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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking. |
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01-26-2013, 10:16 AM
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#1 |
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Full Fledged Farker
  
Join Date: 08-15-11
Location: St. Louis, MO
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Cold Smoked Salmon (Pron)
Cure:
Equal parts Salt & Sugar (2/3 Turbinado & 1/3 Brown) Zest of Meyer Lemon, Lime, small Orange. Juice of same Fresh dill After 24 hour cure and rinsed clean:  Placed on rack uncovered in refrigerator for 3 hours. Left on rack at room temperature 1.25 hours. Cold smoked over Alder wood 3.5 hours using a homemade Maze smoker.  Served with mustard dill sauce.  |
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01-26-2013, 12:18 PM
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#2 |
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Full Fledged Farker
Join Date: 12-14-12
Location: Sydney NSW
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Ticks all the boxes for me. Great!
John
__________________
When you stop horsing around it is time to fire up the BBQ & Smoker |
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01-26-2013, 12:20 PM
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#3 |
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Full Fledged Farker
Join Date: 12-14-12
Location: Sydney NSW
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What looks like a dill, mustard, oil accompaniment looks good too. Just guessing.
John
__________________
When you stop horsing around it is time to fire up the BBQ & Smoker |
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01-26-2013, 03:09 PM
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#4 |
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Full Fledged Farker
Join Date: 12-24-12
Location: Up a tree somewhere in MD
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Nice! I'll take one of the fillets with some capers and onions. No need for silverware I'll just use my hands and teeth.
__________________
Romans 8:28 |
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