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post #10141 of 12744 Old 11-13-2013, 02:03 AM
THOR114
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Smoked some sockeye salmon... First time smoking salmon...yummi

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post #10142 of 12744 Old 11-13-2013, 08:26 AM
Jeff88
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Quote:
Originally Posted by THOR114 View Post

Smoked some sockeye salmon... First time smoking salmon...yummi

Let's hear the details on this!

Salmon is most often cold smoked.

I have wanted to try this, so lets hear what you did!
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post #10143 of 12744 Old 11-13-2013, 08:46 AM
firefighter315
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Quote:
Originally Posted by Jeff88 View Post
Let's hear the details on this!

Salmon is most often cold smoked.

I have wanted to try this, so lets hear what you did!
I'm interested too. I have a freezer full of King Salmon and Halibut sent from a friend in AK and plan on picking up a smoker sometime soon. Love it grilled, but I want to try some different preparations with it.

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post #10144 of 12744 Old 11-13-2013, 09:34 AM
THOR114
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I made bought brown sugar and organic raw sugar and kosher salt. I took the salmon and packet it over night and simultaneously defrosted it. The ratios is

4 parts sugar ( mixed half raw organic: regular brown sugar) and the the fifty part is salt. That will cure the salmon and draw the liquid out of it.

Put it in a s large cooking pan, t will be full of liquid in morning.


That's the first part.

Then I made some paste to put over it while I smoked it:

I used again about
1 soft mango, peeled and shredded of the seed(tenderizing agent and for flavor)
2T organic brown sugar
2T regular brown sugar
1/2-1 teaspoon Chinese 5 spice salt w garlic ( I made myself ) roast seasalt w fennel, star anise, gloves, bay leaves, peppercorns and take some whole heads of garlic and just half them an charr all spices in hot ( old,) pan till spices release etheric oils into seasalt...roast till salt turns color like sand and spices are charred. Let cool , sieve out charred spices, discard them and keep salt in glass container...

Then 1/2 Tablespoon Vulcano fire salt ( infused with Scotch Bonnet( aka habanero peppers)- adds a nice kick, can be much less, I just like t spicy www. Spicerack.com
About 1 T Aleppo Peppers
About 2-3 Tablespoons rice bran oil ( www. Mitsuwa.com) carries it or Asian markets, or use olive oil
1/2 tsp cinnamon
1/2 tsp ground gloves.
Fresh ground pepper...

I think that's it.

After the cure you need to was the salmon, and et it dry till it gets a little film on its surface. Put it skin side down.
In this time I set up my smoker.
I have a brinkman smoker with two chambers. The fire chamber I kept around 200-300 degrees, at firing times that of course goes up. The target temp in smoke chamber was about 160 degrees. that I should have lowered.

I used applewood chips.
Given this was first time I smoked fish : was an ok outcome.
Wanted it more translucent and not so uncheck " well done", but for first time : will see how my fire station rates it...

Banana leaves: did not want my fish to stick, so that's why those. I also used a metal container which I put over the fire container filled w hot coals to keep the RH in the firebox high. Always keep water in there.

So, when u try this, don't use all your fish. Also : timing: I smoked the 3 pieces for about 3-4 hours which would have been enough for only 2 hours I think...



However, cold smoke would,have given me the translucent fish was wanting.

Check out this video on YouTube:

http://youtu.be/St8au0YcONM

This inspired me to try.

Serve with brush crisped up white brad over dill chopped whipped cream cheese. Make sauce ( mayo and sweet mustard with fresh dill) serve with fresh cut lime, garnish with dill... Yummi

Hope that helps.
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post #10145 of 12744 Old 11-13-2013, 09:39 AM
THOR114
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Join Date: Sep 2012
Posts: 2,125
Quote:
Originally Posted by THOR114
I made bought brown sugar and organic raw sugar and kosher salt. I took the salmon and packet it over night and simultaneously defrosted it. The ratios is

4 parts sugar ( mixed half raw organic: regular brown sugar) and the the fifty part is salt. That will cure the salmon and draw the liquid out of it.

Put it in a s large cooking pan, t will be full of liquid in morning.

That's the first part.

Then I made some paste to put over it while I smoked it:

I used again about
1 soft mango, peeled and shredded of the seed(tenderizing agent and for flavor)
2T organic brown sugar
2T regular brown sugar
1/2-1 teaspoon Chinese 5 spice salt w garlic ( I made myself ) roast seasalt w fennel, star anise, gloves, bay leaves, peppercorns and take some whole heads of garlic and just half them an charr all spices in hot ( old,) pan till spices release etheric oils into seasalt...roast till salt turns color like sand and spices are charred. Let cool , sieve out charred spices, discard them and keep salt in glass container...

Then 1/2 Tablespoon Vulcano fire salt ( infused with Scotch Bonnet( aka habanero peppers)- adds a nice kick, can be much less, I just like t spicy www. Spicerack.com
About 1 T Aleppo Peppers
About 2-3 Tablespoons rice bran oil ( www. Mitsuwa.com) carries it or Asian markets, or use olive oil
1/2 tsp cinnamon
1/2 tsp ground gloves.
Fresh ground pepper...

I think that's it.

After the cure you need to was the salmon, and et it dry till it gets a little film on its surface. Put it skin side down.
In this time I set up my smoker.
I have a brinkman smoker with two chambers. The fire chamber I kept around 200-300 degrees, at firing times that of course goes up. The target temp in smoke chamber was about 160 degrees. that I should have lowered.

I used applewood chips.
Given this was first time I smoked fish : was an ok outcome.
Wanted it more translucent and not so uncheck " well done", but for first time : will see how my fire station rates it...

Banana leaves: did not want my fish to stick, so that's why those. I also used a metal container which I put over the fire container filled w hot coals to keep the RH in the firebox high. Always keep water in there.

So, when u try this, don't use all your fish. Also : timing: I smoked the 3 pieces for about 3-4 hours which would have been enough for only 2 hours I think...

However, cold smoke would,have given me the translucent fish was wanting.

Check out this video on YouTube:

Video Link: http://youtu.be/St8au0YcONM

This inspired me to try.

Serve with brush crisped up white brad over dill chopped whipped cream cheese. Make sauce ( mayo and sweet mustard with fresh dill) serve with fresh cut lime, garnish with dill... Yummi

Hope that helps.
Typos: on bottom: lol: serve with FRESH crisped up bread.... This correction I have to make... Sorry for typos, hope it's still understandable...for first time smoking salmon i think it was fair, tastes is really nice, t is still juicy, but yes I would want it more translucent.

What was the cold smoke temp?
I like using frozen fish because deep freeze for 24 hours kills anything on and in the fish...
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post #10146 of 12744 Old 11-13-2013, 10:02 AM
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Shot on Kodak Ektar 100 using a Rolleicord IV TLR at Mayfield Park in Austin Texas. Scanned using an Epson V750 at 6800 dpi (this means the photo is the same as a 48 mega pixel digital camera or 15,147 x 15,147 pixels)


Untitled by Shutter_Inc., on Flickr

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2000 XJ, 3.5" lift, 32s, Locked
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post #10147 of 12744 Old 11-13-2013, 11:52 AM
rebelbowtie
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Location: Daphne
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Making a chili! I normally use venison but I ate killed **** this season (partly because I haven't been hunting...doh!) here is my recipe if you're feeling brave. It's kinda spicy for some people;

lbs fresh venison brown in pan (I used turkey today)
1 large can of tomato sauce (28oz, but I decided to make a purée since I already had some tomatoes)
1 large can of crushed tomato
3 diced jalapenos
1 habanaro pepper
1 chopped yellow bell pepper
2 packets of pre chopped onion and scallions (picked up in the grocer aisle with the salad fixings)
handful crushed red pepper
2 large envelopes of HOT chili powder
3 stalk of celery
1 can of extra dark kidney beans
1 table spoon of Szechuan chili oil
12oz of Imperial stout of your choice
salt and pepper to taste
Attached Images
     

He's an angel dressed in oilskins; he's a saint in the "Sou'wester,"
He's a pluck as they come, or ever can;
He's a hero born and bred, but it hasn't swelled his head,
For he's just the U.S. Government's hired man.
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post #10148 of 12744 Old 11-13-2013, 01:11 PM
firefighter315
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Location: Kentucky
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Thanks Thor!

RBT, that looks great! Now I'm hungry for chili.......

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post #10149 of 12744 Old 11-13-2013, 01:14 PM
THOR114
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Join Date: Sep 2012
Posts: 2,125
Quote:
Originally Posted by firefighter315
Thanks Thor!

RBT, that looks great! Now I'm hungry for chili.......
Sure, if u need help w recipe pm me!
What temp for cold smoking?
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post #10150 of 12744 Old 11-13-2013, 01:27 PM
rebelbowtie
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Quote:
Originally Posted by firefighter315
Thanks Thor!

RBT, that looks great! Now I'm hungry for chili.......
I will update when its cooked, going to be ready around 17 or 1800, I like to let it simmer for at around 7-8 hours minimum.

If you're a firefighter like your username suggest and stereotypes are true then you have a good chili recipe yourself?

He's an angel dressed in oilskins; he's a saint in the "Sou'wester,"
He's a pluck as they come, or ever can;
He's a hero born and bred, but it hasn't swelled his head,
For he's just the U.S. Government's hired man.
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post #10151 of 12744 Old 11-13-2013, 04:00 PM
THOR114
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Join Date: Sep 2012
Posts: 2,125
Quote:
Originally Posted by rebelbowtie

I will update when its cooked, going to be ready around 17 or 1800, I like to let it simmer for at around 7-8 hours minimum.

If you're a firefighter like your username suggest and stereotypes are true then you have a good chili recipe yourself?
Do you cater?
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post #10152 of 12744 Old 11-13-2013, 04:04 PM
rebelbowtie
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Quote:
Originally Posted by THOR114

Do you cater?
Only in house

He's an angel dressed in oilskins; he's a saint in the "Sou'wester,"
He's a pluck as they come, or ever can;
He's a hero born and bred, but it hasn't swelled his head,
For he's just the U.S. Government's hired man.
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post #10153 of 12744 Old 11-13-2013, 04:04 PM
S8NNG8
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Quote:
Originally Posted by rebelbowtie View Post

Only in house
Do you invite?

D3<!L!>3D
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post #10154 of 12744 Old 11-13-2013, 04:27 PM
rebelbowtie
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Join Date: Jan 2013
Location: Daphne
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Quote:
Originally Posted by S8NNG8

Do you invite?
Yes all Jeepers in the Gulf Coast area are invited to come eat some chili and hit ditches.

He's an angel dressed in oilskins; he's a saint in the "Sou'wester,"
He's a pluck as they come, or ever can;
He's a hero born and bred, but it hasn't swelled his head,
For he's just the U.S. Government's hired man.
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post #10155 of 12744 Old 11-13-2013, 05:18 PM
S8NNG8
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Join Date: Feb 2012
Location: Helena
Posts: 8,545
Quote:
Originally Posted by rebelbowtie View Post

Yes all Jeepers in the Gulf Coast area are invited to come eat some chili and hit ditches.
That's cool, but I couldn't be any further from the gulf unless I was in Alaska. Perhaps we'll swap chili recipes and call it a day...someday.

D3<!L!>3D
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