Recent content by ahakohda
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Cured suckling pig
Yeah we made few peppa jokes but very subtle so my 3yo daughter wont get panic attack -
Cured suckling pig
To make sure all of the moisture from the meat surface is dispatched before adding smoke -
Pellicle formation post cure and post rinse?
My opinion. Can be wrong. Pelicle is very important when you are smoking at lower temperatures. Basically, if you smoking at temperatures bellow 180F, you must have pelicle, be it fish or meat or chicken. Difference is very visible and you can taste it. If you do , say , canadian bacon and...- ahakohda
- Post #8
- Forum: Hot Smoked Bacon
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Cured suckling pig
Wet cured for a week with some cure pumping into the butts. Air dried overnight. Placed in 140F smoker without a smoke til internal temp 104F. Adding cherry chips smoke and bumping smoker temp to 175F til internal meat temp reaches 131F. Letting meat release extra smoke for an hour. Meat is... -
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Safety Question
Yes I will make small batches and freeze it that way in chest freezer. Thank you!- ahakohda
- Post #5
- Forum: General Discussion
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Safety Question
Question is simple, and I kinda suspect it is safe to do, but I have to ask here, because I was wrong before......... Is it safe to wet cure meat (bacon, chicken) and, after curing process is over, vacuum pack it and store in freezer for a month or two. When needed, it will be defrosted in...- ahakohda
- Thread
- Replies: 4
- Forum: General Discussion
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Smoked Chicken legs
I do all wet curing by equilibrium brining. Even if I can't smoke on a designated day (due to rain or being busy) meat can safely be in brine extra day or two..... Container is always kept at the refrigerator's coldest spot. Brine temp is 35F-39F. -
Smoked Chicken legs
Brined chicken legs for 5 days with cure#1. Dried them in front of the fan for a few hours. First stage in smoker, at 140F until internal is 104f. No smoke. Second stage. Smoking with cherry chips at 175F until internal 130F. Third stage, vacuuming and sous vide at 175F until internal... -
Homemade Ukrainian sausage
Here is the same recipe, but with addition of cure#1. It was smoked 4 hours at 140F with apple chips. And finished vacuumed, in sous vide, at 176F till internal 158F. -
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Cold Smoking Salmon moist smoke
The only bad thing i can see is your fish also become wet instead of needed pellicle, and you may get bitter smoke taste. EtA I am now old post reanimater. Sorry did not noticed dates. -
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Getting ready for first cold smoke,brine or cure salmon?
Usually I brine salmon with little fat. Like coho. If you got sockeye you want to brine it and use some sort of added moistener like soy or honey based marinade. Sockeye is very lean. With atlantic salmon you want dry method since its very fat. Smoking time depends on amount of smoke taste you...
