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Recent content by hazzo

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  1. hazzo

    Final Smoked Salmon with recipe, instructions, and Qview

    Glad you liked - making stuff, anything, is always fun to me. All my neighbors know what the mailboxes mean, even Keith our mailman, who changes his route so as to finish at 5PM at my house for samples. 
  2. hazzo

    Final Smoked Salmon with recipe, instructions, and Qview

    I forgot to mention, each mailbox bottom has a 6" x 6" square cut out to receive a duct work 6" x 6" square to 6" round adaptor using a couple pop rivets. Each end of the mailbox has a couple 3/4" holes aligned with a pair of metal electrical outlet covers to use for temperature control. I just...
  3. hazzo

    Final Smoked Salmon with recipe, instructions, and Qview

    Bearcarver - I think your edited notes on brine time is spot on at 4-6 hours max to impart the desired brine flavor and affect without making too salty. Then rinsing very well with cold water and pat dry with paper towels before air drying. Forming this critical pellicle so filets are fully dry...
  4. Final Smoked Salmon with recipe, instructions, and Qview

    Final Smoked Salmon with recipe, instructions, and Qview

    • hazzo
    • Album
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  5. Mailbox cold smoking salmon.jpg

    Mailbox cold smoking salmon.jpg

    • hazzo
    • Media item
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    • Album: Final Smoked Salmon with recipe, instructions, and Qview
  6. Double Headed Fish Smoker.jpg

    Double Headed Fish Smoker.jpg

    • hazzo
    • Media item
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    • Album: Final Smoked Salmon with recipe, instructions, and Qview
  7. hazzo

    My new American Barbeque Systems smoker

    Did this help?
  8. hazzo

    Christmas party fatties

    I did a New Year's Eve Party Fatty and 100 wing drumettes. Fatty was 3 lbs venison, 4 lbs bob evans regular sausage, 2 lbs bacon weave outside, filled with a layer of sauted sweet onion, jalapenos, poblano pepper, tiger sauce, and well seasoned with dry rub and black pepper. 
  9. Smoked Fish - Getting Ready for Deer Camp

    Smoked Fish - Getting Ready for Deer Camp

    • hazzo
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  10. hazzo

    Smoked Fish - Getting Ready for Deer Camp

    Using a couple The Good One Open Range smokers to make 10-fillets of rainbow and steel head trout plus atlantic and sockeye salmon. Hoping to make it through the week. Brining and air drying to form the pelicle is the key to moist and tasty fish! Don't be afraid to add seasoning to the brine to...
    • hazzo
    • Thread
    • Replies: 3
    • Forum: Fish
  11. SmokedFishAfter.jpg

    SmokedFishAfter.jpg

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    • Album: Smoked Fish - Getting Ready for Deer Camp
  12. TwinSmokedFish.jpg

    TwinSmokedFish.jpg

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    • Album: Smoked Fish - Getting Ready for Deer Camp
  13. Whole Pork Loin Fatty

    Whole Pork Loin Fatty

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  14. hazzo

    Whole Pork Loin Fatty

    Here is my latest fatty made from a whole pork loin "injected" or "stuffed" with bulk pork sausage and the typical top bacon weave. I made a tool to cut a pair of parallel 1 inch diameter pockets along the loin length, then stuffed by hand with bulk sausage and closed off both ends with a small...
  15. WholePorkLoinFattyPorkInjected.jpg

    WholePorkLoinFattyPorkInjected.jpg

    • hazzo
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    • Album: Whole Pork Loin Fatty
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