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Food Smokers and Smoking Tips/Tricks/Techniques

Discussion in 'Food Talk' started by Polymerhead, Jul 15, 2012.

  1. Oct 25, 2018 at 5:34 PM
    Kilo Charlie

    Kilo Charlie Disruptor

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    @WBF610 - to answer your question from SMF... No you don't have to to reach any temp for cold smoking. The point is to get the smoke flavor on the bacon.

    I've often used an Amazen tube (good for 4-5 hours each) letting it go one whole tube, then putting back in the fridge overnight, then another tube full the next day. This is without any other heat ... A water pan full of ice can keep the temps lower if the ambient temperature is too high.

    Let me know if you have any other questions
     
  2. Oct 25, 2018 at 5:36 PM
    Kilo Charlie

    Kilo Charlie Disruptor

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    I've only done the turkey, brisket and a couple of pork shoulders that would qualify to submit.. the other things in the pictures were made before the start of the contests
     
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  3. Oct 25, 2018 at 6:41 PM
    WBF610

    WBF610 Member well known

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    Thanks, I went down that rabbit hole. I read too much, and some people taking it to 145 after curing, some not. I just wanted to be sure, since I’ve never cured anything. Lots more to read before putting a plan together. I’d hate to waste a good slab by messing my first attempt up.

    Do you cure bacon? If so, do you wet or dry cure? What’s your process?
     
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  4. Oct 25, 2018 at 6:57 PM
    Kilo Charlie

    Kilo Charlie Disruptor

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    I'm in the Pop's Brine camp.. I've done dry curing before and there's absolutely nothing wrong with it.. I just find Pop's Brine easier.

    I weigh all my ingredients so that I can make a gallon of the curing brine repeatable time after time.

    I've done pork belly for bacon, pork loin for Canadian Bacon, pork loin for boneless chops, eye of round for Pastrami, beef ribs for Pastrami Ribs, pork shoulder to make pulled ham... Etc.

    I actually created an Excel spreadsheet with all the weights in grams so if you find something too sweet other too salty you know how to adjust it.

    I'm all for sharing anything I've learned.. just ask.

    My philosophy is that everything I do in an experiment and can be learned from it.
     
  5. Oct 25, 2018 at 7:00 PM
    tntacomaguy

    tntacomaguy Well-Known Member

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    Now I’ve been watching his videos half the evening lol. I’m fairly new to the smoking game so I am always curious to new things
     
  6. Oct 25, 2018 at 7:16 PM
    WBF610

    WBF610 Member well known

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    Thanks again. That’s the route I’ll probably start with, pops brine. Seems to be “easier” to do than worry about getting the right amount of cure for a dry.

    I’m going to get my plan together soon, maybe I’ll run it by you before starting.
     
  7. Oct 25, 2018 at 7:28 PM
    Kilo Charlie

    Kilo Charlie Disruptor

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    I'd be happy to help... I'll warn you.. it's addictive!
     
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  8. Oct 25, 2018 at 7:38 PM
    WBF610

    WBF610 Member well known

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    That, I do know. Buck board, Canadian, etc. all in my thoughts.
     
  9. Oct 25, 2018 at 7:57 PM
    Kilo Charlie

    Kilo Charlie Disruptor

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    Shucks.. I forgot about the buckboard bacon I made... Haha let me know what questions you have
     
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  10. Oct 25, 2018 at 8:03 PM
    WBF610

    WBF610 Member well known

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    mats, flaps, and stickers. Extang solid fold 2.0. Mobtown sliders and full skids. AVS vents
    Will do.
     
  11. Oct 25, 2018 at 8:58 PM
    Mister Grey

    Mister Grey The Viking of disapproval looks in your direction

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    The Works.
    For the smokers! 8 lbs.

    thumbnail_IMG_0063.jpg
     
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  12. Oct 26, 2018 at 10:50 AM
    bvbull200

    bvbull200 Well-Known Member

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    Fresh wiper fluid
    For everyone cooking this week and next, the deadline for submissions in to the cooking contests has been extended by a week! New deadline is November 4th. Cook up that badass food, then drop a picture in the appropriate thread for a chance at some prizes!

    Open Category

    Pitfaced BBQ Meat Massage Category
     
  13. Oct 26, 2018 at 11:47 AM
    hemitruk

    hemitruk Old man , young boi truk

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    Tried doing baby back burnt end style . Used pitfaced rub smoked at 250 for 1.5 hours .Came out a little dry on smaller pieces but tasted good . Next time will smoke at 200. Added 1block butter knowing not much fat to render brown sugar and a little bbq sauce .

    20181025_154953.jpg
    20181025_170204.jpg
     
  14. Oct 26, 2018 at 11:51 AM
    Kanyon71

    Kanyon71 Well-Known Member

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    Looks pretty darn tasty to me.
     
  15. Oct 26, 2018 at 12:39 PM
    la0d0g

    la0d0g Its 4 o’clock somewhere

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    What's with the pencils? People still write stuff on paper? :D
     
  16. Oct 26, 2018 at 1:24 PM
    hemitruk

    hemitruk Old man , young boi truk

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    Lol. Yea going to Japan next week . Home address and info in pencil so can erase info if need to update on passport .
     
  17. Oct 26, 2018 at 7:54 PM
    Kremtok

    Kremtok Well-Known Member

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    Open category?

    B00DF3D8-8F63-4980-9652-D4A815577D76.jpg
     
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  18. Oct 26, 2018 at 8:10 PM
    Kanyon71

    Kanyon71 Well-Known Member

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    Awww it’s smiling :)
     
  19. Oct 26, 2018 at 8:12 PM
    wilcam47

    wilcam47 Keep on keeping on!

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    Bourbon state
    [​IMG]
     
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  20. Oct 27, 2018 at 4:08 AM
    PerazziMx14

    PerazziMx14 I'm fat but identify as skinny, I'm Trans-slender

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    Close to 39.9609243°N, -77.5763777°W
    Bhut Jolokia Biltong


    1/4 cup toasted coriander
    1/4 cup kosher salt
    5g of dried ghost peppers
    5g of black pepper
    Malt vinegar
    Worcestershire sauce

    6+ pounds of eye of round trimmed and sliced about 3/4" thick and ingredient assembled

    Toasting the coriander

    B1.jpg B2.jpg


    All dry ingredient went into the magic bullet to be blended than into this highly specialized biltong spice applicator. This actually works great for applying rubs to other meats as well and cost about $1 at the local restaurant supply store

    Dust the bottom of a non-reactive bowl with the spice mix and then drizzle in a bit of vinegar and Worcestershire sauce. Then place the 1st layer of meat in. Then another layer of spice, vinegar and Worcestershire until all the meat is used.


    B3.jpg B4.jpg


    After all the meat is layer in cover an put into a refrigerator for up to 24 hours. I am going to go about 8 hours. No matter what time you pick (longer more salty) flip the meats over 1/2 way through the cure.



    B5.jpg


    I have a dehydrator that can be set at 95 degrees Fahrenheit so I have not bothered to build a biltong box. After the meats cure I'll pull them out of the cure and drip over the sink for a minute or two then into the dehydrator set at 95 degrees for 18 t 24 hours I will also check the meats periodically for dryness. You want them firm but with just a little "give" when you gently squeeze them.

    My last batch of biltong was just coriander, salt and vinegar and it was bland. Another note is I actually do not like coriander all that much. When I 1st took the meat off the dehydrator and sampled it was not good and had a very strong coriander flavor. I bundled up a bunch of it and took to work where people raved about it. I had one pack left in the fridge and had written it off when 4 days later my mom stopped over and I asked if she wanted to try it. I cut up a few slivers and the flavors had settled down, melded and were actually quite good. So just like smoking cheese a little aging made all the difference.
     
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