Fatback Joe
Babbling Farker
- Joined
- Jan 7, 2008
- Location
- Memphis, TN
I have really been digging this lately and with the current throwdown thought I would take a couple of pics along the way...
The fish
Trimmed it up to have a more uniform thickness and hit with a rub/cure of 50/50 Sea salt and brown sugar. 2.5% for each based on the weight of the fish. On the foil just to make clean up easy. After the rub was applied it was vac packed and put in the fridge.
In the fridge for a week, then out and rinsed. Duck breast also for another project.
Hit it with a fairly heavy dose of white pepper as well as some CBP. Then off to the smoker.
Apparently I forgot to take any pics during or after the smoke, but it was a cold smoke (70 degrees) for about 4 hours with cherry wood. Then back in the fridge over night.
:doh:
My wife made a sourdough rye last Friday and still had some of that hanging around, so toasted that up.
Hit it with some creamy swiss, the fish, and grabbed some chives from out back.
It was a fine start to the day. With the rye, pepper on the fish, and fresh chives, there were plenty of strong flavors and they went together quite well.
The fish
Trimmed it up to have a more uniform thickness and hit with a rub/cure of 50/50 Sea salt and brown sugar. 2.5% for each based on the weight of the fish. On the foil just to make clean up easy. After the rub was applied it was vac packed and put in the fridge.
In the fridge for a week, then out and rinsed. Duck breast also for another project.
Hit it with a fairly heavy dose of white pepper as well as some CBP. Then off to the smoker.
Apparently I forgot to take any pics during or after the smoke, but it was a cold smoke (70 degrees) for about 4 hours with cherry wood. Then back in the fridge over night.
:doh:
My wife made a sourdough rye last Friday and still had some of that hanging around, so toasted that up.
Hit it with some creamy swiss, the fish, and grabbed some chives from out back.
It was a fine start to the day. With the rye, pepper on the fish, and fresh chives, there were plenty of strong flavors and they went together quite well.