Recent content by Silverado
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Pork Maple Breakfast Sausage Time....Home-made little sizzlers
That tuna was caught a couple hundred miles off Cabo on a 10 day trip on the Excel. 178 lbs, took 2 hours to get in. About kicked my butt. Jack -
Pork Maple Breakfast Sausage Time....Home-made little sizzlers
I know this is an old post buuutt I just made the little sizzlers and wow they are fantastic. I highly recommend trying these caseless sausages. Thanks inda -
Hot Smoked Salmon?
I have been hot smoking salmon for many, many years. That is if we are talking about the same thing. My go to is 2 large salmon fillets, sliced width wise to about 3 inches wide. Marinate over night in teriyaki (I use to use Yoshidas. But my wife make it better). Preheat smoker to 170 or 180... -
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You know what is really great !
Totally agree. This is a very welcoming site.- Silverado
- Post #9
- Forum: General Discussion
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Jerky making experiences so far
I agree with crazymoon on using cure #1 for making jery. There are a lot of factors that can cause a tuff chew. If you slice across the gain it will be esier to chew. With the grain for more chew. I use my smoker to make jerky (personal preference). As it is close to being done I will take a...- Silverado
- Post #4
- Forum: Making Jerky
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Three Fatties for Friends
Wow that looks great. I have been wanting to do some of those. Good job -
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140 in 5 hours
Thanks Tropics that is what we were looking for. I did a search and did not come across that post. I sent him a link to that. Thanks again you saved the day. Jack -
140 in 5 hours
My son texted me this morning and said he put a shoulder on his traedger and went back to bed. 3 hours later he found a pellet feeding problem. Shoulder temp 112. He cranked it up and it took 5 hours to get to 140. So my question is. Is it safe to continue? Thanks in advance. Jack -
Merry Christmas
I want to wish all of you a very Merry Christmas. I hope all your cooks go well. Jack- Silverado
- Thread
- Replies: 7
- Forum: General Discussion
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Lurker to newbie
Hey There Jack from central Texas. Been lurking around here for a month or so decided it was time to join you fine folks. I have been using a Big Chief electric for years mostly for jerky and smoked salmon. I recently bought a masterbuilt 40” extra wide 2 door propane smoker. Take care and...
