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  1. smokinjoe52

    Ham hock smoke

    I always bought smoked ham hocks for my split pea soup, but I can only find fresh hocks. Can somebody point me to a brine/smoke recipe for fresh hocks? Just a pops brine recipe would be great. How long in the brine...temp/time for the smoke is all I need. TIA -Joe
  2. smokinjoe52

    Pro 2300 wont auto seal

    My Weston 2300 suddenly will not auto seal. Still works fine if I hit the MANUAL seal button. I have ordered replacement foam seals thinking there is a small ingress of air that prevents it from reaching it's auto seal vacuum level, but have a sneaky suspicion that is not the problem. Has...
  3. smokinjoe52

    Reheat Sous Vide brisket

    Happy Thanksgiving! Once I have thawed a sealed brisket (previously smoked and SV'ed) in the fridge for a couple days, what SV water temperature and times are approximate for say 5lb flat to reheat to serving temp.? Since you can't temp. probe it, I need a suggestion. My guess would be 165F...
  4. smokinjoe52

    How DONE do you like your ABT's?

    My first time at making ABT's last week and they were delicious. I am making more today. The first batch I cooked at the recommended 2.5 hours at 225F. The bacon was done nicely and almost crisp. BUT...the Jalapenos were very soft, and they could not be picked up with the fingers. Had to eat...
  5. smokinjoe52

    Before I make my first Pastrami...

    Been smokin for 7 years, but I am in a rut with the same recipes. After having a pastrami meal at a friend's house, I decided to try a homegrown one. He ordered a Katz's pastrami, and I told him I would bring my slicer over, but it was WAY to tender for the slicer, so I used my knife and cut it...
  6. smokinjoe52

    First BBB underway, but not sure what smoke method to use

    I have a 9lb butt deboned, butterflied and in Pop's brine. I am not sure if I can cold smoke when the ambient air temps are ~80 degrees. I cold smoked a lot of cheese this winter, and it turned out great until the ambient temp. hit about 55 degrees.  The AMPS in my smoker then generated enough...
  7. smokinjoe52

    SOLD - FS - MH-0726 Shun Alton Brown 6" Utility knife

    The next Shun I have for sale is a MH-0726 stainless handled 6"utility knife that was a collaboration with Alton Brown and Shun.  This would be a great way to try the Shun VG10 stainless on a knife blade.  The knife has been used.  The blade has no nicks or chips, but does have minor surface...
  8. smokinjoe52

    SOLD - FS - Shun DM-0702 7" Santoku Chef's Knife

    Another Shun on the block. This knife is used and shows surface scratches. The scratches are not as bad as the photos show, but make no mistake, this is not "out of the box" new.  The scratches can NOT be felt with a fingernail drawn along the surface of the knife. The handle is blemish free...
  9. smokinjoe52

    SOLD - Shun Ken Onion 8" Chefs Knife

    I have a Shun Ken Onion DM-0500 with Bamboo holder that has been used less than 6 times. Otherwise it has been on display in the kitchen. The knife and holder are both in excellent condition. No scratches on the handle or either side of the blade. This knife has NOT been sharpened, as I hope the...
  10. smokinjoe52

    Vacuum packed Smoked Sockeye - Pulls oils out

    I smoked a Sockeye salmon a few days ago.  I stopped at 140*.  After resting in the fridge for 2 days, the sample was excellent.  I vacuum sealed the remaining pieces, but found a couple days later that there is orange colored oil/moisture being pulled from the piece of salmon and distributed...
  11. smokinjoe52

    Frozen Salmon Direct from Alaska? Anybody with experience care to comment about price/quality?

    I have been burned by poor quality salmon buying "fresh" from Midwest grocery stores in the meat case.  Does anybody have any experience with overnight Fed-Ex deliveries from Alaska?  Any recommended suppliers? How long will it keep in the freezer? etc.  I did notice what appeared to be a...
  12. smokinjoe52

    ECA Question in last post

    Well, I attempted my first stuffed beef sticks today.  I mixed the meat up by hand, then added the ECA, and remixed by hand.  I used the stuffing attachment on the Kitchenaid, and the meat turned whitish and slimy as it feed into the casings.  It almost looked homogenized.  Apparently just...
  13. smokinjoe52

    Little Chief Alder Chips 8 bags

    I have 8 bags of unopened Little Chief brand Alder Chips.  I am using a new smoker and the AMAZEN, so I have no need for these. I see them on Amazon for $10.99 per bag, so I think they are priced to sell.  It looks like UPS delivery will be about $18, so $50 for the chips and shipping. If you...
  14. smokinjoe52

    Auber dual PID Smoking System completed

     I was busy putting a smoking system together today. A Cookshack clone, Auber dual PID (P&P) controller, with the smoker mounted on a Craftsman Bench Top Tool Stand. I essentially wanted a stainless box with a heating element, so purchased the lowest price one I could find. I am removing the...
  15. smokinjoe52

    Little Chief user wants to run with the big dogs

    Hello from Iowa.  I have been using a Little Chief smoker for at least the last 25 years,  The Little Chief has made some good jerky, salmon, string cheese and hamburger sausage.  This year I became interested in brisket, butts and ribs, as  a friend invited us over for dinner and made some...
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