and the porn

F

Frisco_Smoker

Guest
So after a pain in the ass night, and being exhausted now... I;ve got porn.


Brisket - Pretty descent.. not great but tender, great flavor, and a tad dry.

Armadillo eggs - NICE

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porn.jpg

Salmon - awesome.. that's all I can say, best salmon i've ever had.

salmon.jpg

Shiner Bread - Either the recipe is off or I can't bake, I'll go with the second thought.

bread.jpg
 

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Good Grief! What did you smoke with to get a smoke ring that thick?
 
Mesquite... I went fairly heavy with it.. I like some good smoke flavor!
 
What did you smoke with to get a smoke ring that thick?
Click to expand...

A thermometer that showed artificially high pit temps.

Where "smoke absorbtion" does not stop at any given temperature, formation of smoke ring does stop around 140-150. Smoke ring is a chemical reaction between nitrites in the smoke and myoglobin in the meat. The lower than normal pit temps prevented the myoglobin from denaturing for an extended period, producing the thick smokering you see above.
 
kcquer said:
A thermometer that showed artificially high pit temps.

Where "smoke absorbtion" does not stop at any given temperature, formation of smoke ring does stop around 140-150. Smoke ring is a chemical reaction between nitrites in the smoke and myoglobin in the meat. The lower than normal pit temps prevented the myoglobin from denaturing for an extended period, producing the thick smokering you see above.
Click to expand...

Huh?
 
Gary,

KCQuer is absolutely right. The smokering is a chemical reaction. The longer the meat stays exposed to smoke at an internal temp less than 140 (some say as high as 150), the deeper and richer the smokering will be. After the internal temp reaches that point, the smoke ring stops forming but the meat will continue to absorb smoke.

What I do to get a good deep smoke ring is make sure the meat I am cooking is prepped, in the fridge and ready to go on the smoker as cold as possible. This allows the meat to be exposed to smoke a long time before the internal temp gets to 140. Also, most of the time, I dont wait for the smoker to get up to temp (220-225) before I put the meat on. I usually get my Minion Method started, throw on the wood and put the meat on right away! It works great and I have not failed to get a great smokering doing this way.
 
The lower in temp you cook, the longer it takes for the proteins to 'set' resulting in a deeper smoke ring. Sort of the opposite effect from cooking hotter, which results in less smoke flavor.
 
cooking hotter, which results in less smoke flavor.
Click to expand...

This is not accurate. There is NO correlation between smoke ring and smoke flavor.

Lower temp does allow the smoke ring reaction to go on longer and therfore deeper, this has nothing to do with smoke flavor, just the pretty pink ring.

If you want proof, buy a bag of morton's tender quick, rub some onto a brisket and cook it in the oven. You'll provide nitrites which will produce an excellent smoke ring but have no smoke flavor.
 
Kc's the Man.
You do know your food science, Mr. Kcquer.
 
BTW, cooking hotter can result in "less smoke flavor" simply because the meat is exposed to the smoke for less time.
 
That Salmon looks real good!
I actually prefer mine raw with some Wasabi and kikkoman.
 
Frisco_Smoker said:
Salmon - awesome.. that's all I can say, best salmon i've ever had.
Click to expand...

Hey man, It looks great, glad you liked it. From your earlier pictures it looked like this fillet had the skin off? I'm guessing you cooked on foil? Did you put cure on both sides and did you shorten the curing time?

Sorry for all the questions but I've been doing this recipe for over 10 years and have never done one without skin. Talk about being in a rut!
 
BTW, cooking hotter can result in "less smoke flavor" simply because the meat is exposed to the smoke for less time.
Click to expand...

Excellent point, I was just trying to keep the ideas that (1) smoke ring formation stops at a given temperature point and (2) that smoke flavor development does not stop until the meat is removed from the smokey environment separate.

The fact that smoke ring development stops at ~140 has been mistakenly interpreted to mean that smoke flavor develpment stops at that temp also. Just trying to keep that piece of misinformation from being furthered here.
 
Gotcha, kc. You are absoutly correct.
The notion that smoke flavor absorbtion stops at some time during a cook is a very common mis-conception.
 
thirdeye said:
Hey man, It looks great, glad you liked it. From your earlier pictures it looked like this fillet had the skin off? I'm guessing you cooked on foil? Did you put cure on both sides and did you shorten the curing time?

Sorry for all the questions but I've been doing this recipe for over 10 years and have never done one without skin. Talk about being in a rut!
Click to expand...

Skin off, cooked on foil.

Cured it for about 10 hours on just one side.. washed the cure off.. rub'd it on both sides and dried it. I cooked it a little faster than I should have which didn't allow for quite enough smoke flavor and it was just barely overcooked. It was good enough that I made my wife salmon/eggs this morning with it.. she loves it.
 
thunter said:
KCQuer is absolutely right. The smokering is a chemical reaction. The longer the meat stays exposed to smoke at an internal temp less than 140 (some say as high as 150), the deeper and richer the smokering will be. After the internal temp reaches that point, the smoke ring stops forming but the meat will continue to absorb smoke.
Click to expand...

now I understand :oops:
 
Frisco_Smoker said:
Skin off, cooked on foil.

Cured it for about 10 hours on just one side.. washed the cure off.. rub'd it on both sides and dried it. I cooked it a little faster than I should have which didn't allow for quite enough smoke flavor and it was just barely overcooked. It was good enough that I made my wife salmon/eggs this morning with it.. she loves it.
Click to expand...

Thanks, that's good to know, I suppose a light coating of cure on both sides would work but if it was packed on both sides that could be extreme if the fillet was thin. Or the cure time could be adjusted accordingly like I do for trout fillets. I will have to make an adder to the master recipe.

For a twist, I make peppered salmon using green & red peppercorns. You just soak them in warm water for about 20 minutes (to make them soft)before the fish goes to the smoker and add to the fish. I'ts a cool presentation for Christmas and I like peppercorns better than capers.

fe687265.jpg
 
That Salmon looks fantastic. Give us more details on how you cooked it please. How long, prep to the fillet, what do you use for the cure, etc.

I may have to try that on my next go 'round.
 
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