Cold cherry Smoked cured Jack Daniels Salmon - Page 2

Don Marco · 01-08-2010, 11:37 AM

Quote:

Originally Posted by sfbbqguy

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

Sure, thats plain aluminum foil wrapped around some cardboard. Makes handling a lot easyer and is for a nicer presentation.

DM

Big George's BBQ · 01-08-2010, 11:43 AM

That looks outstanding. I need to get one of those.

dtomassino · 01-08-2010, 01:02 PM

Now I need to learn to cold smoke too!!!! This is going to be fun.

Don Marco · 01-10-2010, 01:39 AM

Quote:

Originally Posted by IronStomach

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!

Thanks for the Bagel recipe.

I got two sides of salmon curing in the fridge now and will try those on homemade bagels next week.

DM

BuckSnort · 01-10-2010, 01:58 AM

Awesome! looks great..

NorthwestBBQ · 01-10-2010, 03:25 AM

Outstanding Salmon and great photos!

bingo1912 · 01-10-2010, 03:55 AM

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

swibirun · 01-10-2010, 08:45 AM

You have produced an excellent tutorial here, DM. Thanks for sharing!

BRBBQ · 01-10-2010, 10:50 AM

Looks very nice. I have'nt smoked fish

landarc · 01-10-2010, 01:25 PM

Nice job on that salmon, which was a beautiful hunk o meat to start with. Excellent tututorial as well.

udoughguy · 01-10-2010, 01:37 PM

Thanks for the great post. The pron is wonderful. Something I will definately try soon. Thanks so much for sharing!

Jay Bird · 01-10-2010, 01:50 PM

Many thanks for the post. Super instructional! Have to get the Pro-Q.

Jay Bird · 01-10-2010, 02:27 PM

Update---- Just ordered the Pro-Q. Your post is an excellent sales tool for the product.

JasonBB · 12-09-2010, 10:47 AM

omg wicked i will take a few of those sandwichs!!!!!!!!!!!!!

rescue_ranger · 12-09-2010, 11:27 AM

Now I need to go and get some Salmon this is a great idea for gifts!
Thanks!!!

01-10-2010, 03:55 AM	#22
bingo1912 Take a breath! Join Date: 12-26-09 Location: Lynden WA	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 __________________ Play with your food,,, PLEASE!

01-10-2010, 08:45 AM	#23
swibirun is one Smokin' Farker Join Date: 02-21-09 Location: Knoxville, TN	You have produced an excellent tutorial here, DM. Thanks for sharing! __________________ Chris Knoxville, TN [URL="http://www.nibblemethis.com"]www.nibblemethis.com[/URL]

01-10-2010, 01:25 PM	#25
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Nice job on that salmon, which was a beautiful hunk o meat to start with. Excellent tututorial as well. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

01-10-2010, 01:37 PM	#26
udoughguy is one Smokin' Farker Join Date: 03-14-09 Location: Holland,MI	Thanks for the great post. The pron is wonderful. Something I will definately try soon. Thanks so much for sharing! __________________ KCBS/MBJ#9208 3-UDS Traeger pellet pooper Weber 22" kettle and a stick burner

12-09-2010, 11:27 AM	#30
rescue_ranger Full Fledged Farker Join Date: 09-08-10 Location: New Baltimore, VA	Now I need to go and get some Salmon this is a great idea for gifts! Thanks!!! __________________ [B][COLOR=black]Rigs:[/COLOR][/B] 1[B] - [COLOR=orange][I]The Good-One Rodeo Smoker[/I][/COLOR][/B] [I]2- [COLOR=blue][B]Char-Griller Outlaw[/B][/COLOR] with offset[/I] [I]2 - [COLOR=blue][B]Char-Griller [/B][/COLOR][I][COLOR=black][COLOR=blue][B]Professional[/B][/COLOR] [/COLOR][/I]With offset[/I] [I]2 -[B][COLOR=darkorange]Gold[/COLOR][/B] [/I][B]Weber 22 1/2" kettle, with therm- sear grate, ash can[/B] [I]1 - [B]200gal[/B] smoker[/I] [COLOR=green][B]Rescue_ranger[/B][/COLOR] also known by my fellow [COLOR=red][B]USMC[/B][/COLOR] clan as G-Bear :boxing:

01-08-2010, 11:43 AM	#17
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	That looks outstanding. I need to get one of those.

01-08-2010, 01:02 PM	#18
dtomassino Is lookin for wood to cook with. Join Date: 03-04-09 Location: Miami, Fl	Now I need to learn to cold smoke too!!!! This is going to be fun.

01-10-2010, 01:58 AM	#20
BuckSnort On the road to being a farker Join Date: 10-08-09 Location: Auberry,CA	Awesome! looks great..

01-10-2010, 03:25 AM	#21
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Everett, WA	Outstanding Salmon and great photos!

01-10-2010, 10:50 AM	#24
BRBBQ Babbling Farker Join Date: 06-05-08 Location: Council Bluffs, Iowa	Looks very nice. I have'nt smoked fish

01-10-2010, 01:50 PM	#27
Jay Bird is one Smokin' Farker Join Date: 08-03-09 Location: Gig Harbor, WA	Many thanks for the post. Super instructional! Have to get the Pro-Q.

01-10-2010, 02:27 PM	#28
Jay Bird is one Smokin' Farker Join Date: 08-03-09 Location: Gig Harbor, WA	Update---- Just ordered the Pro-Q. Your post is an excellent sales tool for the product.

12-09-2010, 10:47 AM	#29
JasonBB Knows what a fatty is. Join Date: 12-02-10 Location: Canada	omg wicked i will take a few of those sandwichs!!!!!!!!!!!!!