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  1. unionguynw

    New to forum and new fridge smoker

    Nice build! I love my fridge.
  2. unionguynw

    Vancouver, WA

    Welcome!
  3. unionguynw

    Vacuum packed Smoked Sockeye - Pulls oils out

    No need to be sorry. I would invite you to try both ways and let me know if you still don't agree. I use from 20 to 50 vacuum sealed trays of frozen herring for salmon bait each year. If I forget to cut open a tray before putting it out to thaw the pack will be full of blood and oils. If I cut...
  4. unionguynw

    Vacuum packed Smoked Sockeye - Pulls oils out

    If you are vacuum sealing and freezing try freezing the individual pieces on a sheet pan overnight prior to vacuum sealing. When you pull a package out to thaw, cut a hole in the bag as the vacuum will suck the oil out of the meat as it thaws.
  5. unionguynw

    Is using soy sauce or teriyaki good enough for "Curing" meat?

    I never used cure till I built my fridge smoker and started doing big batches recently. Cure #1 is cheap, readily available, gives me a bit more piece of mind when sharing my jerky,and as far as I can tell it improves the finished product. Here's my first batch with cure...
  6. unionguynw

    Say "CHEESE"!

    The Washington Apple pellets are Bear Mountain brand that I buy at Cash and Carry.
  7. unionguynw

    How to tell when whole muscle beef jerky is done?

    I'll throw out a couple ideas. First, maybe check the temp of your dehydrator with an accurate thermo. Could be running hot. When I do jerky in my smoker I try not to get over 130 for the first 3 hours. I have noticed that burnt look you're describing if it gets too hot too quick. As far as...
  8. unionguynw

    Jerky W/QVIEW

    My last three batches I lost between 42 and 44%
  9. unionguynw

    Solaryellow's Chipotle Powder Factory

    This year my jalapenos didn't have time to turn red so I smoked a bunch of green ones then dehydrated them.  Not quite the same as the red ones, but still a great taste!
  10. unionguynw

    Hot Cheese Cold Smoke

    It's a pellet smoker that doesn't add much heat to your smoking chamber. Excellent for controlling your heat and smoke independently! http://www.amazenproducts.com/ProductDetails.asp?ProductCode=AMNPS5X8
  11. unionguynw

    Smoked Mixed Nuts

    I too tried Todd's nuts! Followed the recipe with no changes. Flavor is great. Only problem is I didn't get enough smoke on them for my taste. They finished last night around 11 and I stuck them back in the plastic jar they came in. What do you think about throwing a couple hours of cold smoke...
  12. unionguynw

    Say "CHEESE"!

    Here is the pic of my finished product. Didn't pick up a bunch of color but it smelt real smokey while I was vac sealing it. Left it in for 2hrs with Washington Apple pellets running the whole time.  I did end up turning on my element and setting the Auber controller at 65 degrees since the...
  13. 12-8-12CheeseDone.jpg

    12-8-12CheeseDone.jpg

    • unionguynw
    • Media item
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    • Album: Say "CHEESE"!
  14. unionguynw

    Say "CHEESE"!

    I'm not necessarily on a budget, I'm just cheap! I really like pepper jack, and I figured the medium cheddar will be sharp by the time it ages..... I'll post pics in the morning. Color wasn't anything to write home about, but I'm thinking that's because with Tod's AMNPS and the low outside...
  15. unionguynw

    First Jerky attempt in my converted fridge smoker

    Thanks for all the compliments! It's pretty damn satisfying to build something something yourself and then turn out some damn good eats! As far as the condensation goes I followed the advice given by DaveOmak and it made a big difference in the amount of liquid dripping from my stack. But I...
  16. Say "CHEESE"!

    Say "CHEESE"!

  17. unionguynw

    Say "CHEESE"!

    Couldn't let you guys have all the cheese fun, so while I wait for my next batch of jerky to marinade I threw in some cheese that I picked up at Costco.  Pepper Jack and Medium Cheddar.  Smoker at 48 degrees with one row of the AMNPS filled with Washington Apple Pellets
  18. 20121208142022.jpg

    20121208142022.jpg

    • unionguynw
    • Media item
    • Comments: 0
    • Album: Say "CHEESE"!
  19. unionguynw

    Smoked Ribs & Baked Beans (Q View)

    Beautiful spread!
  20. unionguynw

    First Jerky attempt in my converted fridge smoker

    Thanks for the compliment! I use the Yoshida Original Gourmet Sauce from Costco. I soaked this batch for 12 hours and the flavor was excellent. Just stuck 10 more lbs in the smoker a few minutes ago. Damn this stuff gets eaten quick!
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