Recent content by jazzy

  • 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. jazzy

    Minimum Temp and Maximum Humidity

    Well I've started the smoke.  It's 32F out and we just got a few inches of snow.  Got the vent all the way open and chip loader pullout out in my MES for good air circulation.  AMZN with pellets is chugging along nicely and the MES is reading 65F.  Seems perfect to me. Even though summers around...
  2. jazzy

    Minimum Temp and Maximum Humidity

    And of course this web page has contradictory info saying high humidity is important to cold smoking! http://www.wedlinydomowe.com/smokehouse-plans/smokehouse-humidity
  3. jazzy

    Minimum Temp and Maximum Humidity

    About to cold smoke some salmon.  It's 35F out and rainy so humidity is high.  I read somewhere that the cold smoking process doesn't work with high humidity and low ambient temps.  I read a discussion also where people found that it produced a bitter smoke. I was going to just try using my MES...
  4. jazzy

    How to Cold Smoke in MasterBuilt 30?

    I need to cold smoke some salmon.  Temp is 35F outside right now.  For salmon it must stay below 90F (some say 95).  Yet thermo only goes down to 100.  Can I get away with the 100 setting without cooking the salmon or do I need to rig something up?  Using AMZN pellet box.  Should I just light up...
  5. jazzy

    Why Brine and Smoke Times Vary So Much?

    I'm about to try my first cold smoked salmon. I perfected my hot smoking technique. I'm a bit surprised on the variance on brining and smoking times I've read on various web pages. Some advocate an overnight brine, some just a couple hours. I've found that more than a couple hours in a dry brine...
  6. jazzy

    Cold Smoked Salmon - Why So Much Variance on Brine & Smoke times?

    I've read about a dozen or more instructions on cold smoking salmon.  There are some basics common to all: a) Salmon needs to be frozen a 0F for a week to kill parasites. b) Smoker temp can't go above 90F (or it cooks) Like hot smoked salmon I've found the brine recipes and time ALL OVER THE...
  7. jazzy

    Who Here is the Jerky Expert? MES

    Well my goal is to create jerky that can be vac-packed and stored at room temp.  I noticed Oh Boy Oberto is now selling a 'NATURAL' line of jerky with no Sodium Nitrite, so it MUST be possible.  There is a USE BY date on it (I need to get a pack to see what it is typically).  My understanding is...
  8. jazzy

    Who Here is the Jerky Expert? MES

    Getting ready to try first batch of jerky in my MES 30.  Researched things to death and as I found with Smoked Salmon recipes, things are all over the map. I have a few questions.  Wondering if the jerky experts here could chime in and throw me a bone! Thanks in advance. Use Of Sodium...
  9. jazzy

    Need Your Opinion on Flavors

    I'm considering marketing my own sauces.  I'm polling people about their favorite flavors.  It's a one-question survey.  Would greatly appreciate it if anyone could take a minute to answer it.  Survey is at: http://www.surveymonkey.com/s/PS7RPJV Thanks!
  10. jazzy

    Smoked Salmon Test Trials Initial Results

    It does if you want to sell the product commercially and pass FDA inspection.
  11. jazzy

    Sodium Nitrite

    Well I emailed a local commercial smoker who I know does not use Sodium Nitrite.  It is not required by the FDA.  The guidelines are a minimum 3.5% Water Phase Salt level.  Nitrite is essentially an option if you want to reduce the amount of salt in the finish.  Although Sodium Nitrite is a salt...
  12. jazzy

    Smoked Salmon Test Trials Initial Results

    I'm been experimenting with Smoking Salmon using different brines and smoking times.   It is a lengthy process. My spreadsheet would make your head spin. I'm trying to come up with a product for a small business.  One of the challenges in doing that is I need a product that appeals to the widest...
  13. jazzy

    Sodium Nitrite

    I'm doing hot smoked salmon and going to give to lots of friends and family and possibly start a small mail-order business if things go well.  I've been reading and reading about food safety and the use of Sodium Nitrite to inhibit Botulism toxin. What is interesting is that most of the...
  14. jazzy

    Sawdust versus Pellets, AMAZNPS, Smoked Salmon A-maze-n

    http://www.barbecuewood.com/-strse-1435/Alder-Sawdust/Detail.bok The pellets I got from them are working excellent.  They are only 2 hrs from me so cheap and fast shipping.
  15. jazzy

    Sawdust versus Pellets, AMAZNPS, Smoked Salmon A-maze-n

    Gave the large sawdust a try with a Butane torch and followed instructions.  But as you said, they don't appear to stay lit.   Got my alder pellets out and been going for half hour now.  No problems. It is a little strange to me the large sawdust doesn't work since it is essentially inbetween...
Clicky