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  1. DSC_4464.JPG

    DSC_4464.JPG

    • pokey
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  2. pokey

    Oh, no! Cure Bag Leaked!

    It WAS more than a few drops, enough to leave a good smear across the entire glass shelf in the fridge. But I hadn't yet flipped it, so the cure on the sides and top of the meat should still have been in place and there was more liquid in the bag than out. We'll just ride it out for an extra...
  3. pokey

    Oh, no! Cure Bag Leaked!

    So I started curing the pork loin yesterday. I measure 1 TBS of TQ per pound of meat as recommended. Today when I went to flip it over, I saw that the zip lock hadn't closed and some liquid leaked out. I have no idea how to gauge how much leaked out. I've been reading how the measure of cure is...
  4. pokey

    Bacon vs Canadian Bacon

    This all sounds good. You're right, it's a big ole loin, not tenderloin. I'm thinking of cutting it in two pieces and hot smoking the larger and cold smoking the other. The hot smoked one I'll cut some thin into Canadian bacon, some thick into pork chops as Bear suggests. The other I'll fry...
  5. pokey

    Bacon vs Canadian Bacon

    Opinions wanted! I've started curing a 8.8 lb pork tenderloin and am wondering which way to go when the cure is finished. I followed Morton's basic recipe for the cure, which is 1 TBS TQ + 1 tsp sugar for each pound of meat. My question is, which smoke process should I use? I had thought I'd be...
  6. pokey

    Pastrami Crust Question

    Thanks. What matters most is how well it functions as crust "glue"! I figure I eats my pastrami with mustard (spicy brown, not yeller), so it shouldn't clash.
  7. pokey

    Pastrami Crust Question

    I've been working up to this day! I smoked a couple of store-bought corned beefs into pastrami. They came out real good, but I felt like I was cheating, so I decided to start from scratch, well, from raw, uncured meat, that is. So a few weeks back, I did a prototype using some cheap (<$1/lb) pot...
    • pokey
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    • Replies: 4
    • Forum: Beef
  8. pokey

    A-Maze-N vs ProQ Cold Smoke Generators

    Todd, You said "There are a few tricks we use, so the A-MAZE-N-SMOKER can be used at higher temps." What are the tricks? Enquiring minds want (need) to know! I want to recommend the AMNS to a friend who smokes in his Weber grill. He tends the temp carefully, but he doesn't get the smoke he'd...
  9. pokey

    To Return Or Not Return?

    A couple of other sources: http://www.mcmaster.com/#casters/=cevjou http://www.grainger.com/Grainger/casters-and-wheels/material-handling/ecatalog/N-cnm
  10. pokey

    1st Lox Smoke w/ Modified AMNS

    Define expensive. Store-bought lox is $20/lb. The salmon we used was Costco, farm-raised at $7. Steelhead smokes up almost as nice and can sometimes be had for less. My daughter prefers it cured and not smoked. Go figure!
  11. pokey

    1st Lox Smoke w/ Modified AMNS

    But first a little background: I've been using a 6x8 AMNS for a while now, but I always had a problem either keeping it lit or getting a complete burn. I tried microwaving the dust, tamping it down more, tamping it down less, etc. Nothing seemed to work. I'd been corresponding with Todd about it...
  12. DSC_4389.JPG

    DSC_4389.JPG

    • pokey
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  13. DSC_4388.JPG

    DSC_4388.JPG

    • pokey
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  14. DSC_4385.JPG

    DSC_4385.JPG

    • pokey
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  15. DSC_4387.JPG

    DSC_4387.JPG

    • pokey
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    DSC_4386.JPG

    • pokey
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  17. pokey

    Drips Inside Cold Smoker

    Bear, You can see the two holes in the top. Maybe next time I'll put some aluminum foill on the top rack. That would take care of either situation: drips caused by the vents or condensation. I can clean it (and will), but I'm sure it will just happen again. I guess I'll taste the stuff and...
  18. pokey

    Drips Inside Cold Smoker

    Not out in the elements, but I was thinking the ice cubes upon melting may have released moisture into the air, thus causing condensation on the inside of the box that then dripped.
  19. pokey

    Drips Inside Cold Smoker

    I'm using an old electric smoker that wasn't very good for regulating heat as the cabinet for cold smoking with the AMNS. Over the years, the inside of the cabinet developed a deep colored coating of smoke byproduct. The other evening I smoked a filet of cured (in brine) salmon and a couple of...
    • pokey
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    • Replies: 7
    • Forum: Other
  20. DSC_4247.JPG

    DSC_4247.JPG

    • pokey
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