Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. chuck2u

    Cold Smoking on the Weber Kettle

    This is an older thread, but here's me $0.02 I wanted to see if I could cold smoke on my Weber kettle so I did the following experiment: My Weber kettle cold smoking experiment Date January 2, 2016 Outside Temperature 31 deg. F Maximum temp inside kettle at the grill grate 62 deg. F.  This...
  2. Cold Smoking on the Weber Kettle

    Cold Smoking on the Weber Kettle

    • chuck2u
    • Album
    • Comments: 0
  3. IMG_20160102_090824.jpg

    IMG_20160102_090824.jpg

    • chuck2u
    • Media item
    • Comments: 0
    • Album: Cold Smoking on the Weber Kettle
  4. IMG_20160102_090754.jpg

    IMG_20160102_090754.jpg

    • chuck2u
    • Media item
    • Comments: 0
    • Album: Cold Smoking on the Weber Kettle
  5. IMG_20160102_090726.jpg

    IMG_20160102_090726.jpg

    • chuck2u
    • Media item
    • Comments: 0
    • Album: Cold Smoking on the Weber Kettle
  6. chuck2u

    Edgecraft 610 slicer parts

    I need a small plastic part that is not available except to send the entire slicer back to Edgecraft.  Does anyone know of another source for Edgecraft 610 slicer parts? Thanks! Chuck
  7. chuck2u

    Brined bacon turned slimy

    I recently tried a brine recipe from this site for bacon and over the 7 day soak it soured on me and I had to throw it away.  For bacon and Canadian bacon I like the control I get from dry curing.  I get better absorption of spices and flavorings too.  I typically desalinate for an hour before...
  8. chuck2u

    Pork Loin - Candian Bacon Recipe & Q-View Gallore!

    Nice job!! I've run out of CB and will start another "log" next weekend.  Will be a Hawaiian Loin this time though.  Chuck
  9. chuck2u

    Excellent Smoked Eggs

    That label looks familiar to me.  Where do you buy Robert Rothschild Farm brand products? Thanks! Chuck
  10. chuck2u

    Alder Smoked Novalox

    Thank you for the questions! I use Tender Quick to alleviate any post-desalination contamination concerns during smoking.  The sodium nitrate/nitrite combo in the product will stay with it while in the smoker.  That said, my smoke times are much faster than anything I see in the forum.  I cold...
  11. chuck2u

    Alder Smoked Novalox

    Just had to post this latest fillet as I found a local source for alder wood chips.  Apple wood does a nice job, but I wanted to make it the authentic way just once and was pleased with the results.  The salmon fillet was fresh from Norway at my local Sam's Club for $6.98 a pound.  It weighed...
  12. New Year Lox (1).JPG

    New Year Lox (1).JPG

    • chuck2u
    • Media item
    • Comments: 0
    • Album: Default
  13. New Year Lox (3).JPG

    New Year Lox (3).JPG

    • chuck2u
    • Media item
    • Comments: 0
    • Album: Default
  14. New Year Lox (2).JPG

    New Year Lox (2).JPG

    • chuck2u
    • Media item
    • Comments: 0
    • Album: Default
  15. chuck2u

    Excellent Smoked Eggs

    When I make them they don't last long enough to test the limits of bacterial growth and still-safe consumption quality.  I would trust them in a frig with a temperature of 34-38 degrees F for a week. Chuck
  16. chuck2u

    Going to try to make bacon

    joefresh The whole curing thing can get confusing.  This is my standard bacon recipe: I usually make bacon 5 pounds at a time.  Pork belly side cuts are different from under belly cuts.  I always get mine with skin removed. I use Morton Tender Quick for curing.  It's easy.  One tablespoon for...
  17. chuck2u

    How can I avoid "chewy" casings after smoking

    I don't mind, but the wife complains about my tough, chewy casings after smoking.  I've used hog and sheep casings.  Does the same thing happen with collagen?  Or should I use the inedible type and peel them? Thanks for the help! Chuck
  18. chuck2u

    First time smoking, any suggestions?

    If you are still in the process of building your smoker you might want to look at the cold-smoked side of the coin.  Cold smoked fare like eggs, cheese, bacon, and lox (cured cold-smoked salmon) are not difficult to do, but deliver products that set you apart in a very tasty way from the average...
  19. chuck2u

    Cold Smoked Salmon

    My cold-smoked salmon recipe starts with a tablespoon per pound of fish of Morton Tender Quick over the fillet surface.  Then more salt and spices for a dry cure.  I put 1/8" to 1/4" of Kosher salt over the entire fillet for 24 hours then desalinate in cold fresh water for one hour.  Then...
  20. chuck2u

    Smoking the dough

    "meatatarians"  I love it!  Thanks for a new and useful word Chuck
Top Bottom
Back
Clicky