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  1. droptine

    Then how about maple

    I can have plenty of maple wood, sugar maple in particular from the farmer who allows me to hunt on his property. Any maple is good? Or is there any I should refrain from using?
  2. droptine

    Cedar for smoking

    Can anyone tell me if cedar (yellow) is any good for smoking. I saw cedar smoking planks for salmon at some grocery stores , so I aasume it is safe??
  3. droptine

    Woods For Smoking

    Can ANY ceder be used, where I bow hunt, the farmer has been harvesting cedar, I believ it is white cedar? He offered me any amount of wood I want for smoking my meat. So question is, any cedar is safe?
  4. droptine

    Why would my smoked salmon taste like that?

    It went directly into the fridge after smokin, Coho it was. Ate some did not get sick at all except for that mild sour taste. Is it possible I had too much smoke (wood) . How do you calculate how much wood/smoke you need??? I do not think my salt concentration was too low. I use the same...
  5. droptine

    Why would my smoked salmon taste like that?

    Cookshack, experience beginner, canning salt, sour. Yes I did cover it up while brining, in a stainlesss steel pot. It was not foiled while smoking. I cannot control amount of smoke, it's an electric smoker, set a few blocks of damp wood and let it smoke at 225 for 2½ hours.
  6. droptine

    Why would my smoked salmon taste like that?

    Ok brined over night , salt, sugar,pepper that's it. Smoked at 225 for 2½ hours until flaky, pulled out and let sit for untilnext day in the fridge. Deep smoke taste But it has a slightly sour taste. I am sure they were handled properly, temperature wise. I used maple to smoke. Any reason why...
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