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Joined: Dec 2003
Posts: 86,195
Campfire Oracle
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Campfire Oracle
Joined: Dec 2003
Posts: 86,195 |
another small 2 cent tip: when salmom is 3/4 done i like to sprinkle some brown sugar on top of the fillet or edible parts. some people put a thin layer of apricot jam on fillet when its 3/4 done and that`s tasty too. No offense Pete, but that do not sound like a winner. To my taste, all that's needed is salt, sugar, and smoke. In fact, I just use regular old white, store-bought, sucrose. Most so-called brown sugar is just sucrose with a bit of molasses for color. It's nothing special. One can use cane, molasses, honey, whatever. It's only imparting a touch of sweetness.
If you take the time it takes, it takes less time. --Pat Parelli
American by birth; Alaskan by choice. --ironbender
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Joined: Jan 2001
Posts: 21,317
Campfire Ranger
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Campfire Ranger
Joined: Jan 2001
Posts: 21,317 |
Yup, good salmon just needs salt, sugar and smoke. Almost a crime to cover up or alter the flavor.
Now it's farmed salmon, well you gotta do what you gotta do.
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Joined: Dec 2003
Posts: 86,195
Campfire Oracle
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Campfire Oracle
Joined: Dec 2003
Posts: 86,195 |
Like the bumper sticker says........ Friends don't let friends eat farmed salmon!
Last edited by ironbender; 06/19/18. Reason: pic
If you take the time it takes, it takes less time. --Pat Parelli
American by birth; Alaskan by choice. --ironbender
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Joined: Jun 2001
Posts: 32,082
Campfire 'Bwana
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Campfire 'Bwana
Joined: Jun 2001
Posts: 32,082 |
Be sure to puff from the front...
The only true cost of having a dog is its death.
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Joined: Dec 2003
Posts: 86,195
Campfire Oracle
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Campfire Oracle
Joined: Dec 2003
Posts: 86,195 |
Butch- You can get alder here: AmazonAnd here: WalMartMight find them in you local WalMart/HomeyD/Lowes also.
If you take the time it takes, it takes less time. --Pat Parelli
American by birth; Alaskan by choice. --ironbender
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Joined: Dec 2004
Posts: 10,345
Campfire Outfitter
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OP
Campfire Outfitter
Joined: Dec 2004
Posts: 10,345 |
Yeah, probably Amazon. I will be happy to send 458 Lott funds for some real Alaska alder. I doubt a Texas store would have any. If I do it with real Alaskan Alder I know all of my salmon eating family and friends will be impressed.
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Joined: Dec 2003
Posts: 86,195
Campfire Oracle
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Campfire Oracle
Joined: Dec 2003
Posts: 86,195 |
Well, OK. Don't think your fish will be able to tell alder from...well, alder! Good luck, Butch!
If you take the time it takes, it takes less time. --Pat Parelli
American by birth; Alaskan by choice. --ironbender
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Joined: Dec 2004
Posts: 10,345
Campfire Outfitter
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OP
Campfire Outfitter
Joined: Dec 2004
Posts: 10,345 |
Well, OK. Don't think your fish will be able to tell alder from...well, alder! Good luck, Butch! I understand. Sometime the BS story means more than the truth.
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Joined: Dec 2003
Posts: 86,195
Campfire Oracle
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Campfire Oracle
Joined: Dec 2003
Posts: 86,195 |
It don't suck.
If you take the time it takes, it takes less time. --Pat Parelli
American by birth; Alaskan by choice. --ironbender
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Joined: Aug 2003
Posts: 17,491
Campfire Ranger
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Campfire Ranger
Joined: Aug 2003
Posts: 17,491 |
Be sure to puff from the front... Especially if they’re Cuban! ???
Sometimes, the air you 'let in'matters less than the air you 'let out'.
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Joined: Jun 2006
Posts: 46,034
Campfire 'Bwana
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Campfire 'Bwana
Joined: Jun 2006
Posts: 46,034 |
So, you cold smokers, what temp. do you keep it under when you're cold smoking salmon?
A wise man is frequently humbled.
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Joined: Dec 2003
Posts: 86,195
Campfire Oracle
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Campfire Oracle
Joined: Dec 2003
Posts: 86,195 |
Out of the old Little Chief.
If you take the time it takes, it takes less time. --Pat Parelli
American by birth; Alaskan by choice. --ironbender
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Joined: Jan 2001
Posts: 1,697
Campfire Regular
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Campfire Regular
Joined: Jan 2001
Posts: 1,697 |
85F tops for fish and meat, less for cheese, salt, spices, olives and what ever else you want to throw in there. My new venture is going to be hard Italian salamis and pepperonis. I'm building a new smoker which is overkill when all you really need is a cardboard box.
Last edited by pak; 06/19/18.
'Often mistaken, never in doubt'
'Ignorance more frequently begets confidence than does knowledge' Darwin
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Joined: Dec 2003
Posts: 86,195
Campfire Oracle
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Campfire Oracle
Joined: Dec 2003
Posts: 86,195 |
Probably 30 min. too long, but I like them firmed up.
If you take the time it takes, it takes less time. --Pat Parelli
American by birth; Alaskan by choice. --ironbender
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Joined: Jun 2006
Posts: 46,034
Campfire 'Bwana
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Campfire 'Bwana
Joined: Jun 2006
Posts: 46,034 |
85 F?? Dang, that's lower than I was thinking.
A wise man is frequently humbled.
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Joined: Jan 2001
Posts: 21,317
Campfire Ranger
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Campfire Ranger
Joined: Jan 2001
Posts: 21,317 |
I really miss my cold smoker, need to build another one I found that given the small size of the smoker it worked best to smoke for ~5 hours and then run the fan for 2-3 days. Cold smoking is really dehydrating. It's easy to put on too heavy of a smoke in a small smoker.
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Joined: Jan 2001
Posts: 21,317
Campfire Ranger
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Campfire Ranger
Joined: Jan 2001
Posts: 21,317 |
Probably 30 min. too long, but I like them firmed up.
Better too firm than mushy. Looks good!
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Joined: Dec 2003
Posts: 86,195
Campfire Oracle
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Campfire Oracle
Joined: Dec 2003
Posts: 86,195 |
Thanks. If the weather dries out, I need to do another batch.
It's hell getting a pellicle @ 90% humidity!
If you take the time it takes, it takes less time. --Pat Parelli
American by birth; Alaskan by choice. --ironbender
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Joined: Nov 2009
Posts: 2,057
Campfire Regular
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Campfire Regular
Joined: Nov 2009
Posts: 2,057 |
it starts like this start laying it out like this then cover with this After being in the fridge overnight, it'll looks like this Then just need to rinse and air dry
"243/85TSX It's as if the HAMMER OF THOR were wielded by CHUCK NORRIS himself, and a roundhouse kick thrown in for good measure."
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Joined: Nov 2009
Posts: 2,057
Campfire Regular
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Campfire Regular
Joined: Nov 2009
Posts: 2,057 |
After 3-4 hours in front of a fan, into the smoker for 6-8 hours. When it's done, hopefully it'll look something like this BTW, that big ol piece of king belly on the top was just about the best thing I ever ate. Like a big stick of smoke flavored butter.
"243/85TSX It's as if the HAMMER OF THOR were wielded by CHUCK NORRIS himself, and a roundhouse kick thrown in for good measure."
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