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Thread: And So It Begins...

  1. #21
    Join Date
    Jun 2013
    Horsefly BC

    Re: And So It Begins...

    This post is the one time I wish I lived back in Ucluelet. Poof gone. Back in Horsefly.
    Thanks Nog.
    The challenge of retirement is how to spend time without spending money.
    The worst day slinging lead is still better than the best day working.
    Look around is there someone you can introduce to shooting because thatís the only way we will buck the anti gun trend sweeping Canada! "tigrr 2006"

  2. #22
    Join Date
    Nov 2014

    Re: And So It Begins...

    We used to smoke quite a lot of salmon some years back, nothing on the scale that Nog does. We used the big chief and little chief smokers with great success. The trick is to keep them in the boxes you bought them in and cut a door in the top or front depending on the model. Makes a big difference in the performance of the unit and the outcome of your product. That being said I do have a couple of nice big venison roasts sitting in a brine for corned venison. Should be ready by the 25th. Can't wait.

  3. #23
    Join Date
    Sep 2009
    Port Alberni

    Arrow Re: And So It Begins...

    With the RH being basically 100%, it took three days for the strips to dry properly. Thankfully the temperatures stayed low!

    The squirter bottle in the upper left of that first picture is loaded with 50% Maple Syrup, and 50% Black Rum. The Glaze.


    Should set up quite nicely overnight, then into the smoker for a spell.
    Next load thawing out for Choppy Whacky tomorrow...

    And on it goes...

    Egotistical, Self Centered, Son of a Bitch Killer that Doesn't Play Well With Others.

    Guess he got to Know me

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