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  1. mosov

    Clear Jell After Smoking

    Hi all.  I'm pretty much a "lurker," meaning I read a lot of your brilliant posts but don't do a lot of posts myself. I'm a bit of a newbie with smoking, and I have a question:  After I smoke salmon, trout, etc., I refrigerate the outcomes.  After a few days or so, a clear jell accumulates in...
  2. mosov

    Amount of Sodium Nitrites

    Pignit wrote this way back in Jan of 2010: "Prague #1 (Insta-Cure #1, Modern Cure, DC #1, DQ #1, et. al., all the '#1's) is 6.25% sodium nitrite and 93.75% salt. It's used in dry cures and in brine cures, primarily for meat that will be smoked (though not necessarily) and cooked for service...
  3. mosov

    Old Smokey & aMAZEn

    I've got an Old Smokey and have ordered aMAZEn to use in it.  The OS has a 48" dia., so I drilled 8, 1/2 dia holes around it just under the heat element.  I've got 8 1/2 sheet metal press caps for the holes, so I can open and close as many as I need for ventilation. Question I have for you...
  4. mosov

    Newbie with Question

    eman, Princess, thanks a bunch.  Sounds like it's okay.  And yes, it makes sense to put the salmon on the top rack; if there're any drippings from it, they will land on the bacon fat, which I'm going to cut off afterwards anyway. Again - thanks. TG
  5. mosov

    Newbie with Question

    Kind of new at this smoking thing.  Getting ready to do my first pork belly.   Got a question though: I'd like to do a couple of filets of salmon.  Is it okay to do two different types of foods at once? TG
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