Recent content by alaskansmokesignals

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  1. alaskansmokesignals

    This Week's Project:::: Now Bacon!

    Is this thread where I sign up for your mailing list? Not talking about getting any stinkin' emails here.... no, no... PORK, its what's for dinner.  I hope!
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  3. alaskansmokesignals

    Has anyone ever Scotch-Smoked salmon???

    Bear, I am elbows deep yes, a good thing, but I also have work, multiple home projects of monetary importance, and a deadline to get them done on so I can go gather more winter meat (moose, this time). Sad to say, it will take more time before I can do another smoke here. Glad to say, my last...
  4. alaskansmokesignals

    Has anyone ever Scotch-Smoked salmon???

    Bear, Thank you for that post. I have fairly easily found great recipes on the Internet when I needed them, and have also pretty easily discarded some great appearing recipes that look good on the face of them; I'd like to think I can look at a recipe and tell a lot about how its going to come...
  5. alaskansmokesignals

    Has anyone ever Scotch-Smoked salmon???

    I've done both dry cure and sugar;nothin wet but the olive oil and the rum.But I prefer to kipper it at 125F for 4 hrs instead of the 85F for 30 hours, for most uses. The cold smoked comes out a lot like sashimi.
  6. alaskansmokesignals

    Has anyone ever Scotch-Smoked salmon???

    I guess I'll take that as a No.
  7. alaskansmokesignals

    Has anyone ever Scotch-Smoked salmon???

    With all that is available on the Internet, all I can find online for a recipe is a 60% (partial) recipe that is stolen out of the book I use - Jack Whelan's. Does nobody ever do this? Because its too time-intensive maybe? Changing the dry cure to something new every 6 hours for a day and a...
  8. alaskansmokesignals

    Planning my first overnight smoke...

    If you can keep 250F inside the smoker, you'll be looking at very close to 8 hours cook time.
  9. alaskansmokesignals

    Lamb ribs

    I wouldn't cook'm low and slow, though that's my preference for most meats. 450F for as little time as possible, until they're about 130F internal. I use a rosemary/garlic/panko outside, on top of seared and mustard painting, and then on the table, dipped into a custom made mint/jalapeno jelly...
  10. alaskansmokesignals

    Lamb ribs

    Coating: 50-50 fresh rosemary and garlic (minced), 1/3 cup each. Plus 1/2 cup panko and a little salt. Burn/sear the rack first, putting some garlic herbs in that searing, then paint with lots of dijon mustard, then coat in that coating and cook fast at 450 F for about 14 minutes. It is to die...
  11. alaskansmokesignals

    What's your occupation?

    Does it all. Everything related to Internet.
  12. alaskansmokesignals

    -20 degrees and smoking a butt

    Yeah, you're all a bunch of warm water fish - except you Speu - You could be an Alaskan! Fine smoker work in cold conditions Speu. I find that a hardy smoker doesn't find it so hard to get warm enough smoker temps, but its a lot less stable keeping proper and stable smoker temps when its more...
  13. alaskansmokesignals

    puerto rican pork butt (Pernil) with no smoker but yes pictures

    I have decided that the next attempt at Pernil will be in my large BBQ with a steel container of wood chips, going low and slow. I'm going to try to attempt the good product I get from my real smoker. I'm still in training for 30# of butts I need to do in March for a family reunion without a...
  14. alaskansmokesignals

    My smoked salmon fillet recipe/process

    Yes, I agree with DS. Mesquite, Hickory, and other heavier smokes like beef, and fish likes milder - my choices here in order are apple, cherry, or alder. With my recipe don't soak too long or it'll be too salty for most ppl. I do a variety of types here (some saltier than others) and use the...
  15. alaskansmokesignals

    No Comment

    you're not a "newbie" here anymore! I told you a long time ago: stick with me, and you'll teach me a lot.... and who can argue with what has happened since?
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