Recent content by capt. mark

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  1. capt. mark

    Bear Bones

    You can kill trichinae at +5°F but it takes 20 days for small 6" or less thick. 6-27" pieces take 30 days. So yes you can kill off trichinae. Of course, cooking to a proper temperature does the job just as well. One might also try a styrofoam cooler with dry ice in the freezer. If you kept...
  2. capt. mark

    Bear Bones

    Bear meat is far more likely to contain trichinae than pork is. You need to kill off the Trichinosis-causing little critters by either cooking it hot enough or freezing it for a while. Kutas' book details killing off trichinae on page 39. (It's referenced so damn many times in the book that it's...
  3. capt. mark

    Venison Breakfast sausage

    Cowgirl has a good recipe there, it is nearly identical to what I do except that I use bacon ends & pieces instead of just porkfat when I'm grinding. It adds just that little extra touch of flavor. Mark
  4. capt. mark

    Where to get casings local?

    Pitrow, Look for 'em at sportsman's warehouse. There's one in portland, as if you didn't already know. They got 'em over with the camp cooking gear. There's actually some decent sausage mixes they have there too. I'm sure that there's regular butcher shops in hillsboro/PDX that will have...
  5. capt. mark

    Smoking halibut for a vegetarian

    Halibut smokes pretty well. Go easy on it, as it's got such a delicate flesh. I've done it with a lemon pepper and dill rub. Subtle flavors that complement the flavor of the fish itself. You can also BBQ halibut if you're so inclined. Same seasonings, but add some lemon slices laid on the...
  6. capt. mark

    why brine and other questions

    If it does anything to your reprod. system, I don't know... the wife and I have 4 kids... who knows, it may cause overfertility. I just figured it was because we're Irish... <G> I do have to agree with Aardvark that if you're worried about shelf life, you might need to rethink your recipe. I've...
  7. capt. mark

    New user from WA

    smokeguy, I posted my method for salmon in the fish forum. It has been working for me as long as I've been smoking fish. Mackerel should work just fine, as it's a fatty, oily fish. The brown sugar on mackerel may not work real well, try lemon pepper & maybe just a pinch of sage to balance...
  8. capt. mark

    why brine and other questions

    Yep. I had to make them on the big chiefs I have (by Luhr Jensen). The Totem foods smoker I got at a garage sale had one on it from the previous owner. That's what inspired me to install them on my big chiefs. It's an absolute must for smoking sausages, where humidity is crucial. The dampers I...
  9. capt. mark

    why brine and other questions

    Just stopped by roll call, Yeah, the tenderquick does seem excessive, and in a brine, or as a rub on less oily meats, it would be. 3lb of the TQ& Salt mix will cover about 15lb of fish. I premix my cure in batches then just use what I need later. Regarding the dampers, I should have...
  10. capt. mark

    New user from WA

    Howdy, all... I found SMF while looking up a sausage recipe. Nice site, loads of good folks who know their business. I'm a seasoned veteran in smoking fish and pretty fair at sausages. I have three electric smokers I use and a homemade smokehouse (propane or wood, depending on what I'm curing...
  11. capt. mark

    why brine and other questions

    Jasper, Brining is not the only way to cure fish in preparation for smoking. You can do a dry cure, which is what I do. Here's how. fillet the fish as you otherwise would.mix 1 cup of tenderquick to 3lb of canning & pickling saltcover the fillets with the salt/tenderquick mixture in a tublet...
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