Recent content by smokeydokey

Thanks for trying it. yes, I frequently skip the syrup as it is a pain. I like it either way. Happy New Year!

Looks great! The chile adds lots of color.try to find some from NM. It's really tasty!

I get mine at the sausage maker.com. Readily available all over the Internet. Cure 1, pink salt #1, or Prague powder, all the same thing

I get mine at the sausage maker.com. Readily available all over the Internet. Cure 1, pink salt #1, or Prague powder, all the same thing

You're quite welcome. This works really well on steelhead and other trout as well.. It should not suck!

No worries. There's every chance that I would've completely missed it, so it's good that somebody answered his question in a timely manner. So thanks, and no offense taken.

Hey Farwest, Thanks for your interest. consider making the whole batch. it won't stay around as long as you will hope it to. but if you make a half, I would probably cut the recipe down as well, although, I have used a smaller amount of fish to the full cure and had great results. the flesh is...

I'm glad to report that the pup in question was delirious with glee when presented with the elf ears.... She even fell asleep using one as a pillow... Hilarious!

I realized that I misspoke in my original posting. I bought fresh ears, and then smoked and dried them. I edited my original post. Here in Phoenix, Pig now King. We have some very creative chefs who used every part of the Swine to a delectable finish. Trotters (feet) ears, snouts, jowls, all...

I went to my local Mexican market to pick up materials for a Christmas treat for a friends dog in the form of fresh pigs ears… Perhaps the ultimate puppy treat. After smoking them for about three hours in Apple wood at about 150°, I pulled them and clipped them to my clothesline to dry out in...

Thanks so much.... What do you mean by this got bumped up?

OK Sports Fans! Here is the rest of the Smoke for you: I intended to pull the loins after 11 days, but life being what it is, I ended up with a 14 day cure in the brine. I forgot to include this shot of the brine with ice packs in a ziplock holding the injected loins under the brine...

Here is a recipe for a spread that I made up that you may like.... 1 Cup cream cheese Smoked Salmon to taste 2T chopped fresh Dill 2T chopped chives or scallions 2T chopped capers 1T fresh lemon juice Scant Mauldon Salt Scant fresh ground black pepper (note: I never measure anything...

If you ever go to a sushi bar, ask for a salmon skin roll... it may change your mind, It is really delicious! Descale it first though!

Stan, Skin off works very well too. It takes the cure better actually, and I've never had it fall apart, this is really firm meat. For me it really depends on where I'm sourcing my fish. Costco's Atlantic comes skinless, and I use that for Lox and they turn out beautifully. These came from my...