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Recent content by dyslexic nam

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  1. dyslexic nam

    Use of a wine fridge: 40F and food safety

    Thanks guys. I bought it used, and it seems to hold at 39 or 40 for a couple if days after it is plugged in and then the temp creeps up. Since the plan would be to only use it for specific periods of time for each step in the process, it seems like it would work as long as the temp is...
  2. dyslexic nam

    Use of a wine fridge: 40F and food safety

    Mr T:"Obviously you have a procedure you like for curing salmon so no need to go there.  I like to use Tender Quick, as we like the finished texture and flavor.  That would resolve your concerns."- Given the statement in bold, I assume that using TQ would allow me to safely work leave the...
  3. dyslexic nam

    Use of a wine fridge: 40F and food safety

    Hello all I can’t find a specific discussion of this issue, so I would appreciate any advice/wisdom you can pass on. I wanted to buy myself a small fridge so that I don't have to fill the main fridge with fish during the curing/drying process, so on Saturday I picked up a nice wine...
  4. dyslexic nam

    By-products of the smoking process

    I don't eat any lake fish - all the fish I eat are fresh-caught ocean goers (mackerel), freshwater fish (from spring-fed streams), wild pacific salmon, and some farmed Atlantic salmon (my favourite, but also the most expensive and thus the least frequently consumed).  I know that mercury can be...
  5. dyslexic nam

    By-products of the smoking process

    Thanks Eric - that is a great response.  So just to clarify one of your comments - nitrites and nitrates are additives, and not a naturally occurring by-product of the smoking process?  ("Nitrites and Nitrates can be controlled and/or omitted, as they are not necessary for all smoked flesh...
  6. dyslexic nam

    Salmon bacon

    Thanks - that is exactly the kind of thing I am looking for. Cheers.
  7. dyslexic nam

    Salmon bacon

    I am planning to make some salmon bacon at some point in the near future, and I thought I would check in to see if anyone has experience doing this before I 'go it alone'. I found this thread ( http://www.smokingmeatforums.com/t/119214/salmon-bacon ) and have done some reading. Based on...
  8. dyslexic nam

    Preference?

    Pretty new at this, but I thought I would offer my $0.02. Mackerel - always leave the skin on. It keeps the fillet together, they are thin enough that the flavour goes right through them, and if it sticks to the rack (I have a pretty low tech set up) I am only losing the skin. Salmon - I have...
  9. dyslexic nam

    By-products of the smoking process

    As I get older, I am becoming more health-aware.  Not rabidly so - more like a ‘research phase’ at the moment.   Thus I am wondering about the health implications of eating a lot of smoked products.  I only smoke fish (generally considered a healthy food), but I am wondering about the various...
  10. dyslexic nam

    Just saying Hi

    Thanks.  I Just posted a quick thread in the Fish section.  I am still learning my way (easy to over-salt a thin fillet), but the results so far have been pretty good - and improving each time.
  11. Introductory pic post

    Introductory pic post

  12. dyslexic nam

    Introductory pic post

    I just signed up and did the obligatory post in the Roll-Call section, but I thought I would follow up with a few pics of two past smoking sessions.  I am definitely still a noob, but I know enough at this point to produce something that non-smokers are impressed with.  Lots left to learn, but I...
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    2-4.jpg

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    2-3.jpg

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    2-2.jpg

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