Hi there,
My addiction to jerky and smoked salmon had me looking into ways to make it myself to save money. I've made beef and turkey jerky a few times now using a cheap dehydrator...sure it's not as good as say Jack Links but it starting to taste good. Haven't tried my hand at smoking yet, about to pull the trigger on a Digital Bradley Smoker, but I have attempted gravlox and it was pretty good.
In order to take my food to the next level, I decided I had to have a smoker. I just got the LEM jerky cannon and am about to attempt make my first GB jerky this weekend. Just started reading here and am getting some good advice. I think these forums will become more important as I begin my journey into smoked foods.
So hello everyone!
Hello from Texas azamuner and welcome to the forum.
Hope you enjoy your Bradley and happy smoking.
W E L C O M E to the Forum azamuner73!
Welcome from Nebraska aza73.
You'll like the ride here....lots of smok'n guru's on board.
keep the vent open and the smoke roll'n!
Welcome friend!
Be sure to take a look at the jerky section of the forum as well as the fish section. Excellent recipes and hints in there for your jerky and salmon needs.
KyNola
Thanks!
So much to learn it makes my head spin. I'll take my time and soak it up though.
For a newbie just learning, would it be advantageous to buy the digital smoker and get a PID later? Just learned what a PID was like 5 mins ago here on the site. It seems like the digital would be perfectly fine for most foods and then if you needed a more stable temp, you could install one of those Auber PIDs.
Also a 4-rack should suffice yes? They don't sell the 6-racks here in Nova Scotia. Heck you don't get much stuff here really. It's like Canada stops east of Quebec. I had to even get my jerky cannon from Alberta which I plan to try this weekend. Got some reading to do on GB jerky.
For us Canucks, where do you get curing salt? I can't find it. Some websites even say it's a controlled substance in Canada. Do I honestly need curing salts or can I just use kosher or pickling salt? I thought curing salts are mostly used to preserve meat for longer periods and to maintain a reddish color to the meat.
Well howdy. I see you've made gravlox. I have too and I really enjoy it. I wanted to add a smoke flavour but it got too warm in the smoker even by only running the generator only. I've since bought a cold smoke adapter and am itching to make some more and cold smoke it. Now all I have do is find a deal on fresh whole salmon. It's pretty pricey out here.
Yeah the gravlox turned out nice...just like candy. I tried a 2nd time and thought I'd get smart and try liquid smoke. Turned out a little bitter and I had to play around with a little maple syrup to sweeten it. Best to leave it alone or cold smoke it if you can I guess. Live and learn.
Luckily Atlantic salmon is right on my doorstep, although the stores still charge too much for it. I'd like to try some trout too, I hear that's quite yummy.
Welcome!
If your plan is to do a lot of jerky and salmon I for one would recommend to get the Original Bradley Smoker and an Auber PID right away. Doing it that way the cost difference isn't as bad as getting a digital and then a PID later and I think you'll really enjoy the tight temp tolerances that the PID will give you right out of the box.
Either way you're sure to enjoy it.
Trent
Hi Azamuner73 and welcome to the forum from a fellow Canuck.
Here are a few suppliers in Canada for Cure #1
JB's Sausage Supply in Regina - http://www.jbsausagesupplies.com/
Halfords in Edmonton - http://www.halfordhide.com/
Stuffers Located in Langley BC - http://www.stuffers.com/
All good companies to deal with too.
Mike
Welcome to the fun axamuner73
Hi there I,m if Halifax and just got 25kg(I'm in the Cooking industry) of Cure called Super cure its the same as insta cure I plain selling on eBay PM and I will sell you some Super cheap !
oh by the way Welcome !
Welcome to the forum you Bluenoser Eh!
Hello from Ontario.
Go for the 6 rack. After your first few smokes, you will wish you bought a larger unit.
I have the BDS and PID. I like all the blinking lights ;)
Lumpy
Welcome azamuner73, there's nothing better than fresh jerky out of your Bradley!
Thanks again for the warm welcome. :)
I'm just waiting for our only local supplier (Canadian Tire) or crappy tire to put them on sale again. They have the digital for $100 off but it was just before Christmas and I couldn't bring myself to buy it because of the time of year. I hope it goes on sale again or I will be kicking myself for not grabbing it when I had the chance. Either way, I am determined to get one but for now I am playing the waiting game.
Welcome to the forum azamuner. This is a great place to learn and yes, there is a lot of info to ponder over. Gravlox is good eats, but have never smoked it or had it sweetened more than the cure mixture.
Quote from: azamuner73 on February 03, 2010, 09:50:56 AM
For a newbie just learning, would it be advantageous to buy the digital smoker and get a PID later? Just learned what a PID was like 5 mins ago here on the site. It seems like the digital would be perfectly fine for most foods and then if you needed a more stable temp, you could install one of those Auber PIDs.
Sounds like a great plan. But then again, that is exactly what I am planning, but now with well over a year with my DBS I still haven't bought a PID - just don't smoke anything yet that I thought I needed one.
Quote from: azamuner73 on February 03, 2010, 09:50:56 AM
Also a 4-rack should suffice yes? They don't sell the 6-racks here in Nova Scotia.
Unless you are planning on cook an awful lot of meat at any one time, a 4 rack is sufficient! Some like the 6 rack because of more room to hang sausages.
Quote from: azamuner73 on February 03, 2010, 09:50:56 AMHeck you don't get much stuff here really. It's like Canada stops east of Quebec.
Tell you what, I'd change out my backyard for your backyard! Atlantic salmon = dream fish!