Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. backsmokin

    Smoked salt as an aside

    Hi Everyone, I've got 4 blocks of Grafton Village 2 yr Cheddar hitting the smoker this week. That gives me some space for other things that benefit from cold smoke so I was thinking salt. I've got a good amount of Malden Flakes as well as a decent medium grain sea salt to play with. I'll be...
  2. backsmokin

    Whole Ham is Scary

    Well, not scary from a taste point of view but from a size point of view. With the belly and most of the hocks curing, the leg is looking huge!. The more I look at it, the more I want to break it down a little so that in the end, I have smaller finished hams. (The bone will get used as well - I...
  3. backsmokin

    First Attempts

    Meat is in the cure, hoping for reasonable weather! Here's the plan. I took my beautiful 6lb pork belly out of the freezer, cut it into two equal portions and have started it in the Maple Bacon cure from Charcuterie. I also have started about 4 lbs of hocks curing also with the Charcuterie...
  4. backsmokin

    Pork skin curing

    OK - this may be sacrilegious to some but I'm going to ask anyway. While I like the various skin recipies that have been posted, I love fishing. What I don't like is what I have to pay for pork rind baits and teasers when I've got these beautiful pieces of skin that are the raw product. Anyone...
  5. backsmokin

    First Bluefish of the Season

    Had a piece of good luck while fluke fishing this week. Got hit with a nice 3 lb bluefish. We promptly bleed it and got it cooled down. Fillets were left with the skin on. Final destination - the smoker! Once home no time was wasted trimming the fillets and washing off the slime. They got...
  6. backsmokin

    Cooling down the heat

    Hi Gang, I'm working with a Brinkmans Electric that does a real good job of 150-160 degree smoking (Thermometer added) I want to be able to lower that temp for cold smoking and am looking for ideas. Current thoughts are to 1. Raise the top lid 2. Open the side vent 3. Add ice to the water...
  7. backsmokin

    Kipper alternatives

    Hi Group, My daughter fell in love with kippers while visiting her friend in England. Unfortunately, River herring are on the protected list in my neck of the world and cannot be taken. As kippering is a process more than anything, I was wondering if anyone has tried this preservation method...
  8. backsmokin

    Pounds of Pork

    Hi group, Got to spend this evening butchering a lot of pig with a friend and am now looking for some serious advice. From my part of the pig, I've kept out the hind quarter, belly and jowl, shanks and trotters for the smoker. I'm using a Brinkman electric water smoker modified with a...
  9. backsmokin

    Fish to Smoke

    My past experience with smoking fish has been with fatty fish like bluefish, salmon, mackerel and tuna with all but the salmon locally caught. Does anyone have favorites that are not in this list? I know haddock is a Scottish favorite (so cod and pollock can be used) but I'm not sure how to...
Top Bottom
Back
Clicky