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  1. CFLJOHN512

    Help with cold smoked salmon.

    I’ve got the cold smoke figured out finally with these cold nights in FL now. I really want to do some salmon. From what I can gather it seems like the majority do a 4/1 ratio of brown sugar to salt. 12 hours in the fridge, rinse, fan dry for 3-4 hours then smoke it. I’d like to do some...
  2. CFLJOHN512

    Jerky question

    I have made literally a ton of jerky in my dehydrator. My go to marinade is Dales low sodium marinade with some secret add on ingredients. I marinade for no less than 24 hours. I dehydrate from the time I’m ready to go to sleep until I wake up. So 7-8 hours. Some of them get a little dry...
  3. CFLJOHN512

    Oven braised brisket

    Looks like it turned out pretty nice. Looks like a killer sammich!
  4. CFLJOHN512

    More cheese. Salt too.

    Took the salt out this morning. So it got about 8-10 hours of smoke. Has a nice tan color to it and smells amazing. I can’t wait to try it on some steak.
  5. CFLJOHN512

    More cheese. Salt too.

    Cheese turned out nicely. After a few hours in the fridge I vacuum packed it all. The house still smells like smoke. I love it!!
  6. CFLJOHN512

    Another first

    Great job on impressing the other half. Looks pretty tasty!
  7. CFLJOHN512

    Honey BBQ Carolina Reaper pepper wings

    Those look delicious. Sounds like a pretty yummy combo.
  8. CFLJOHN512

    More cheese. Salt too.

    It’s a Gen 2 MES 130p. It tops out at 275°, but has a broiler in the top which is nice to seat/crisp up dishes.
  9. CFLJOHN512

    More cheese. Salt too.

    I haven’t seen snow fall here in 20 years. How long do you smoke the paprika?
  10. CFLJOHN512

    More cheese. Salt too.

    Just went out to check on it. No breeze tonight. The whole lanai has a smoke haze.
  11. CFLJOHN512

    More cheese. Salt too.

    Lazy Sunday afternoon here in FL. loving these cooler temps for cold smokes. Decided to make a run to Publix. Grabbed Havarti, pepper jack, tons of sharp cheddar, some regular jack, Irish cheddar, Vermont cheddar. The real kicker was 2lb blocks of Cabot Seriously Sharp Cheddar were 9.99...
  12. CFLJOHN512

    McRib knockoff

    I’d much rather have your version. Looks great!!
  13. CFLJOHN512

    Help on Air intake - My attempt at "Mailbox mod"

    You will need an intake on the roasting pan so the pellet tray can get air. I didn’t see any mention of that. Other than that looks good. You’ll love the MES. I’ve got a similar model.
  14. CFLJOHN512

    Just another pizza thread.

    I appreciate it. I had a sourdough starter going for about 5 months and just got tired of caring for it. I made a few nice loaves and pizza dough. It was a lot of work. Very time consuming to work the dough a few times through the day.
  15. CFLJOHN512

    Just another pizza thread.

    Yeah. We had tons of fresh basil so I had to try it. Turned out pretty darn well.
  16. CFLJOHN512

    Just another pizza thread.

    I’ve been working on perfecting my pizza game. After about 5 years I am happy with my results. The dough really makes or breaks a pizza. I make mine kinda thin being from St Louis. The only thing I’d change is the flavor I put on the crust. I brush melted butter, then drizzle granulated...
  17. CFLJOHN512

    I did some

    That’s a lot of cheese! Amazing setup.
  18. CFLJOHN512

    First attempt at cheese!

    Here is the end result. I had to taste test a few of them.
  19. CFLJOHN512

    First attempt at cheese!

    I put them in the fridge unwrapped for a few hours before I sealed them. Zero moisture on the outside.
  20. CFLJOHN512

    First attempt at cheese!

    It’s in the 40s finally here in FL. Bought a pile of cheeses yesterday and opened them and let them relax in the fridge over night. Got the Amazin tray going with a cherry/hickory blend going. It’s hovering around 84°. It’s been going for about an hour so far. Rotating about every 20 mins...
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