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Smoked Salmon Candy
Bear, if points were still issued you'd get points for this suggestion. -
Smoked Salmon Candy
Thanks, Al. Outside of the time spent allowing the pellicle to form on the salmon skin in the fridge, then dry brining the salmon, and brushing on the glaze every hour over the 6 hour smoke, it was pretty easy. I am SO sold on using Dust (which I buy from A-MAZE-N in the AMNS for smokes below... -
Smoked Salmon Candy
Thanks, John. Just so happens my daughter will be visiting us this weekend! Also @Bearcarver, I wanted to thank you for the suggestion to remove the grease tray from the MES 30 floor when using the AMNS. Following your suggestion, I laid down a sheet of foil and yes indeed the AMNS fit next to... -
Smoked Salmon
@Bearcarver Why do you prefer a wet brine with salmon instead of a dry brine? I just dry brined salmon for turning it into smoked salmon candy because that was Jeff Phillips's recipe direction. The reason I like it is because it's simpler to make up than a wet brine, in my opinion. Rick -
Pulled Pork
Thank you to everyone for your kind compliments. The bark turned out exactly as I hoped it would. I got the same kind of bark with the beef back ribs. The MES 30 Gen 1 is a great little smoker. -
Pulled Pork
@ab canuck My wife saw them in a Fine Cooking magazine 5 years ago. They were part of a Steven Raichlen ad and she ordered almost everything on that page for my Father's Day gifts. They're Charcoal Companion Meat Claws, and you can order them on Amazon since it looks like Home Depot doesn't... -
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Smoked Salmon Candy
This is my first try at salmon candy; It's is based on Jeff Phillips's recipe although I used a couple of my own pre-pared dry rubs. I followed his directions for the glaze and mixed some maple syrup with my dry rub. The glaze nicely finished off the smoked salmon. I made it to share with my... -
Smoked Salmon
Looks really good! I'm a big believer in dry brining salmon, although I've only done it twice. -
Pulled Pork
I bought an 8 lb. bone-in pork shoulder some time ago and last week I took it out of the freezer and made some smoked pulled pork. I used a combo of two different dry rubs. the roast fit easily on one rack of my MES 30 Gen 1. The overall smoking temp was between 225-232° over the 17 hours it... -
Getting the hang of it
This is a great tip. I had that same problem with the cartilage with a rack of spareribs I grilled a month ago. I'm sticking with STL ribs from now on and will apply your method. -
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Smoked Turkey Breast (Hickory Smoked)
You're welcome, Bear. You're still showing us all how it's done. -
Success, but confused with a question
I bought a whole boneless (I think) pork shoulder once that's still in our freezer. I don't make pulled pork that often but my is the Carnitas Queen and we usually buy a boneless pork shoulder (unless the recipe specifies bone-in) or the country style ribs I mentioned. None of that is cured, of... -
Success, but confused with a question
Thanks. I stole and adapted it from a line in the original movie version of "The Producers". Your pulled pork looks great. And the names for pork cuts do get confusing. Out here on the West Coast most supermarkets label pork butt as pork shoulder. Picnic ham is cut from the lower front... -
Masterbuilt MES 35B MB20070210
By the way, I'm an old geezer who uses the Maverick ET-733 because I like the larger monitoring screen and increased range of the transmitter. That goes for around $60-70. When that goes out for good, I plan to buy the Thermoworks Smoke but only on a sale price. Many guys like the Bluetooth and...- daricksta
- Post #27
- Forum: Electric Smokers
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Masterbuilt MES 35B MB20070210
Do you have a photo of it? I've owned a MES 30 electric smoker for over 5 years and I've had that happen on the inside of the smoker, the door and along the edges of the door. I first saw this same thing inside my Weber kettle grill. This could be carbon deposits buildup, which looks like...- daricksta
- Post #26
- Forum: Electric Smokers
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Help 1ST Bacon
Here's a step by step recipe from Steven Raichlen: https://barbecuebible.com/recipe/8-steps-making-bacon-home/ And here's Jeff Phillips's recipe for bacon and beyond: https://www.smoking-meat.com/february-1-2018-smoked-pork-belly-slices- daricksta
- Post #2
- Forum: Hot Smoked Bacon
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Success, but confused with a question
OK, it isn't the same cut of meat but this same exact thing happened to me over the weekend with a corned beef brisket that I was cooking into pastrami. Everything went fine in the smoker. The recipe said to stick it in an oven at 250° over a pan of hot water and steam it to an IT of 203°, which...
