Thread: Sausage and Smoke Cooking

Originally Posted by 32t

I harvested my honey today. At least I have the supers off the hives.

My wife sent me this link and now I have a new project!

https://www.vindulge.com/smoked-honey/

I went to see my bee guy a couple weeks ago. He’s getting up there in age. I keep wondering if he will be there next season.

I’ve got some good cooking coming up. If you’re going to buy some poultry, buy some poultry.

Originally Posted by OCDshaver

I’ve got some good cooking coming up. If you’re going to buy some poultry, buy some poultry.

I have a feeling that your recent purchase of poultry just 'Might' amount to 1/2 of my monthly rent--------

I do hope that all goes well so it all is used as intended and nothing goes to waste.

I have two Son in Laws and my favorite (who is an avid hunter/fisherman) came by on Friday with some fresh salmon fillets. He said that they were payback for doing so much for his family.

Anyway I decided to cure and smoke them. I'd asked my son in law if he liked salmon dip and he said he loved it so part of the batch will become dip.

De-boned as best as I could (I found a couple more after the pieces were cured for two days) Here they are going into the smoker.



I used the smoke tube filled about 1/2 full of Pit Boss's Competition Pellets and they smoked for about 2 and 1/2 hours, then I turned damper closed and turned the heat source on and started to slowly cook them.

I really didn't pay any attention to how long it took to bring them up to 140 degs as I had my probes in and just waited till they went off. When they did, I checked the internal temp with my ThermoPen to make sure they were up to temp.



The 3 and 1/2 lbs of smoked fillets are in the frig under plastic wrap and I'll package most up and make the dip with what I set aside tomorrow.

I climbed up into the attic of my garage tonight looking for some canning jars....

I came across this that I think that I inherited from my mother in law long ago but I forgot it was there.

I tried with about 2 pounds of corned beef and it worked reasonably.

I wouldn't want to do less than 2 pounds of anything cause the cleaning takes a while!

Light duty for sure.



Also found a couple of dice cups and dice.

Gonna bring one set to work and have fun at lunch.

Should work well for small batches, it doesn't take long to get 2 pounds--

So did you find any jars while you were up there?

No jars...........

What kind of salmon is that Roy?

Originally Posted by RezDog

What kind of salmon is that Roy?

I couldn't get a hold of my son in law but my daughter tells me it was a 'Fall Chinook'---------------All I know is that it tastes great!

I'd promised my son in law to use part of it to make a smoked salmon spread. I'm up to my ass in alligators but I have high hopes of making it tomorrow or Wednesday at the latest.

Aaaaah. Chinook, aka Spring, aka King. It’s a good smoking fish for sure. Hot or cold smoked? I think that spring salmon makes the very best cold smoked, aka lox. Nice score. I can tell why he is your favourite.