ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 10-29-2012, 08:59 AM   #16
Big George's BBQ
somebody shut me the fark up.


 
Big George's BBQ's Avatar
 
Join Date: 02-07-08
Location: Phoenixville, PA
Downloads: 0
Uploads: 0
Default

OMG You are amazing That looks incredible Will have to try this one
__________________
Large BIG Green EGG- Hatched 8/17/09
Backwoods Extented Party
Weber Genesis Gasser
Mid Atlantic BBQ Association
KCBS
Back Porch BBQ Competition BBQ Team

When all else fails ask yourself WWGALD
Big George's BBQ is offline   Reply With Quote


Thanks from:--->
Unread 10-29-2012, 09:05 AM   #17
Big George's BBQ
somebody shut me the fark up.


 
Big George's BBQ's Avatar
 
Join Date: 02-07-08
Location: Phoenixville, PA
Downloads: 0
Uploads: 0
Default

Do you raise your own salmon too
__________________
Large BIG Green EGG- Hatched 8/17/09
Backwoods Extented Party
Weber Genesis Gasser
Mid Atlantic BBQ Association
KCBS
Back Porch BBQ Competition BBQ Team

When all else fails ask yourself WWGALD
Big George's BBQ is offline   Reply With Quote


Thanks from:--->
Unread 10-29-2012, 10:24 AM   #18
cowgirl
somebody shut me the fark up.

 
cowgirl's Avatar
 
Join Date: 07-18-07
Location: Oklahoma
Downloads: 0
Uploads: 0
Default

Thanks everyone!!

Quote:
Originally Posted by code3rrt View Post
There she goes again! MY goodness me........that looks great!

Pretty good stuff with some cream cheese, chopped red onion and capers on a bagel too!
Geeeeze, you probably make those from scratch as well, LOL.
Great lookin' stuff Jeanie
Thanks Code3! I've tried it on a bagel...and it was pretty tasty.

Quote:
Originally Posted by plakers View Post
Wow that looks terrific. Love the smokehouse, I gotta put one of those on my list.

Great KISS salmon dry cure, too.
Thank you Plakers!! I wanted to keep the cure simple, also the canning ingredients. Was thinking of the dishes I am going to use this in and didn't want anything too powerful. Really love my smokehouse, it's getting old but still works great. Thanks again!

Quote:
Originally Posted by Kazion View Post
Mostly I just lurk here, but this one demanded that I post a thank you for such wonderful work, both in the process, and in describing it.

Thanks from the sidelines!

db
Thank you db!! Really hope you decide to come out of the shadows and join in. Would love to exchange cooking and smoking ideas with you!

Quote:
Originally Posted by Arlin_MacRae View Post
Thanks, Jeanie. My Jeannie and I taught a canning class last week and salmon came up. She did salmon when she lived in Alaska with great results and now, thanks to you, I can SEE how it looks. ;)
Question: do you have any problem with foaming since you add some oil?

Arlin
Arlin thank you!! Some times I wonder if we are related. lol We seem to enjoy the same things.
No problem with the oil foaming. Sometimes when canning pork, the rendered fat will seep under the lids during the canning process and interfere with the seal, but had no problem with the 1/2 tsp of oil in this.
I know you can add many things to the jars for flavoring, jalapenos etc... but I wanted this to be more about the smoked salmon for future dishes.

That's great that you two teach canning classes. Thanks again!


Quote:
Originally Posted by Big George's BBQ View Post
Do you raise your own salmon too

lol George....I wish!! Thanks..



Thanks again friends!
__________________
jeanie
sittin' by the campfire with my Brethren friends.
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))

http://cowgirlscountry.blogspot.com/
cowgirl is offline   Reply With Quote


Thanks from:--->
Unread 10-29-2012, 10:40 AM   #19
JD McGee
somebody shut me the fark up.
 
JD McGee's Avatar
 
Join Date: 06-28-07
Location: Duvall, WA
Downloads: 0
Uploads: 0
Default

Outstanding!
__________________
Wine Country "Q" Competition BBQ
PNWBA Team of the Year...2011, 2012, & 2013
Founder
Northwest BBQ Society
We cook on MAK Grills , Big Poppa Drum Smokers, & WSM's
Proudly sponsored by Big Poppa Smokers, Kosmo's Q, Simply Marvelous BBQ, and MAK Grills
JD McGee is offline   Reply With Quote


Thanks from:--->
Unread 10-29-2012, 10:52 AM   #20
Dirtbuddy
is one Smokin' Farker

 
Dirtbuddy's Avatar
 
Join Date: 05-24-12
Location: Port Coquitlam, BC Canada
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by code3rrt View Post
Ohhhh, had another thought, what are your shipping charges.
Nice work!
__________________
Kamado Joe Classic, 18.5" WSM w/ CyberQ WiFi, 22.5" OTG, Weber SJS
Dirtbuddy is offline   Reply With Quote


Thanks from:--->
Unread 10-29-2012, 10:53 AM   #21
samfsu
Full Fledged Farker
 
samfsu's Avatar
 
Join Date: 05-18-10
Location: Wellington, FL
Downloads: 0
Uploads: 0
Default

Delicious!! Wish I had temps in So Florida that I would do cold smokin!
samfsu is offline   Reply With Quote


Thanks from:--->
Unread 10-29-2012, 11:01 AM   #22
Ijustwantedtolookatpics
On the road to being a farker
 
Ijustwantedtolookatpics's Avatar
 
Join Date: 07-26-11
Location: Lowell, MA
Downloads: 0
Uploads: 0
Default

Unreal!!!
Another great thread, thanks!
__________________
_____________________________________________
CG Akorn
Weber 22.5 OTG
Weber gasser
Kinda-fast Grey Thermapen
Ijustwantedtolookatpics is offline   Reply With Quote


Thanks from:--->
Unread 10-29-2012, 11:22 AM   #23
richardnoodle
Is lookin for wood to cook with.
 
richardnoodle's Avatar
 
Join Date: 08-07-11
Location: Hamburg,NY
Downloads: 0
Uploads: 0
Default

I want to make a smokehouse now!
__________________
Serg- BUFFALO MEATHEADS-KCBS CBJ- lots of Webers.
richardnoodle is offline   Reply With Quote


Thanks from:--->
Unread 10-29-2012, 12:37 PM   #24
gtr
somebody shut me the fark up.

 
gtr's Avatar
 
Join Date: 10-16-10
Location: Culver City, CA
Downloads: 2
Uploads: 0
Default

I am officially blown away.

That really looks fantastic, it's very well explained, and I continue to be impressed by the depth and breadth of your knowledge of delicious stuff. Very, very nicely done Jeanie!
__________________
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
Golden Goose Egg - Got 2 in the nest baby!
SPFP
Avatar by my son!
WTFWGALD?
gtr is offline   Reply With Quote


Thanks from:--->
Unread 10-29-2012, 01:53 PM   #25
DaChief
Babbling Farker
 
DaChief's Avatar
 
Join Date: 01-28-07
Location: Melbourne, FL
Downloads: 0
Uploads: 0
Default

Very nice!!!
__________________
DaChief

BGE Large
WSM
Weber One-Touch Gold
Weber Go-Anywhere
Turkey Fryer

"Go on! Shoot me again! I enjoy it! I love the smell of burnt feathers and gunpowder and cordite!"
-- Daffy Duck
DaChief is offline   Reply With Quote


Thanks from:--->
Unread 10-29-2012, 02:18 PM   #26
cowgirl
somebody shut me the fark up.

 
cowgirl's Avatar
 
Join Date: 07-18-07
Location: Oklahoma
Downloads: 0
Uploads: 0
Default

Thank you JD and Dirtbuddy!!


Quote:
Originally Posted by samfsu View Post
Delicious!! Wish I had temps in So Florida that I would do cold smokin!
Thank you samfsu! Not sure about Florida, but sometimes ice tubs in smokers will bring temps down.


Ijustwantedtolookatpics....Thanks!

Quote:
Originally Posted by richardnoodle View Post
I want to make a smokehouse now!
Richard...you need one! Thanks..

Quote:
Originally Posted by gtr View Post
I am officially blown away.

That really looks fantastic, it's very well explained, and I continue to be impressed by the depth and breadth of your knowledge of delicious stuff. Very, very nicely done Jeanie!
Greg you are so sweet... Thanks friend.


DaChief..Thank you!!



.
__________________
jeanie
sittin' by the campfire with my Brethren friends.
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))

http://cowgirlscountry.blogspot.com/
cowgirl is offline   Reply With Quote


Thanks from:--->
Unread 10-29-2012, 02:31 PM   #27
rookiedad
is One Chatty Farker
 
Join Date: 07-21-05
Location: patchogue, n.y.
Downloads: 0
Uploads: 0
Default

wow nice work! i would love to try this? i don't know anything about canning so my question is does the pressure canner additionally cook the salmon? what temp does it get up to during the canning time? thanks.
__________________
Phil
Better Days Barbeque
Backwoods Party
3 WSMs
22" Weber Kettle
Smokey Joe
rookiedad is offline   Reply With Quote


Thanks from:--->
Unread 10-29-2012, 02:46 PM   #28
cowgirl
somebody shut me the fark up.

 
cowgirl's Avatar
 
Join Date: 07-18-07
Location: Oklahoma
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by rookiedad View Post
wow nice work! i would love to try this? i don't know anything about canning so my question is does the pressure canner additionally cook the salmon? what temp does it get up to during the canning time? thanks.
Thank you rookiedad!
The salmon is not cooked in the smokehouse, it is cold smoked, so it is still raw.
The canning process cooks it. This is not the same as lox.

Here's more info on pressure canning..

There are four basic agents of food spoilage – enzymes, mold, yeast, and bacteria. Canning will interrupt the natural spoilage cycle, so food can be preserved safely. Molds, yeast, and enzymes are destroyed at temperatures below 212° F, the temperature at which water boils (except in mountainous regions). Therefore, boiling water processing is sufficient to destroy those agents.

Bacteria, however, are not as easily destroyed. The bacteria, Clostridium botulinum produces a spore that makes a poisonous toxin which causes botulism. This spore is not destroyed at 212° F. In addition, bacteria thrive on low acids in the absence of air. Therefore, for a safe food product, low-acid foods need to be processed at 240° F. This temperature can only be achieved with a pressure canner.



The amount of pressure and the length of time you process the jars is determined by your altitude too. You need to follow the instructions for the pressure canner that you have.

Canning intensifies the smoke flavor so a shorter amount of cold smoke is best. The shorter smoke time also makes for moist salmon.


Hope you give it a try... and keep me posted!
Thanks again..
__________________
jeanie
sittin' by the campfire with my Brethren friends.
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))

http://cowgirlscountry.blogspot.com/
cowgirl is offline   Reply With Quote


Unread 10-29-2012, 11:07 PM   #29
Hook_Line_and_Sinker
is One Chatty Farker
 
Join Date: 03-28-08
Location: Downey, California
Downloads: 0
Uploads: 0
Default

I fell in love with that smokehouse of yours years ago, and continue to pine over it! Simple and pure in design and function.

As always your posts are attainable and well layed out.

Once again you hit one out of the park

Thanks for all you share
__________________
Hook Line and Sinker

Viking 30 inch Gravity Fed Charcoal Smoker
Brinkmann 5 burner gas grill with sear & rotisserie
UDS's 3 and growing
Char Griller w/SFB w/mods
Orion Cooker
Charbroil 7000 Gas Grill
Hook_Line_and_Sinker is offline   Reply With Quote


Thanks from:--->
Unread 10-30-2012, 09:45 AM   #30
Arlin_MacRae
Moderator
 
Arlin_MacRae's Avatar
 
Join Date: 04-14-04
Location: Choctaw, OK
Downloads: 1
Uploads: 0
Default

Hey Jeanie, my honey came up with another question, if you don't mind. Her eagle eyes saw that the finished product seems to be completely immersed in liquid, as is proper, but she didn't see where you added any before the pressurizing stage.
Oh, and I'm looking for a site for our new smokehouse. (chuckle)

Arlin
__________________
Arlin MacRae

NB El Dorado Offset, Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition
Home Brewer, Murderer of Squirrels, Armadillo Inspector
Flaming Pig Head Mod
Black Thermapen, red backlit Thermapen
Certified KCBS BBQ Judge
Missin' KC...
Arlin_MacRae is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 04:42 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts