Toggle sidebar

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. shaver

    spanish chorizo

    I'm going to make chorizo using Michael Ruhlmans recipe from his book Charcuterie. does anyone have suggestions on how long to smoke it? I'm planning on using hickory pellets and cold smoking before hanging to cure. Thinking about 3 hours. Is that about right?
  2. shaver

    cold climate brick

    I'm a mason living in eastern  Ontario where we can get a lot of snow and freezing rain. All these things are very hard on brick as it doesn't like the freeze/thaw cycles which cause spalling (face falling off the brick when I wanted a smoker my first thought was a brick one as I have lots...
  3. shaver

    vacuum sealer

    can anyone advise me on what to get? Hopefully not too expensive. I will not use it commercially.
  4. shaver

    Smoke Generator Issues

    My smoke generator is exactly the same as yours. Because I have enough trees and woodworking tools I started making cherry, oak and apple chips. Couldn't keep them going without replacing the aquarium pump with a real compressor to get more airflow. Goliath is right, use pellets. I put them in...
  5. shaver

    Cold smoking in cold temperatures

    Hi Newfie, I'm new as well and terribly inexperienced but built a 2x2x5 ft smoker to cold smoke salmon. I decided to do more so insulated it and added a 800W hot plate. Yesterday it was very windy here and 3 C. Had it up to 215 F in 45 min. Cooked some brined pork tenderloin to 150  in about 3...
  6. shaver

    Help with salmon

    Should give credit, that's from the Maine Lobster website.
  7. shaver

    Help with salmon

    I've been using this recipe All it takes is timing and here is how you do it. Take a 2-3 Lb Atlantic Salmon fillet (no smaller), and rinse with very cold water carefully and pat dry with a paper towel. Use a pan long enough to hold the fillet without doubling over the tail. You can cut the...
  8. shaver

    wet brine question

    Thanks everyone I 'll leave it as is for another 7 days and then smoke.I"d planned on a cold smoke but alot of people use heat. Is that just a matter of personal opinion? 
  9. shaver

    wet brine question

    just to clarify, after mixing the brine I read at the bottom that 1 heaping tbsp is about an oz. but it's safe to use up to 3.84 oz. per gallon. That got me wondering. I had assumed it was the brine concentration and not the quantity of it that mattered most but a level tbsp would be less than...
  10. shaver

    wet brine question

    Thanks for the   welcome guys! In reply to DaveOmak  I used 1 level tbsp for 1 gallon of water and and the other ingredients. Mixed it well then divided it into 2 ziplocks with 1/2 the pork each.
  11. shaver

    wet brine question

    Hi, I'm a new member, 1st post! I've been cold smoking salmon for about 1 year so have the bug. Bought a 5 lb. pork belly last Sun. and used Pop's brine, cut it in 2 pieces, made the brine and put each in a ziplock with half the brine so it's covered used 1 level tbsp of Prauge #1 salt. Is this...
  12. shaver

    Hello

    Hello, I've been roaming around here for quite awhile and have learned a lot about smoking! want to ask questions now so I'm signing on.  Seems like a great forum. Everyone  just wants to help. Live in eastern Ontario so it's getting cold now. No worries about temps, more about keeping things...
Top Bottom
Back
Clicky