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Smoked Turkey for the Holiday
- h2so4ca
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Smoked Turkey for the Holiday
Even though I smoked several turkeys for friends this last couple of day's I still had to provide some stuff for the big Thanksgiving feast that my friend puts on for all of us. He normally has about 30 folks come over to his place for a big meal. And this year a chance to watch the Seahawks... -
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- h2so4ca
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- Album: Smoked Turkey for the Holiday
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- h2so4ca
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- h2so4ca
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Doing some Turkeys for friends
- h2so4ca
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Doing some Turkeys for friends
As always I will be smoking up some turkeys for my friends this year. Last year I did 12 of them on Wednesday night /Thursday morning. It is a bit of work but I love it. This is a shot from last year. This year I have orders for 15 birds. I'll be running them at 295-300 deg over apple... -
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- h2so4ca
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New to the Masterbuilt Electric Smoker
Normaly I smoke salmon and steelhead at 150-160 deg for about 4 to 6 hours. The smoking time will very with thickness of the pieces. I always hit an IT of 145. The time can also vary for texture of the final product. 4 hours will generally give me a moister end product with a subtler flavor... -
Comparison of Salmon curing methods
I'm sorry to read about your father. Take care of him and your self. Those are the important things. -
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Comparison of Salmon curing methods
I'm looking forward to what you find out. Your #3 is very close to what I do. I have been smoking salmon for a long time ( About 35 years now ) my dad started me out when I was in my early teens. And it's how he had been doing it for years before I was even around. I also find that smoking... -
Comparison of Salmon curing methods
- h2so4ca
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- h2so4ca
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- Album: Comparison of Salmon curing methods
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Smoked Chinook Salmon (Winter Black Mouth)
Bear I hit an IT of 145 to 150. -
Smoked Chinook Salmon (Winter Black Mouth)
- h2so4ca
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Smoked Chinook Salmon (Winter Black Mouth)
Last week I was out fishing for Black mouth, Puget Sound resident Chinook salmon. After a beautiful sunrise: I hooked into a nice 10 lb fish. Here it is ready to go into the brine. I use a dry brine of 4 to 1 Brown Sugar to Kosher Salt. I normally allow the fish to cure for 12 to 24... -
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- h2so4ca
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- Album: Smoked Chinook Salmon (Winter Black Mouth)
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- h2so4ca
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- Album: Smoked Chinook Salmon (Winter Black Mouth)
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- h2so4ca
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