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  1. alaskansmokesignals

    My smoked salmon fillet recipe/process

    Were your fillets 3/4" to 1" thick? I'm betting they were slimmer than that, which would make the finished product more salty. So cut your soak time down.
  2. alaskansmokesignals

    Recipe: Prime Rib encrusted in Rock Salt in Dutch Oven

    Second time around you just can't maintain that medium rare, so make up for it with a nice St. Diane's demi-glace plus red wine plus lime atop it, with green onions on top of that.
  3. alaskansmokesignals

    Recipe: Prime Rib encrusted in Rock Salt in Dutch Oven

    Uh.... camera?.... Fork? .... camera? .... Fork? ..... I CHOOSE FORK! It really was some of the best we've done; sorry, should have taken pictures after eating way too much at the table tonight. I don't remember how much I pay for the salt, but no, its cheap. I buy it from a grainery type of...
  4. alaskansmokesignals

    Recipe: Prime Rib encrusted in Rock Salt in Dutch Oven

    Get a nice 5# prime rib; if larger adjust times. I prefer Angus and bones in but I buy what's on sale. I got this Angus one for $7.27/# and was happy. Spice it up. Be creative from your spice cabinet and don't spare the spice. If you're at a loss what to do here do your first one with garlic...
  5. alaskansmokesignals

    Pork Spare Ribs - Grilled/Smoked

    Rulers out! Now Measure! And the answer is, you're each 30, a measurement to be proud of and happy with. (Don't mind me; this is the start of a long dark winter season here on top of the world. We need to have fun and that's how I mean this.)
  6. alaskansmokesignals

    Pork Spare Ribs - Grilled/Smoked

    In the upper far reaches of my spice cabinet I found some remnants of [redacted], [********], [classified], AND [if I told ya, I'd have to kill ya] left over from when you made those ribs here. I've sent it out to the lab and expect a report back in a few days. So you'd better send your hit man...
  7. alaskansmokesignals

    No Comment

    Man, there has got to be a better way to say this.... Sorry to go all Miss Manners on ya... I'm just sayin'.
  8. alaskansmokesignals

    Smoked Salmon Omlette

    In your first picture, take away the eggs and butter, and add a little red pepper, and that's just about our smoked salmon recipe here; or the wife's, I should say; she's always made that better than I. And your salmon there looks a lot like my salmon here. Smoked sockeye is a wonderful thing!
  9. alaskansmokesignals

    No Comment

    Why have I never seen that picture? Correct me if I'm wrong, but isn't that a velcro circle affixed to it, that would assist a person in anchoring the package in a weightless environment? OK, T minus.... what?
  10. alaskansmokesignals

    No Comment

    ... that's a gentle nudge towards hinting about a need for more pictures! I'm just sayin'... Hey Greg, digital pictures are free to do and post. (hint...) After you've made a free photobucket account, make sure to put pictures there and link them to here, of the actual beef jerky that you will...
  11. alaskansmokesignals

    My smoked salmon fillet recipe/process

    My usual way is eating it just as is, on a wheat or ritz cracker. My wife's is to mix with cream cheese, scallions, and red pepper and then dip a cracker in that. After smoking I portion, vacuum pack, freeze, and later just thaw gently/slowly in the fridge to use. Yeah, I'd say never get the...
  12. alaskansmokesignals

    Hunan Style Salmon chili

    Fire it up, please post your results here; could you? I have a couple hundred pounds of fresh sockeye salmon in a freezer and am always looking for another recipe; that sounds like a good one, though I don't quite get the "chili" in the name of it... Beer-B-Que, Thanks!
  13. alaskansmokesignals

    How many smokers do you have?

    A 24" Smoke Vault that I love, and a little chief that I route smoke to (from the Vault) via an aluminum dryer vent and 2 buck fan, when I want to cold smoke. That's enough for now; got other toys to get too. (blaspheme!)
  14. alaskansmokesignals

    No Comment

    Re: Greg doing dishes: "Told'ja so" Re: pokin' holes: Ya, you're right Greg, up to a point. Most people I think don't even have an instant read thermom. like I/we have ($15. at Fred Meyer) and you're expecting them to have more. Not everybody can. But great inspiration for us to move towards...
  15. alaskansmokesignals

    No Comment

    I said he was working with a fridge in the '80s... not now. As you can see, he's far beyond that now.
  16. alaskansmokesignals

    Apex Apparatus - Mark I Smoker

    ... which is why I love it; it gets the job done, in style.
  17. alaskansmokesignals

    No Comment

    I'd guess he hasn't taken a picture of it since it was new, because I know for a fact he doesn't do dishes! (Did I mention he traveled here to Alaska from his Land'o'Taters home just a few months ago?)
  18. alaskansmokesignals

    No Comment

    Yer a "Newbie" until you earn your stripes HERE, private! So... post more recipes! I know you got a million of'm; all of them great. This is just too much fun.
  19. alaskansmokesignals

    Best vacuum packer

    I'd love to hear what that new model has that the older one doesn't. I've been using foodsavers for a VERY long time now. Funny Story: One time in the middle of processing big game, mine just quit, dead. I called the mfr. and they told me of course it did, I couldn't do big game with that...
  20. alaskansmokesignals

    Smoked Boneless Pork Loin

    To Greg: That sounds just like how you taught me to do that, but thanks for putting it in writing. I'm glad you added the part about the thermometer, even though you don't do that part yourself; that's a great safety net for people doing their first few of these. To others: Mr. Master of the...
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