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I've been making lox for several years and have always done a dry brine.... (no reason in particular, that's just how I've always done it)... Generally I use honey instead of sugar and also use cure #1....
I am trying for that "thin blue smoke", so don't want to introduce high volume air into my cold smoker producing a hotter fire and thicker, darker smoke..... Nor do I want to put the smoke output through a compressor or air pump that will end up clogging from the creosote.... So, my dilemma...
One of my signature smokes is pastrami, but I cheat with that and start with store bought corned beef.... I have yet to corn one from scratch.... but I have a couple of packer briskets in the freezer that I want to try next week.... have never done a whole brisket.... I have not choice about...
I have been smoking cheese for several years. A couple years ago I tried sealing the smoked blocks or cheese in wax, this was not a particularly successful as the wax tended to permeate the cheese..... has anyone tried this method of packaging, and do you have any tips on how to do it...
“The first thing I plan to smoke if I win the A-MAZE-N-PELLET-SMOKER Contest is one of my signature pastrami's from the recipe passed down 2 generations to me...... Of course I'll also throw in some ABTs and a few sausages just to fill the smoker.... (and because the neighbors demand them when...
About 3 years ago I purchased a small 6" smoke daddy, the smallest of the line, as I wanted to try it before investing in the "Big Kahuna". When I received it, I was very impressed with the quality of the unit and it's ease of useage.
My first project was smoking some Lox, or smoked...
I inherited my dad's smoking notebook.... so had to do it! he make the best pastrami I have ever had.... still working on it.... Ive been doing a lot of pork for pulled pork, ribs, beef riblets, and about anything else that will fit into the smoker.... tried the atomic buffalo turds.... they...