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  1. In the brine.JPG

    In the brine.JPG

    • franklin3
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  2. franklin3

    "Kick Ass" Smoked Salmon

    Collect all the ingredients,  etcetera etcetera
  3. herbs and spices roasting.JPG

    herbs and spices roasting.JPG

    • franklin3
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  4. franklin3

    "Kick Ass" Smoked Salmon

    still processing fish, cleaning the cooler, plus all the stuff I accidently dropped on the floor while trying to make room in the fridge,  blah blah blah.
  5. Chunked up.JPG

    Chunked up.JPG

    • franklin3
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  6. franklin3

    "Kick Ass" Smoked Salmon

    Then get back to the harbor safely, clean the boat, drive an hour back home, scale and filet the fish,  Blah blah blah. etcetera etcetera etcetera.
  7. fileted.JPG

    fileted.JPG

    • franklin3
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  8. franklin3

    "Kick Ass" Smoked Salmon

    I found this brine recipe online and thought I'd give it a go. Mix usual brine of salt and sugar then go crazy in the spice rack. 1/4 C per Gal.  your favorite spice rub. 1/4 C Apple cider vinegar !/4 C Red Pepper flakes 5 Sprigs of Rosemary 8 oz. of Molasses. But First I had to go to my...
  9. todays catch.JPG

    todays catch.JPG

    • franklin3
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  10. franklin3

    My first shot at hotdogs!!! with Q view

    I'm waiting for my delivery of sheep casings now. Come on UPS.
  11. franklin3

    Now under construction

    Cant wait to see what comes next!
  12. franklin3

    Newbie on my first beefstick run

    Thanks everyone it was fun and I definately will try some other sausages in the future.  I just wont do it the same way. I figure that with mixing all the meat by hand, stuffing and smoking I have about 20hrs invested for 20lbs of beef sticks. I have to get some better equipment to make it a...
  13. franklin3

    Newbie on my first beefstick run

    So batch #3 came out of the smoker a bit higher temp 180  but cooked faster about 4hrs total cooking time.  so I dowsed them in ice water to stop the cooking.  Rinsed all the lovely color off too!  But they taste real good and still moist.  I think these will do for me and my buddies on next...
  14. #3 done.JPG

    #3 done.JPG

    • franklin3
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  15. franklin3

    My first shot at hotdogs!!! with Q view

    Dang that chilli cheese dog looks absolutely awesome.  My mouth is watering and I dont even have any beer on hand. I copied your recipe and this will be my next smoking project. Whats the deal with the sheep casings? Can you use any other say collagen? I'd hate to screw em up!
  16. franklin3

    Newbie on my first beefstick run

    As you can see It appears all is not always lost and some things in life can be fixed. After 90 minutes of smoke they came out delicious and beautifully colored. Batch #3 is out of the oven on the hangers and into the smoker now.
  17. franklin3

    Newbie on my first beefstick run

  18. #2 after smoking.JPG

    #2 after smoking.JPG

    • franklin3
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  19. franklin3

    Newbie on my first beefstick run

    This is how batch #2 came out of the oven yesterday.  They dont look to appetizing to me.  So I stuck them into the smoker, stuck a brick into my water pan opened the draft all the way and turned it up to 180 and I'm pouring the smoke to them.  Batch #3 is drying in the oven for the next hour...
  20. franklin3

    Newbie on my first beefstick run

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