I tried to do with hickory came out tasting like alder...not so great.

Any ideas?
Were the racks soaked and scrubbed down after the Salmon and before you loaded the Jerky?
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  #195  
Old 02-21-2015, 06:23 PM
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Were the racks soaked and scrubbed down after the Salmon and before you loaded the Jerky?
Yep, racks were clean. There's a pretty heavy layer of smoke residue inside on the walls. Doesn't make sense that it would over power the smoke actively coming off the burner though?
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  #196  
Old 02-22-2015, 05:48 PM
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I let it dry over night and out for round 2 today- after each drying session it will start taking color more readily
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  #197  
Old 02-25-2015, 09:50 PM
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after 3rd session
2 days dry and tomorrow final smoke
then 1 week to mature
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  #198  
Old 02-28-2015, 10:11 AM
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Grandson requested some back bacon so I cut into it this morning




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  #199  
Old 02-28-2015, 03:53 PM
diesel_power diesel_power is offline
 
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Gonna try this.. Thanks
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  #200  
Old 02-28-2015, 06:47 PM
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Red Bullets Red Bullets is offline
 
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Here is a book you can read online. Bottom right corner arrows to turn pages.

The Whole Art of Curing, pickling and Smoking Meats and Fish.
Some real interesting heritage recipes. I say heritage because the book is from 1847. I will be trying a few of the recipes soon.

https://archive.org/stream/wholearto...ge/n3/mode/2up
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  #201  
Old 03-14-2015, 03:01 PM
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Slim Jim Jerky
Was packaging some bulk xtra lean ground beef today and made a small batch of Slim Jim mix with the remainder thinking I could use my jerky gun sausage tube instead of mucking up the big stuffer.
Nope-Tip was too big-so I just made jerky. In smoker now with the Pro Q and Oak dust.


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  #202  
Old 03-14-2015, 09:20 PM
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Bootlace
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  #203  
Old 03-17-2015, 12:42 PM
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Default Important Information regarding Smoking and Curing Foods

I really suggest that everyone curing/smoking meats or fish read this important information. Worth the thorough read.

Especially important if you are feeding your homemade products to your kids or if you value your own quality of life. The information is not meant to fearmonger but moreso to help inform and educate. I hope people will consider this as excellent reference material to refer back to. Bookmark the site. All the literature citied on page three are some great links also.

http://nchfp.uga.edu/publications/nc...oke_meats.html

I definitely learned quite a few things from this publication. Glad I found it.
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  #204  
Old 03-20-2015, 06:30 PM
norwestalta norwestalta is offline
 
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Great thread by the way.
I'm planning on doing a roast elk in my smoker tomorrow. Question is do I cook it with the meat thermometer in it or check it periodically?
Thanks.
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  #205  
Old 03-20-2015, 07:35 PM
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Originally Posted by norwestalta View Post
Great thread by the way.
I'm planning on doing a roast elk in my smoker tomorrow. Question is do I cook it with the meat thermometer in it or check it periodically?
Thanks.
Depends whether you are using a dedicated meat thermometer or an instant read.
I use the meat thermometer from Ikea and set it to alarm when ready. I can hear it from inside the house on a quiet night.
My instant read thermometer has a plastic face , so I just poke it in periodically to check for doneness
Attached Images
File Type: jpg therm.jpg (7.5 KB, 9 views)
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  #206  
Old 03-20-2015, 09:03 PM
norwestalta norwestalta is offline
 
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Quote:
Originally Posted by omega50 View Post
Depends whether you are using a dedicated meat thermometer or an instant read.
I use the meat thermometer from Ikea and set it to alarm when ready. I can hear it from inside the house on a quiet night.
My instant read thermometer has a plastic face , so I just poke it in periodically to check for doneness
Thanks. I don't know what kind it is. Cooking usually wifes dept. I think its a instant read.
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  #207  
Old 03-22-2015, 11:04 AM
RickOShea82 RickOShea82 is offline
 
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Default Smokers

Hey,

For somebody just starting out looking for a smoker for say making jerky, can anybody recommend and brand or type of smoker to purchase?

Thank you.
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  #208  
Old 03-23-2015, 08:10 AM
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I recommend the Masterbuilt. I bought one about years ago, it died last year and I liked it so much I replaced it with another. It is digital with a timer. It will make temperature at -30 which some smokers have trouble with. You can use any wood chips in it, you are not stuck using factory product.
I got mine at Walmart, price was right.
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  #209  
Old 03-23-2015, 06:56 PM
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Quote:
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Bootlace
Somewhere at the beginning of this section
was a message: If you show your pictures show the receipt and how to make it
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  #210  
Old 03-26-2015, 11:19 AM
MuleyMonster MuleyMonster is offline
 
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Default Smoked Pork Hock/Shank

OK guys, got blessed with company coming on Saturday for supper and with the warm weather I am going to get the smoker going. I picked up a 1/2 pork this week and was thinking about pulling out one of the hocks and trying it in the smoker along with a chicken. Wondering if there is a quick brine or rub that would work well for the Pork Hock/Shank. Most I find are for curing the meat but I do not have the time as just found this out last night. I was thinking of just doing them like I do my ribs but have never done a Pork Hock or even know if it is worth serving. Most people put it in soup or beans but I thought I would throw it out there for you dedicated smokers.

Any help is appreciated and I will make sure that I post pictures when it is all done. The family loves smoker chicken but trying to mix it up. Thanks
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