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  1. Mario Trettenero

    HOMEMADE LOX WITH RECIPE & STEPS, PLENTY OF Q-VIEW

    Will do - thanks
  2. Mario Trettenero

    HOMEMADE LOX WITH RECIPE & STEPS, PLENTY OF Q-VIEW

    Thanks Al - very much appreciated Mario
  3. Mario Trettenero

    HOMEMADE LOX WITH RECIPE & STEPS, PLENTY OF Q-VIEW

    Thank you, makes sense I think it would store a lot fresher leaving each piece intact then slicing when desired. I know it works well for my cold smoke process but everybody does it a bit different and at the end of the day that’s ok.
  4. Mario Trettenero

    HOMEMADE LOX WITH RECIPE & STEPS, PLENTY OF Q-VIEW

    Hey Al, Quick question for you - have you ever vacuum sealed frozen unsliced Lox then slice it after freezing for an extended period of time? I have 30 lbs of King salmon I'm about to create Lox with and I’m going to use your recipe - thanks I cold smoke a lot of kings every year and I’ll...
  5. Mario Trettenero

    Eye of round Pastrami, mucho q-view!!

    Thanks Bear
  6. Mario Trettenero

    Eye of round Pastrami, mucho q-view!!

    Thanks Al
  7. Mario Trettenero

    Eye of round Pastrami, mucho q-view!!

    Great looking pastrami Al!! thank you for the post and the tutorial. I currently have 30 lbs of eye of round curing, it’ll go into the smokehouse next weekend but I was wondering how I should package the finished product. Would you slice it all up and vacuum pack it and then freeze or would you...
  8. Mario Trettenero

    BERKSHIRE HOG BELLY BACON

    Will do thank you gentlemen
  9. Mario Trettenero

    BERKSHIRE HOG BELLY BACON

    Thanks Al - great information Now I just have to find myself some pork belly and experiment a little. Just curious - have you ever tried double cold smoking your bacon? meaning instead of applying smoke for 12 hours have you tried applying smoke to it for 24 - 30 hours with resting/drying...
  10. Mario Trettenero

    BERKSHIRE HOG BELLY BACON

    Great looking bacon Al - we’ll done! Was wondering what inturnal temperatures you were maintaining during your 12 hour smoke process. Can’t wait to try my first batch of cold smoked bacon - thanks Cheers Mario
  11. Mario Trettenero

    Cold Smoke Chinook (king salmon)

    Dave - thanks and totally agree the end product is so much better when salmon are immediately blead and iced.
  12. Mario Trettenero

    Cold Smoke Chinook (king salmon)

    Dave - I bleed them immediately after catching them then place them on ice until me get back to the cleaning tables and at that point all salmon are cleaned and all heads are removed, tails are left on for indentifaction purposes at this point the salmon are packed in sea ice until processed.
  13. Mario Trettenero

    Cold Smoke Chinook (king salmon)

    Hello Dave, No I caught them this past summer and I vacuum pack them whole and when the temps drop in the winter I pull them out and smoke them. I feel very privileged to live where I do and to have the seafood resources readily available plus nothing beats been out on the water dragging my...
  14. Mario Trettenero

    Cold Smoke Chinook (king salmon)

    Trimmed and cut ready for vacuum sealing. Turned out amazing firm,really tasty with a lot of oil - happy smoker!
  15. Mario Trettenero

    Cold Smoke Chinook (king salmon)

    T Thanks Al greatly appreciated
  16. Mario Trettenero

    Cold Smoke Chinook (king salmon)

    Thanks Pete - it has all the bells and whistles just need to finish it now. The old girl will get me through this salmon season but I can’t wait to finish it so I can start experimenting with other products
  17. Mario Trettenero

    Cold Smoke Chinook (king salmon)

    T Thank you
  18. Mario Trettenero

    Cold Smoke Chinook (king salmon)

    Thank you Craig, it’s great to be a part of this community, I do have a make shift smoke generator in place to do my hot smoke but I use a Bradly smoke generator placed inside my house to produce my smoke - works really well and has very low heat. It’s a bit of a pain in the butt having to load...
  19. Mario Trettenero

    Cold Smoke Chinook (king salmon)

    Thanks Bear that gave me a chuckle and for moving my post to the appropriate thread wee bit of a forum rookie
  20. Mario Trettenero

    Cold Smoke Chinook (king salmon)

    Thanks guys. I love these west coast kings as do my friends and family. They smoke up really well and have a very rich buttery flavour. I normally smoke these fish four days with smokeless breaks in between. I like to keep my temperatures between 10 - 17 C works well for me. Dave - I’ll...
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