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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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10-30-2012, 10:15 AM | #31 | ||
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Here is a link to some "raw" packed venison I did awhile back... http://www.bbq-brethren.com/forum/sh...ad.php?t=96721 When I process "cooked" meats, I add liquid. Here's a link to some cooked chicken and stock... http://cowgirlscountry.blogspot.com/...-hen-herd.html when the meat is cooked first, I like to add it with stock or liquid. You really do need a smokehouse. Not sure how anyone gets by without one. lol It's a "must" if you raise pigs too. :) Thanks again Arlin and tell Jeannie Hi for me! .
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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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10-30-2012, 10:24 AM | #32 |
is one Smokin' Farker
Join Date: 11-11-09
Location: Northern MN
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That is absolutely awesome! I have a good friend that brings me Kings and Cohos from Lake Michigan each year. I brine and smoke it and make a very good product but was looking for "something else." This is it! I love this site for inspiration!
I always feel that you can taste the effort in good food. I am sick of the mantra "it's so easy" when it comes to food. Cowgirl has put in the effort and I'm sure it can be tasted in every morsel of that salmon. I can just hear the someone saying "Damn, this is good!" at a mid winter cocktail party after someone tries a cracker with that dip on it. |
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10-30-2012, 10:37 AM | #34 | |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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I'm hoping to try this canned salmon out on my deer camp friends in a few weeks. Please keep me posted if you process some! Der Husker... Thank you!! .
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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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10-30-2012, 11:21 AM | #35 |
is one Smokin' Farker
Join Date: 08-18-08
Location: Corte Madera, CA
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Great timing on this post and thanks for all the great info. As usual!
I've been kippering salmon for years and was just talking to FIL about canning some this year...gotta find a pressure cooker now. We've got over 30 lbs. vac-sucked in the freezer thanks to this guy...and the other three we caught a week or so ago in Sacramento river. This was my son's first Salmon. He had a bit of assistance but he worked hard for it.
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2004 Weber Performer [COLOR=darkgreen][B]GREEN[/B][/COLOR] UDS [COLOR=darkorange][B]Orange[/B][/COLOR] Super-Duper Fast '08 Weber Genesis Gasser SJG Tamale Pot Mini Smoker (SJG was a rescue) and a Pyro FIL |
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10-30-2012, 11:28 AM | #36 | |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Wow, Great pic!! I bet that was fun to bring in! I've not tried kippered salmon, would love to hear how you make it. Sounds like you are set for winter too. Congratulations on the catch!
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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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10-30-2012, 11:48 AM | #37 |
is one Smokin' Farker
Join Date: 08-18-08
Location: Corte Madera, CA
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The way I understand it is that Kippered Salmon is "smoke cooked". I got the method from Steven Raichlen's "How to Grill" and later figured out that the process was Kippering. I also gleened a lot of info from our friend Thirdeye on the process.
I usually dry cure w/kosher and brown surgar. Longer for thicker pieces, shorted for thinner ones as I don't want to remove toooo much moisture or get the fish toooo salty. Then I let salmon soak in some dark rum for a while then smoke it slowly on the UDS at a temp below 200* until fish gets to about 140*. Then it gets vac sealed and handed out to neighbors, friends for holidays.
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2004 Weber Performer [COLOR=darkgreen][B]GREEN[/B][/COLOR] UDS [COLOR=darkorange][B]Orange[/B][/COLOR] Super-Duper Fast '08 Weber Genesis Gasser SJG Tamale Pot Mini Smoker (SJG was a rescue) and a Pyro FIL |
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10-30-2012, 12:02 PM | #38 |
Full Fledged Farker
Join Date: 04-30-11
Location: northern california
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really nice smoked salmon jeanie. i have never seen canned smoked salmon before. great idea. i sure wished i lived closer.
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PBC, Cobb grill, Weber Mastertouch, Gosun solar cooker. |
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10-30-2012, 07:26 PM | #39 |
is One Chatty Farker
Join Date: 10-11-11
Location: North Pole, Alaska
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WoW looks fantastic!! Made my mouth water. Going to cupboard and getting some salmon right now :)
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Equipment: 2UDS Weber Performer WIFI Stoker Custom Trailer Offset Owner of BurlesQ BBQ shack BurlesQ BBQ Facebook BurlesQ BBQ website |
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10-30-2012, 07:32 PM | #40 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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All I can say after getting my jaw off the floor is:
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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10-30-2012, 09:46 PM | #42 | |||
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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lol Thanks Toast! BBQMaverick thank you! I'm trying to get a few things ready for winter and deer season. Seems like fall is a busy time for me.
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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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10-31-2012, 10:43 AM | #43 | |
somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
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Arlin
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Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge |
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10-31-2012, 10:52 PM | #44 |
Full Fledged Farker
Join Date: 09-25-10
Location: Reed City, MI
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Looks great Jeanie. I've canned many lbs. of fish over the years. I've also smoked many lbs. over the years. It just did not occur to me to can the smoke fish. Now I have to try it. Thanks.
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Ron, 1 little Chief top loader, 1 UDS (90% built) 1 mini UDS (in plans) |
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11-01-2012, 12:29 AM | #45 |
Full Fledged Farker
Join Date: 08-28-12
Location: San Jose, CA
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If my plane goes down and I'm stuck on a deserted island, I only need three things to survive comfortably: a swiss army knife, a volley ball named Wilson, and Cowgirl to do the cooking. Dang!
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~ [I]Scott[/I] ~ [COLOR="Blue"]Blue [/COLOR]Weber Performer + Craycort CI • [COLOR="red"]Brick Red[/COLOR] Weber One-Touch Platinum • Weber 26.75 Kettle • Akorn Kamado • ET 732 • Record-crushing [COLOR="Orange"][B]ORANGE[/B][/COLOR] Thermapen • UDS In Progress |
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