MY SMOKER thanks to ironnoggin

[wolf]

No because you have cured it with salt and the long smoking time its all good...

 

[wolf]

So made some mods to the smoker as wasnt getting it hot enough (dry heat ) so hooked up a turkey stove to it now it works unbelievable dried the meat out perfectly so good was more than delighted with the results here are a few pics also posted in the pepperoni recipe post on how to. Thanks again NOG your help has been great and now working at it in a real shop making it go
and YES we do game at the shop.... bring it in we will do it

 

[IronNoggin]

Interesting and Innovative way to handle the Heat Issue Roy!

Looks downright SKOOKUM!!

Cheers,
Nog

 

[wolf]

So this weekend had a SFBC member want me to smoke some tuna loin for him so cold smoked it for 5 hours at 100 f and then bumped it to hotter for 20 min turned out VERY good he wanted it peppercorn so here the pics....
Got to admit was a little nervous as didnt want to wreck it for the guy but this smoker is so easy to control heat and smoke NOW........ took me a bit but got it now. If anyone else wants stuff done be it meat or fish let me know....


Wolf

 

[IronNoggin]

Looking GREAT Buddy!!!

Making my mouth water over here!

Cheers,
Nog

 

[Scouse]

So this weekend had a SFBC member want me to smoke some tuna loin for him so cold smoked it for 5 hours at 100 f and then bumped it to hotter for 20 min turned out VERY good he wanted it peppercorn so here the pics....
Got to admit was a little nervous as didnt want to wreck it for the guy but this smoker is so easy to control heat and smoke NOW........ took me a bit but got it now. If anyone else wants stuff done be it meat or fish let me know....


Wolf

I have a tuna sitting in my freezer , and i have been wondering what to do with it. So do you brine tuna before smoking, and if so what brine would you recommend. Thanks Scouse

 

[firelight]

Wow that's for some lucky guy, well done.

 

[Sculpin]

Wow that's for some lucky guy, well done.

You scurvy dog .

 

[wolf]

YES you have to brine anything being smoked as you dont want any food born illness I used my normal brine then topped with peppercorns then basically left every vent and door slightly cracked... as you want it more cold smoked.and not too much heat... its still moist but smoked long enough..
If you want it done ill do it for you pm me

Wolf

 

[IronNoggin]

Here's my Go-To Recipe: http://fishbcforum.com/index.php?showtopic=57101
Pretty Damn Intensive for one fish though, better in bulk.

I'd JUMP all over Wolf's offer were I you

Cheers,
Nog

 

[Scouse]

Here's my Go-To Recipe: http://fishbcforum.com/index.php?showtopic=57101
Pretty Damn Intensive for one fish though, better in bulk.

I'd JUMP all over Wolf's offer were I you

Cheers,
Nog

Tanks Nog, I have sent Wolf a pm .

 

[wolf]

Yesterday smoked some salmon heres the pics.....alot of time and work but WELL worth it.......
You can see all the time and "trim" that it makes and some halibut for next year......

 

[wolf]

Then Today made some honey garlic pepperoni and "hot" pepperoni . Had a pair of famous forum members come by to say hi and to pick up his smoked Tuna I did for him last week, they helped load the smoker and see me and my hunting partner make and stuff the pepperoni's, good time telling hunting and fishiing stories by the wood stove on a rainy Saturday.
Thanks guys.......
Another fine day
tomorrow back at it to doing another forum members salmon with a maple/brown sugar glaze

 

[Sculpin]

Thanks to firelight for asking me to come along with him. It was really nice meeting you and your buddy, Roy. You have an awesome set up man . Thanks again for the treats and showing us how you make pepperoni . My daughter already ate half the salmon you gave me lol.

 

[firelight]

Just sitting back watching the hockey game and enjoying some appy's with Roy's tuna. It was fun to see the master at work, nice setup for sure.

 

[wolf]

Thanks guys was a pleasure BS with you as well after x-mas ill have the 2nd batch done for you ...tell me how the wife likes it firelight BTW that looks good but needs some herb cream cheese on the crackers LOL LOL

Enjoy...Wolf

 

[seadna]

Looks tasty. Another way I like the smoked tuna is mixed in with siracha and whipped cream cheese. Give that a try. Good on crackers or on a cucumber.

 

[firelight]

That's funny I had no saltspring goat cheese so there is sriracha mayo on the crackers.

 

[Aces]

Just sitting back watching the hockey game and enjoying some appy's with Roy's tuna. It was fun to see the master at work, nice setup for sure.

making my mouth water..

 

[Gear'n'beer!]

Smoking tonight

making my mouth water..

kkkkkkkkkkkkkkk