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  1. alaskansmokesignals

    No Comment

    A 6 word post and you made me laugh twice, and neither was about the 6 words: 1) The little "Newbie" tag next to your name, on a smoking forum (don't think I'll let you live this down). 2) Your sig line: I laughed only because I'm willing to bet no one believed that to be a serious...
  2. alaskansmokesignals

    First Post Here

    Good to see you here Greg! In some of your history you neglect to describe the dead fridge with hotplate in the bottom you had as a smoker when you first showed me how... when in the 80's was that? Despite all your help to me, you can still smoke beef and jerky better than I... Luckily I've...
  3. alaskansmokesignals

    My smoked salmon fillet recipe/process

    Ron: a) I haven't done that, and frankly I'm not sure I would. But if you do, please let me know, OK? But I have done hundreds of pounds of sockeye salmon this way and we love it. The natural good taste of the salmon fits really well with the exact amount of salt that you prefer, and we're each...
  4. alaskansmokesignals

    Hello from on top of the world

    I appreciate the very warm welcome and atmosphere here. I've donated a few recipes and processes so far good feedback, and gotten many recipes before I joined too. So I just made the jump to a paid membership here to try to give back to this board some. Thanks to all that make this place what...
  5. alaskansmokesignals

    Best vacuum packer

    ... but they cost a whole heckuva lot money more. I've used mine on literally thousands of pounds of fish and many thousands of pounds of big game over a dozen years or better now; I'm on my third one. There lastest model is much nicer to operate than earlier ones, but all worked well. You...
  6. alaskansmokesignals

    Pioneer Jerky Recipe/Method to share

    The old man that taught it to me was fairly thrilled both that I was interested to learn it, and that I actually liked it. His son wouldn't eat it. Putting it into a stew while out camping really makes you appreciate what a treat it was - say... around 1900 or so - when they'd pull some of...
  7. alaskansmokesignals

    Smoking Salmon HELP !

    http://www.smokingmeatforums.com/for...d.php?p=367116
  8. alaskansmokesignals

    My smoked salmon fillet recipe/process

    My recipe/process was requested here; it is below. First a word though. I've messed about trying to add things from spices to premade sauces to whatever for something like 20 years now, and for my salmon the best recipe/process has been the simplest: Salmon fillets, salt (lots), sugar (tiny...
  9. alaskansmokesignals

    puerto rican pork butt (Pernil) with no smoker but yes pictures

    Rivet, That is one of the better recipes I've seen; thank you! I still don't agree though with the 350 F stuff. Low and slow has to be the better way, but with only one Pernil behind me this type of butt is new to me so I am no expert. The recipe you point me to is the very first that...
  10. alaskansmokesignals

    puerto rican pork butt (Pernil) with no smoker but yes pictures

    I'm working to develop a good recipe for Pernil, which is a puerto rican pork butt recipe. Though it can be smoked and that would be my preference, I can't - explained at the bottom - so here are some pictures of tonight's dinner: The BEFORE picture: Ready to Eat: I love smoking meats and...
  11. alaskansmokesignals

    Beer Can Chik....Marinade???'s

    Or maybe an S? I think I like that even better. Or even a B would be better, though I don't fish for them anymore... You've been here for 2,000 posts and I'm new here; can you tell me how I can go change that? Thanks!
  12. alaskansmokesignals

    Trouble with Smoke Vault, doing fish

    The gas fired Smoke Vault has trouble generating smoke at lower temperatures. So its understandable that many like a big/little chief better. And smoking fish requires not real hot internal temps. I'll grant that the chief's are more trouble free for low temp smoking, but I love my Vault. To...
  13. alaskansmokesignals

    Beer Can Chik....Marinade???'s

    Oh man! You busted me up good, seriously. While I do have a pretty open mind, I did not see that... I've used a bunch of different smokers over decades now, and built two large ones (a few tons, each) from scratch, but I'm not familiar with the ECB; sorry 'bout that. In addition to final...
  14. alaskansmokesignals

    Smoking the whole shoulder with skin on

    That had to work out well for you; looks great. I'll now take a break from this computer and go head to the kitchen; I'm hungry!
  15. alaskansmokesignals

    Beer Can Chik....Marinade???'s

    I've never once rinsed off a marinade before smoking except one extreme-marinade situation which does not apply to what you're doing. That's pretty close but I wouldn't let any part of it be less than that. I'd go 175. Do you mean drip pan? Yes, always, never do it without. If you're setting...
  16. alaskansmokesignals

    Hello from on top of the world

    One thing about freezers here in Alaska that is likely different where you are: here we put them outdoors (under cover of some sort), and unplug them for 5 months out of each year, during winter. As asked for, I have now posted that pioneer jerky recipe here in this section...
  17. alaskansmokesignals

    Pioneer Jerky Recipe/Method to share

    Hi all, I'm new here as a member but have read a lot before joining. I've been asked to share a recipe I learned that surely used to be well known but very likely now is not. It is how the early west pioneers used to make jerky from their game meat. The purpose was quite likely aimed more at...
  18. alaskansmokesignals

    Hello from on top of the world

    Freezer? No, 4 freezers. One all salmon, one all caribou, and two with salmon and misc. Yes, I will make a point to post that pioneer method; it is pretty unique. Thanks for the warm welcome, all.
  19. alaskansmokesignals

    Smoking Salmon question

    Thaw it nicely, then either use it directly on crackers or such, or combine with cream cheese, cayenne, and fresh green onions for a killer dip. I smoke well over a hundred pounds of salmon each year, then portion and vacuum pack them. We have smoked salmon year round. Its the best.
  20. alaskansmokesignals

    Hello from on top of the world

    Just found this forum. Been smoking meats for 20 some years but since coming to Alaska I now smoke more salmon than meat. Still do the occasional jerky run or pork shoulders, but each July I do a year's worth of salmon and portion/vacuum pack it for our use the rest of the year. I use a store...
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