- Nov 13, 2006
- 1
- 10
Hello from rainy, windy Eugene, Oregon.
I have just "enrolled" in the home page's on-line tutorial about smoking meat. I found the website looking for recipes on smoking cheese, and I inventively managed to smoke some while I was making my jerky. Boy-oh-boy does it taste smokey! My husband handed the piece back to me that I gave him to try...Now, it's destined to be hidden in some food dish!
My ex-brother-in-law loves to fish for salmon, but his family didn't really eat any of it. I became the recipient of wonderful salmon, but one can only cook it in so many ways...It turns out that this same ex-brother-in-law also owned a smoker. I told him quite kindly that the next time he gave me salmon, he would also have to loan me his smoker so that I could smoke some salmon. I still have his smoker. It's an electric type named "Little Chief."
I have mostly smoked salmon and I've made several batches of beef jerky (who ever knew that I could've threaded the jerky onto skewers?). My biggest concern about using it thus far was whether or not I was bringing my food up to a temperature which made it healthy. We haven't been sick yet, but I have also been enlightened by reading about appropriate temperatures on the website. I have yet to try to smoke a large portion of meat. I was hoping to try something for Thanksgiving. Of course, the ex-brother-in-law won't be here to enjoy whatever I serve!
I also had a question for whoever may be interested. Has anyone ever smoked large bones for dogs? I just paid $2.99 for a smoked doggie bone! It would be nice to make the dog happy, too!
I look forward to learning so much more, and I assume that I'll probably wind up spending money for things like: meat cutters, thermometers, maybe a press to make sausage which I can smoke, etc.) [/size]
I have just "enrolled" in the home page's on-line tutorial about smoking meat. I found the website looking for recipes on smoking cheese, and I inventively managed to smoke some while I was making my jerky. Boy-oh-boy does it taste smokey! My husband handed the piece back to me that I gave him to try...Now, it's destined to be hidden in some food dish!
My ex-brother-in-law loves to fish for salmon, but his family didn't really eat any of it. I became the recipient of wonderful salmon, but one can only cook it in so many ways...It turns out that this same ex-brother-in-law also owned a smoker. I told him quite kindly that the next time he gave me salmon, he would also have to loan me his smoker so that I could smoke some salmon. I still have his smoker. It's an electric type named "Little Chief."
I have mostly smoked salmon and I've made several batches of beef jerky (who ever knew that I could've threaded the jerky onto skewers?). My biggest concern about using it thus far was whether or not I was bringing my food up to a temperature which made it healthy. We haven't been sick yet, but I have also been enlightened by reading about appropriate temperatures on the website. I have yet to try to smoke a large portion of meat. I was hoping to try something for Thanksgiving. Of course, the ex-brother-in-law won't be here to enjoy whatever I serve!
I also had a question for whoever may be interested. Has anyone ever smoked large bones for dogs? I just paid $2.99 for a smoked doggie bone! It would be nice to make the dog happy, too!
I look forward to learning so much more, and I assume that I'll probably wind up spending money for things like: meat cutters, thermometers, maybe a press to make sausage which I can smoke, etc.) [/size]
