Wednesday, February 9, 2011

Big Dude’s Que For February

With the daffodills coming up in the woods beside the house, I decided it was time to replace the snowy dock scene.  Spring can't be too far away.

Since its pretty much same-ole-same-ole, I usually don’t post much about my barbecuing anymore, but this month was a little different. I didn’t have a lot to cook, but I did it in a way that took longer than normal so I could use multiple temperatures. I cooked poultry in the morning at 275*, sausage and pork tenderloin mid-day at 250*, and venison jerky & salmon in the evening at 200*.

While at Sam’s a couple of weeks ago with Bev and our friend Kathy, she picked up some canned chicken breast and asked how I thought it would be for chicken salad, etc. I asked her to please put that back and I would provide her the same amount of good smoked turkey on BBQ day – I wanted some turkey for myself for the delicious salad it makes.  It's not as pretty, but I like to season the cavity well and smoke the bird brest side down allowing the flavors in the cavity to moved down into the breast.

The dark meat from smoked turkey is more pink than brown.

The mid-day items were just store bought breakfast sausage and pork tenderloin rubbed with my pork rub. I could have cooked them with the chicken, but wanted to cook them slower to provide more time in the smoke.

I had a venison hind quarter taking up space in my freezer for a while because I didn’t want to deal with all of the small muscles and silver skin to make it into jerky. But I decided the time had finally come and spent a couple of hours getting about 4 pounds of clean meat, then I partially froze it and sliced into 1/8” slices. I used Hi Mountain Seasonings Jerky Kit which contained the flavoring and cure. This brought on two new absolutes for my life – I will never again accept raw venison, unless it is back strap or made into a product like sausage and I will never again make jerky from a dry cure. It says sprinkle the cure on both sides of each of the slices, which is way too much work – it’s wet cure from now on.  It turned out pretty good.

I was very pleased with the salmon spread I made a few days ago, but I did not like paying $1.25 an ounce for the salmon, so I bought some salmon and smoked my own and not only was it way cheaper, it was better – it was salmon spread for the Superbowl. I used the process from The 3 Men’s Fish Smoking Process except I took mine to 145* as it didn’t look right at 140, so it took about 3 hours.

It was delicious and my new go-to smoked salmon process - I can only imagine how good it would be with fresh, wild-caught, Pacific salmon vs. the farm rasied in Chile version I used.

Have a great day and thanks for stopping by.

Larry

15 comments:

  1. While it all looks good, the salmon has me drooling. I'm sure you'll both enjoy eating it.

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  2. If I were ever going to learn how to smoke, I'd most certainly take the time to do that Salmon. I like the store bought just fine, but it seems like it smoke flavor is exaggerated...almost artificial. Didn't keep me from eating it however.

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  3. Salmon is something I still have yet to smoke. I can't get Chris to give me the thumbs up on it.. guess I'll be eating it by myself!! :)
    I smoked a turkey for Thanksgiving (still haven't even posted about it other than pictures) and it was fantastic. I think it may have spoiled me though, I don't think I want my turkey any other way now!!

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  4. I am not usually a fan of smoked meat but I do love smoked salmon.

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  5. Hi Larry, It all looks fabulous.. Bet that smoked turkey is fabulous. I have had the canned chicken from Sam's and really do NOT like it at all.. You have to work hard to make it taste like chicken.. ha

    Have a good day.
    Betsy

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  6. Every morning I read your blog, my mouth salivates with all the smoked meats you prepare and the breakfasts, it makes me want to make a good breakfast for me and I do only minus all the smoked meats..yummmy, keep the recipes and the lovely blog, it is wonderful...mary jane s.....

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  7. I meant to say keep the blog, recipes, pictures coming, I love your blog..and I am gonna try to get my neighbor who is the smokehouse king in our neighborhood smoke some salmon and make that salmon spread oh, my living goooodness!!!!!!!!!! ms....

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  8. Mary - Thanks for reading and posting a comment - or two.

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  9. Oh, I am so with you on not buying that canned meat. I just strolled right past it in one of those big box stores Saturday!

    Glad to see your snowy dock gone, and I hope you see those garden shoots real soon!

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  10. Larry, Smoked Turkey, Jerky and beautiful Salmon..! For a meat lover like myself, these were great photos...leading to drooling! Take Care, Big Daddy Dave

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  11. I bought an extra turkey at Thanksgiving, and stored it away in my freezer to smoke, just as soon as it warms up a bit!

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  12. Wow, Larry, this post has so many of my favorite things . . . smoked turkey, venison jerky, smoked salmon and daffodils pushing through. Very nice photo to capture the hope of spring.

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  13. I have always been facinated with smoking, so much so that I bought a little cooktop smoker and a book. There really is an art to it all and I looks like you are great at it. I must try salmon in my smoker to see if it turns out right. I think the only problem with my smoker is that I cannot control the temp, so I may turn my salmon into hockey pucks.

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  14. How did I miss this post!! Jerky can be a lot of work. The wet jerk is way easier but I like the flavors of the dry better. Plus the dry makes the smoking easier as it helps to pull moisture from the meat while it cures. The salmon looks great. Color is nice!!

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  15. I've noticed that I do that too. I never blog about butts and ribs anymore even though I'm doing them.

    I like reading about your cooks, it always astounds me of how much you cook at once!

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