NorthwestBBQ
somebody shut me the fark up.
Outstanding Salmon and great photos!
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working on DNS.. links may break temporarily.
Cold cherry Smoked cured Jack Daniels Salmon
- Thread starter Don Marco
- Start date
bingo1912
Take a breath!
WOW!
Fantastic lookin salmon. Thanks for the research, I've been putting together a plan for some cold smoked salmon along these lines, I wasn't thinking dill would go well with this flavor profile, but you have convinced me to give it a try. Great photo's too.
Thanks
Bing
Fantastic lookin salmon. Thanks for the research, I've been putting together a plan for some cold smoked salmon along these lines, I wasn't thinking dill would go well with this flavor profile, but you have convinced me to give it a try. Great photo's too.
Thanks
Bing
swibirun
is one Smokin' Farker
You have produced an excellent tutorial here, DM. Thanks for sharing!
BRBBQ
Babbling Farker
Looks very nice. I have'nt smoked fish
landarc
somebody shut me the fark up.
Nice job on that salmon, which was a beautiful hunk o meat to start with. Excellent tututorial as well.
udoughguy
is one Smokin' Farker
Thanks for the great post. The pron is wonderful. Something I will definately try soon. Thanks so much for sharing!
Jay Bird
is one Smokin' Farker
Many thanks for the post. Super instructional! Have to get the Pro-Q.
Jay Bird
is one Smokin' Farker
Update---- Just ordered the Pro-Q. Your post is an excellent sales tool for the product.
R
rescue_ranger
Guest
Now I need to go and get some Salmon this is a great idea for gifts!
Thanks!!!
Thanks!!!
R
rescue_ranger
Guest
Jay Bird where did you order yours from look on line but I must be looking in the wrong places the ones I found where in shops in Jolly Ole England, I'm just a simple head from VA:becky:
Thanks
RR
Mister Bob
Babbling Farker
Wow, that looks great! I've been meaning to get into cold smoking for a while now. That was just the nudge I needed. I just added the ProQ CSG to my Christmas list!
Ryan Chester
is Blowin Smoke!
VERY COOL!!! LOOKS AMAZING!:clap2:
google pro q cold smoke generator. That is how I got mine. Have only done cheese so far- came out really good
imperfectutopia
Knows what a fatty is.
Ive never tried, and i dont have a cold smoke generator, but if i were to be able to get my hands on one, the conditions are (after the very thorough prep, of course) 50* of cold smoke for 5 hrs? Speaking of the prep, i guess the salt begins curing it in the fridge?
B
Black Dog BBQ
Guest
That looks great! I don't have the fish or the Smoke generator, I do have the Jack D. I think I will just start on that for now. lol
That is INCREDIBLE!!!! Wow
JimT
Full Fledged Farker
About the Skin
Herr Marko!
That is simply incredible. I'm curious about the "skin on" aspect. It looks like you left it on right up to slicing, then sort of "peeled" the slices off the skin. Is this correct?
Is there any particular reason you chose to do this as opposed to smoking a fillet that had been skinned?
Danke,
JimT
Herr Marko!
That is simply incredible. I'm curious about the "skin on" aspect. It looks like you left it on right up to slicing, then sort of "peeled" the slices off the skin. Is this correct?
Is there any particular reason you chose to do this as opposed to smoking a fillet that had been skinned?
Danke,
JimT
Grabnabber
Babbling Farker
Thanks for posting this. :thumb:
P
pomah25
Guest
WOW!!!! That looks awesome! At what internal temp did you pull the salmon? Also was the salt enough to cure? You did not need sodium nitrates or nitrites?
I need to get in cold smoking, wonder if i rig something cheaper for my UDS then the 40 dollar cold smoke generator.
I need to get in cold smoking, wonder if i rig something cheaper for my UDS then the 40 dollar cold smoke generator.
