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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-29-2012, 05:52 AM | #1 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Cold Smoke Salmon
I have been curing 3 Salmon filets using Don Marco's method for cold smoking since Monday night. Rinsed them off this AM and are now sitting in water to drawal some salt off the top. The Salmon itself was stiff after rinsind and there was not much fluid around the salmon Most had moved out of the saran wrap and double foil wrap. Will be coating with Gent Jack soon Only time will tell how it turns out
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09-29-2012, 05:55 AM | #2 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Let us know how it turned out!
__________________
-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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09-29-2012, 08:26 AM | #3 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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I'm sure it will turn out great. Salmon seems to be one of those things that always comes out really good. Looking forward to the pron!
__________________
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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09-30-2012, 09:24 AM | #5 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Well the taste was today It was a little drier and saltier than expected but still REALLY GOOD. Definately will do again- I still have > 1.5 lbs left. My son really enjoyed it Next time I will use the methed that the Esteemed Mr. Gore PM me about. My problem was that a lot of the cure leak out away from the Salmon. Gore's method leaves the salmon submerged. I do have Pics and my son said he would help learn how to Post. So maybe I can learn how to do Pron and even a Good Avatar. Do plan to have the Salmon for lunch too
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Thanks from:---> |
09-30-2012, 11:01 AM | #6 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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Glad you liked it, George. After we did this a few times, we cut back on the salt:sugar ratio and now use about 1:4. That cuts back on the saltiness. We also don't individually wrap the salmon steaks, but simply coat them back in the bag they came in (saving tons of plastic) and put the whole thing in a cake pan to keep the juice from leaking everywhere. I want to emphasize the recipe is really still the same. It is just a few things that make the process quicker and easier. For instance, setting up the curing process now takes about 5 minutes the night before -- yes, I basically do this all while my wife mixes a couple drinks.
Here's the link: http://www.bbq-brethren.com/forum/sh...8&postcount=37 The point is that recipes should be adjusted for taste and ease. This is what we do. It may not work for you and you may find some other tricks. I should also note that in the above link I am warm smoking, not cold smoking! The curing process we use is the same.
__________________
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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09-30-2012, 01:09 PM | #8 |
On the road to being a farker
Join Date: 08-20-12
Location: Gardena, CA
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Gore I brine with the same approach except that to my 3 cups brown sugar & 2/3 rd cup kosher salt I add 4 tblsp of smoked paprika.
I'll have to try the sesame dressing
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Modified Treager 07E, A-Maze-N tube, Maverick, Frogmats, etc. |
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Thanks from:---> |
10-05-2012, 04:09 PM | #10 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Sweet!
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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10-05-2012, 06:47 PM | #11 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Great looking salmon and I love your new avatar George!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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10-05-2012, 07:03 PM | #12 |
is one Smokin' Farker
Join Date: 02-07-12
Location: Springfield, MO
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Lox bagels. Delicious!
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* XL [COLOR=seagreen]BGE[/COLOR] *Charbroil offset (cheapo) and a *[URL="http://www.bbq-brethren.com/forum/showthread.php?t=125966"]project in the making 6' long x 28" diameter offset[/URL] [COLOR=red]<<<[/COLOR]Take a look! |
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10-05-2012, 08:29 PM | #13 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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By George, I think he's got it!
Sweet looking salmon, and love the avatar!
__________________
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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10-06-2012, 05:37 AM | #14 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Thanks George!
__________________
-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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10-06-2012, 07:28 AM | #15 |
somebody shut me the fark up.
Join Date: 05-17-11
Location: 17h 45m 40.036 and -29° 00` 28.17
Name/Nickname : Scott/Mongo
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Great post George... I'm one of Gore's Salmon Zombie Hoard as well. Good to see the pics of your cook and love your avatar too!
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Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop Zero Club Member qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought... (\__/) (='.'=) Avatar by Chalupa (")_(")
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