Simms
Page 3 of 3 FirstFirst 1 2 3
Results 25 to 27 of 27

Thread: Butcher

  1. #25
    Join Date
    Mar 2009
    Location
    Hoboken
    Posts
    630
    Thanks Thanks Given 
    107
    Thanks Thanks Received 
    195
    Thanked in
    137 Posts
    Chats
    11
    Groans
    6
    Groaned 2 Times in 2 Posts


    Re: Butcher

    Quote Originally Posted by Rusty Spinner View Post
    Better off in a water bong. Ever try to light up some goat? It just canoes all over the place on you
    Rusty I see you in a whole different light after that use of the term "canoe."


  2. #26
    Join Date
    Feb 2014
    Location
    Stockholm
    Posts
    155
    Thanks Thanks Given 
    22
    Thanks Thanks Received 
    33
    Thanked in
    17 Posts
    Chats
    0
    Groans
    0
    Groaned 0 Times in 0 Posts


    Re: Butcher

    Quote Originally Posted by Rusty Spinner View Post
    A smoker is nothing more than a low heat source and smoke which is easily added.
    Yes and no. Depends on what you're doing. If you want to make barbecue say like in a pit smoker that's going to look a lot different than smoking for true preservation. A cold smoker should give no heat to the meat and have ample circulation. Salt brine wicks moisture out, smoke dries it up. If you go to hot by even a little proteins harden and lock in moisture which means bacteria laden jerky in a few months


    Sent from my iPhone using Tapatalk


  3. #27
    Join Date
    Dec 2011
    Location
    1060 West Addison, Chicago....
    Posts
    4,404
    Thanks Thanks Given 
    2,206
    Thanks Thanks Received 
    1,028
    Thanked in
    691 Posts
    Chats
    4445
    Groans
    30
    Groaned 12 Times in 12 Posts


    Re: Butcher

    Quote Originally Posted by mtthwnvk View Post
    Yes and no. Depends on what you're doing. If you want to make barbecue say like in a pit smoker that's going to look a lot different than smoking for true preservation. A cold smoker should give no heat to the meat and have ample circulation. Salt brine wicks moisture out, smoke dries it up. If you go to hot by even a little proteins harden and lock in moisture which means bacteria laden jerky in a few months


    Sent from my iPhone using Tapatalbk
    Cure a salmon with a mix of 3 parts Kosher salt ( Simms may have a problem with that) and 2 parts brown sugar...rub the fish with a mix of maple syrup and mustard, cover it with a thin layer of the salt and sugar mix, put some toasted fennel seed, some chopped dill, and chopped fennel fronds....put the two fillets together skin side out, cover with plastic, don't wrap it tight, put it in a drip pan and put a weight on it for 12 hours, turn it over weight it for 12 more hours.....then cold smoke it with apple or hickory for 3 hours.........mmmmmmm
    If you freeze it is easier to slice thin, but it will change the texture a bit.....

    serve it with a roesti potato( fancy hash browns), bacon, red onion, crème fraiche (fancy sour cream) and chopped dill....
    this is how we do it at the McDonalds drive thru.......

    "I'm not out on the river to win." -Kieth Rutherford

Thread Information

Users Browsing this Thread

There are currently 1 users browsing this thread. (0 members and 1 guests)

Thread Participants: 9

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •