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  1. laveen1

    How long can I reasonably "hold" a 6 lb flat without drying it out?

    If I smoke a 6 lb flat, can I expect it to still be juicy if I hold it in a 130-140 oven for 3 or 4 hours?
  2. laveen1

    cure - how much? how long?

    I want to cold smoke a small (1 lb) piece of salmon for 5 or 6 hours, then cook it to a temp of 125. The salmon is at the most 3/4" thick - mostly 1/2" or less. If I use a "cure calculator" (such as DIGGIN DOG's, I come up with: water + cure #1 + 2% salt + 1% sugar brine. Should a 24 hour cure...
  3. laveen1

    cold smoking bacon questions

    1. Is it OK to cure & freeze for several weeks before smoking? 2. What is the best arrangement of meat, ice, and an A-MAZE-N Dust burner in a 22.5" WSM? (I.E. Ice on top, meat & more ice center, AMNS lower, etc.?) If the outside temp is 80` or less, I have no trouble maintaining 60` - 65` or...
  4. laveen1

    Anyone? What recipe for Smoked Salmon like the popular gift packages?

    I have  a nice piece of salmon, and I want to smoke it in my WSM. My wife & I really enjoy picking at cold smoked salmon that comes in gift packages like Eagle River, Alaska Smokehouse, Costco, Fry's, etc., and I would like what I cook to come out like that. The flavor is a light smoke, and they...
  5. laveen1

    My first smoke with a 22" WSM - Pastrami

    My Weber Smoky Mountain Cooker finally arrived! I decided to do a pastrami for the first cook. The smoker was easy to set up, and easy to use (although the jury's still out regarding dumping the ashes). I have a few corned beefs in the freezer from the last St. Pattys day sales, so I grabbed a...
  6. laveen1

    Small chuck (2.5 lb) smoking for 4 hrs. Wrapped at 140 IT, right now at 177. Should I add liquid?

    Small chuck (2.5 lb, plus 4 oz au jus injected) smoking for 4 hrs @ 250. Foil wrapped at 140 IT, now at 177. Should I add liquid? I want it to go to "falling apart" (190, 195, 200?).
  7. laveen1

    please critique this recipe?

    Just looking for comments about this recipe. I did a 15# ham using this (also injected by the bones), and smoked it. I thought it came out OK, but maybe I was just lucky? It was my first major smoke. (8 hours, final IT 155, next day 350 oven to 175 IT) Please let me know what you think. Thanks...
  8. laveen1

    Cure for cold smoking bacon? Dry? Wet? How much? How long?

    I've smoked several 5# pieces on my Weber 22" kettle, but have not able to keep the temp below 100, so they ended up hot smoked. The last piece came out the best with an IT of 155 (smoked @ 220 - 225). Maybe if I do all my smoking after dark (outside temps usually between 30 and 45) I can...
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