Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. scubadoo97

    Final Smoked Salmon with recipe, instructions, and Qview

    Great tutorial
  2. scubadoo97

    Last night on D,D,D

    What's decaff?
  3. scubadoo97

    Census.....

    maybe because so few people will fill it out they follow with a reminder. Just a guess
  4. scubadoo97

    Last night on D,D,D

    Saw that episode of DDD. He actually cut the brisket in thirds after searing on the grill and braised it in liquid in the oven. I've used coffee many times in a rub. It works well. I've done steak with a coffee rub before grilling. Give it a try. I have lots of coffee around since I roast...
  5. scubadoo97

    My First Pastrami - Temp battle!!

    I use a combo of black pepper corns, coriander, yellow and brown mustard seeds and garlic powder. The whole spices are ground coarse and mixed with the garlic powder. I've used yellow mustard as a base to hold the rub on. You could use oil, mayo or just let the moisture of the meat hold it on.
  6. scubadoo97

    I'm having entirely too much fun...

    Sure that ring isn't photoshopped It looks picture perfect
  7. scubadoo97

    Remember your first attempt at smoking?

    Yeah I was sent to the principles office I also remember my first time smoking meat. An electric vertical water smoker. Just didn't have the techniques down. That was before internet and forums. When that smoker finally rusted out I never replaced it until recently. Now with the shared...
  8. scubadoo97

    My First Pastrami

    Sure it's not your first time Dutch? Your pastrami looks excellent. Nicely done and perfectly cut across the grain.
  9. scubadoo97

    Census.....

    I saw nothing personal on the questionare. Didn't ask you for your SS#, how much money you make or your sexual orientation. Unless you have 16 people living in your household it should take you all of about 90 sec to complete.
  10. scubadoo97

    Can I rub tonight for a Saturday smoke??

    Agreed. Not only will it be fine, it will be better.
  11. scubadoo97

    PASTRAMI - too dry and too salty

    First off soak them longer and do a fry test to test for salt level. The brand I buy only has 220mg of sodium/4oz and the last one I did was soaked for near 24 hrs. It didn't taste bland at all and I added maybe a tsp of K-salt in the rub and I was thinking next time to leave it out. We all...
  12. scubadoo97

    "Egg Test"

    BC, did you do hot smoked or cold? I don't brine this long for hot smoked salmon. I do refresh my salmon for maybe 30 to 60 min max before drying and most of the sides I get are a good 2 inches thick at the center. Strore bought Nova lox are always much saltier than what I make at home. I...
  13. scubadoo97

    noobie to sausage making

    Gefilte fish would be the closest thing to fish sausage that I can think of that I've had. It's made like many sausages are made. Ground fish with aromatics and a binder that is blended like sausage then with gefilte fish it's poached in liquid. Sans casing
  14. scubadoo97

    sausage help

    I did you a fair amount of skin in the mix so it's not dry. Thanks for the tips guys
  15. scubadoo97

    sausage help

    Thanks for the responses so far. The mix was pretty well blended since I used the cutter and plate during stuffing but the sausages split in the middle but not like a little split of a sausage at the end of cooking. These looked like cauliflower. I'll let the remaining sausages rest in the...
  16. scubadoo97

    sausage help

    My first attempt at sausage and need some help I was able to find some hog and sheep casing today so decided to move forward into my first attempt at sausage making. I boned 10 lbs of chicken leg quarters, cut it up into pieces and stuck it in the freezer to firm up. I diced up some sun dried...
  17. scubadoo97

    First car.....

    Yeah those V-8's were awesome. The car I took my driving test with was a 1960 white Cadillac Sedan with fins. And yes we had to parallel park in those days. I didn't have my own car at 16. Drove the Caddy a bit through high school. In college I had a Rambler Ambassador. V-8 and 4 barrel...
  18. scubadoo97

    "Egg Test"

    1 1/2 cups of salt/ gal of water is usually enough to float an egg. I have used this test a few times when first brining salmon for lox. I'm pretty sure I have it included in a pictorial on salmon. I've gone up to a 15% brine for lox or 1 1/2 pounds of salt/ gal of water. With a large thick...
  19. scubadoo97

    Rib Rub Smoked Almonds

    WALLE, I've done it this way a few times. Didn't use smoked salt just regular salt. I'm still unconvinced that the soaking does much. My rib rub had a little sugar and it started to burn and the rub falls off. The last batch was soaked but after I got them most of the way done I pulled them...
  20. scubadoo97

    Smoke Daddy Cleaner !

    I use Greased Lightning for cleaning my rangetop and hood. It cuts through grease and oils really well. For things that are coming in contact with food I have used Simply Green. It also cuts through grease but not as well as the GL. It was developed for use in coffee roasters to remove the...
Top Bottom
Back
Clicky