Recent content by piratey

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  1. piratey

    Beef Jerky: Ten Pounds, Two Types (with Pics)

    I used "London Broil" and had it sliced for me in the meat department and it came out awesome.  I tried eye of round my second time and it was too dry.
  2. piratey

    Ham Eye to Canadian Bacon A' La Bear (QView)

    That looks good.  You have a mini step by step here yourself!
  3. piratey

    Smoked Prime Rib (Panned)

    I don't know if I will ever smoke something this expensive, but these detailed instructions will help me if I do.  Thank you.
  4. piratey

    Help! first smoke ever and it's too salty..

    I prefer dry brining for fish as well.  It really is much easier.
  5. piratey

    AMaze won't stay lit

    Like others have said, microwave to get dry pellets, then light it using the torch and let it burn for about 10-15 minutes to get a good bunch of coal on the bottom, which will keep smoldering.  Then put it somewhere that gets enough air.  I did the mailbox mod.  Use the search bar to get some...
  6. piratey

    High Mountain Jerky Run (Q-View)

    So how did this turn out?
  7. piratey

    Is the AMNPS really worth it on the MES?

    AMNTS works well for me as well.  Took a while to figure out the right air draw, lighting and vent placement but ever since, it has worked well.
  8. piratey

    Storing cold cmoked salmon

    The recipe I used did not call for cure, so I did not use cure.
  9. piratey

    Storing cold cmoked salmon

    I made cold smoked salmon, lox, a few days ago.  Turned out great.  I made about six pounds, so I sliced it up and vacuum sealed it to keep for a while.  Should I keep that in the fridge or the freeze?
  10. piratey

    Comparison of Salmon curing methods

    Sorry to revive an old thread, but there is a lot of good information here that I just read.  I'm fairly new to smoking. Your sugar to salt ratio is inverted from what I have seen and tried when smoking salmon or sturgeon.  For salmon, I have done 1:1 sugar to salt ratio, and for sturgeon, I...
  11. piratey

    SQWIBS Macaroni and Cheese

    The reference to the cooked macaroni as an ingredient was removed, so now the instructions make sense.  Thank you, I'll try this someday, hopefully soon.
  12. piratey

    SQWIBS Macaroni and Cheese

    I'm looking at recipe number 3 and the ingredients have me a bit confused.  On the top, I see two cups uncooked macaroni and on the bottom I see two cups cooked macaroni.  Is this the same macaroni just cooked vs uncooked, or do I need 4 cups total, half cooked?  How is it then used in the...
  13. piratey

    Canadian Bacon Dry Cured (Step by Step)

    Yes, I have it book marked.  I'm not a fan of bacon, and my wife does ribs in our slow cooker and they come out great.  The double smoked hams caught my eye, but I only saw it after I had started curing the canadian bacon, and I didn't want to do two pork products at the same time.  I think...
  14. piratey

    String Cheese

    How was it?
  15. piratey

    Some cheese on the MES

    That looks pretty good.  Are the ceramic tiles there to act as a heat sink as well?  How long will you be letting it rest before trying some, or have you tried it already?
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