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Wanting to make smoked Salmon.......Help!
I dry cured it for 14 hours and i also added 1/4 teaspoon cure#1 per pound just for piece of mind. And i cold smoked it for 8 hours but next time i think i will go longer!! oh and the temp in the smoker never went over 90 degrees the whole time. more like 75-85. hope that helps!! -
Made in America
Out sourcing has killed the American economy!!! What really made me mad is that government gives these large corporations tax breaks so they can hire more people. And they do but in some other country. i lost my job to out sourcing. manufacturing was the back bone of the U.S.A now its been taken...- bratrules
- Post #24
- Forum: General Discussion
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Dry Cured Chorizo
Am so sorry i forgot to mention that i added cure#2 to my recipe. it was bought to attention and its very true a cure should be added to this type of sausage and i always added cure#1 or 2 depending on my recipe!!! -
Rustic French Country Sausage with Q-view
Inspired by Jacques Pépin. After watch one of his programs on PBS. I decided to make a spin off one of his country sausage recipe's. This is what i came up with. 2 pounds of ground pork 1 pound of button mushrooms 1/2 onion 1/4 cup of a good dry red wine 1/2 cup of chopped walnuts a pinch... -
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Homemade Mozzarella, it's so easy! Plenty of Q-view!
Pops for hard cheeses you would have to add a starter! and you would need cheese moulds. they have really good kits online. and as for a press i just use round weights. and starter cultures are easy to make as well. again there are a lot of sources online.- bratrules
- Post #17
- Forum: Cheese Making
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Homemade Mozzarella, it's so easy! Plenty of Q-view!
That's some nice looking cheese!! i love making cheese also i use the recipe for milk from this website http://schmidling.com/milk.htm and let me tell you it almost taste like fresh milk. I would encourage anyone using store bought milk to make cheese to try it!!!- bratrules
- Post #11
- Forum: Cheese Making
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Smoking fresh cured ham.
Don't leave it till it hits 160. i always do it till 150 and i get a juicy ham at that temp!!! -
Cold Smoked Salmon!! Q-view of course
That is why you salt cure it first. then you cold smoke it for a long period of time. by doing both of those things you are removing moister that cause bacteria that can cause your salmon to spoil. -
Cold Smoked Salmon!! Q-view of course
Anytime, Am glad i can be helpful!! -
Cold Smoked Salmon!! Q-view of course
I add some to my recipe!! but from what i hear its not really need in cold smoking fish. But i added it just for piece of mind! Welcome aboard!! And a AMNPS is a cold smoking unit that you can use in combo with your current smoker or on its own. Its really a amazing little smoking... -
Cold Smoked Salmon!! Q-view of course
thanx everyone for all the cool replies!!! i am going to cold smoke and dry cure chorizo next.
