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  1. wagdog

    Spicing up pre-made jerky mixes

    I think there is crack in Srirracha. I love that stuff.
  2. wagdog

    Smoke trout in the Big chief

    I do the same thing. Seems to help keep the fillet together better
  3. wagdog

    Smoke trout in the Big chief

    I don't know about y'all but smoked fish skin doesn't taste that great to me. Now fried fish with the skin on, that's another story. Love that.
  4. wagdog

    Spicing up pre-made jerky mixes

    I hear ya on using old retail "stuff". The batches I have made so far have been good to eat and disappear quickly. The only problem is lack of heat. I'll get through these and then see if I can find my own recipe. Lots of good ones here on the forum I'm sure. I just need more time (and meat) to...
  5. wagdog

    Smoke trout in the Big chief

    Excellent. Looks great!
  6. wagdog

    Spicing up pre-made jerky mixes

    I've had some success with some jerky recipes that I've found here on the forums and they have been pretty dang good. I recently got some jerky mixes from Cabelas. I was wondering if any of y'all have ever tweaked these pre-made mixes. Specifically I have the Original Cabelas Smokehouse and the...
  7. wagdog

    marinating overnight?

    Oh that does make sense y'all. I wasn't even considering that! I'll give that a whirl on my next batch. Thanks!
  8. wagdog

    marinating overnight?

    My wife bought me a jerky gun and several jerky kit mixes. I read the ingredients on each one. They all contain nitrite so I was happy about that. I read through the instructions in each kit. Most have packets of cure and seasoning premeasured for 5 pounds of meat. The instructions seem a little...
  9. wagdog

    White Smoke? What the Heck is White Smoke?

    I've started doing the same thing Bear is mentioning here with putting it in the smoker with no smoke until the surface is dry. Works well with bacon and even catfish if you are so inclined. 
  10. wagdog

    I botched my first batch of sockeye....please help!

    Hey suezi, cmayna is giving you some great advice as well as others on the thread. Did you let the fish dry in the fridge overnight or out on a counter at room temp? I typically only dry mine for 1-2 hours with a small electric fan if I'm in a hurry. I don't wait until it is completely dry on...
  11. wagdog

    I botched my first batch of sockeye....please help!

    You can totally do this. I haven't modified my Big Chief (yet!) but I've smoked lots of fish in it. I only use the insulating blanket when it is less than 60 degrees outside. I do have a hole for an instant read thermometer to go in so I can keep track of the temperature inside the smoker. The...
  12. wagdog

    smoked rainbows

    Nice. Love Idaho. Great fishing there for lots of species. I wonder how walleye would taste smoked. They aren't real fatty so I bet it would dry out a lot. Smoked catfish is excellent.
  13. wagdog

    smoked rainbows

    Yeah smoking slime rockets does make them more tasty. These particular trout come out of a deep reservoir that has a healthy supply of zooplankton. Makes the meat nice and red/orange.
  14. wagdog

    Question about bacon curing and safety

    It shouldn't at all. There are two ways for a solution to become more saturated. Either you add more solute (in this case nitrites, salt, sugar) or you cause the solvent (water in this case) to evaporate. 
  15. wagdog

    Son of a Gun, did I just ruin 24 lbs of bacon ??

    Bring on the pics. Hope it turns out well for ya.
  16. wagdog

    smoked rainbows

    You don't have to. I've had fish that were taken right out of a brine, patted dry with a paper towel, and right into the smoker. Tasted OK to me. For my own tastes, I let the pellicle form because to me I get more smoke flavor in the fish. Your mileage may vary.
  17. wagdog

    smoked rainbows

    http://en.m.wikipedia.org/wiki/Pellicle_%28cooking%29 There are two ways that I know of to help cured meat develop a pellicle. One is leaving it on a rack in the fridge overnight. The other is to put the meat on racks in a cool room with an electric fan blowing on the meat. For these particular...
  18. wagdog

    My first attempt

    Awesome! Thanks for the pics!
  19. wagdog

    What is your favorite wood for bacon?

    I use apple and a little hickory. Love the combo.
  20. wagdog

    smoked rainbows

    Thanks! Tastes great with crackers and some smoked cheddar I did a month ago.
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