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. ahakohda

    Masterbuilt slow smoker question

    Gents, i think you did not get my question. I was talking about Masterbuilts attachment for cold smoking. Its called slow smoker. I just got this attachment and used it today for a first time. I got it specifically to avoid using tray or tube in mailbox mod. I ordered chips so looking forward...
  2. ahakohda

    Masterbuilt slow smoker question

    And now I understand why. All the pellets disintegrated into soggy mess after absorbing condensation. Chips are ordered fir next weekend smoking.
  3. ahakohda

    Masterbuilt slow smoker question

    Understandable.
  4. ahakohda

    Masterbuilt slow smoker question

    Ive read here that Masterbuilt slow smoker can be shut off after 10 minutes and it will continue producing smoke. I just did so and smoke disappeared. I am wondering if this trick is for wood chips only? I am using pellets.
  5. ahakohda

    Bosnian Sudzhuk

    I got wine cooler set up as curing chamber.
  6. ahakohda

    Bosnian Sudzhuk

    On December 22 i made small batch of bosnian sudzhuk, following youtube video. Opened one today to accompany few beers. Highly recommended.
  7. ahakohda

    Far East Koho salmon (kizhuch) Balyk

    Here is two weeks update. Too bad I forgot to record its weight in the beginning. So far it went through two cold smoke sessions. It is very nice to touch at the tail but thickest front part needs a bit more time in the chamber.
  8. ahakohda

    Christmas Lamb leg

    For smaller leg. 1tbsp Paprika, salt to taste , 2 tsp minced garlic, 1 tsp cumin, 1tsp allepo pepper, 1tsp black pepper, 1 tsp coriander, 1 tsp turmeric -all mixed in 1/2 cup olive oil, 3 Tbsp vinegar and lemon juice from fresh lemon. Cut leg and cover all over with marinade. Save whatever...
  9. ahakohda

    Christmas Lamb leg

    Decided to add some eastern flavor to our Christmas dinner. Saffron rice with whole lamb leg. Lamb was seasoned and marinated in spices for 24 hours. Wrapped and baked 4 hours at 400f. Turned out wonderful.
  10. ahakohda

    Far East Koho salmon (kizhuch) Balyk

    The tasting is some 6-8 weeks from now. I am not sharing 🤣
  11. ahakohda

    Far East Koho salmon (kizhuch) Balyk

    Some time ago I got delivery of wild pacific koho salmonfrom Alaska. After month in freezer, one fish was prepared by following an old recipe from far east siberian lands. Fish is cut the way you can see on pictures. Basically separating back and belly. Back is cured in strong salty brine with...
  12. ahakohda

    Early gift to myself

    Oh it’s not my first rodeo. I am doing my own experiments. This one is bacon that was dry cured, cold smoked and is hanging in curing chamber until losing 18% of its weight. It will be eaten than as is.
  13. ahakohda

    Early gift to myself

    According to cure calculator Guidance
  14. ahakohda

    Early gift to myself

    I removed fan and monitored inside conditions. Basically, when unit producing cold humidity goes down. But stays within good range. I cold smoked 4 pieces of bacon today, and after some breathing time 3 are back into chamber to loose 18% of body weight. One slab got under the knife right away
  15. ahakohda

    Early gift to myself

    I will monitor till morning and make adjustments if needed.
  16. ahakohda

    Early gift to myself

    As a matter of fact I just added humid meter and it showed 35% after few minutes. I added container with salted water and humidity went up
  17. ahakohda

    Early gift to myself

    Got myself a wine cooler to use as curing chamber. Just unboxed it, wiped inside and placed fan. Waiting for amazon with humid meter. Currently there are 3 duck breasts prosciutto and some bacon. Some interesting projects are coming up.
  18. ahakohda

    Pork ribs.

    Finally got around to do some ribs. Used “naked rub” and honey/butter/rub/sauce for wrapping. I trimmed slab competition style. Fits perfectly in my small smoker plus some trimmings left for soup. Came out great 3hours in smoker at 225. 1.5h wrapped in the oven. 0.5 sauced in oven.
  19. ahakohda

    Hot smoked salmon

    I am for years now shopping at one alaska based website that offers all kind of wild salmon. They are often got deals with free overnight fedex shipping. If anyone interested pm me. I am not sure if posting links here is allowed.
  20. ahakohda

    Hot smoked salmon

    Yes its my last coho from alaskan shipment. I am contemplating of getting whole king salmon. Price is biting at the time. Waiting for sale.
Top Bottom
Back
Clicky