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Mr. T's Dry Brined Thanksgiving Turkey
What does the additional 2 days gain in the dry brine process? Does the dry "skin" help trap moisture inside? I'm wondering if this could be applied to other things like ribs or butts\shoulders. -
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Mr. T's Dry Brined Thanksgiving Turkey
Tom, I've been thinking about the whole dry brining process. I understand that a wet brine in done to enhance the moisture of the meat through osmosis. What does dry brining offer for poultry? Is it similar to dry aging steaks in that it helps concentrate the flavor? BTW - Thanks again for... -
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Mr. T's Dry Brined Thanksgiving Turkey
Forgive my ignorance, but does one rinse the salt off before smoking? Or is leaving it on part of the process of dry brining? I bought a 20 pounder on an after Thanksgiving sale so I might try this for Christmas. -
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Ribs, Ribs, Ribs....
No problem on the wind, just keep it off my fire! LOL Thanks for the suggestions, I will have a look at doing some mods. I'm trying to decide if I should do anything with this old SFB or just build a smokehouse. -
Ribs, Ribs, Ribs....
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Ribs, Ribs, Ribs....
The Story: Since having learned how to smoke I've never done ribs. Why I don't know. Maybe they were somewhat daunting in that if one doesn't do them right you end up with pork jerky. While on a trip to Branson, MO I was gnawing on a bone thinking to myself, "This is OK". The ribs were... -
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My Annual Smoked Rabbit Post
I have never had the opportunity to eat rabbit. I've eaten a lot of things, but never rabbit. I need to find someone that I know who hunts rabbits. That looks super yummy. -
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First smoked cheeses
Yes, the waiting game....I will need to start another batch very soon.- mr dirt
- Post #14
- Forum: Smoked Cheese
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First smoked cheeses
I have way too many hobbies..... Tom, I would really like to the see that smoke gun in action....if I don't already have one by then- mr dirt
- Post #13
- Forum: Smoked Cheese
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First smoked cheeses
Elk burgers sound yummy. Tom, I would be glad to show you my setup, though I might have built a new vertical smoker by then....who knows though I get very busy at times.- mr dirt
- Post #6
- Forum: Smoked Cheese
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Mr T's "Smoked Cheese From Go To Show" w/ Q- View
Hi Tom, When you allow your cheeses to dry before sealing, typically how long do you let them rest? Also is it necessary to oil the cheese if you are vacuum sealing them? George- mr dirt
- Post #51
- Forum: Smoked Cheese
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Mr T's "Smoked Salmon From Go to Show" w/Q-View
LOL, the problem with that are the sinkers heavy enough to get the line down at those speeds are quite costly! -
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Mr T's "Smoked Salmon From Go to Show" w/Q-View
Tom, From what I have heard Northern Pike smokes up very nicely. And I know there are a ton of them where you live. George -
First smoked cheeses
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First smoked cheeses
First Smoked Cheese Having always smoked with a hot smoker there have always been smoked items that were a bit of a mystery to me. How the heck do they smoke cheese? I had heard of cold smoking but never really gave it much though as to how or much into doing. After having a nice chat...- mr dirt
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- Forum: Smoked Cheese
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