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-   -   Cold cherry Smoked cured Jack Daniels Salmon (http://www.bbq-brethren.com/forum/showthread.php?t=75692)

Don Marco 01-08-2010 06:23 AM

Cold cherry Smoked cured Jack Daniels Salmon
 
Howdy...

Cold Smoked Salmon is awesome - and expensive.

Heres how you can do a way better product than the store bought salmon at home for 1/4 of the costs.

This is a 3 pound half salmon (skin on ) from Norway. I cured it with Kosher salt, brown sugar, pepper and Dill, basted it with some Jack Daniels and smoked it over cherry sawdust with the Pro-Q Cold Smoke Generator.

http://mybbq.net/forum/userpix/57_004_Small_4.jpg

After rinsing and drying you need to pull all remaining bones out. If you have a good fishmonger there will be none or just a few.

http://mybbq.net/forum/userpix/57_007_Small_2.jpg

I mixed 1 cup kosher salt with 1/2 cup brown sugar and ground up some black pepper and added it to the mix. Then i spread that all over the salmon and rubbed it in a bit. Then i covered the whole thing with dried Dill and wrapped it in foil.
You need to put this into the coldest part of your refrigerator and put some weight on it. I used some cedar planks to distribute the weight of a sixpack of beer.
Important : Let it cure for 48-60 hours and turn it over once about every 12 hours.

The salt will pull some juices out of the fish.


http://mybbq.net/forum/userpix/57_001_Small_4.jpg


http://mybbq.net/forum/userpix/57_002_Small_6.jpg

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http://mybbq.net/forum/userpix/57_014_Small_5.jpg


After 48-60 hours, clean the salmon under running water and pat it dry.It should look like this


http://mybbq.net/forum/userpix/57_P1040891_Small_1.jpg

http://mybbq.net/forum/userpix/57_P1040892_Small_1.jpg

Then i basted the salmon and myself a couple of times with some gentleman Jack http://mybbq.net/forum/images/smiles/a_cheers.gif

Let the Jack dry a bit between each coating and do not lick it off the Salmon.

http://mybbq.net/forum/userpix/57_P1040893_Small_1.jpg

Heres the CSG about halfway filled with cherry sawdust. This gives about 4-5 hours of constant cold smoke.

http://mybbq.net/forum/userpix/57_P1040894_Small_1.jpg

http://mybbq.net/forum/userpix/57_P1040895_Small_1.jpg

Talk about COLD smoking...http://mybbq.net/forum/images/smiles/icon_mrgreen.gif

http://mybbq.net/forum/userpix/57_P1040896_Small_1.jpg

http://mybbq.net/forum/userpix/57_P1040897_Small_1.jpg

http://mybbq.net/forum/userpix/57_P1040916_Small_1.jpg

Because it was freezing outside i had a fist sized lump of charcoal in the egg wich i lighted with the Looftlighter. It kept slowly burning and kept the Temps inside up. ( The Thermapen reads Celsius)

http://mybbq.net/forum/userpix/57_P1040917_Small_1.jpg


http://img685.imageshack.us/img685/6754/67680350.gif

After 5 hours of Smoke i pulled the Salmon off the egg, basted it with an EVOO/Jack Daniels mixture and covered it with Dill again. Its important to not slice it directly after smoking, as it definately needs a night in the fridge to get the flavours distributed.
The smell was wonderful and the waiting was the hardest part...http://mybbq.net/forum/images/smiles/icon_evil.gif

http://mybbq.net/forum/userpix/57_P1040918_Small_1.jpg

http://mybbq.net/forum/userpix/57_P1040920_Small_1.jpg

http://mybbq.net/forum/userpix/57_P1040921_Small_1.jpg

So, after the looooooooooooong wait it was finally time to slice the salmon

The cherry smoke is perfect for the salmon with dill and Jack Daniels. http://mybbq.net/forum/images/smiles/x1.gif

Thanks to the foodsaver i will have some happy family and friends.


http://mybbq.net/forum/userpix/57_P1040926_Small_1.jpg

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http://mybbq.net/forum/userpix/57_P1040935_Small_1.jpg

http://mybbq.net/forum/userpix/57_P1040937_Small_1.jpg


The Salmon is very very tender and is perfect on sliced bread with butter, cream cheese and Onions.
Wish i had a bagel around here..
http://mybbq.net/forum/images/smiles/smi5.gif

http://mybbq.net/forum/userpix/57_P1040940_Small_1.jpg

So long http://mybbq.net/forum/images/smiles/a_cheers.gif

DM

Rick's Tropical Delight 01-08-2010 06:27 AM

:eusa_clap

jasonalan724 01-08-2010 06:49 AM

just got my ProQ CSG in the mail ysterday, you couldn't have posted this at a better time!!!

SmokedJohnson 01-08-2010 07:07 AM

Damn good looking salmon.

BBQ Grail 01-08-2010 07:28 AM

Excellent use of the ProQ Cold Smoker Generator.

BlkJeep 01-08-2010 07:49 AM

Holy mackeral, I mean salmon! That looks great. Thanks for sharing in such detail. Again it looks awsome and I bet the taste is unreal!

tubadude 01-08-2010 07:57 AM

Wonderful looking results on the salmon!

Garyclaw 01-08-2010 08:02 AM

Beautiful fish.

Arlin_MacRae 01-08-2010 08:17 AM

Quote:

...do not lick it off the Salmon.
Check. ;)

Great looking fish, DM! Thanks for the pictorial.

pat 01-08-2010 08:28 AM

That looks fantastic!! Your friends and family are very lucky!

J_Don 01-08-2010 08:42 AM

Holy Mackeral ! I mean salmon. That looks fantastic and the pron and steps you took and shared make for a great smoking lesson. I will definitely have to try that.

B3 01-08-2010 09:09 AM

Did you know we're like third cousins? I'll wait for my pack in the mail.

IronStomach 01-08-2010 10:27 AM

Quote:

Originally Posted by Don Marco (Post 1137791)
Wish i had a bagel around here..

Traditional bagels are far easier to make than smoked salmon. ;-)
http://www.thefreshloaf.com/recipes/bagels


Wow, you're spoiling us rotten, DM. That looks really, really good! Thanks for sharing! :-D

Big George's BBQ 01-08-2010 11:05 AM

That looks and sounds wonderful

sfbbqguy 01-08-2010 11:23 AM

VERY NICE!! Going to have to try this. Thanks for the pics and detail.

One question...can you expand on the foil in the vac-sealed bags?


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