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Unread 11-12-2013, 12:02 AM   #10141
Michaelgoesrawr
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Potato tacos from the Yodeler

Meal prep for school. Baked lemon pepper chicken, some rice, and garlic ground turkey with vegetables.

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Unread 11-13-2013, 12:56 AM   #10142
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Things i learnt last night:

1) My Volvo (V40) is not a mud bogger.

2) Pressure washers quit just when you need them.

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Unread 11-13-2013, 01:03 AM   #10143
THOR114
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Smoked some sockeye salmon... First time smoking salmon...yummi

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Unread 11-13-2013, 07:26 AM   #10144
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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Unread 11-13-2013, 07:46 AM   #10145
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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Unread 11-13-2013, 08:34 AM   #10146
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:

YouTube (Short URL)
?start=" frameborder="0" allowfullscreen>


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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Unread 11-13-2013, 08:39 AM   #10147
THOR114
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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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Unread 11-13-2013, 09:02 AM   #10148
AlTheKillerr
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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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Unread 11-13-2013, 10:52 AM   #10149
rebelbowtie
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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
image-2439626783.jpg

image-3803231987.jpg

image-2577390662.jpg

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Unread 11-13-2013, 12:11 PM   #10150
firefighter315
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Thanks Thor!

RBT, that looks great! Now I'm hungry for chili.......
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Unread 11-13-2013, 12:14 PM   #10151
THOR114
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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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Unread 11-13-2013, 12:27 PM   #10152
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?
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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,
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Unread 11-13-2013, 03:00 PM   #10153
THOR114
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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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Unread 11-13-2013, 03:04 PM   #10154
rebelbowtie
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Quote:
Originally Posted by THOR114

Do you cater?
Only in house
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He's a pluck as they come, or ever can;
He's a hero born and bred, but it hasn't swelled his head,
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Unread 11-13-2013, 03:04 PM   #10155
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Quote:
Originally Posted by rebelbowtie View Post

Only in house
Do you invite?
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