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Help: Coupla years ago here was a ‘Thread’ Re: Smoking Salmon Steaks the Alaska Way’ Salt, Brown Sugar, Black Pepper rub then Rinse. I can’t find it. Anybody?? Tkx

WONDERING: After 20/yrs of great hot-smoked Beef Jerky, does Venison cut 1/4” thick need a change to amt. of TenderQuick per/lb ?? BTW: I do a Brown Sugar, SoySauce, Pepper, Garlic and TC dry marinade. Tkx.

My Smoked Salmon is THE best sez my friends. Simplest Recipe from right here. Dry Salt n Dark Brown Sugar for 5/hrs. Rinse. Dry it overnight then hot smoke. Done. QUESTION: What is gained by adding all sorts of various spices and wet brines etc.?? Used for a ‘spread’? Some cultures like exotic...

Hey...I finally figured out how to post actual PHOTOS!!...all the way from MInnesota. So now I'm a Real Member? I just took out a batch of Smoked Salmon and Jerky from my 'Smoker Bunker' so that's where I posted the PHOTOS, in the Smokers and FISH subforums. You guys have an awesome Web-site, A...

New here, but I usually make about 75/lbs of Smoked Beef Jerky, plus Bacon, Poultry every year for last 40/years. My new ventilated 'Smoker Bunker' is the cat's meow. Concrete Block 'Bunker' with LP-fired heat for the wet wood chips beneath the racks of my store bought 'Lil Joe' style metal...