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  1. rockyonekc

    Dry Cured & Smoked Steelhead Trout

    What ratio of salt, sugar & #1 cure are you using for the dry cure?
  2. rockyonekc

    Weather isn't cooperating with curing times

    Thanks. That's what I was hoping to hear. The forecast always looks good when I'm weighing out the #1 cure, but we all know how accurate weather guessers are 8-10 days out. :emoji_laughing:
  3. rockyonekc

    Weather isn't cooperating with curing times

    This is my 1st winter learning about curing meats and my 2nd attempt at BBB. The 1st attempt was EQ brining, and it came out a little too ham-like for my taste. I now have 12 lbs of pork shoulder in the fridge with Disco's rec. amounts of #1 cure, kosher salt and brown sugar to make BBB. I am at...
  4. rockyonekc

    “BBBB”—Bear’s Buckboard Bacon (Pic Heavy)

    Can I substitute the correct amount of #1 Prague powder for TQ? I would use the online calculator and weigh both the cuts of meat and the #1 cure at 156ppm.
  5. rockyonekc

    Salmon - dry brine too long?

    I saw that recipe posted earlier in this thread. Thanks for sharing it. I didn't have a hot minute to try and pull off a recipe last weekend. Next attempt I'll use cream cheese, and probably a blend of mayo/sour cream + some spicy savory seasonings. I grow some spicy spanish pimento peppers that...
  6. rockyonekc

    Salmon - dry brine too long?

    I'll go with the Costco dip story. :rolleyes::cool: Of course I came clean to my buddy and his wife exactly how I ended up with the salty costco salmon dip. Never tried to frame it as anything different. Me and my buddy only see each other a few times a year and always end up talking about our...
  7. rockyonekc

    Salmon - dry brine too long?

    The costco dip seemed more of a sour cream/mayo base with dill flavor. I'm on the lookout for a cream cheese based recipe. Didn't have time to build from scratch this weekend with 2 football tailgates and a potluck bonfire. o_Oo_Oo_O I'm too old for that many parties in 48 hours. My liver hurts. :D
  8. rockyonekc

    Salmon - dry brine too long?

    Follow up on my original post. I chopped some of my salty smoked salmon that I dry brined way too long and stirred it into the smoked salmon dip I bought at Costco. I served it at a potluck bonfire party Saturday night and at our Chiefs tailgate party yesterday. Everybody loved the salty smoky...
  9. rockyonekc

    Salmon - dry brine too long?

    Lol. Experimenting is what keeps it fun and interesting. Most of my friends and colleagues won’t know the difference and love most every thing I try. A few of my friends know better and would call me on it. The Herb Goode video is the one that convinced me it would be OK to dry brine for 6...
  10. rockyonekc

    Salmon - dry brine too long?

    I am down to hickory, oak and pecan in my collection. Will likely add a bag of apple next since it’s more versatile. Will have to be on the lookout for alder.
  11. rockyonekc

    Salmon - dry brine too long?

    Yes, 6 days. :eek: :D
  12. rockyonekc

    Salmon - dry brine too long?

    Yup, tube and tray. Used the tube & oak pellets for the salmon. 45 minutes gave it plenty of smoke flavor. Salty but will make some good dip for our tailgating.
  13. rockyonekc

    Salmon - dry brine too long?

    Thanks. I have an Auber PID on my list for Christmas this year. Will make doing this on my MES40 a lot more doable.
  14. rockyonekc

    Salmon - dry brine too long?

    Thanks for the reply. I taste tested and confirmed it’s very salty. It never occurred to me to freeze. Does anyone buy frozen salmon to smoke? Is there a huge difference in the final product? That would certainly be cheaper and simplify things. Fresh seafood in Kansas City is either expensive or...
  15. rockyonekc

    Salmon - dry brine too long?

    This was my first time attempting to smoke salmon or any fish. I put some fresh salmon in a dry brine of 4 parts brown sugar + 1 part kosher salt. I completely covered the fish in the dry brine mixture and put in the fridge for an overnight cure. Something came up and I wasn’t able to cook it...
  16. rockyonekc

    Best BBQ joints around the US???

    Here in Kansas City, my favorites are: - Joe's Kansas City (formerly Oklahoma Joes). Go to the original gas station location for the experience. The line is often out the door and around the corner of the building. - Q39 - trendy and pricy, but their burnt ends are the best I've had...
  17. rockyonekc

    Pork Butt MES40 *Qview*

    I keep a razor blade scraper on my kit. I use it every 2-3 smokes. Quick and easy.
  18. rockyonekc

    Masterbuilt 40" Electric smoker with remote $239.99 (1 day only )

    The MES uses bluetooth which is different than wifi. Bluetooth range is usually less than 30 feet. Maverick probes use wireless like a cordless phone or garage door opener. Range on this is more like 300 ft. I have an older tablet running Android (ICS) and the masterbuilt app is not...
  19. rockyonekc

    MES40 Gen 1 vs. MES40 Bluetooth - what would you do?

    I am picking up my MES40 tonight, but from what I have seen, the bluetooth app basically lets you do these things with your bt device: - turn the smoker on/off, - turn on/off the light - monitor meat temp - adjust internal temp - adjust timer The control panel on the smoker still has...
  20. rockyonekc

    MES40 Gen 1 vs. MES40 Bluetooth - what would you do?

    Yep, that was part of my decision making. The unit is less than 6 months old, and the original owner never registered the warranty. He is including all the original paperwork so I can register it myself. Reading through posts, it's also clear that Masterbuilt cares about customer satisfaction so...
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