Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
My thought on this "and I may very well be wrong" is that heating up the breast too quickly would cause to meat to "shrink" faster thus pushing out more juice without it having anywhere to go. If you go slower that juice has time to soak in and not just run off. Once again I could be wrong, just...
I usually fill a jar with a few scoops of butter out of a tub and fill to the top with olive oil, then nuke it, I just basicly use the olive oil to keep the butter from getting hard (as after it is mixed it will not harden unless VERY cold) no real measurement.
My skins are not crispy, but are...
Can I give a few tips that I have found helpful??
First of all I smoke turkey at about 230 degrees, so long as the center reaches 160 you are safe, drop the temp, and smoke for longer times.
Every 50-60 minutes I baste my bird with a mixture of olive oil and butter
I do not brine my birds and...
Trying something new tonight!! Gonna marinate the chicken breasts in poppy seed dressing, and sprinkle just a tad on hot pepper on them. Then to smoke with oak wood and a hint of cherry chips.
Any thoughts, ideas or suggestions?
I too have not gotten lesson 4?? All the others where e-mailed by noon, not sure if it is automated, or if the owner sends them out manually?? If it's not here by tomorrow could I get a copy of that PM??
I'm right over in Ohio, I was at Gander Mountain picking some up last night. I'd be more than happy to grab some and toss them in a flat rate box to get them to ya, no fee, just whatever it costs me!
Thanks everyone!! We cheated and tried a small sliver off the end (hey we had to) since it was our first cheese!! It is already tasty, can't wait to see what it's like in a few weeks!!
And I'm thinking more will be done Sunday when we go back to the grocery store!
Here is the bounty of my first cold smoke!! We have sharp cheddar, colby jack, and aged swiss.
Was smoked using a cardboard box, tin can and a soldering iron, came out pretty good if you ask me!! We used Cherry chips for the wood.
*note* the swiss did have an even color to it (though slightly...
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.