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  1. dyslexic nam

    Use of a wine fridge: 40F and food safety

    Hello all I can’t find a specific discussion of this issue, so I would appreciate any advice/wisdom you can pass on. I wanted to buy myself a small fridge so that I don't have to fill the main fridge with fish during the curing/drying process, so on Saturday I picked up a nice wine...
  2. dyslexic nam

    Salmon bacon

    I am planning to make some salmon bacon at some point in the near future, and I thought I would check in to see if anyone has experience doing this before I 'go it alone'. I found this thread ( http://www.smokingmeatforums.com/t/119214/salmon-bacon ) and have done some reading. Based on...
  3. dyslexic nam

    By-products of the smoking process

    As I get older, I am becoming more health-aware.  Not rabidly so - more like a ‘research phase’ at the moment.   Thus I am wondering about the health implications of eating a lot of smoked products.  I only smoke fish (generally considered a healthy food), but I am wondering about the various...
  4. dyslexic nam

    Introductory pic post

    I just signed up and did the obligatory post in the Roll-Call section, but I thought I would follow up with a few pics of two past smoking sessions.  I am definitely still a noob, but I know enough at this point to produce something that non-smokers are impressed with.  Lots left to learn, but I...
  5. dyslexic nam

    Just saying Hi

    So, after much lurking, searching and reading, I figured I would sign up.  I have learned a lot from these forums already without being visible, so I thought I would become a bit more active. I have only done about 4 or 5 batches of fish in the smoker so far, but plan to do a lot more.   I have...
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