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  1. chunkygravy

    New To Forums from Bucks County, PA

    Hello to all.  I am new to the forum but have been trying my hand and smoking for a few years now. I live in Bucks County, PA just north of Philly.  I bought a house with an old stone smokehouse on it and it's been increasingly my "man cave/office" over the last few years.  I'm particularly...
  2. Salmon.jpg

    Salmon.jpg

  3. Salmon 2.jpg

    Salmon 2.jpg

  4. Brats.jpg

    Brats.jpg

  5. Dry Brats - Help

    Dry Brats - Help

  6. chunkygravy

    Dry Brats - Help

    Looking for some hints on how to make Brats less dry.  I attempted to make them for the first time and the taste was there, but they needed some moisture once cooked and eaten.  I used: 3 lbs pork butt w/ fat kept on. 2 lbs lean veal 3 Tbs salt 2 egg whites Plus various spices for flavor...
  7. Brats.jpg

    Brats.jpg

  8. chunkygravy

    Learning how to "cold smoke"

    Cold smoking fish has to be done below 86F. Otherwise the proteins in the fish sill start cook and leak out.  Fattier fish is the best, like salmon.  The steps for cold smoking fish are 1. Cleaning - clean by washing under water as most bacteria will be on the outside of the fish 2...
  9. Learning how to "cold smoke"

    Learning how to "cold smoke"

  10. Salmon 2.jpg

    Salmon 2.jpg

  11. Salmon.jpg

    Salmon.jpg

  12. Default

    Default

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