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Ribs question, using cure#1, dry or brine and amounts
I do adjust every ingredient for bone weight when curing ribs. Obviously it’s all approximate. Use your judgement. I just realized there are perfect way to find out approximate meat/bone weight ratio. Next time you do bbq ribs just weight whole trimmed rack and weight all the bones after you... -
Sockeye salmon roasted whole
Forgive me for posting something that hasn't been smoked, but if you decide to cook it in the future you will be pleased with outcome. whole salmon scored on one side. Brushed with mixture of olive oil with minced garlic, paprika, cumin, pepper mix(black, white, cayenne), juice of half lemon... -
Cured and smoked pork ribs
salt sugar and cure n1. Based on cure calculator. that is all -
Cured and smoked pork ribs
Single rack was halved and wet cured 7 days ago. Smoked 6 hours at 180F with apple pellets. Highly recommend you to at least try to cook it once -
Cold vs. Hot Smoked bacon?
As an eastern european, I am sticking to our centuries old traditions of smoking, and smoking bacon in particular. I actually was surprised by american bacon upon my arrival here. It looked nice but wasn't cooked the way I use to eat it. Well long story short, I wet cure my bacon and hot smoke...- ahakohda
- Post #26
- Forum: Hot Smoked Bacon
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Hot smoked pork belly and canadian bacon
Yes, Sir 180 was smoker temp. I pulled them at 150f :emoji_thumbsup: -
Hot smoked pork belly and canadian bacon
It was long 10 days…..and today we are enjoying this nectar of Gods. Berkshire pork belly was wet cured for 10 days and smoked today at 180F using apple pellets. It is resting on stove top for now. But we were impatient and one square is almost gone now. Later on I will vacuum seal these and... -
Freshly cured lardo
Essentially it is a cured raw belly. Its a next best thing when you unable to source a good fresh piece of fat back -
Freshly cured lardo
A week ago I was able to source a Berkshire pork belly. Largest part of it is in wet brine right now for a different project. I picked few chunks with least amount of meat and dry cured with mix of salt and prague powder using cure calculator. Result is what you may call lardo. Ukranians... -
Cured pork rack
No injection. Just exactly 7 days in brine. I was flipping it daily -
Cured pork rack
I don’t want to call it Canadian bacon since technology is different. So here I got 1200g pork rack. It was wet cured for exactly a week. After patting the meat with paper towel I applied my pork rub of 2 bay leafs 5 whole allspice 2g whole black pepper I blend these in grinder and add 2g nutmeg... -
Pork butt in AS300 smoker
I can only vouch for its smoking capabilities. So far i smoked chicken legs, pork ribs, salmon and pork butt. Every time with great result. Smoke ring is outstanding. Smoke is always TBS. Smoking at 250F for four hours and there were plenty of pellets left for one or two hours more. Very happy... -
Pork butt in AS300 smoker
I am continuing experimenting with AS300 smoker. Today was my 4th smoke session with it and I am convinced in its ability to produce thin blue smoke and steady temperatures. Now its all about how long it will perform. This remains to be seen. Today I smoked small pork butt. I ask purists to... -
Help a newbie that doesn't like salmon smoke some....salmon
First. Never smoke salmon while its wet. Let it form pelicle. It takes almost 24h in fridge. Second. Anything above 175F is too hot. Ideally you want to start at 120 raising to 130 than 140 and so on until internal is 145F. All depends on level of smoke you want. Trick is not to let that white... -
Hot smoked salmon in AS300 pellet smoker
I am happy with food results. That is for sure. I am happy that I paid about $240 shipped with 40lb pellets included. However, I have an experience dealing with electric smokers, pellets and how temp can jump up and down. So for beginners this thing may be a turn off. Temps are definitely... -
Hot smoked salmon in AS300 pellet smoker
Continue to experiment with new to me portable pellet smoker AS300. Today it was salmon. This smoker lowest Temp setting is 180f. Which is not ideal for salmon smoking. Fat will leak. However outcome was above expectations. Brined for 24h in 3cup water/1 cup teriyaki sauce/ 4tbsp brown... -
Asmoke AS300
just popping up to report on my new smoker and it’s first cooking session. smoker does not have 275f setting so fo chicken I choose to set it at 300f. Temp swing about 10-15f up and down. I have no complains, everything went smooth, good amount of smoke, fast warming up time. started at 9am...- ahakohda
- Thread
- Replies: 3
- Forum: Pellet Smokers
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Help with cold smoked salmon.
I gotta tell you that adding ice to a smoker can be counter productive and ruin your smoking process. Moisture from ice inside warm smoker will condensate and cover you salmon with droplets. I don't need to explain you the outcome of smoke on top of moist fish.....Ask me how I know...... Best...- ahakohda
- Post #25
- Forum: Info and Practices
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Help with cold smoked salmon.
Skin is helping when you cutting your cold smoked fish. Helps to handle hot smoked. When I do cold smoked salmon I simple cure it as gravlox minus dill. When its ready and formed pelicle I apply alder smoke with no heat to desirable level. Usually not too much. Just a hint of smoke. You need...- ahakohda
- Post #23
- Forum: Info and Practices
