Cooking with a countertop indoor smoker

[weinoo]

18 hours ago, TdeV said:

When dry brining chicken, does one first apply a marinade (or fish sauce)?

 

18 hours ago, JoNorvelleWalker said:

I wouldn't.

 

Nor would I.

[JoNorvelleWalker]

5 hours ago, rotuts said:

@JoNorvelleWalker

 

did you trim out the fat ?

 

I was thinking of thighs as the next project , however , in my area there is a flap of skin//fat

 

always included that , after removal , is about 40 % of the CkThigh.

 

Ill keep an eye out for S%S , as their drums were significantly better than MarketBasket.

 

These thighs were skinless -- not what I ordered.  Sometimes Whole Foods is like that.

 

Now for the sad part:  the thighs were removed from smoke after exactly six hours.  They were dry, hard, and practically indistinguishable from my most recent sparerib disaster.  They hurt my teeth.  Nothing like your drumstick pictures.  The Penzeys spice rubs were nice though.

 

[rotuts]

@JoNorvelleWalker

 

that's a shame.   you might iPot them for stock ?  adding the tough spare ribs ?

[JoNorvelleWalker]

1 minute ago, rotuts said:

@JoNorvelleWalker

 

that's a shame.   you might iPot them for stock ?  adding the tough spare ribs ?

 

I wonder why our results were so different?

 

[rotuts]

@JoNorvelleWalker

 

Thinking about this :  the legs I used were mostly covered by skin.

 

that skin was inedible , but MC found it , sliced up , quite tasty.

 

the exposed meat's surface , did have a bit of a chew to it , and some of that got trimmed

 

for MC .

 

so , try it again w a thigh w skin.  and if you get that extra skin flap , tie it around the any thigh

 

thats exposed.  that might work.

[JoNorvelleWalker]

35 minutes ago, rotuts said:

@JoNorvelleWalker

 

Thinking about this :  the legs I used were mostly covered by skin.

 

that skin was inedible , but MC found it , sliced up , quite tasty.

 

the exposed meat's surface , did have a bit of a chew to it , and some of that got trimmed

 

for MC .

 

so , try it again w a thigh w skin.  and if you get that extra skin flap , tie it around the any thigh

 

thats exposed.  that might work.

 

Do you think six hours is necessary?

 

[rotuts]

@JoNorvelleWalker

 

not necessarily.    it was an experiment .

 

I know you get most of your groceries  ' on line '

 

but consider looking into generic bacon , the full 1 lbs version

 

that version has  ' fat cap ' ends , which are trimmed off  for the 12 0z versioons.

 

you want those .   then , if you can , de-salt the whole lbs , 24 hrs , very cold water

 

to keep the fat firm ,  in the refig.  changing the water once or twice .

 

then use that ' pork belly ' to shield longer term IDS meats.

 

tie them up .  stretch  the bacon !

 

something to think about.

 

works vey well .  does not need to be thick at all .

 

or use chicken skin that comes w the ckicken // turkey .

 

Edited 1 hour ago by rotuts (log)

[rotuts]

@JoNorvelleWalker

 

Id say if you get ' skinless ' :

 

dont air dry , you are drying the meat .

 

season w your favorite's , but try a wet seasoning

 

then IDS  on a much higher heat :  like CSO'ing , w smoke  and heat 

 

pull for juicyness , rather than low and slow smoking.

 

have not done that yet.

Edited 1 hour ago by rotuts (log)