Recent content by laveen1
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
How long can I reasonably "hold" a 6 lb flat without drying it out?
This should work well. I don't want to be scrambling with last minute smoker issues when company arrives, and my last couple of planned meals from the smoker didn't work out schedule wise. So, I am going to give the completion time a lot of leeway. Thanks for your suggestion. I'll try to get... -
How long can I reasonably "hold" a 6 lb flat without drying it out?
If I smoke a 6 lb flat, can I expect it to still be juicy if I hold it in a 130-140 oven for 3 or 4 hours? -
cure - how much? how long?
Hi Dave: The last piece I smoked was not as moist as most of my prior pieces. I'm thinking that may be because I wrapped it after curing and drying, and put it back in the fridge for a couple of days before smoking it. That probably broke down the pellicle, allowing the smoking process to draw... -
cure - how much? how long?
THANK YOU. I really appreciate your advice. I'll try to make time for pictures with the next smoke. -
cure - how much? how long?
I think that's what your calculator defaults to (BTW - that's a really neat piece of software). The last salmon I dry cured came out so salty it was inedible. (I probably used way too much cure. - I did not use your calculator.) I'll try the next one dry, using ONLY your calculator's results... -
cure - how much? how long?
I want to cold smoke a small (1 lb) piece of salmon for 5 or 6 hours, then cook it to a temp of 125. The salmon is at the most 3/4" thick - mostly 1/2" or less. If I use a "cure calculator" (such as DIGGIN DOG's, I come up with: water + cure #1 + 2% salt + 1% sugar brine. Should a 24 hour cure... -
cold smoking bacon questions
A container of ice was in the WSM pan. Condensation collected on the bottom of the pan and dripped into the AMNS. It's easy for me to find the opportunity to cure - that's mostly a once a day 30 second chore to turn the meat. However, smoking requires both low temps (that's only nighttime), and...- laveen1
- Post #3
- Forum: Hot Smoked Bacon
-
cold smoking bacon questions
1. Is it OK to cure & freeze for several weeks before smoking? 2. What is the best arrangement of meat, ice, and an A-MAZE-N Dust burner in a 22.5" WSM? (I.E. Ice on top, meat & more ice center, AMNS lower, etc.?) If the outside temp is 80` or less, I have no trouble maintaining 60` - 65` or...- laveen1
- Thread
- Replies: 3
- Forum: Hot Smoked Bacon
-
New A-Maze-N Smoker, and a few questions
FYI: The grill temperature stayed between 62 and 70 for the full four hours.- laveen1
- Post #13
- Forum: Info and Practices
-
New A-Maze-N Smoker, and a few questions
Here it is - summer in Arizona and the night time temps are running between 80 and 95. I received my A-MAZE-N smoker and just HAD to try it out, so after freezing three 2 gallon jugs of water, and brining (8 hrs) a nice side of Copper River Salmon (on sale - $8.99/lb), I iced up the WSM (on the...- laveen1
- Post #12
- Forum: Info and Practices
-
Anyone? What recipe for Smoked Salmon like the popular gift packages?
I have a few 1 lb pieces frozen so I can try different recipes. I know it's a waste of good cooking space and coal, but once I find that "magic" taste I will smoke some reasonable quantities and freeze enough for a couple of months of snacks and appetizers. I really appreciate all the... -
Anyone? What recipe for Smoked Salmon like the popular gift packages?
I have a nice piece of salmon, and I want to smoke it in my WSM. My wife & I really enjoy picking at cold smoked salmon that comes in gift packages like Eagle River, Alaska Smokehouse, Costco, Fry's, etc., and I would like what I cook to come out like that. The flavor is a light smoke, and they... -
My first smoke with a 22" WSM - Pastrami
Now it's in the fridge waiting to be steamed later today to an IT of 200-205. I don't know if I can wait for our company before trying it. Here it is waiting to be wrapped and put in the fridge. -
My first smoke with a 22" WSM - Pastrami
and cooked it about 3 1/2 hrs to an IT of 167. Then wrapped it and let it go until 183. -
