Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: muralboy on November 07, 2015, 10:45:46 AM
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Another busy weekend of smoking. 4 lbs of jerky, 12 lbs of salmon. Oh yeah, another 10 lbs of cheese.
Sliced and marinated the london broil for 12 hrs in a soy sauce, chili flakes, ginger, lemon grass, sugar and pink cure concoction. Into the smoker at 160.
Brined the salmon for 24 hrs in a brown sugar, maple syrup, kosher salt and water mixture. On racks, in the garage to dry out. Will go on after the jerky is done.
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Lookin good MB!!! Some nice snacks for the holidays! Don
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do you ship?.
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12lbs of Salmon!
You got enough to share :P
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12lbs of Salmon!
You got enough to share :P
Local store had it on sale. Couldn't help myself. Initially bought 8 lbs went back next night for 4 more. First time using pieces this thick. Hope I don't mess it up.
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Another busy weekend of smoking. 4 lbs of jerky, 12 lbs of salmon. Oh yeah, another 10 lbs of cheese.
Sliced and marinated the london broil for 12 hrs in a soy sauce, chili flakes, ginger, lemon grass, sugar and pink cure concoction. Into the smoker at 160.
Brined the salmon for 24 hrs in a brown sugar, maple syrup, kosher salt and water mixture. On racks, in the garage to dry out. Will go on after the jerky is done.
Ingredient list sounds great!
Do you have a recipe that you can share in our recipes section?
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do you ship?.
^^^This^^^
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do you ship?.
^^^This^^^
Funny thing. Tried to do that. Some how box never makes it to the post office
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All I can say is....mmmmmmmmmm! :P
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jerky is done, time for the salmon.
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Another busy weekend of smoking. 4 lbs of jerky, 12 lbs of salmon. Oh yeah, another 10 lbs of cheese.
Sliced and marinated the london broil for 12 hrs in a soy sauce, chili flakes, ginger, lemon grass, sugar and pink cure concoction. Into the smoker at 160.
Brined the salmon for 24 hrs in a brown sugar, maple syrup, kosher salt and water mixture. On racks, in the garage to dry out. Will go on after the jerky is done.
Ingredient list sounds great!
Do you have a recipe that you can share in our recipes section?
Recipe for jerky in recipe section
http://www.letstalkbbq.com/index.php?topic=15517.msg207917#msg207917
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Another busy weekend of smoking. 4 lbs of jerky, 12 lbs of salmon. Oh yeah, another 10 lbs of cheese.
Sliced and marinated the london broil for 12 hrs in a soy sauce, chili flakes, ginger, lemon grass, sugar and pink cure concoction. Into the smoker at 160.
Brined the salmon for 24 hrs in a brown sugar, maple syrup, kosher salt and water mixture. On racks, in the garage to dry out. Will go on after the jerky is done.
Ingredient list sounds great!
Do you have a recipe that you can share in our recipes section?
Just posted link to salmon recipe.
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Thanks! Saw that and will be trying it soon.
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About 5 hrs in smoker. Internal temp 145+. Meat was firm and separate with the finger push test.
Cooled, vac-sealed and in the fridge. Hope it last til the holidays
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