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Curing and Sous Vide Turkey Question
Hi folks, I posted awhile ago about some cured and sous vide turkey deli meat I'd made following a ChefSteps recipe. In my post I said I sous vide'd for 3 hours at 145F, but looking at their recipe again I see they say 131F for 3 hours. When I get home I'll have a look at my book to see what...- CZN
- Thread
- Replies: 0
- Forum: Blowing Smoke Around the Smoker.
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Can I make a large batch of dry cure to use over the next month?
Cheers, Tallbm! The process is pretty easy and straight forward and I'm looking forward to doing more!- CZN
- Post #10
- Forum: General Discussion
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First Bacon Attempt wIth BB
Hi JC, Just saw your comment about the 10% water method. After weighing the appropriate amount of cure for water and meat, do you just mix all the cure ingredients together, add the water, and add all that into your brine bag? Yesterday I encountered the problem of the cure getting too sloppy...- CZN
- Post #30
- Forum: Hot Smoked Bacon
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Can I make a large batch of dry cure to use over the next month?
So I first did 2 breasts . One was the Chef Steps method of a 24hr overnight brine followed by about a 3.5 hour bath @145F, and the other was a bit of seasoning and then into the sous vide bag for about the same time and temperature. I sliced up some from both breasts and tested them out with...- CZN
- Post #8
- Forum: General Discussion
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Can I make a large batch of dry cure to use over the next month?
Thanks for your reply! I was thinking to add the liquid smoke to the bag just before sealing it up and keeping it separate from the cute. I'm fairly new to this so I don't know about consistency in a volume mix. I was assuming I could just give the container a good shake to make sure everything...- CZN
- Post #5
- Forum: General Discussion
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Can I make a large batch of dry cure to use over the next month?
Thanks for your reply, much appreciated. I don't have the breasts yet, they should be here in a couple days. In their recipe (I'll attack a PDF) they only brine for 24 hours and then sous vide. The meat looks great in their video but I can't link it as it's behind a paywall. I've tried a few of...- CZN
- Post #4
- Forum: General Discussion
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Can I make a large batch of dry cure to use over the next month?
Hi all! So I have some turkey breasts coming and I want to try Chef Steps method for making deli meat. In their recipe, an 8% cure is what they deemed their favorite. Their recipe 850g turkey breast 27g kosher salt (3.2%) 27g brown sugar (3.2%) 1.4g prague powder (.2%) 7g liquid smoke (.8%)...- CZN
- Thread
- Replies: 9
- Forum: General Discussion
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My 2022 Salmon Jerky
Jerky looks great! Do you always finish it in the dehydrator, and is there a noticeable difference from the fish that's finished in the smoker? -
Please critique my salmon cold smoker design
Your smokehouse looks awesome, well done! A question about the Smokai, are you using chips or pellets? Cheers- CZN
- Post #15
- Forum: Info and Practices
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Comparison of Salmon curing methods
Almost 6 years later and this info is still gold! Much appreciated! -
Selling Cold Smoked (but uncooked/uncured) Meats??
Thank you for your reply Chef! I wasn't exactly sure as I haven't seen smoked, uncooked meats before. What you say makes total sense. I appreciate you taking the time to reply. Cheers. -
Selling Cold Smoked (but uncooked/uncured) Meats??
Thanks for everyone's replies. Currently he sells smoked and fully cooked meats online locally, not out of country. He sells pulled pork, brisket, chicken legs, etc that are fully cooked. He was curious about pumping smoke into a working walk-in cooler, keeping the raw and fresh meat cold while... -
Selling Cold Smoked (but uncooked/uncured) Meats??
Last night I was taking to a friend about cold smoking. He lives in Asia and in interested in selling packaged meats online that he prepares in his restaurant. He wants to sell meats that are cold smoked, uncured and uncooked. He has asked me for some advice about this. Everything I've seen... -
EQ Brine for Salmon??
@daveomak Thanks your your info above, much appreciated! Im going to try your method of weighing everything out next time. Cheers! -
Looking for salmon recipe
Did you find Kummok's recipe?? Ive used it before and it produces good tasting fish. Kummok's Smoked Salmon Recipe Step 1: PREPARE FISH Filet salmon. Leave skin on. REMOVE ALL BONES (Very important for excellence!) Step 2: UNIFORM STRIPS Cut meat into uniform strips, 3/8 to 1/2” wide and... -
EQ Brine for Salmon??
I use the EQ Method for my dry or wet brined bacon. Im wondering if anyone does this for their salmon? All the salmon brines I see are just ratios of salt to sugar to spices (and liquid if wet curing). However, they're not very scientific or exact, and I can see expensive ingredients being... -
Smoked salmon off to its forever home
Looks great! May I ask whet wiping the excess moisture does? Do you leave the fish on the racks in the fridge, or throw them all in a big container then wipe them off prior to vacuum sealing? Cheers! -
On-line Recipe Links thread
www.seriouseats.com is serious business!- CZN
- Post #42
- Forum: Links to Free Recipes
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Where is the best place to get pellets?
That deal OconeeAl posted looks much better than the one CrazyMoon posted! Saving this link also! Sent from my iPad using Tapatalk- CZN
- Post #5
- Forum: Pellet Smokers
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你好 from Taiwan!
I'm from the west coast of Canada and have spent a lot of time smoking salmon. Now for the past 10 years I have been living in Taiwan and brought a Bradley 6-rack digital over so I could get my salmon fix on. Now after pouring through this and other BBQ sites I'm taking the plunge and will be...
