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  1. alan123

    Grinding Salmon

    I love salmon patties and was thinking about using some of my freezer stock for salmon patties. Can salmon, besides being canned has bones and skin mixed in it....... bad stuff. It is easy enough to remove the pin bones and skin from a fillet. But it brings up some questions, Has any ever used...
  2. alan123

    Freezing cheese dip?

    I made a large batch of cheese dip and it was good enough I would like to save it if I can. It's Velvetta based with ground beef, onion, garlic, black olive and a couple of other things. Can this be frozen in a vacuum sealed bag and reheated? Or will it lose its consistency (texture) when...
  3. alan123

    I need help with a good/affordable pepper grinder

    I hope this is in the right place on the board..... I'm ready to toss my third pepper grinder, they work great for a few weeks and then I hardly get anything from them. I love the taste of fresh ground pepper but seems sooner or later I have to reach for the pepper shaker. As I said, the...
  4. alan123

    First time with quarters

    I've smoked plenty of poultry, but a friend suggest doing a few quarters on the grill using a tube to add smoke. I was extremely happy with the end result and will repeat. Apple chips.
  5. alan123

    My first fatty

    I have a good friend that gives me guidance and I decided to finally try for a fatty, since I love breakfast for dinner it had to be a breakfast fatty. The weave Cheddar Jack cheese, bell pepper, onions, potatoes, eggs, salt, pepper and garlic powder. I have to confess, I was worried about...
  6. alan123

    With a lot of help from a friend

    I've been making sausage and smoking meats for about two years. I have, what I consider to be, a very good internet friend who has become a sort of mentor to me. with his help the last couple of years I slam dunked a true loin ham. In the brine for a few days. Out of the brine, in a water...
  7. alan123

    Does wood make a real difference?

    I've been smoking for just a very few years but got to wondering. Does the flavor or/and type of wood use really make a big difference? For example, I went out to check on my chip supply, I need Apple chips for a ham I'm doing, I might have enough but I have plenty of alder and plenty of...
  8. alan123

    I need advice on how to inject meat for a ham

    I'm planning on taking a pork loin, cure and smoke it for lunch meat. I'm looking at one of Len Poli's recipes which calls for injections, new ground for me. I'm also planning on using a regular 16g needle with a 20cc syringe, I know it's not a regular type of needle for this purpose, any...
  9. alan123

    I've been inspired, getting ready to smoke some fish 2 questions.

    Looking at all these great post on smoked salmon and tuna has inspired me to smoke some up. I have some fresh Coho filets and some fresh Albacore tuna loins, but have but researching the Internet a bit and there seems to be mixed opinions on two things, could use some advice. First most smoke...
  10. alan123

    Your thoughts on a meat slicer

    I been looking for a "good" home use meat slicer for a while, hoping to spend $300 to $400, May a little more for a used one. I been searching for a used Globe, Hobart, Berkeley, etc. my thoughts are I should get at least a 10" blade and stay away from plastic gears. Want to stay away from...
  11. alan123

    Hello from NW Oregon

    Hello all! I been lurking here for many months and enjoy the place enough I'd better man up and get involved. I still consider my self very much a rookie with meats, newbie if you want. I made some great smoke chicken, been doing smoked salmon for years, I guess it never clicked I could put...
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