Recent Posts

1

Cold Smoking / Re: Getting dialed in.ons

« Last post by manxman on Today at 03:03:19 am »

Smoking time is very much personnel preference, when I first smoked cheese I tried 2,3,4 and 5 hours settling on 4 after getting half a dozen people to sample the various offerings!  However that was for a strong flavoured mature cheddar, milder cheeses tend to benefit from a lighter smoke IMHO.

2

Cold Smoking / Re: Getting dialed in.ons

« Last post by Edward176 on December 13, 2019, 08:26:48 pm »

I also smoke my cheeses for 2 hours and let them rest and cool down. After a day or two in the fridge I vacuum seal them and back into the fridge. I have some vacuumed cheese that is over a year old and still great tasting. 

3

Cold Smoking / Re: Getting dialed in.ons

« Last post by Doug in Alaska on December 12, 2019, 09:25:22 pm »

You'll do best cold smoking cheese for only two hours.  Pull it out of the smoker (I prefer apple pucks) and place the cheese (on the racks) on the counter in your kitchen for two hours.  After two hours, transfer it to your refrigerator, on the racks.  The following day, vacuum pack it and store it in the refrigerator for at least six weeks before test tasting.  I also cold smoke at a temperature between 65 and 70 degrees, don't know if these smoking temps are possible in your area.  Just ask my granddaughter and she will tell you this is the best cheese on the planet!

4

The New Bradley Professional Smoker (BS1019) / Re: Bradley BS1019 Professional Grade Smoker

« Last post by Habanero Smoker on December 12, 2019, 01:13:31 pm »

Big thanks habs for waking me up about the release of the owner manual. It must have been released really not so long ago because I looked really often and it wasn’t there last time I checked.

You're welcome. I skimmed through, but will read it more closely later.

5

The New Bradley Professional Smoker (BS1019) / Re: Bradley BS1019 Professional Grade Smoker

« Last post by Toker on December 12, 2019, 10:49:29 am »

Big thanks habs for waking me up about the release of the owner manual. It must have been released really not so long ago because I looked really often and it wasn’t there last time I checked.

6

Fish / Re: Another batch of salmon.

« Last post by Alusardi on December 12, 2019, 02:51:02 am »

Tsquared, The dry brine was 2 cups light brown sugar and 1 cup kosher salt . My first batch had the same ratio but on this batch I forgot to add the fresh dill . I found out that the key to a good Texture on a dry brine is fresh fish. If has been previously frozen use a wet brine or else it will come out a lot firmer. . The cold smoke with the new cold smoker attachment went great. Ambient temp was 80 and by adding a two 2 liter soda pop  bottles of water I got the temp down to 72 degrees. 4 hour smoke with the “purple “ special blend from amazon . It’s in the freezer now waiting to be shipped to my brother in MN with a bunch of smoked cheese for Christmas.  I have ordered some fresh Spanish Mackerel from my local grocery store to make a hot smoked fish dip . I post how that came out next week .

 “ Frankenstein’s monster was misunderstood “ !

7

Sausage Making / Re: Question: Dried Smoked Sausage

« Last post by Habanero Smoker on December 12, 2019, 02:25:57 am »

Hi 308Silverado;

Welcome to the forum. Other's more knowledgeable will be answering soon.

I just want to mention that often when you see a recipe that states smoke for 24 hours, or 2 days or 4 days etc. That doesn't mean that you are applying smoke the full time. Smoke is only applied for a short period of time, while the sausage is going through the fermentation period, and/or drying. If you have a Bradley you may want to apply only 2 hours of smoke at the end of the fermentation period or just after the fermentation.

Below is an article that explains this. It covers all you need to know about fermented sausage, just scroll down to the section that is titled "SMOKING".
Fermented Sausages

8

The New Bradley Professional Smoker (BS1019) / Re: Bradley BS1019 Professional Grade Smoker

« Last post by Habanero Smoker on December 12, 2019, 02:06:32 am »

Thanks for the update.

Also they now have the manual online, but some updating still needs to be done. The manual still refers to it as the BS1019. It seems a direct link to the manual cannot be posted. But you can get to it from the link henninge posted. The manual claims it can cold smoke, and recommends using ice to keep the cabinet temperature down.

Very unusual how they are handling this roll out. It's got to be hurting their current sales. There must be a lot of people holding off buying a Bradley until they can see what the new model can do.

Happy Holidays to you, also.

9

Sausage Making / Question: Dried Smoked Sausage

« Last post by 308Silverado on December 11, 2019, 05:56:13 pm »

I had some dried sausage the other day that was smoked for 24 hours and it was really good so I've decided I wanted to try to make my own dried smoked sausage now.

Has anybody tried doing any dried batches yet?

I have made dry cured sausage before and hung it up for weeks but after hearing and trying some that was smoked to dry I am interested in seeing if I could make a batch now and am curious if anybody else has made any.

Previously I have smoked and then dehydrated pepperoni to get the texture I was looking for but has anybody tried the same technique or have any advice or how I should try it out?

10

The New Bradley Professional Smoker (BS1019) / Re: Bradley BS1019 Professional Grade Smoker

« Last post by henninge on December 11, 2019, 02:09:04 pm »

It is now called the "BRADLEY PROFESSIONAL P10 5 RACK 1000W FOOD SMOKER"

https://www.bradleysmoker.com/product/2019-digital-6-rack-smoker/#additional_information

and there is still no confirmed anything. Happy Holidays!