Recent content by chuck2u

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  1. chuck2u

    Cold Smoking on the Weber Kettle

    This is an older thread, but here's me $0.02 I wanted to see if I could cold smoke on my Weber kettle so I did the following experiment: My Weber kettle cold smoking experiment Date January 2, 2016 Outside Temperature 31 deg. F Maximum temp inside kettle at the grill grate 62 deg. F.  This...
  2. Cold Smoking on the Weber Kettle

    Cold Smoking on the Weber Kettle

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    IMG_20160102_090824.jpg

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  4. IMG_20160102_090754.jpg

    IMG_20160102_090754.jpg

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  5. IMG_20160102_090726.jpg

    IMG_20160102_090726.jpg

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  6. chuck2u

    Edgecraft 610 slicer parts

    I need a small plastic part that is not available except to send the entire slicer back to Edgecraft.  Does anyone know of another source for Edgecraft 610 slicer parts? Thanks! Chuck
  7. chuck2u

    Brined bacon turned slimy

    I recently tried a brine recipe from this site for bacon and over the 7 day soak it soured on me and I had to throw it away.  For bacon and Canadian bacon I like the control I get from dry curing.  I get better absorption of spices and flavorings too.  I typically desalinate for an hour before...
  8. chuck2u

    Pork Loin - Candian Bacon Recipe & Q-View Gallore!

    Nice job!! I've run out of CB and will start another "log" next weekend.  Will be a Hawaiian Loin this time though.  Chuck
  9. chuck2u

    Excellent Smoked Eggs

    That label looks familiar to me.  Where do you buy Robert Rothschild Farm brand products? Thanks! Chuck
  10. chuck2u

    Alder Smoked Novalox

    Thank you for the questions! I use Tender Quick to alleviate any post-desalination contamination concerns during smoking.  The sodium nitrate/nitrite combo in the product will stay with it while in the smoker.  That said, my smoke times are much faster than anything I see in the forum.  I cold...
  11. chuck2u

    Alder Smoked Novalox

    Just had to post this latest fillet as I found a local source for alder wood chips.  Apple wood does a nice job, but I wanted to make it the authentic way just once and was pleased with the results.  The salmon fillet was fresh from Norway at my local Sam's Club for $6.98 a pound.  It weighed...
  12. New Year Lox (1).JPG

    New Year Lox (1).JPG

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  13. New Year Lox (3).JPG

    New Year Lox (3).JPG

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  14. New Year Lox (2).JPG

    New Year Lox (2).JPG

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  15. chuck2u

    Excellent Smoked Eggs

    When I make them they don't last long enough to test the limits of bacterial growth and still-safe consumption quality.  I would trust them in a frig with a temperature of 34-38 degrees F for a week. Chuck
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