Turned on the heat and removed the amazen...cherry chips from here on out. At 150*F.
dert Master of the Pit Original poster Thread starter Apr 3, 2013 1,065 282 MPLS MN Jan 3, 2016 #21 Turned on the heat and removed the amazen...cherry chips from here on out. At 150*F.
redheelerdog Master of the Pit SMF Premier Member Dec 4, 2011 2,036 666 Montana - Big Sky Country Jan 3, 2016 #22 Dert said: I can't make this shit up in Sacramento they have both! Click to expand... Nice! - Looks like some great Squaw Candy.
Dert said: I can't make this shit up in Sacramento they have both! Click to expand... Nice! - Looks like some great Squaw Candy.
dert Master of the Pit Original poster Thread starter Apr 3, 2013 1,065 282 MPLS MN Jan 3, 2016 #23 http://s660.photobucket.com/user/de...0A8BEBD7-AC33-4253-A628-71F778AEF892.jpg.html http://s660.photobucket.com/user/de...2F164D22-58C7-4E38-B1EC-89135665C944.jpg.html http://s660.photobucket.com/user/de...3CF3994F-1258-44F5-85BF-7F28FED00823.jpg.html Last edited: Jan 3, 2016
http://s660.photobucket.com/user/de...0A8BEBD7-AC33-4253-A628-71F778AEF892.jpg.html http://s660.photobucket.com/user/de...2F164D22-58C7-4E38-B1EC-89135665C944.jpg.html http://s660.photobucket.com/user/de...3CF3994F-1258-44F5-85BF-7F28FED00823.jpg.html
dert Master of the Pit Original poster Thread starter Apr 3, 2013 1,065 282 MPLS MN Jan 3, 2016 #24 128*F it at 8:30 PM
dert Master of the Pit Original poster Thread starter Apr 3, 2013 1,065 282 MPLS MN Jan 3, 2016 #25 Pulled them off at 9:30pm, 145*F
dert Master of the Pit Original poster Thread starter Apr 3, 2013 1,065 282 MPLS MN Jan 3, 2016 #26 http://s660.photobucket.com/user/de...0F4A07AA-3BAF-42EE-983A-8E3B2DE7B05A.jpg.html http://s660.photobucket.com/user/de...AC9035-FF08-461A-B40E-A42214AC79A3_1.jpg.html http://s660.photobucket.com/user/de...670F58-151E-40AD-8B5D-E71059696BA8_1.jpg.html Reactions: crazymoon
http://s660.photobucket.com/user/de...0F4A07AA-3BAF-42EE-983A-8E3B2DE7B05A.jpg.html http://s660.photobucket.com/user/de...AC9035-FF08-461A-B40E-A42214AC79A3_1.jpg.html http://s660.photobucket.com/user/de...670F58-151E-40AD-8B5D-E71059696BA8_1.jpg.html
crazymoon Legendary Pitmaster OTBS Member SMF Premier Member ★ Lifetime Premier ★ Aug 24, 2014 7,832 3,182 Great North Woods, NH Jan 4, 2016 #27 D, Nice looking salmon sir !
crankybuzzard Smoking Guru OTBS Member SMF Premier Member Jan 4, 2014 5,611 2,935 Montague County, TX Jan 4, 2016 #28 That did turn out quite nice!
driedstick Smoking Guru OTBS Member ★ Lifetime Premier ★ Nov 3, 2011 6,027 665 N. Central Idaho Jan 4, 2016 #29 Nice job,,, looking good Sent from my XT1080 using Tapatalk
dert Master of the Pit Original poster Thread starter Apr 3, 2013 1,065 282 MPLS MN Jan 4, 2016 #30 http://s660.photobucket.com/user/de...A634C1-D92D-49B2-BA8F-688B5AC58389_1.jpg.html http://s660.photobucket.com/user/de...91D82E7A-A8D6-4F63-B11B-C82455C94A1E.jpg.html http://s660.photobucket.com/user/de...1AC6DD5B-0519-42B5-A2DB-58A09C1710AA.jpg.html http://s660.photobucket.com/user/de...46794647-A42B-4B6F-A6FA-2085F1667476.jpg.html
http://s660.photobucket.com/user/de...A634C1-D92D-49B2-BA8F-688B5AC58389_1.jpg.html http://s660.photobucket.com/user/de...91D82E7A-A8D6-4F63-B11B-C82455C94A1E.jpg.html http://s660.photobucket.com/user/de...1AC6DD5B-0519-42B5-A2DB-58A09C1710AA.jpg.html http://s660.photobucket.com/user/de...46794647-A42B-4B6F-A6FA-2085F1667476.jpg.html
dert Master of the Pit Original poster Thread starter Apr 3, 2013 1,065 282 MPLS MN Jan 5, 2016 #31 The chunks have air dried for the last 24 hours and now in the smoker at 175*F with this: http://s660.photobucket.com/user/de...9B22CB9E-A874-49AE-BEC1-3655DCFE6451.jpg.html http://s660.photobucket.com/user/de...0B52B9DC-6F70-4796-B262-7824B79FB859.jpg.html http://s660.photobucket.com/user/de...55F189B9-D7FA-42CD-A3A5-5609511FB9D6.jpg.html
The chunks have air dried for the last 24 hours and now in the smoker at 175*F with this: http://s660.photobucket.com/user/de...9B22CB9E-A874-49AE-BEC1-3655DCFE6451.jpg.html http://s660.photobucket.com/user/de...0B52B9DC-6F70-4796-B262-7824B79FB859.jpg.html http://s660.photobucket.com/user/de...55F189B9-D7FA-42CD-A3A5-5609511FB9D6.jpg.html
dert Master of the Pit Original poster Thread starter Apr 3, 2013 1,065 282 MPLS MN Jan 5, 2016 #32 Coated the tops with honey at 8:15 PM as they were getting dry and extra salty!
dert Master of the Pit Original poster Thread starter Apr 3, 2013 1,065 282 MPLS MN Jan 5, 2016 #33 Finished product: http://s660.photobucket.com/user/de...EC92DF72-D96A-4CCA-AC0D-FFF6F0619E96.jpg.html http://s660.photobucket.com/user/de...2113F00D-306F-4226-8C08-A1058F98A1D7.jpg.html
Finished product: http://s660.photobucket.com/user/de...EC92DF72-D96A-4CCA-AC0D-FFF6F0619E96.jpg.html http://s660.photobucket.com/user/de...2113F00D-306F-4226-8C08-A1058F98A1D7.jpg.html
dert Master of the Pit Original poster Thread starter Apr 3, 2013 1,065 282 MPLS MN Jan 5, 2016 #34 http://s660.photobucket.com/user/de...4578B6-BA81-485B-B555-8F3ACB30389D_1.jpg.html http://s660.photobucket.com/user/de...3DAB8B-5CC0-438A-ADAA-53D88086C0DB_1.jpg.html
http://s660.photobucket.com/user/de...4578B6-BA81-485B-B555-8F3ACB30389D_1.jpg.html http://s660.photobucket.com/user/de...3DAB8B-5CC0-438A-ADAA-53D88086C0DB_1.jpg.html
dert Master of the Pit Original poster Thread starter Apr 3, 2013 1,065 282 MPLS MN Jan 5, 2016 #35 Smoked for a total of 4.5 hours at 175 then 150*F, perfect texture and smoke... Just too damn salty. Lessons learned: Reduce the salt to 1/4c at least, baste with syrup and honey...debone and remove skin, cut into strips 1" wide. Last edited: Jan 5, 2016
Smoked for a total of 4.5 hours at 175 then 150*F, perfect texture and smoke... Just too damn salty. Lessons learned: Reduce the salt to 1/4c at least, baste with syrup and honey...debone and remove skin, cut into strips 1" wide.
dert Master of the Pit Original poster Thread starter Apr 3, 2013 1,065 282 MPLS MN Jan 8, 2016 #36 I let the products rest for the last few days in my garage, covered with foil at exactly 40 degrees F. I packaged the remains up...here's the plain smoked salmon: http://s660.photobucket.com/user/de...7DD465-39EF-48F5-AA28-0119FF967E63_1.jpg.html Here's the plain smoked (turned out good, not the best I've made): http://s660.photobucket.com/user/de...F4ADC736-AE44-4582-A390-05B7625101AF.jpg.html Here's the squaw candy... http://s660.photobucket.com/user/de...21AD22FC-64D1-49E3-A7AD-42971D56B086.jpg.html http://s660.photobucket.com/user/de...FC1E7A04-3BFA-4FFF-8CA3-D787E361837B.jpg.html Last edited: Jan 8, 2016
I let the products rest for the last few days in my garage, covered with foil at exactly 40 degrees F. I packaged the remains up...here's the plain smoked salmon: http://s660.photobucket.com/user/de...7DD465-39EF-48F5-AA28-0119FF967E63_1.jpg.html Here's the plain smoked (turned out good, not the best I've made): http://s660.photobucket.com/user/de...F4ADC736-AE44-4582-A390-05B7625101AF.jpg.html Here's the squaw candy... http://s660.photobucket.com/user/de...21AD22FC-64D1-49E3-A7AD-42971D56B086.jpg.html http://s660.photobucket.com/user/de...FC1E7A04-3BFA-4FFF-8CA3-D787E361837B.jpg.html
bdskelly Smoking Guru OTBS Member ★ Lifetime Premier ★ Feb 3, 2013 5,773 1,726 DFW North Texas Jan 10, 2016 #37 This is an incredible post Dirt. From lake to plate! Love it. Points! Brian