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  1. ahakohda

    Cured suckling pig

    Wet cured for a week with some cure pumping into the butts. Air dried overnight. Placed in 140F smoker without a smoke til internal temp 104F. Adding cherry chips smoke and bumping smoker temp to 175F til internal meat temp reaches 131F. Letting meat release extra smoke for an hour. Meat is...
  2. ahakohda

    Safety Question

    Question is simple, and I kinda suspect it is safe to do, but I have to ask here, because I was wrong before......... Is it safe to wet cure meat (bacon, chicken) and, after curing process is over, vacuum pack it and store in freezer for a month or two. When needed, it will be defrosted in...
  3. ahakohda

    Smoked Chicken legs

    Brined chicken legs for 5 days with cure#1. Dried them in front of the fan for a few hours. First stage in smoker, at 140F until internal is 104f. No smoke. Second stage. Smoking with cherry chips at 175F until internal 130F. Third stage, vacuuming and sous vide at 175F until internal...
  4. ahakohda

    Cold smoked Coho Salmon (whole)

    In Florida, you gotta monitor weather to catch a perfect day for cold smoking the salmon. Today we’ve got 52F brisk morning. Smoking time. Fish. Wild caught pacific coho salmon. Kept in freezer over a month. Brine. For 1kg of fish you need 1.2L of water. For each (1kg fish + 1.2L water) we...
  5. ahakohda

    Quick question.

    If i want internal temp of vacuumed meat 150f, can I set my device temperature at 155f and leave it cooking overnight? Will 10-12 hours be enough to reach 150f at 155f set temp?
  6. ahakohda

    Inkbird IRF4S thermo Q

    I got this inkbird irf4s thermo Manual states charging with usb Charging port is definitely USB-C I am trying different cables and outlets but it wont charge, transmitter or receiver. What do i do wrong?
  7. ahakohda

    Cure1 and Cure2 advise needed.

    I decided to make another small batch of dry cured products. It will require chamber hanging time from 4 weeks for one product, to 6 months for another. Mistake I made is I used cure1 instead of cure2. My question is: What should I do? Scrap the project and to use cured meat for something else...
  8. ahakohda

    Homemade Ukrainian sausage

    2kg pork butt 500g fatback 2 medium garlic heads 3 large bay leafs 30g salt 1 1/2 tsp black peppercorns 6 large allspice Cut pork and fat into half inch cubes. Mix together all spices, salt and garlic in mortar or processor. Add to cubed meat. Mix well,10min by hands or 3-5 min in mixer. Stuff...
  9. ahakohda

    Masterbuilt slow smoker question

    Ive read here that Masterbuilt slow smoker can be shut off after 10 minutes and it will continue producing smoke. I just did so and smoke disappeared. I am wondering if this trick is for wood chips only? I am using pellets.
  10. ahakohda

    Bosnian Sudzhuk

    On December 22 i made small batch of bosnian sudzhuk, following youtube video. Opened one today to accompany few beers. Highly recommended.
  11. ahakohda

    Christmas Lamb leg

    Decided to add some eastern flavor to our Christmas dinner. Saffron rice with whole lamb leg. Lamb was seasoned and marinated in spices for 24 hours. Wrapped and baked 4 hours at 400f. Turned out wonderful.
  12. ahakohda

    Far East Koho salmon (kizhuch) Balyk

    Some time ago I got delivery of wild pacific koho salmonfrom Alaska. After month in freezer, one fish was prepared by following an old recipe from far east siberian lands. Fish is cut the way you can see on pictures. Basically separating back and belly. Back is cured in strong salty brine with...
  13. ahakohda

    Early gift to myself

    Got myself a wine cooler to use as curing chamber. Just unboxed it, wiped inside and placed fan. Waiting for amazon with humid meter. Currently there are 3 duck breasts prosciutto and some bacon. Some interesting projects are coming up.
  14. ahakohda

    Pork ribs.

    Finally got around to do some ribs. Used “naked rub” and honey/butter/rub/sauce for wrapping. I trimmed slab competition style. Fits perfectly in my small smoker plus some trimmings left for soup. Came out great 3hours in smoker at 225. 1.5h wrapped in the oven. 0.5 sauced in oven.
  15. ahakohda

    Hot smoked salmon

    Here is todays hot smoked salmon side. My smoker is not big enough to fit it whole so i had to cut it. Marinated for 72 hours in simple soy based marinade. To cover whole side I made it x3. 2 cups water 1/2 cup teriyaki OR soy sauce 0.25 Lbs brown sugar 2 Tsp garlic powder Smoked at 160F for...
  16. ahakohda

    Cured and smoked duck breast

    3 mallard duck breasts wet cured in brine for 48 hours. Brine. 2 liters water 1tsp whole black pepper 1tsp whole allspice 5 pcs of clove 2 whole garlics 4-5 bayleafes Bring to boil. Simmer for 15-20 min. Cool overnight in fridge. Using equilibrium method calculate salt/pink salt and sugar. Let...
  17. ahakohda

    Snacking goodies

    What to do with 1.7kg leftovers of pork butt? I decided to make Moldavian Pastrami. Brine. 2 liters water 1tsp whole black pepper 1tsp whole allspice 5 pcs of clove 2 whole garlics 4-5 bayleafes Bring to boil. Simmer for 15-20 min. Cool overnight in fridge. Using equilibrium method calculate...
  18. ahakohda

    Sockeye salmon roasted whole

    Forgive me for posting something that hasn't been smoked, but if you decide to cook it in the future you will be pleased with outcome. whole salmon scored on one side. Brushed with mixture of olive oil with minced garlic, paprika, cumin, pepper mix(black, white, cayenne), juice of half lemon...
  19. ahakohda

    Cured and smoked pork ribs

    Single rack was halved and wet cured 7 days ago. Smoked 6 hours at 180F with apple pellets. Highly recommend you to at least try to cook it once
  20. ahakohda

    Hot smoked pork belly and canadian bacon

    It was long 10 days…..and today we are enjoying this nectar of Gods. Berkshire pork belly was wet cured for 10 days and smoked today at 180F using apple pellets. It is resting on stove top for now. But we were impatient and one square is almost gone now. Later on I will vacuum seal these and...
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