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  1. dirtyduc83

    Mr T's "Smoked Salmon From Go to Show" w/Q-View

    Quite honored to see my picture made it in to the original post! Just looked up this recipe again and dropped some salmon in to the brine. Looking forward to the delicious smoked salmon to come. Happy Holidays!
  2. dirtyduc83

    Wet-cure smoked salmon brine recipe

    Mr T's recipe works great. His thread is usually on the first page or two.
  3. dirtyduc83

    Kippered Atlantic Salmon...... 11/19 update...MONEY....

    Looks great. Exactly what I go for in a finished product. I actually prefer atlantic salmon or steelhead for smoking. The additional fat content keeps it moist and tender, which my family, friends and I prefer. I may have to give your blend a try!
  4. dirtyduc83

    woods for smoking salmon?

    Recently used a mix of Alder/Maple/Apple that turned out great. I've used Hickory before but found it overwhelmed the salmon. I like a mild to medium smoke on fish.
  5. dirtyduc83

    First Smoked salmon

    Nice job man! Looks nice and moist like it should.
  6. Summer sausage stall!

    Summer sausage stall!

  7. dirtyduc83

    Summer sausage stall!

    Thanks for all the tips guys! I finally got it up to temp after bumping up the heat and partially closing the vent.  Not the greatest looking stuff but pretty tasty. I'm going to increase the amount of dried buttermilk next time as I didn't get the tang I was hoping for. 
  8. AMZN_2015-10-19_19-28-13.jpeg

    AMZN_2015-10-19_19-28-13.jpeg

    • dirtyduc83
    • Media item
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    • Album: Summer sausage stall!
  9. dirtyduc83

    Mr T's "Smoked Salmon From Go to Show" w/Q-View

    Mr T, I gotta give it to you, great recipe. Brined some Steelhead with your recipe and smoked to 143 degrees with Alder/Apple/Maple pellets. Came out moist, flaky and buttery. 
  10. Mr T's "Smoked Salmon From Go to Show" w/Q-View

    Mr T's "Smoked Salmon From Go to Show" w/Q-View

  11. AMZN_2015-10-19_15-40-27.jpeg

    AMZN_2015-10-19_15-40-27.jpeg

    • dirtyduc83
    • Media item
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    • Album: Mr T's "Smoked Salmon From Go to Show" w/Q-View
  12. dirtyduc83

    Summer sausage stall!

    Thanks DS. I'll bump up to 180 and see how it goes. I was under the impression I wanted to keep the peak temp at or under 170. If I set to 180, my MES will likely spike to about 195 each cycle.
  13. dirtyduc83

    Summer sausage stall!

    I've had some casingless SS smoking for close to 18 hrs now and it's been stuck at 137 for nearly 4 hrs! Smoker has been set at about 160 as the MES fluctuates about +/- 15 degrees as it cycles and I'd like to avoid fat rendering. There is a small bit of rendering in the drip pan currently. I...
  14. dirtyduc83

    Pork belly costs?

    Kirkland
  15. dirtyduc83

    Pork belly costs?

    Seattle area has the same. Bought a slab today.
  16. dirtyduc83

    Gettin porky with CB and BBB

    CB done!  BBB still needs a bit of time to get up to 145.  The Cherry, Oak, Hickory blend of pellets adds some great color!   One of the pieces got a bit dry on the exterior as you can see in the pic.  I should have flipped it over this morning and had the fat side up when I turned up the temp...
  17. FDC9B25D-1B16-4034-9D9A-E4853FE99BF1_zps7hghtll6.j

    FDC9B25D-1B16-4034-9D9A-E4853FE99BF1_zps7hghtll6.j

    • dirtyduc83
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    • Album: Gettin porky with CB and BBB
  18. EA0594C8-9804-48EB-82CB-96D10C5EC685_zpsa7r78bkq.j

    EA0594C8-9804-48EB-82CB-96D10C5EC685_zpsa7r78bkq.j

    • dirtyduc83
    • Media item
    • Comments: 0
    • Album: Gettin porky with CB and BBB
  19. Gettin porky with CB and BBB

    Gettin porky with CB and BBB

  20. dirtyduc83

    Gettin porky with CB and BBB

    Ran out of CB and dry cured some loin about 10 days ago. Decided to also give BBB a first shot as well. I plan to hot smoke both to an IT of 145. Excited to give BBB a try. It all has been in the fridge for about 24hrs to form a pellicle. I will be smoking over oak, hickory, cherry pellets...
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