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  1. Boris1

    New ph meter added to collection

    Well, dove off the deep end. i think ill be good with starter cultures for a while like a few years LOL. i already own a humidifier so were are good on that once i get everything i will start building
  2. Boris1

    dry aged salmon has anyone done it

    another thing id like to add is i did weigh it after thirdeyes dry cure with the 100 g of sugar and 100g of salt mixture and it went from 1.2kg to .85kg in just 12 hours but after a 30 min soak in water it gained almost all of it back. but i think it would been too salty based on a small test...
  3. Boris1

    dry aged salmon has anyone done it

    Flavor was excellent. I initially thought third eyes recipe was going to be too salty but after the wet brine its evened out pretty good and tasted great after smoking. Dry cure recipe was spot on was usual i like the dill weed and pepper on it! texture was was id expect from store bought maybe...
  4. Boris1

    Best large capacity charcuterie smoker

    I disagree I’ve had zero issues with mine, you just have to be careful with your steps and processing steps as well
  5. Boris1

    Storage in the Fridge

    How much moisture did it lose ? And how much fat it’s got on it ? Did you take it to a fully cooked temp? Is your fridge below 38F? If you lost roughly 50% weight and it very lean, fully cooked , and your fridge is cold it’ll last quite a while in your fridge I’d say at least a month or two …...
  6. Boris1

    Best large capacity charcuterie smoker

    i have a custom built smoker i did myself and added two pellet pros from smoke daddy they work great.
  7. Boris1

    dry aged salmon has anyone done it

    Idk what happend when I tried to attach those photos they ended up In your reply somehow
  8. Boris1

    dry aged salmon has anyone done it

    .
  9. Boris1

    Best large capacity charcuterie smoker

    kind of depends on your budget
  10. Boris1

    Supllueer Smoke Generator

    I have the sable from smokin it not Even half way full it runs 12+ hours….. with all Cold smoke Generators adding an additional fan inside you smoker or on the exhaust is a good idea to Get air flowing…. I installed a circulator fan from smoke daddy and run that with me cold smoke generator and...
  11. Boris1

    Wet brine CB w/Insta Cure #1..can you guys plz double-check my %s?

    @SmokinEdge got you covered follow his method and you’ll have a good outcome
  12. Boris1

    Newbie in western Washington.

    Welcome from PA
  13. Boris1

    Best calculator to replace diggingdogfarm

    Yeah I just weigh my meat in kg on my scale and it makes everything easy from the start I got that method from Duncan Henry and haven’t tried anything else since
  14. Boris1

    Picked up a used Globe GC512. How to refurbish it?

    I got a Hobart otherwise I’d be more help… Hobart has a ton of videos on it on YouTube
  15. Boris1

    does this bacon cure look right?

    Yep that’s normal oxidation…I’m don’t know pops dry cure recipe but im assuming it’s got the correct amount of cure and salt/sugar so if you cured in the fridge I would smoke em up
  16. Boris1

    Loin curing not fully submerged … safe?

    If it was in the fridge just rebrine
  17. Boris1

    Best calculator to replace diggingdogfarm

    Im confused sorry. .25% is always 2.5g per kg of meat If you meat weight 3.45kg all you have to do is multiple 3.45 x 2.5 and that the total cure you need. If there an ingredient that’s 1.4% that’s 14g per kg of meat … if you meat is 3.45kg all you do is 14x3.45 and that the total weight you...
  18. Boris1

    Sourdough Cherry

    your bread game is on point my friend!
  19. Boris1

    Some sourdough today

    My family loves kvass, me i could take it or leave it lol.... oh jeez yeah id be filtering that out for sure, im on city water and added a water softener and an additional carbon filter just to get rid of the chlorine smell and taste!
  20. Boris1

    Smoke House Conversion

    so you need a way to get less heat on the backside. option one add a fan to the inside to disperse the heat or option two extend the distance from 2 ft to maybe 4 or 6 or add a second pipe to you fire box with a flue damper to vent off some of the heat as you see fit.
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