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  1. smokermacdonald

    Salmon on sale

    If you live near Vancouver, some of the "Save On Foods" have wild caught Pacific pink salmon on sale for .39/100grams! This is a fantastic price! (Equals $1.77/lb.) Head off, cleaned, may need some scaling, but not much! OMG, what a great deal. IMO, this is the best salmon for smoking!
  2. smokermacdonald

    Salami Cacciatore

    And, one last question, where do I find the x culture?
  3. smokermacdonald

    Salami Cacciatore

    Thanks for the details, that's perfect. Do you know what temp your cold cellar sits at? I have a similar area, and it would be so good if it can be used!
  4. smokermacdonald

    Salami Cacciatore

    Hello Atomic Smoke, you have motivated me. I want to try and make this, it looks fantastic. I have a couple of questions for you.  1. The recipe discusses some very specific R/H's. How did you maintain a level of 90% in the 85degree smoker? 2. How did you maintain a R/H of 75% during the...
  5. smokermacdonald

    Smoked Wings and a Couple of Breast

    Fantastic looking wings. (( Our wives' are all WRONG ))
  6. smokermacdonald

    GARY'S EASY BREAKFAST SAUSAGE

    Gary, Can you please confirm, with 8.7lb Port Butt, are these spice/herb quantities correct? Sage ------------------------------------ .25 Tb   (add more if you like) Marjoram ----------------------------- .1 tsp NEVER MIND, i SEE THAT YOU advised a "per pound" usage. I missed that, so sorry.
  7. smokermacdonald

    Who's smoking what for Christmas dinner?

    I too was outvoted. I will be doing a deep fried turkey instead of smoked for Christmas dinner. However, I'm going to smoke a duck this week for sure. Can't wait! Maybe even try duck pastrami.
  8. smokermacdonald

    New guy wanting to say hello to everybody.

    Welcome aboard, I haven't been here much longer than you, and I don't post a bunch, but this forum is fantastic! Great people, so very respectful. You will love it here.
  9. smokermacdonald

    Asian smoked duck .

    That looks wonderful! Well done. I'll work on doing that this next week, or just after Christmas. I appreciate seeing the pics. With the skin down for the first hour, did it let out enough fat to crisp up the skin at all, Mick?
  10. smokermacdonald

    Asian smoked duck .

    Thanks Mic, I'd like to do my own. When you smoked your duck, what was your timing like?
  11. smokermacdonald

    Asian smoked duck .

    Recipes and pics to share?
  12. smokermacdonald

    Sausage stuffer

    After reading reviews and researching what I could find, I decided on a LEM stuffer. I have ordered it, and am waiting for delivery. This one seemed to have the best reviews. I checked amazon and their website. Hopefully, I get a good one. Good luck on your research.
  13. smokermacdonald

    MES 30 for Christmas!!!

    You sound just like a kid in his favorite store!! So many questions, so many plans!! Congrats, you will love the darn smoker, they make such fantastic food! Post pics, everyone loves to see the recipes and results.
  14. smokermacdonald

    Smoked to the Bone - Amateur Competition

    I joined a North West association that operates out of Washington (a few minutes south of me here in BC). There are lots of great smoking competitions here, with some very well known teams. It's great to attend. They don't seem to allow electric smokers, so I'm out of the contest, LOL.
  15. smokermacdonald

    Do you have a smoker off season

    I am fortunate enough to now live in Surrey, BC, where I can smoke pretty much any day of the year. And, I must admit, I am completely spoiled. It's great! And I completely agree, what a great Christmas dinner a smoked Turkey makes!
  16. smokermacdonald

    Ratatouille and steak

    Your dish looks wonderful!!
  17. smokermacdonald

    Need Tips.. Looking to Smoke a Turkey Breast and/or Whole Chicken

    I've done skinless turkey breast with great success. 225 for about 4 - 4 1/2 hours until the temp indicates done. Once with beer in the water tray, once with apple juice. In both cases a simple rub, and in both cases, ver good moist results I used apple and hickory.
  18. smokermacdonald

    Never smoked a brisket - I'm going in...(or how I smoked a great piece of meat or how I screwed it t

    Looks great ToddC, what are the results??
  19. smokermacdonald

    My first Pastrami

    Boy, am I glad I came across your post! I've made one "Montreal" style smoked meat, and I wasn't that happy with the results. I couldn't get past steaming it for 4 hours. It just seemed to me that it would dry the meat out, not make it more moist, and I was right. I hadn't thought of what you...
  20. smokermacdonald

    Hungarian Cabbage Rolls

    Has anyone done cabbage rolls with either smoked cabbage, or smoked meat content?
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