Recent content by Smokin' Penguin

a lot of the pepper gets knocked off while slicing and packaging. It's "butcher grind" - so it's very course.

Results: it’s really good, but could be a little saltier. The small piece of sockeye is definitely saltier than the Atlantic salmon. the piece with juniper does have a little better/more flavor, so next time I would go ahead and use juniper in the entire batch, and add a few more berries to...

For brine I used pink salt at 1.134gm/#, 2% salt, 1% brown sugar. To this I added 2T white pepper, 1T dried dill, zest of one lemon, one orange and 1/2 grapefruit. I portioned out (by weight) some of the above dry brine and added juniper berries one at a time to a blender and bribed the be...

If I'm going to let it rest before eating - what's best process? plastic wrap? Vacuum seal? store in "chef drawer" of the fridge? I made a small test batch (about a pound) back in December....it didn't even last 2 weeks once I started eating it :D

can you freeze the cured bellies and smoke them later? how about putting a single incandescent bulb in the smoker to generate some heat?

If you hadn’t heard, Texas is closed due to weather. I planned ahead and smoked a batch of cheese today with oak pellets. Another batch going tomorrow with hickory And salmon on Tuesday I would eat right away, but I’ve heard to wait 2 weeks for smoke to absorb into the cheese. Is that really...

Dry brine, cold smoke

I ended up with fresh caught “ocean farmed” Atlantic salmon. also a small piece of wild caught previously frozen sockeye just to try it. I’ll post some pics when I get started.

With Houston expecting a good cold snap - I'm going to get some salmon prepped to smoke this weekend or Monday since I've been told Monday will be a "work from home day" due to potential inclement weather. A couple questions: Question 1: Best salmon to use? I'll hit the market tonight, but I...

you can also try: https://www.oldhobartslicerparts.com/home.html I recently restored a 1712, and Ed at above website had all the parts I needed for it - and very helpful with advice

I've only done this once - but my process was similar. Smoked over the same AMZN rack using apple pellets in a Big Kamado Joe - except that I lit both ends of the rack. I used a tray of ice in the Kamado since it was July. top and bottom vents fully opened. the pellets burned for about 4...

I threw some blue cheese in the smoker with a batch of bacon over the weekend. Oak pellets. I think it's good - but then I love blue cheese :emoji_laughing:

following. :emoji_blush:

they were out when I went to buy - so I have no idea. Thanks for the heads up. I'll stick with the Costco bellies I've been getting.

I've bought it at a meat market near Houston. if you have a "Restaurant Depot" near you, they carry skin-on bellies, and during pandemic have been allowing sales to the public without membership.