The jerky worked out nicely, very tasty:
Attachment 228338
You would think folks like me would have better things to do.
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The jerky worked out nicely, very tasty:
Attachment 228338
You would think folks like me would have better things to do.
man that jerky looks good
If I think of anything better I'll let you know! :Rofl Need to smoke some salmon myself, let my stock run out.Quote:
Originally Posted by Tracker123
Ray, I've never smoked fish. From what I understand it has to be cold smoked. Don't know how to do that.
we had some smoked salmon recently that her son (the caterer) smoked on an electric smoker.....it was so good that I thought about getting a smoker....when I researched how to cook it I saw that doing a cold smoke can be dangerous....don't let the temp fall below 200 deg.....I don't think you have to do a cold smoke.....he didn't....that salmon was as good as any steak I have ever had.....Quote:
Originally Posted by Tracker123
Masterbuilt makes a cold smoking attachment for their electric smokers but I have not bought one yet.
When I told yall we were heading to Lafayette Saturday someone said take pictures so we did here is the blog post with video of our Saturday tail gate party.
Cappy & Pegody's World: Our Family Mardi Gras Party 2016
Good times.....enjoyed that.....
I have the same Little Chief I've been using for years. It has no settable temp, just plug it in. Not sure if they consider that cold or hot but I use the same smoker for ribs and chicken so I think it is hot smoked. I've had cold smoked salmon and it is good, but completely different texture and taste. My salmon is chewy like jerky, just not as dry and tough.Quote:
Originally Posted by Tracker123
The secret is the brine that my buddies in Oregon perfected over the years. It really makes the best smoked salmon I've tasted. If anyone is interested I will be glad to share the recipe for the brine.
Below is what I understand about cold and hot smoking. Best I can tell is my Little Chief" smoker runs around 145 to 155 degrees. Depends on how cold it is outside. I built a plywood shell that sits over it and helps hold the temp on cold days.
I got this off the internet:
While cookbooks and smoking fanatics alike differ on what specific temperature delineates a hot versus a cold smoke, Paul Kirk, also known as the Kansas City Baron of Barbecue, says that “at the low temperatures of a cold smoke, all you’re doing is flavoring the meat or ingredient with smoke, whereas with a hot smoke, you’re both flavoring and cooking it simultaneously.” He marks a cold smoke as below 100 degrees Fahrenheit, while for Elizabeth Karmel, founder of the website Girls at the Grill and author of Taming the Flame: Secrets for Hot-and-Quick Grilling and Low-and-Slow BBQ, a cold smoke lies between 90 and 120 degrees Fahrenheit. Bacteria breed fast at temperatures under 140, so hot smoking is generally understood to lie between 165 and 185 degrees Fahrenheit, though Karmel finds the optimal hot smoking temperature to be between 275 and 300 degrees Fahrenheit, where fat “turns into liquid and makes the meat moist and meltingly tender.”