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  1. alaskansmokesignals

    This Week's Project:::: Now Bacon!

    Is this thread where I sign up for your mailing list? Not talking about getting any stinkin' emails here.... no, no... PORK, its what's for dinner.  I hope!
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  3. alaskansmokesignals

    Has anyone ever Scotch-Smoked salmon???

    Bear, I am elbows deep yes, a good thing, but I also have work, multiple home projects of monetary importance, and a deadline to get them done on so I can go gather more winter meat (moose, this time). Sad to say, it will take more time before I can do another smoke here. Glad to say, my last...
  4. alaskansmokesignals

    Has anyone ever Scotch-Smoked salmon???

    Bear, Thank you for that post. I have fairly easily found great recipes on the Internet when I needed them, and have also pretty easily discarded some great appearing recipes that look good on the face of them; I'd like to think I can look at a recipe and tell a lot about how its going to come...
  5. alaskansmokesignals

    Has anyone ever Scotch-Smoked salmon???

    I've done both dry cure and sugar;nothin wet but the olive oil and the rum.But I prefer to kipper it at 125F for 4 hrs instead of the 85F for 30 hours, for most uses. The cold smoked comes out a lot like sashimi.
  6. alaskansmokesignals

    Has anyone ever Scotch-Smoked salmon???

    I guess I'll take that as a No.
  7. alaskansmokesignals

    Has anyone ever Scotch-Smoked salmon???

    With all that is available on the Internet, all I can find online for a recipe is a 60% (partial) recipe that is stolen out of the book I use - Jack Whelan's. Does nobody ever do this? Because its too time-intensive maybe? Changing the dry cure to something new every 6 hours for a day and a...
  8. alaskansmokesignals

    Planning my first overnight smoke...

    If you can keep 250F inside the smoker, you'll be looking at very close to 8 hours cook time.
  9. alaskansmokesignals

    Lamb ribs

    I wouldn't cook'm low and slow, though that's my preference for most meats. 450F for as little time as possible, until they're about 130F internal. I use a rosemary/garlic/panko outside, on top of seared and mustard painting, and then on the table, dipped into a custom made mint/jalapeno jelly...
  10. alaskansmokesignals

    Lamb ribs

    Coating: 50-50 fresh rosemary and garlic (minced), 1/3 cup each. Plus 1/2 cup panko and a little salt. Burn/sear the rack first, putting some garlic herbs in that searing, then paint with lots of dijon mustard, then coat in that coating and cook fast at 450 F for about 14 minutes. It is to die...
  11. alaskansmokesignals

    What's your occupation?

    Does it all. Everything related to Internet.
  12. alaskansmokesignals

    -20 degrees and smoking a butt

    Yeah, you're all a bunch of warm water fish - except you Speu - You could be an Alaskan! Fine smoker work in cold conditions Speu. I find that a hardy smoker doesn't find it so hard to get warm enough smoker temps, but its a lot less stable keeping proper and stable smoker temps when its more...
  13. alaskansmokesignals

    puerto rican pork butt (Pernil) with no smoker but yes pictures

    I have decided that the next attempt at Pernil will be in my large BBQ with a steel container of wood chips, going low and slow. I'm going to try to attempt the good product I get from my real smoker. I'm still in training for 30# of butts I need to do in March for a family reunion without a...
  14. alaskansmokesignals

    My smoked salmon fillet recipe/process

    Yes, I agree with DS. Mesquite, Hickory, and other heavier smokes like beef, and fish likes milder - my choices here in order are apple, cherry, or alder. With my recipe don't soak too long or it'll be too salty for most ppl. I do a variety of types here (some saltier than others) and use the...
  15. alaskansmokesignals

    No Comment

    you're not a "newbie" here anymore! I told you a long time ago: stick with me, and you'll teach me a lot.... and who can argue with what has happened since?
  16. alaskansmokesignals

    Making Jerky in 1980, photos

    Uh... I thought that whole "smoke jerky in the nude" thing happened in the '70s..... OK, 1980 is a close enough date for that...
  17. alaskansmokesignals

    My smoked salmon fillet recipe/process

    Not sure how to characterize; its smoked salmon. Doesn't look cooked really, yet doesn't look raw, doesn't look all shiny and pricey like lox.... Ambient temp here varies wildly depending on when you do this, which varies it between like a 4 hr smoke (likely for most ppl) to an 8 hour smoke (if...
  18. alaskansmokesignals

    Recipe: Prime Rib encrusted in Rock Salt in Dutch Oven

    JI, I've thought many times about trying a regular salt instead of rock salt. It's supposed to make a casing that after cooking you have to crack to get into your roast... But my wanna-do list is larger than my can-do list, so this remains on it. Can you say more about this way?
  19. alaskansmokesignals

    My smoked salmon fillet recipe/process

    The thickness of the fillet is paramount to getting the right soak time. Some of the sockeye salmon I catch here are well over 30 inches long and none are runts. Or it could be something of the meat itself. The ones I get here have barely or not at all seen fresh water since they were a smolt...
  20. alaskansmokesignals

    Recipe: Prime Rib encrusted in Rock Salt in Dutch Oven

    You're right. I didn't want to complicate the recipe, and don't usually put times into mine when its just for me. I documented this prime rub to post. Here's what really happened: - The roast was smaller than I thought, or something because it was at an internal temp that was too high; it...
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