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Found 2 results

  1. Today, I made some smoked salmon, I got a fillet that was close to 4 lbs. I used my 8 quart briner and placed in 1 cup vodka, 2 quarts apple juice in it, I cut the fillet into 3 sections and placed in briner and refrigerated for 2 hours, I then prepared a dry cure. I used 2 cups palm sugar, 1 cup kosher salt, 2 tlbs black pepper coarse mixed will. After 2 hrs I removed salmon from briner and coated throughly with cure. Covered with plastic wrap and refrigerated 4 hours. I the washed the cure off and dryer the fillets. Smoker was at 130-140, I smoked the fillets for 45 minutes using maple pellets, after 45 minutes I increased temp to 225 and kept it there for 1 hour. Result tasted much sweeter than the batch I made before when I used alder pellets,
  2. Hello fellow KG forum members! Again, going through old pics, I came across these of a homemade bacon cook done from cured pork bellies. On one slab, I used maple syrup and on the other, I went with straight turbinado brown sugar. These were smoked with apple and cherry for 12 hours. After, I foiled them up and put them in the freezer for a day. After pulling them from the freezer the next day, I simply lifted off the skin. It's easier to do this now than to cut it off beforehand. Into the slicer they went. Mmmmm! BACON!!! Fortunately, I didn't have to waste any vacuum packaging because we ate this all in one sitting! Just kidding. I divided them into smaller ziploc bags and gave them out to my family, reserving some for our home, of course! As always, thank you for looking and enjoy the pics!
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