Hi, Just signed up from way down south,getting started by buying a Masterbuilt Electric (I think). I already do a bunch of food related stuff & have a woodfired oven in backyard that will take a 50lb pig or do 60 loaves of bread at once.Built it from Alan Scott plans. Its to hard to adapt to smoking so figure electric & portable the way to go.
I already make bottarga,salted preserved fish roe.You can Wiki it to get full specs.There is a smoked version but I am unsure of how to do it.I get 4-5 pounds of fresh sea mullet roe at a time pack it in salt flavoured with orange/lemon peel & bay leaves then press it under heavy weights to squeeze moisture out of it.Takes about 7-10 days,after that it keeps for months but will get harder as time goes on. It goes on things not in things,on top of seafood pastas,clams etc.on bread ,dont cook it. Does any body have any thoughts on hoe you could give it a touch of cold smoke as well. It means I could back the salt off a bit. Hot smoke will kill it. I use other roe as the season dictates,mirror dory,mahi mahi, flathead but mullet the best because of its lower moisture content.
Next question does anybody smoke beef tongue? Great product but overpriced here,cheap as chips fresh but $20 a kg at Croatian butchers! Happy to post recipes for finished product if anybody is interested.
Thanks Mick
I already make bottarga,salted preserved fish roe.You can Wiki it to get full specs.There is a smoked version but I am unsure of how to do it.I get 4-5 pounds of fresh sea mullet roe at a time pack it in salt flavoured with orange/lemon peel & bay leaves then press it under heavy weights to squeeze moisture out of it.Takes about 7-10 days,after that it keeps for months but will get harder as time goes on. It goes on things not in things,on top of seafood pastas,clams etc.on bread ,dont cook it. Does any body have any thoughts on hoe you could give it a touch of cold smoke as well. It means I could back the salt off a bit. Hot smoke will kill it. I use other roe as the season dictates,mirror dory,mahi mahi, flathead but mullet the best because of its lower moisture content.
Next question does anybody smoke beef tongue? Great product but overpriced here,cheap as chips fresh but $20 a kg at Croatian butchers! Happy to post recipes for finished product if anybody is interested.
Thanks Mick
