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Hello
I'm an avid smoker. I live in my house. I smoke food. I have a WSM 22.5. I won't even look at a fake smoker (electric), let alone use one. I also have a homemade cold smoker. I've smoked bacon, salmon, cheese, jalapenos, pork shoulder, pork tender lion, beef brisket, and chicken. I only... -
Duuuuuhhh, Am I screwing up my salmon?!?! NEED HELP QUICK! Still smoking right now!
Brined it, kept the smoker at 160 degrees. BUT I have had a full water pan the whole time. Am I supposed to do this without water? My salmon has secreted tons and tons of yellow sludge and they seem very wet, or maybe just oily on top. The salmons only at 133 and doesn't feel done yet... -
Mixing in more sugar or adding syrup to Mortan Tender Quick?
I am making my first try at dry curing and cold smoking bacon and I can only find Mortons TQ locally. I can't find plain ol' pink salts. I wanted to have some creativity in the process and add some maple to some of the bacon and maybe some brown sugar to some other parts, but I dont know if...- dzlvs8
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- Forum: Hot Smoked Bacon
