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  1. terry56

    Smoking ham

    You are right. Thanks Dave, for the helpful advice. I will freeze and reheat when needed. Can you also give me a site that has a tutorial on how to download pictures to this forum? I know Pride goeth before the fall (as the Good Book says) but some times I smoke a recipe, that I have found on...
  2. terry56

    Smoking ham

    Yes, I deboned it but I also injected it. Should I freeze it after smoking or just keep it refrigerated until Father's Day?
  3. terry56

    Smoking ham

    I have a 14 lb boned ham in a curing brine. It will be ready to smoke in about 2 weeks. I would like to have it for Father's Day dinner. Should I freeze it out of the brine, thaw and smoke on Father's Day or smoke it out of the brine, freeze and warm it up on Father's Day?
  4. terry56

    smoking salmon

    Thanks for the help. As far as posting pics, I will have to wait for my daughter to come home for the summer to show me how. I'm a little bit computer illiterate.
  5. terry56

    smoking salmon

    I have some frozen salmon fillets that I want to brine and smoke. Will I be able to safely refreeze them after smoking.
  6. terry56

    Beef tongues

    I forgot to mention that it was only 4 days into it's cure.
  7. terry56

    Beef tongues

    I put my brining beef tongues into the garage to cure. It has been a relatively balmy Central Ontario winter. On Wednesday nite the temperature plunged to -20*C ( -4*F ).When I went out Thursday morning, the brine had frozen, not solid but to a heavy slush. It was a regular brining solution of...
  8. terry56

    Mr T's "Smoked Cheese From Go To Show" w/ Q- View

    I have finished smoking some 2 year old cheddar. I am going to put it in the fridge wrapped in Saran for a couple of weeks to let it mellow and the smoke flavour to get all the way through. Is there anything I should do before vacuum packing? Also what temperature do I store it at to let it...
  9. terry56

    First time smoking venison summer sausage with complete recipe and how to guide

    After looking at the pictures, I just had to try this. I had no luck in the deer hunt so no venison. I used three pounds of  80/20 ground beef. (that's all I had on hand) No buttermilk, so I soured some coffee cream not realizing that the culture was suppose to help the fermenting process.( I...
  10. terry56

    new from Ontario

    Hello all.I live in southern Ontario. Fairly new at the smoker business. I used to smoke ribs  on my gas grill but just bought a Master Built propane smoker. I've decided to go all in.  
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