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  #1  
Old 03-20-2012, 02:59 PM
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cduhon cduhon is offline
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Brew Making the best of bad weather..
It seems to always have bad weather on my days off so I figured I would make the best of it. Decided to defrost some deer and pork and make some sausage while I was watching it rain. Stuffed 100# of deer sausage and 40# of shrimp boudin. Will light up the smoker tmw. 7 days off and horrible weather. Oh well, beer is cold and love the smell of smoking pecan wood. Hope ya'll stay dry.
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  #2  
Old 03-20-2012, 03:01 PM
DUCKGOGETTER DUCKGOGETTER is offline
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LOL!!!!!!!!!!!!!!!
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Old 03-20-2012, 03:24 PM
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well at least looter dudes helping, just watch the sausage and drink one of his hynies
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Old 03-20-2012, 03:55 PM
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lmao!!!
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Old 03-20-2012, 03:56 PM
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Dude your in a real squachy area
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Old 03-20-2012, 04:44 PM
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Yea im in the same boat got off today but this weather sucks...
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Old 03-20-2012, 05:07 PM
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Could not wait, decided to smoke it now while watching it pour.
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Old 03-20-2012, 05:09 PM
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didnt know whirlpool made smokers
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Old 03-20-2012, 05:21 PM
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Best kind josh, free. Insulated and easy to build. By the way, its a Frigidaire. Putting her to the test now- 100# of meat hanging in her. You in the country??
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Old 03-20-2012, 05:53 PM
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Quote:
Originally Posted by cduhon View Post
Best kind josh, free. Insulated and easy to build. By the way, its a Frigidaire. Putting her to the test now- 100# of meat hanging in her. You in the country??
X2 on the fridge or freezer smoker.

When I was in culinary school we used the upright freezers to cold smoke salmon. The coils make a great racks for the fish. The fire box was a Indian Chief smoker and piped into the bottom of the freezer. We used an electric charcoal started to burn the wood chips. We had the starter on a timer to give 5 minutes of burn every hour to keep the chips smoldering. We would keep the internal temp at 60 to 80 degrees.

This recipe is for the best salmon you will ever eat. The cure has 60% sugar 40% kosher salt, lemon & lime zest, fresh thyme and crushed coriander seeds. Place salmon on a rack in a pan and coat 2 inches thick with cure. Refrigerate for 36 hours uncovered. Wash filets and pat dry. Return to fridge for 12 hours uncovered to dry and form the pelical. Next 12 hours light smoke at 60 to 80 degrees. Remove the filets wrap air tight and refrigerate 24 hours.
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