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Recent content by beto
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Well. Just a little bit has happened since this original thread.
1) the "float an egg" theory for brine seems to be WAY off.
With my new smoker modifications, I smoked some trout the other week at 12% Brix (1/2 Kosher salt, 1/2 brown sugar), measured with a refractometer, 2 hours in brine -...
Cleaning? Oven cleaner, SOS pads and a garden hose. I've done it several times, and I've had the covers off the back and bottom before, so I know that the wiring and such is quite well protected as long as you don't spray water down the outside back cover of the unit.
Well, the soldering can generator worked out well for the first smoke, still a little refinement needed so I can leave it in the smoker when I bring the smoker online and up to temp (275F max, electric smoker). I smoked several chili peppers from the garden and tested a piece of cheese (3...
Well I found this site the other day after ruining some trout (way too salty) and I wanted to find out why. That one was WAY too long in brine (24 hours), then 24 hours for drying in the fridge, then 18 hour smoke. What a waste, should have been about a four hour brine at most, next time I'm...