Stocking up (smoking up) for the holidays

Discussion in 'Making Jerky' started by muralboy, Nov 7, 2015.

  1. muralboy

    muralboy Smoking Fanatic

    Another busy weekend of smoking.  4 lbs of jerky, 12 lbs of salmon.  Oh yeah, another 10 lbs of cheese.

    Sliced and marinated the london broil for 12 hrs in a soy sauce, chili flakes, ginger, lemon grass, sugar and pink cure concoction.  Into the smoker at 160.

    Brined the salmon for 24 hrs in a brown sugar, maple syrup, kosher salt and water mixture.  On racks, in the garage to dry out.  Will go on after the jerky is done


  2. mfreel

    mfreel Smoking Fanatic

    That's not stocking up.  That's a weekend.  I'd eat it all!!!!!!
  3. muralboy

    muralboy Smoking Fanatic

    jerky is done, salmon in the smoker now

  4. yumeat66

    yumeat66 Newbie

    WOW!  That looks so great!
  5. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    MB, looking good !!!!
  6. muralboy

    muralboy Smoking Fanatic

    About 5 hrs in smoker. Internal temp 145+. Meat was firm and separate with the finger push test.

    Cooled, Vac-sealed and in the fridge.

  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks tasty!

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