bellevuebully
27th September 2010, 08:52 AM
......hard to keep the damn thing lit, but the buzz was great. ;D
Had a 20lb chinook, caught a couple of weeks ago. Cut one fillet into 3 peices, marinaded in pineapple juice/brown sugar for the night, and smoked with hickory chips for around 7 hours.
I have an old heating oven that was used for keeping lunches hot in the mines. It's a well insulated metal box, ~36'' x 24''x 12 ''. The guts of the oven were ripped out. I just use a single burner hotplate with a cast iron pan full of chips. On high, the chips smolder nicely, and it gives me the 140*F range that I am looking for.
I refrigerated for 2 days, and plan on putting it in brown paper bags in the cold cellar. Anyone have any suggestions for storage longevity. It will get eaten quickly, but it would be nice to know how long you can store this product for. I would imagine it has a lot to do with the level of dryness of the finished product.
Had a 20lb chinook, caught a couple of weeks ago. Cut one fillet into 3 peices, marinaded in pineapple juice/brown sugar for the night, and smoked with hickory chips for around 7 hours.
I have an old heating oven that was used for keeping lunches hot in the mines. It's a well insulated metal box, ~36'' x 24''x 12 ''. The guts of the oven were ripped out. I just use a single burner hotplate with a cast iron pan full of chips. On high, the chips smolder nicely, and it gives me the 140*F range that I am looking for.
I refrigerated for 2 days, and plan on putting it in brown paper bags in the cold cellar. Anyone have any suggestions for storage longevity. It will get eaten quickly, but it would be nice to know how long you can store this product for. I would imagine it has a lot to do with the level of dryness of the finished product.