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Author Topic: Stocking up (smoking up) for the holidays  (Read 3105 times)

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Offline muralboy

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Stocking up (smoking up) for the holidays
« Reply #-1 on: November 07, 2015, 10:45:46 AM »
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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Offline Smokin Don

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Re: Stocking up (smoking up) for the holidays
« on: November 07, 2015, 10:51:13 AM »
Lookin good MB!!! Some nice snacks for the holidays! Don
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Offline sparky

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Re: Stocking up (smoking up) for the holidays
« Reply #1 on: November 07, 2015, 12:01:44 PM »
do you ship?.
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Offline muebe

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Re: Stocking up (smoking up) for the holidays
« Reply #2 on: November 07, 2015, 12:13:28 PM »
12lbs of Salmon!

You got enough to share :P
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Offline muralboy

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Re: Stocking up (smoking up) for the holidays
« Reply #3 on: November 07, 2015, 01:17:51 PM »
Quote from: muebe on November 07, 2015, 12:13:28 PM
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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Offline teesquare

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Re: Stocking up (smoking up) for the holidays
« Reply #4 on: November 07, 2015, 02:10:07 PM »
Quote from: muralboy on November 07, 2015, 10:45:46 AM
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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Offline sliding_billy

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Re: Stocking up (smoking up) for the holidays
« Reply #5 on: November 07, 2015, 02:21:45 PM »
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Offline muralboy

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Re: Stocking up (smoking up) for the holidays
« Reply #6 on: November 07, 2015, 03:31:43 PM »
Quote from: sliding_billy on November 07, 2015, 02:21:45 PM
Quote from: sparky on November 07, 2015, 12:01:44 PM
do you ship?.

^^^This^^^

Funny thing. Tried to do that. Some how box never makes it to the post office
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Offline hikerman

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Re: Stocking up (smoking up) for the holidays
« Reply #7 on: November 07, 2015, 03:38:12 PM »
 All I can say is....mmmmmmmmmm! :P
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Offline muralboy

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Re: Stocking up (smoking up) for the holidays
« Reply #8 on: November 07, 2015, 07:19:19 PM »
jerky is done, time for the salmon.

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Offline muralboy

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Re: Stocking up (smoking up) for the holidays
« Reply #9 on: November 07, 2015, 07:36:03 PM »
Quote from: teesquare on November 07, 2015, 02:10:07 PM
Quote from: muralboy on November 07, 2015, 10:45:46 AM
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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Offline muralboy

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Re: Stocking up (smoking up) for the holidays
« Reply #10 on: November 07, 2015, 07:40:16 PM »
Quote from: teesquare on November 07, 2015, 02:10:07 PM
Quote from: muralboy on November 07, 2015, 10:45:46 AM
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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Offline teesquare

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Re: Stocking up (smoking up) for the holidays
« Reply #11 on: November 07, 2015, 09:28:15 PM »
Thanks! Saw that and will be trying it soon.
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BBQ is neither verb or noun. It is an experience.
Fine Swine and Bovine BBQ Team - Home of squeal and veal!
Beer, Butter and Bacon make everything better.
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Offline muralboy

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Re: Stocking up (smoking up) for the holidays
« Reply #12 on: November 08, 2015, 08:20:15 AM »
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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