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Recent content by pakinak
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You are smoking your jerky way too much. Drying will darken the color of the fish/meat. Start smoking for about 6 hrs. Hickory is a strong smoke. Smoking for days IMO your product will become unhealthy especially if it tastes like creosote. Use smoke as a condiment like the brine flavors. we now...
I too am a cold smoker. My smoker is a traditional wood box type with adjustable vents to control the smoke. I find the lower the humidity the better the results so I use dry wood. This is especially the case when smoking at temps below freezing . Condensation can be a problem. To reduce the...
I'd not try to salvage this batch. When I was figuring out this smoking thing I had some colossal failures. I suggest start simple 1) start with good lean meat 2) a simple brine non iodized salt, brown sugar. Leave the OJ, soy and other flavors out. 3) I wet brine for a couple of hours in cold...
I couple of things I do. I freeze the meat, or fish first.I then wait for the meat/fish to thaw to the point where I can slice through it easily. This allows for even slices and consistent sizing of product. This makes all the pieces mariade, absorb smoke and dry at roughly the same rate. I have...
FWIW, sending products to Afghanistan can be done. I make a very dry jerky like cold smoked salmon. I sent some to Afghanistan via the soldier's father. It was sent without refrigeration and was well received or so I'm told.
Good morning. I just found this site while searching for comments on teak as a smoking wood. I live in Alaska. I'm a cold smoker and have been smoking for close to 30yrs. First of all, my compliments to whom ever put together the list of woods and their smoke characteristics. Of the woods I've...