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  1. Louise Shotton

    To brine or not to brine a brisket?

    I use one herb and the is spice, to make a good new york style ... 3 days for the point and 5 for the flat
  2. Louise Shotton

    To brine or not to brine a brisket?

    I brine when making a smoked pastrami. =. beef
  3. Louise Shotton

    Cold smoking yellowfin .."Charlie the Tuna"

    I use the tuna in different ways. I substitute ham in a carbonara for example. It does not have a fishy taste. For serving today , I'll broil baguette brushed with olive oil and then dress it with a slice of tomato tuna on top. I slice the tuna 1/4 inch thick and for salmon, paper thin.
  4. Louise Shotton

    Cold smoking yellowfin .."Charlie the Tuna"

    I am sorry for not answering. I had to wait 3 days to show my results. I had finished the smoking then I wrapped the loin and let it rest for three days in the fridge..No, I didn't taste any cognac but there an awesome citrus scent when I unwrapped today. This was well worth making.
  5. Louise Shotton

    Cold smoking yellowfin .."Charlie the Tuna"

    Hello again, This is a 3 lb. yellowfin loin. It's a 3 day process that begins with a homemade cajun seasoning. Then, I had it in a dry brine for 2 days. After that, I rinsed it well and marinated "Charlie" in a Cognac flavoured with dehydrated tangerine rind, peppercorns and brown sugar...
  6. Louise Shotton

    Winter in Calgary makes me smoke meat indoors!!!! lol and true

    It turned out juicy....Here's some slices..I finished with 5 2 inch chunks..I am not here to make things look perfect thru pics.... just showing the real thing ...
  7. Louise Shotton

    Winter in Calgary makes me smoke meat indoors!!!! lol and true

    It has taken 2.5 hours on the cold/hot smoke and a very small handful of wood pellets ..more or less 1/4 c of it.. Will post results tomorrow..
  8. Louise Shotton

    Winter in Calgary makes me smoke meat indoors!!!! lol and true

    I have a lot to share but never have..
  9. Louise Shotton

    Winter in Calgary makes me smoke meat indoors!!!! lol and true

    Mine, I researched a lot..Indoor on the counter ... When you want to smoke in bulk, use the offset smoker in the summer. For me, this one is great for smoking about 7 lbs of meat for winter's sake..
  10. Louise Shotton

    Winter in Calgary makes me smoke meat indoors!!!! lol and true

    Hi, Offset smoker in the summer but indoor smoker in the winter.. Back Bacon being smoked that I prefer portioned ready to vaccu seal later... I am starting with 1 1/2 hrs. cold smoke to dry them more . Then smoke them hot/cold intermittently that I pre programmed. I am using a mix of...
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