here is some great info and recipes on smoking salmon


http://www.justsmokedsalmon.com/alderrecipes.htm


http://www.ifish.net/board/forumdisplay.php?f=43


http://www.gamefishin.com/community/vie ... p?f=7&t=23

Great looking stuff Big Guy I have to agree with you on the binder and powdered milk I use them in some of my sausages and they make a huge difference this looks like a great Recipe will have to give it a try soon

Hey Big Guy
Good looking stix I am glad to see another guy here from smoked meat forums I just found this place a month or two ago it looks like a great place will be posting here more often in the future again great job on the stix may have to give them a try sometime

Down Yonder is no longer in buisness the owner moved from Texas to Washington dont think you can buy any of this stuff anymore been trying to get Brent the owner to go fishing with me for years so i can get the recipe out of him no luck on that yet

I can try and get her over here but she is a very busy lady she is a mod on many of the smoking meat forums here is the link to her blog

http://cowgirlscountry.blogspot.com

I used cowgirl's recipe for the Pastrami Jeanie is Awesome The cure...this is enough for 5lbs of meat 5 tablespoons Tender Quick 2 tablespoons brown sugar 1 tablespoon ground black pepper 1 teaspoon ground paprika 1 teaspoon ground bay leaves 1 teaspoon ground allspice 1/2 teaspoon garlic powder I m...

I was going to have this for the superbowl but a buddy gave me a couple of elk roasts and wanted me to smoke them for the superbowl party so we had the elk roast this is a 4 pound brisket I cured it for 5 days I am very happy with the way it turned out it tastes good http://i44.photobucket.com/album...

I did 4 of these for the super bowl they turned out great I rubbed them down with some downyonderbbq rib steak seasoning great stuff put them in the smoker at 225 and smoked with apple pulled the roast when it reached a temp of 140 they where a big hit and tonight we had french dips with them they a...

Chuckwagon The Hi temp cheese is great stuff I have used the Cheddar and the Mozzerella they are both great the cheddar is great in the Summer Sausage I like the combo of Jalapeno and cheddar they make a great summer sausage I highly reccomend the hi temp cheese I have not tried the pepper cheese ye...

last weekend I did 25 pounds of Summer Sausage with Cheddar cheese I used Pre mixed seasoning from the Sausagemaker and some Hi temp cheddar cheese I used 70/30 Venison/Pork butt and 2.5 pounds cheddar cheese this stuff is Awesome this will be on the menu for the Superbowl http://i44.photobucket.com...

Those sound and look great. I like the idea of the removable casing as well. How long did you smoke and at what temp(s)? Nothing wrong with string, I use some on every batch! The normal twist is nice, but the strings add a little character for me... :wink: Charlie Charlie I smoked these using hicko...

I did 10 pounds of venison hotdogs today I used some premixed seasoning from the sausagemaker I was too lazy to mix up a batch from scratch so I used some trail bologna seasoning and stuffed them into 26mm cellulose casing they are a plastic casing that gets removed after they are smoked I smoked th...