Post by: tonymoe on November 09, 2013, 07:11:48 PM
So now that I'm a professional..... Tonight I tossed in a beef chuck roast to experiment on. 5lb roast at 225 deg. Took a little over 3 hours to get to an internal temp of 150.
I also threw in a 1lb of jumbo shrimp wrapped in bacon 20 min at 225 deg and bam!!! Freaking delicious!
Post by: tonymoe on November 09, 2013, 07:13:33 PM
Post by: duckmen1 on November 09, 2013, 07:23:00 PM
Post by: dustysags on November 09, 2013, 07:26:21 PM
Post by: tonymoe on November 09, 2013, 07:28:51 PM
Nice. Just had the same problem with over salting fish and went to only brown sugar cure on some ocean bright chum and turns out awesome. The good thing about straight brown sugar is you don't have to worry about over brining. It's my favorite way to brine my fish and it's almost like candy.
My father in law told me the same thing, I think I'll try that next time
Post by: Hawgdawg on November 09, 2013, 07:31:19 PM
off before. good luck and looks like your on your way~
Post by: Kc_Kracker on November 10, 2013, 08:44:04 AM
Post by: BOWHUNTER45 on November 10, 2013, 09:06:06 AM
Here's a pic of the shrimpWTH ....I want some .... :yeah: :drool:
Post by: Blacklab on November 10, 2013, 02:48:15 PM
Post by: tonymoe on November 11, 2013, 09:08:53 AM
thats why i use a soy sauce base brine so i dont get that problem, plus careful not to over brine, 8 hrs MAX :tup:
I'm glad you chimed in, I followed your recipe for brine exactly how you explained. Except the 8-9 hrs brine time. Obviously my plan was to start smoking after the suggested brine time, but something came up and I couldn't do it until the next day. So, my brine time was exactly 24 hrs!
At first I thought, no big deal, it'll just take on more yummy flavor. NOT the case! Haha, but oh well, I know what I did wrong and I can fix that next time.
Everything else was perfect, but the salt
Post by: dawhunt on November 16, 2013, 09:02:15 AM
Bob
Post by: carpsniperg2 on November 16, 2013, 09:07:50 AM
Post by: FC on November 16, 2013, 09:12:33 AM
Post by: tonymoe on November 19, 2013, 08:32:26 PM
Looks good! What brine recipe are you using for the chums? I brine mine for around 24 hours as a standard and have brined some for as long as 36 just to get the meat texture how I wanted.
I took a page out of krackers cook book and tried his brine. Again, he says to soak no longer then 8 hrs. I obviously did it 3 times that much :chuckle:
Post by: LndShrk on November 22, 2013, 02:17:27 PM
Well yesterday I broke in the smoker, first time smoking for me! I bought a chum from winco that was on sale. Everything turned out great except one important thing....fish had great flavor, great moister, but had wwwwaaaaaayyyyy too much salt flavor. I believe I brined it too long. But not too bad for my first try.
So now that I'm a professional..... Tonight I tossed in a beef chuck roast to experiment on. 5lb roast at 225 deg. Took a little over 3 hours to get to an internal temp of 150.
I also threw in a 1lb of jumbo shrimp wrapped in bacon 20 min at 225 deg and bam!!! Freaking delicious!
1 part salt 4 parts brown sugar.
Salty problem solved :tup:
Post by: GUHunter on November 25, 2013, 08:35:15 AM
I do essentially the same thing. I used to think that the brine time was crucial. I ran into a situation early this summer where I had brining fish and no time to get it smoked. I decided to just leave it in the brine for an extended period and see what happened. That fish was in brine for 5 DAYS. Rinsed and patted dry and smoked as usual. Some of the best fish I've even made or had. 2.5 cups packed brown sugar, 3/4 cup salt, 1 quart waterWell yesterday I broke in the smoker, first time smoking for me! I bought a chum from winco that was on sale. Everything turned out great except one important thing....fish had great flavor, great moister, but had wwwwaaaaaayyyyy too much salt flavor. I believe I brined it too long. But not too bad for my first try.
So now that I'm a professional..... Tonight I tossed in a beef chuck roast to experiment on. 5lb roast at 225 deg. Took a little over 3 hours to get to an internal temp of 150.
I also threw in a 1lb of jumbo shrimp wrapped in bacon 20 min at 225 deg and bam!!! Freaking delicious!
1 part salt 4 parts brown sugar.
Salty problem solved :tup:
Post by: whitey on November 25, 2013, 09:15:54 AM
Well yesterday I broke in the smoker, first time smoking for me! I bought a chum from winco that was on sale. Everything turned out great except one important thing....fish had great flavor, great moister, but had wwwwaaaaaayyyyy too much salt flavor. I believe I brined it too long. But not too bad for my first try.
So now that I'm a professional..... Tonight I tossed in a beef chuck roast to experiment on. 5lb roast at 225 deg. Took a little over 3 hours to get to an internal temp of 150.
I also threw in a 1lb of jumbo shrimp wrapped in bacon 20 min at 225 deg and bam!!! Freaking delicious!
1 part salt 4 parts brown sugar.
Salty problem solved :tup:
perfect!!!Everytime.