MY SMOKER thanks to ironnoggin

[Gear'n'beer!]

Some smoke tonight

 

[wolf]

WELL i smoked some more Tuna today BUT last chance and his wife and I made a whack of FRESH sausages I designed a recipe with pork,spinach,Parmesan cheese onions and garlic and many spices here are pics from beginning to table they were VERY VERY good we finished them all up even had seconds!!!!!! Kelly ate most of them LOL

 

[Lipripper]

Jerk............

 

[Fishtank]

Should the salmon flake when it's done?im using a big chief and I left the door open on the top most of the day it's been about five hours or so and doesn't seem like its done,also should I have chips smoking the whole time?

 

[wolf]

So after 3 years of experiments and failures ive got it pretty well dialed in now made a whack of Jalapeno cheese smokies have to give thanks again For all the help Nog gave me from the start it really helped out alot..

the finished products and man its good....

thanks again Nog

 

[IronNoggin]

... and man its good....

Good Ghawd those look DELICIOUS!!!
Please oh Please kind Sir - SEND me that recipe!!
Awesome Work Buddy!!

Cheers!
Nog

 

[sammyslabber]

 

[Doug]

Wolf


Both sausage types look great.

You are making me really really hungry and now I have to wait until April
before I'll ever get a chance to taste any.
I can see why Last Chance could eat so many and hopefully he is eating your share to save
you from the temptation.

 

[SpringVelocity]

Looks awesome Roy........We should had our sfbc xmas party there at the cave! Those would be perfect to serve lolol

 

[getbent]

Let's have the recipe Roy, especially those jalapeño and cheddar

 

[wolf]

Just a basic smokie recipe (celery salt,salt,pepper.and stuff called promine or arcon for the binder better than milk powder bonds better for smoking meats.and one other thing you have to make sure there is nitro or cure #1 always with smoked meats

For 25 lbs of meat i added 2 cups of fine diced jalapeno 1 1/2 cups of garlic(i really like garlic) and 6 cups of high heat cheese you get at stuffers , i heard before the cheese wasnt good but thought id get a small amount and try it works awesome and tastes good as I love my cheese so was kinda Leary pleasantly surprised.

Alot of the recipes i use is on the Len poli website i adjust and add a few different things and take out alot of stuff like MSG and other crap you dont need.
Went hunting today and buddy and I ate a few up he REALLY liked them when I do again ill add some cayanne to it to get a bit more heat...

Doug dont worry ill make sure i have some saved for you... LOL

Good luck wolf

 

[getbent]

Thanks wolf! All good I understand the fundamentals, sounds awesome
Just got back our pig whitetail and have about 60 lbs of pork ready to go.
Doing some garlic and summer and really want to try this.

 

[wolf]

So after stubborn Dennis T who says he doesn't want to change his ways LOL I thought id share some photos of how a dry brine looks before and after and the whole process to maybe change any ones way of thinking that dry brine isn't good... its easy and way less work. as with a wet brine you have to wait longer for the pemicille to form less with a dry brine...

picture 1 is the "dry" brine

picture 2 and 3 are after 12 hours see how the "dry" brine is now all liquid but its think so its way more condensed of a mixture because now it sucks in the sugar and salt almost drying the fish out...

picture 4 is the fish drying on its racks with the help of a fan

picture 5 and 6 is the smoker cranking it out and the fished product all glazed with a mixture of maple and yellow sugar melted

 

[Kildonan]

Ewwwww... Is that white Spring? Gross, man. LOL

OK, you talked me into it, I'm gonna try a dry brine.

 

[Dogbreath]

Pics 2 & 3 are real eye openers!

 

[trophy fisher]

Thanks for posting Wolf. Pictures like that will help to bring over some new converts from the 'wet' side. I have always felt that dry was better. Why soak your fish and wash out all the goodness? Love your smoker too. Gives me a few ideas for mine. Right now it's just an old gutted fridge. Does the job really well though. TF

 

[fishin solo]

How come there so black when there done?

 

[wolf]

its not really black but brown im sure the sugars are a contributing factor .....I imagine cause im using real alder wood like the old ancestors did as well LOL as you can see from my pile of wood that i chopped have a hard time paying for wood chips when alder is free 2 mins from my back door.... also it smoked for 8 hours inside it is really red and white ill post tomorrow when i cryovac it all, buddies already came over and inhaled a few chunks with a pop it was soo bad they wanted to take some home LOL LOL...trust me its very very good

 

[fishin solo]

I believe you lol makes sense about real alder. I was just curious as I have a Bradley and have never gotten mine that dark before.

 

[Rum Buddies]

what did you use for brine on the smoked Tuna? About do some myself but thinking salmon brine is going to be much for the tuna?