Recent content by locomotiveman

Help: Coupla years ago here was a ‘Thread’ Re: Smoking Salmon Steaks the Alaska Way’ Salt, Brown Sugar, Black Pepper rub then Rinse. I can’t find it. Anybody?? Tkx

WONDERING: After 20/yrs of great hot-smoked Beef Jerky, does Venison cut 1/4” thick need a change to amt. of TenderQuick per/lb ?? BTW: I do a Brown Sugar, SoySauce, Pepper, Garlic and TC dry marinade. Tkx.

Agreed. (This FORUM has a member who posts his Pics of HotSmokeTails n Chunks’ & does a black pepper w/diluted honey glaze. THAT is what my friends always want. All of em. $Free$ Beer for me so I don’t dare change what works. Ha!!

I suspect 2 preferences, RUB vs MEAT flavor schools of thought maybe is why some want Salmon ‘straight up’.. others want it more spiced up. But some versions I encounter at fancy-pants events and conventions seem to be closer to Steamed Salmon dipped in Liquid Smoke, ie. No pellicle, no color...

I s’pose. Some salmon peepul bring to parties just doesn’t cut... at all. I wonder why.

My Smoked Salmon is THE best sez my friends. Simplest Recipe from right here. Dry Salt n Dark Brown Sugar for 5/hrs. Rinse. Dry it overnight then hot smoke. Done. QUESTION: What is gained by adding all sorts of various spices and wet brines etc.?? Used for a ‘spread’? Some cultures like exotic...

I would say ‘You Can’t’. Dehydrator?? Maybe, however ‘wet’ sets off alarm bells with me. I would pitch it, as I’ve been smoking Salmon since forever.

I posted a whole set of PICS under SMOKERS. I'm sorta learning the Geeky ropes of the Website. I will tidy it all up later this Summer. For now it's 'A Smoker Bunker' in the Photo Gallery in Smokers sub-forum.  Locomotiveman Tom

My 'Smoker Bunker' was pretty cheap to build. $100/bucks for Cinder Block and Redi-Crete. Shoulda did it years ago. Fireproof and Garden-hose washable. Locomotiveman Tom

Hey, hoser...  I bought some Blueberry/Molasses BBQ sauce North of Thunder Bay last year from some gal who canned it up and sold by the Roadside. Holy cow, was that stuff AWESOME!! on Smoked Pork Ribs. Blueberry. A First for me. I want more of it.  Locomotiveman Tom

Hey...I finally figured out how to post actual PHOTOS!!...all the way from MInnesota. So now I'm a Real Member? I just took out a batch of Smoked Salmon and Jerky from my 'Smoker Bunker' so that's where I posted the PHOTOS, in the Smokers and FISH subforums. You guys have an awesome Web-site, A...

BAM!   Simple and excellent. It is so-ooo tempting to Alter perfection. Yours is perfect, dude. I should try ALDER wood chips. Applewood is great and I am not messing with your method or recipe. Thank-you thank-you for your PICS. It makes it much easier to explain it to my Wannabe Smokers.  Your...

Nice!! NOW you did it....made me jump up and go $Buy$ 8/lbs of fillets. So, now my chunks are presently Meditating in the 1:4 Ratio of Canning Salt and Dark Brown Sugar. I add a little fresh Black Pepper now and just prior to the Smokin'.  Bam. Heaven.   Locomotiveman Tom.  Minnesota

I do. My grates/racks see various meats. I don't like goose fat in my Beef Jerky etc. between meats I soak racks n catch pan in dilute HOT bleach water. Then I am VERY careful to rinse them thoroughly if I used a Scotch-brite Scrubbie to get em clean...a steel wire brush is a No-no on my planet...

New here, but I usually make about 75/lbs of Smoked Beef Jerky, plus Bacon, Poultry every year for last 40/years. My new ventilated 'Smoker Bunker' is the cat's meow. Concrete Block 'Bunker' with LP-fired heat for the wet wood chips beneath the racks of my store bought 'Lil Joe' style metal...