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  1. ahakohda

    Cold smoked Coho Salmon (whole)

    Different ways in different parts of the world Here is another way to enjoy salmon. Link Coho is somewhat lean kind of salmon. Fat Atlantic salmon is the best for the curing chamber. All that fat is getting sealed inside the fish and is fantastic when done. Sometime nice half of simple farmed...
  2. ahakohda

    Cold smoked Coho Salmon (whole)

    I keep my chamber at 50F and 80%rh I am not drying it completely. Just waiting for a week to get it a bit firm.
  3. ahakohda

    Cold smoked Coho Salmon (whole)

    Outside was around 60f at the end of hour six. Fish wasn't even warm to touch.
  4. ahakohda

    Cold smoked Coho Salmon (whole)

    In Florida, you gotta monitor weather to catch a perfect day for cold smoking the salmon. Today we’ve got 52F brisk morning. Smoking time. Fish. Wild caught pacific coho salmon. Kept in freezer over a month. Brine. For 1kg of fish you need 1.2L of water. For each (1kg fish + 1.2L water) we...
  5. ahakohda

    Quick question.

    Great help!!! Thank you! I am cooking pork. Cured. It is smoked at 175f to internal 130f. Afterwards its vacuumed and sous vide at 175f till internal temp 150f. Last time i did that there were some liquid inside vacuum bag. I want to avoid it by lowering temp and extending cooking time.
  6. ahakohda

    Quick question.

    Well I posted in SV forum assuming all understand that it is SV cooking question. Tried to make it to the point. It was a simple question of temperatures and time needed. Pork meat. Lets say 2-3 inches thick. Cured. Vacuum packed. Using Anova sv.
  7. ahakohda

    Quick question.

    If i want internal temp of vacuumed meat 150f, can I set my device temperature at 155f and leave it cooking overnight? Will 10-12 hours be enough to reach 150f at 155f set temp?
  8. ahakohda

    Masterbuilt slow smoker question

    Last night I finally did it the right way. Using apple chips and on/off controller. Little box worked perfectly! Thanks for all the advises!!! Results are here.
  9. ahakohda

    Inkbird IRF4S thermo Q

    Believe it or not Just now I was going through cables again and found one C cable and it works! I plugged it in , unit turned on with bolt sign above battery. Yes!!!
  10. ahakohda

    Inkbird IRF4S thermo Q

    That is the root of my problem. Original cable is somewhere, i dont know where. I assumed its a regular C cable. Thank you for posting that picture! Eta Anyone knows what is this cable designation?
  11. ahakohda

    Inkbird IRF4S thermo Q

    Same cable is charging my ipad no problem
  12. ahakohda

    Inkbird IRF4S thermo Q

    I got it 02/2022. Kept indoors. Actually used it very little , battery held from factory. Recently forgot to turn off the transmitter and its on a last bar. Decided to charge. Plugged in - nothing. Plugged in receiver. Same. Nothing. Different cables. Different outlets nothing. What puzzles...
  13. ahakohda

    Inkbird IRF4S thermo Q

    both at the same time? Highly unlikely…
  14. ahakohda

    Inkbird IRF4S thermo Q

    I got this inkbird irf4s thermo Manual states charging with usb Charging port is definitely USB-C I am trying different cables and outlets but it wont charge, transmitter or receiver. What do i do wrong?
  15. ahakohda

    Far East Koho salmon (kizhuch) Balyk

    Well today, with friends at home, I heard words “so are we gonna eat it?” Lesson learned. Don’t be a show off. Here are leftovers
  16. ahakohda

    Cure1 and Cure2 advise needed.

    Ive consulted elsewhere and was advised that it would be ok to add now 2gr of cure2. So i will probably do that.
  17. ahakohda

    Cure1 and Cure2 advise needed.

    I decided to make another small batch of dry cured products. It will require chamber hanging time from 4 weeks for one product, to 6 months for another. Mistake I made is I used cure1 instead of cure2. My question is: What should I do? Scrap the project and to use cured meat for something else...
  18. ahakohda

    Masterbuilt slow smoker question

    So this device shuts of and turns on smoker at desired intervals? Interesting! Thank you!! ETA OK I got now what you posted. Different device but pointed me into right direction
  19. ahakohda

    Homemade Ukrainian sausage

    2kg pork butt 500g fatback 2 medium garlic heads 3 large bay leafs 30g salt 1 1/2 tsp black peppercorns 6 large allspice Cut pork and fat into half inch cubes. Mix together all spices, salt and garlic in mortar or processor. Add to cubed meat. Mix well,10min by hands or 3-5 min in mixer. Stuff...
  20. ahakohda

    Masterbuilt slow smoker question

    I will try it anyway. Maybe slightly opening ash tray will help. But definitely chips are the only way to go.
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