Recent content by threemuch

And here's my lightly fried fingies.

Nice. I will be trying this.

One more thing, anyone have any ideas on long term storage of the product of this recipe?  Refridgerator or freezer?  Shelf life in each?

Finishing up the 4 day process to make nova lox. It's cool enough to cold smoke now, and I have been patiently waiting.  I nearly blew the whole batch. I woke up and fired up the smoke generator and put it in the smoker. Cool, crisp, no chance of having any temp problems. Nice breeze too, that...

One of the local groceries must have made a buying mistake. Steamer clams for .99 a pound. Around portland steamers are either local little necks or imported manilla clams. These were neither but I took a chance and bought 20 pounds. Steamed up 5 clams to try. Delish. So I decided 10...

Well,I tried. I think there must be a difference in American shad in the Pacific versus the Atlantic. It was edible. Even not bad. But that isn't good enough for me. Texture was as expected, soft but with little "poppers" and the flavor definitely had some bacon, some fish, but then...

Making my first ones tomorrow!

So raw fish is icky, but the rock you pried open that had a salty loogey inside is OK.  Even though that loogey is a filter feeder and may be contaminated with the waste of whatever recently defecated in the water it resides in and could also give you naturally occuring toxins that could give...

Finished. I like the texture of the air brine better.

My brother buys Marlin and Tuna sausages near Hilo, Hawaii from a roadside guy.  We are going to try to make some.   I did find one recipe online that said to grind 2 pounds of belly to every 1 pound of loin for fat.  Alternatively, we are going to try some pork fat. But what else? The recipe...

Doing this again.  Spring Chinook, this time doing the dry cure in a vacuum bag with a weight on it.  Is there any need for air while I brine?  I have a chamber packer, so I do alot of brining in vacuum bags.  So far no issue, but this is only my second attempt at lox. Key ingredient, one...

How is it that prociutto and sopressata is hung in the danger zone for months, even years, and not be dangerous with nitrite/nitrate free cure?   We do our own prociutto and have never had an issue, but the more I know about food safety, it seems we are taking a (small?) risk.  In fact, one...

Wish I would have seen this before.  I burned mine out from the outside in with a weed torch, it was a peice of cake.  3 gallons of propane and about an hour is all it took.  The phenolic on the inside literally just fell off when I hit it with the torch from the outside.  I could give it all...

Just basing it on what most people said about their non-electric UDS.  Stuff like "I can put 20 pounds in my fire basket and it will go for 12 hours!"  I am not and won't ever be hung up on the need for the burning wood to be the heat source.  I like that I can do 15-30 cooks out of a bag of...

Burn with the weed burner worked great, no real smoke.  I think the issue with burning wood in large quantities is that most people would immediately think you are burning trash and call the authorities.  I think nobody even noticed me burning with the weed burner. But the key was the heat from...