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Hot smoked salmon
I took that tail part and crumbled it into whipped cream cheese. Few minutes in a mixer and smoked salmon cream cheese is ready. -
Hot smoked salmon
Yes its 1/4 lb. To my taste its the best ratio to offset soy sauce. ETA. If at all possible start smoking at lower Temp. Like 135 for two hours. 145 for another two. And finish it off at 160-175. Salmon gonna take more smoke and won’t leak the fat. My smoker lowest setting is 180 but in... -
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Hot smoked salmon
Here is todays hot smoked salmon side. My smoker is not big enough to fit it whole so i had to cut it. Marinated for 72 hours in simple soy based marinade. To cover whole side I made it x3. 2 cups water 1/2 cup teriyaki OR soy sauce 0.25 Lbs brown sugar 2 Tsp garlic powder Smoked at 160F for... -
Cured and smoked pork ribs
Made another rack today. I wish i had my larger smoker here - this rack will be gone by Tuesday. -
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Cured and smoked duck breast
I am trying to find some nice fatback to make lardo/salo. -
Cured and smoked duck breast
Place i ordered these brests claiming duck were raised on vegetarian diet. i actually salted one breast as duck prosciutto. here is evening board -
Cured and smoked duck breast
It is a moulard magret duck. Farmed. Allegedly on vegetarian diet. -
Cured and smoked duck breast
3 mallard duck breasts wet cured in brine for 48 hours. Brine. 2 liters water 1tsp whole black pepper 1tsp whole allspice 5 pcs of clove 2 whole garlics 4-5 bayleafes Bring to boil. Simmer for 15-20 min. Cool overnight in fridge. Using equilibrium method calculate salt/pink salt and sugar. Let... -
Freshly cured lardo
Yes, serves double purposes: I love that ham taste plus obvious safety. Here is an old thread where I cured nice fatback with no pink salt. LINK It was heavenly good! -
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Freshly cured lardo
I can go for 8-10lb. Maybe more. I got freezer chest so its all price depended. -
Goat leg in Smokin-it
It was an unusual to me experiment both in meat type and cooking that meat. I don’t have an easy access to goat meat. So I never cooked it again. But if you got goat leg - try it. If i ever do it again I will try to go for 205 internal. Like pulled pork. -
Freshly cured lardo
I use to ordered nice fatback from Caw Caw farm. Lardo from good fatback is very different from the belly. Anyone got online source for good fatback ? Let me know pmease! -
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Snacking goodies
Smoked with apple pellets in AS300 smoker. 180F temp until internal 140F. Took about 6 hours. -
Snacking goodies
Typing with 2yo around arms and neck will cause it. Fixing it now!)) -
Snacking goodies
What to do with 1.7kg leftovers of pork butt? I decided to make Moldavian Pastrami. Brine. 2 liters water 1tsp whole black pepper 1tsp whole allspice 5 pcs of clove 2 whole garlics 4-5 bayleafes Bring to boil. Simmer for 15-20 min. Cool overnight in fridge. Using equilibrium method calculate... -
Cured and smoked pork ribs
I don’t want to call it bone marrow but its definitely that substance inside the bone. Maybe mixed with some blood residue. I’ve seen it before. Just wipe it off. Ribs looking great!
