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Polish Sausage in 9 hrs.
Hi guys, after wasting a ton of meat here's my plan. I am open to suggestions for further improvements 1 hr. Let stuffed sausage dry at room temperature. This could also be done in the smoker. Just do not fire it up. 1hr. Start the smoke generator but try to keep the temperature under 70-75f... -
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Cold smoked haddock recipe questions.
Hi guys, I found this recipe on seriouseats.com website. I do not understand a couple of steps so any theories are appreciated: - why keep fish at room temperature for 1-2 hrs after brining if it goes in the fridge after that. - after 1-2 hrs. at room temperature the author suggests to move... -
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Pork Loin Questions 2
ok, brined pork loin for 48hrs. smoker temperature 185-195 IT 145 Came out juicy but individual meat fibers are a little tough. I do not think lowering IT to 140 would make a big difference (please tell me if I am wrong). What else could be done? I have another piece in the same brine that... -
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Meat injectors.
Hello everyone! I wanted to get your opinion on injectors and, maybe, a recommendation which one I need. Questions: What is the purpose of an injector? - Accelerate cure time? - Accelerate brining time? - More even taste distribution? - More even color distribution? - Other? Which one do I...- Oleg
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- Replies: 14
- Forum: Slicers, Grinders, Tools, Equipment
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Cold Smoked Salmon
Hi all, I've been cold smoking salmon for about a year but I thought I'd put my method here for your critique. If I am not doing it right I'd rather know than keep playing a Russian roulette. - Fresh salmon is covered in salt and sugar. for 24 hrs. for farmed or 12 hrs. for wild in the... -
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Smoked Pork Butt Roast
Hi Guys, Had another try to smoke pork. meat: 3 LB (1350g) of pork butt roast 6hrs brine at room temperature: 1350g water 20g celery juice powder 136g salt (sorry my fault, the intent was to put 65g) 65g sugar Smoked at 180-190 until IT 145. Took 4 hrs. Please offer critiques. The issues I... -
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Cure weight/volume calculation.
Hi guys, I know I am beating a dead horse here but I have a question about the dosage of meat cure. I just got Celery Juice Powder (my wife does not approve Red 3 food dye in Cure#1) The question: is recommended dosage for wet cure or wet cure plus meat weight? The package on CJP has a... -
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Pork Loin Questions.
Smoked pork loin yesterday. 4lb pork loin with bones brined for 24hrs.: 5qrts of water 1.1 lb of salt 2oz brown sugar 2 bay leaves some pepper Smoked at 190-200 for 9hrs. until IT 160 Came out too salty, juicy, meat fibers a little too firm. Any tips? I guess I was expecting something more... -
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Vacuum marinator?
I was wondering if anyone has any experience with vacuum marinators. Do they only save time or do they marinate differently. -
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Sausage Smoking temp.
Hello all, I am trying to figure out the maximum temperature before pork sausage turns dry and crumbly. Thank you. -
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Time and temperature.
Hi Guys, I am trying to figure out the proper (if there is such thing) ways to smoke pork. Do you use some kind of guide for time and temperature for cold smoking, semi-hot, hot, and smoke baked? -
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High Altitude smoking?
Hi All! I live at 6,500'. Would you happen to have general suggestion how to adjust smoking time or temperature? -
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Sausage basics.
I am as new as they get... Just bought some raw brats at a local store. Smoked as following: 1hr. at 140F then 1hr at 160, and then 1hr at 180. Came out nice red color but I suspect they are a little raw. Taste good though! Now waiting for them to cool down in the fridge and will try again in...
