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New Info on whats in Traeger Pellets
A-maze-n pellet smoker- fungus
- Post #31
- Forum: Woods for Smoking
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Is propagating good mold possible?
It may be a matter of availability in canada and high pricing making it not worthwhile. What are the cultures that are used ? Gus -
Is propagating good mold possible?
I have read that when aging/curing longer term things like salami and capicola, there are good molds and bad molds. It seems there are a few products that will enhance your "good mold" population. I wonder if it is possible to buy a white covered sausage of some kind in hopes of colonizing... -
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Curing salmon for cold smoke
It was around 72 and below in the smoker. The cool air here insured it, i didnt need ice. AMNPS With east version of traegar alder pellets (70% oak, 30% alder). Done in dual master pro. -
Curing salmon for cold smoke
Wade, I pleases me immensely to say that after a 5.5 hour cold smoke of alder and oak, this shit is da bomb. Its not too salty at all, in fact I think it may be perfect for my tastes. The flesh is appropriately firm, there is a slight sugar on the edges and the smoke is pleasant. If I do this... -
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Curing salmon for cold smoke
Hi Wade, Thank you for your thoughtful reply. I was pulled in many different directions with this one. The fact that it was not firming up, ie, not losing moisture led me to try and salvage it. This article appealed to me: http://www.newenglandprovisions.com/coldsmokedsalmon.html prettier... -
Curing salmon for cold smoke
I know that about smoked salmon. What I was trying to express was more in my part of Canada in the restaurants and homes I go to. Gus -
New Info on whats in Traeger Pellets
I can confirm this. I heard from Canadian Traegar dealer. Here in Ontario we get product from the Georgia plant product which is mostly oak and some amount of the indicated wood added. Gus- fungus
- Post #16
- Forum: Woods for Smoking
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Curing salmon for cold smoke
I kept seeing it wasn't loosing lots of moisture so tonight I dredged it in kosher salt for 4 hours. Its firm now and I am rinsing it for an hour, ill smoke it tomorrow night. I am not sure if fishiness develops with so much salt? Ie. can I let it cure for days without it turning? In my world... -
Curing salmon for cold smoke
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Curing salmon for cold smoke
Hi, I keep reading so many differing views on smoking salmon. many say dredge the thing in salt as much as it will hold onto. Some say brine, others say amounts that call for some weight of meat. While I could try to extrapolate a ratio from them I dont necessarily trust one particular recipe... -
When does Bacon go bad?
As requested more Q-view. It turned out amazing. I have already given it all away so I am starting a new batch. At least one friend said it was the best bacon he had ever had :) -
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