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Recent content by dzlvs8

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  1. dzlvs8

    Hello

    I'm an avid smoker. I live in my house. I smoke food. I have a WSM 22.5. I won't even look at a fake smoker (electric), let alone use one. I also have a homemade cold smoker. I've smoked bacon, salmon, cheese, jalapenos, pork shoulder, pork tender lion, beef brisket, and chicken. I only...
  2. dzlvs8

    Duuuuuhhh, Am I screwing up my salmon?!?! NEED HELP QUICK! Still smoking right now!

    FYI - It turned out awesome and moist.  I guess all I did wrong is forget to for the pellicle.  It was in the smoker long enough that it didn't matter.  It's awesome.
  3. dzlvs8

    Duuuuuhhh, Am I screwing up my salmon?!?! NEED HELP QUICK! Still smoking right now!

    Awwww, no I forgot about that. woops. Sounds like I'll have some dry salmon.
  4. dzlvs8

    Duuuuuhhh, Am I screwing up my salmon?!?! NEED HELP QUICK! Still smoking right now!

    Brined it, kept the smoker at 160 degrees.  BUT  I have had a full water pan the whole time.  Am I supposed to do this without water?  My salmon has secreted tons and tons of yellow sludge and they seem very wet, or maybe just oily on top. The salmons only at 133 and doesn't feel done yet...
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    • Forum: Fish
  5. dzlvs8

    Mixing in more sugar or adding syrup to Mortan Tender Quick?

    Yeah, I know about thin blue smoke.  It's just not what usually happens if I do a really long smoke.  So why the hell would you smoke it for 32 hours.  I cold smoke cheese (below 80 F, what I assume you mean to be "true cold smoke") and my cheese is more smokey than necessary.  I was thinking...
  6. dzlvs8

    Mixing in more sugar or adding syrup to Mortan Tender Quick?

    Thanks for the info.  It's "pectile'n" now.     So, I just tasted it a second time....well, I made a big ass BLT and its so delicious!  How much is cold smoking it with Hickory going to change the flavor of it?  It's delicious now.    Does anyone have any recommendations on how long to smoke...
  7. dzlvs8

    Mixing in more sugar or adding syrup to Mortan Tender Quick?

    Alright,  its been 15 minutes since I've ate some bacon and I'm not dead yet.    I've also had a bowl of wheaties.  Hopefully Wheaties cures Botulism.   So here's what I'm afraid of now.  I've cured the belly.  I had four cuts in four separate bags.  One bag was maple cured and a portion of the...
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    DSC03259.jpg

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    DSC03255.jpg

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  11. Mixing in more sugar or adding syrup to Mortan Tender Quick?

    Mixing in more sugar or adding syrup to Mortan Tender Quick?

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  12. dzlvs8

    Mixing in more sugar or adding syrup to Mortan Tender Quick?

    Duplicate Post
  13. dzlvs8

    Mixing in more sugar or adding syrup to Mortan Tender Quick?

    Oh ok.  I've just heard a lot of people talking about a ton of water coming out after the first day.        ....So, its the middle of the week.  Any suggestions on how to delay smoking until the weekend, since the cure is done?   Can I just rinse the slabs off and zip lock them back up in a...
  14. dzlvs8

    Mixing in more sugar or adding syrup to Mortan Tender Quick?

     Ok.  My belly has been in the fridge for 8 days and its time to rinse, cook, and test a piece aaaaaannd I'm freakin out again. I was expecting there to be water in the bag from the process of the sodium nitrite drawing out the water from the meat.  I don't see any water in ANY of the four bags...
  15. dzlvs8

    Mixing in more sugar or adding syrup to Mortan Tender Quick?

    so, I'm really worried about this botulism thing. There's a slight chance that a lot of the MtQ came off and I didn't reads enough to the meat. I really don't want to throw away all this bacon because I'm probably worrying about nothing, but should I do anything? I am wondering if I should...
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