gjd53
Newbie
- Jun 11, 2017
- 5
- 10
Greg here, living in the Portland Oregon area. Traeger grills were invented just south of Portland and I think I have one of the first "Little Tex" models sold. Have loved my Traeger for 10 - 13 years and still use it 3 or 4 times a week (with some upgrades). I BBQ brisket and pork butt and I smoke a LOT of fish. Just returned from fishing for sturgeon in the lower Columbia River today. First time in about 5 years that they allowed us to keep sturgeon but they had to be within a 5 inch size window to keep. My grandson caught a beauty right at the maximum length to keep (50 inches). He also caught a 13 foot sturgeon, but we had to let that one go!!! The sturgeon fillets have been in our standard fish brine (1 gallon water, 1 cup salt, 1 cup white sugar, 1 cup brown sugar) for 12 hours and the fish is now on racks under a fan to develop a pellicle before it goes into the Traeger at 225 over Alder pellets. I will be spending a lot of time watching the fish tonight, but smoked sturgeon and eggs for breakfast is worth it, and then I will still have another 25 pounds of smoked fish to go to the freezer!
I joined this and really hope to learn about making my own hams from reading this forum. My niece raises pigs for FFA and 4H and the County Fair, and I have access to freshly killed pork and really want to learn how to make my own country hams.
I joined this and really hope to learn about making my own hams from reading this forum. My niece raises pigs for FFA and 4H and the County Fair, and I have access to freshly killed pork and really want to learn how to make my own country hams.
