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  1. ahakohda

    cold smoke (pork belly)

    There is not much to it. Classic recipes are more detailed in what to use as spice mix or cured method. You will need a book for those. My guide book was and is Great Sausage Recipes and Meat Curing by Rytek Kutas. I am not sure if you are familiar with general meat curing methods. If yes...
  2. ahakohda

    RIP POPS

    Wow I didn’t even know.......Used his recipes all the time......RIP...
  3. ahakohda

    cold smoke (pork belly)

    This conversation happened almost 8 years ago when I was trying to recreate something from Eastern European smoking tradition. Mixing and misusing terminology and wording. While American bacon needs to be cooked before consuming, in Eastern Europe we prepare same cut until internal T reaches...
  4. ahakohda

    Cold smoked mackerel

    It’s so good I am making large batch at first opportunity somewhere in October. For entire winter.
  5. ahakohda

    Finally did some smoking

    I forgot when was the last time I did so many different items. Ribs, buckboard, bacon, chicken, Canadian bacon, duck breasts..... Hard labor but well worth it.
  6. ahakohda

    Maiden run new OK Joe Highland

    These two videos helped me a lot
  7. ahakohda

    Cold smoked mackerel

    Very easy recipe 5 liters/ 1.32 gallon of water 500g / 17.6 oz salt 25g / 0.88 oz sugar 72 hours covered in brine. Hang until dry. Cold Smoke for 24 hours. Place in refrigerator for 24 hours. Enjoy
  8. ahakohda

    Using Heat Gun for smoking

    Yeah I am returning heat gun in it’s unopened box. I love a maze n tubes. I just let it burn for 5 minutes and it’s good to go.
  9. ahakohda

    Maiden run new OK Joe Highland

    As my wife said skin is one of the best parts. Last 30 minutes I flipped them skin down.
  10. ahakohda

    Maiden run new OK Joe Highland

    I started with 3/4 chimney of lump charcoal. As soon as they were ready dumped them into firebox. And one log on top. Let it catch fire and burn a bit. Close the firebox and open air intake fully. Start monitoring temperature and as soon as it hits 235-240 close intake 50%. It may climb to...
  11. ahakohda

    Maiden run new OK Joe Highland

    These are Ducks. Turned out mighty perfect. As of foil. I lined bottom of the barrel for easy cleaning and it doesn’t affect smoke flow. I also wrapped two charcoal box grates into foil as an improvise heat deflector. Also worked perfectly fine. I am actually surprised as to how smoothly...
  12. ahakohda

    Maiden run new OK Joe Highland

    Finally had a chance to play with my new toy. After seasoning and sealing it up it was time to cook some duck. I nailed the process down I think. It eats one hickory log every 30 min keeping temp between 225 and 255.
  13. ahakohda

    Using Heat Gun for smoking

    At the end heat gun plan B wasn’t necessary. Dyna Glo LP performed outstanding using gas heat plus AMNPS cherry pellets in 12” tube. Kept 149F/158F steadily with great outcome.
  14. ahakohda

    Using Heat Gun for smoking

    That was my initial plan when I got dyna glo LP. However I read that it may burn too hot plus it may suffocate pellets due to burner eliminating oxygen. Got no chance to put it together and check myself. Planning for next week. So heat gun project is a back up plan kinda thing
  15. ahakohda

    Using Heat Gun for smoking

    I’ve used different heating elements before like hot plates and electric grills together with shut off temperature controllers. But recently I’ve seen video where guy built smokehouse and is using heat gun with temperature controller. There won’t be continues use. Outside temperature is around...
  16. ahakohda

    Using Heat Gun for smoking

    I got this idea to use heat gun as a source of heat in smoker to achieve 175f and to use AMNPS tube as a source of smoke. Was wondering if anyone tried it already and can share pros and cons? Smoker is all metal so no fire hazard there. Thank you
  17. ahakohda

    Home made “coppa”

    Very easy to do and great tasting too.
  18. ahakohda

    Home made “coppa”

    I am not an expert but I would say dark ring indicates an area where meat is more dry. I currently drying cured duck breasts and noticing similar processes.
  19. ahakohda

    Home made “coppa”

    My first coppa is here. Started off with pork neck 1050g. Cured covered in salt for 72 hours. After that 1 hour submerged in cold water. Followed by 1 hour in apple cider vinegar. Patted dry and rubbed with spice mix. 2Tbs Ground chili, 2Tbs garlic Powder, 2Tbs Midlle eastern meat spices...
  20. ahakohda

    Baby back ribs

    Everything I learned about smoking great American BBQ - I learned it here in this forum! Thank you all and Happy Fourth!!!
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