AMNS'ED SALMON IN THE SMOKIN-IT--WORKED GREAT

chef willie · Feb 8, 2013

I had a piece of salmon reserved for a trial in the new smoker with the AMNS to see if it would stay lit, burn properly etc in this oxy starved type of smoker. I went with a dry rub/cure on the fish riffing off of the Honey Smoked Salmon post by Smoke Trax, a fellow Oregonian. Dialed the Smokin-It in at 175 thinking it would cycle higher & not wanting to go over 200 degrees. Loaded the AMNS with one row of Alder dust & let it get smoldering good while I finished fish prep. Set it on the floor alongside the air intake, fish went in middle and closed it up. TBS in minutes and unit cycled right around 190-200 as hoped. Took about 3 hours to hit 145 IT on the fat end. Rub consisted of 1/2 cup pickling salt, 3/4 cup brown sugar, 1/4 cup white sugar, 1 TBL ground pepper, 1 tsp cayenne & 1 TBL granulated garlic. Put on thick as you can see, covered with film and rested overnight in fridge (almost 24 hours) Rinsed off well then coated with the Blue Agave and as much pepper as you want. Original recipe called for Honey but I was out & had just gotten this Blue Agave from Costco as a sugar replacement kinda thing. To me, personally, I think 24 hours was a bit much with the cure but the boyz at the Club gobbled it up quick and loved it...so, who am I to say?.....it's all so subjective. Next test will be to see how the AMNS does in a hot smoke for hours with loaded rows.....me thinks will be fine.

heading for an overnight rest

SALMON1.jpg

chef willie
Feb 8, 2013

ready to go in after 24 hour cure

SALMON2.jpg

chef willie
Feb 8, 2013

pulled at 145 IT

SALMON3.jpg

chef willie
Feb 8, 2013

AMNS after 3 hours

AMNS1.jpg

chef willie
Feb 8, 2013

smoking b · Feb 8, 2013

That looks quite tasty! Good job

I'm guessing you probably don't have a pic of the salmon once you cut into it?

I need to make some more salmon soon since I saw yours!

fpnmf · Feb 8, 2013

Looking great!!!

Craig

chef willie · Feb 8, 2013

Smoking B said:
That looks quite tasty! Good job

I'm guessing you probably don't have a pic of the salmon once you cut into it?

I need to make some more salmon soon since I saw yours!

Unfortunately no second money shot....I was concerned with the 'moistness' of the finished product, being my own worst critic as always, but was assured it was plenty moist and not to salty...another fear. So believe this is worth another go for me with a shorter cure and maybe try the honey for a tad more sweetness and possibly some ground chipotle for color and heat.

kathrynn · Feb 8, 2013

That looks really good. ? for all of you out there. I have been hearing that the Agave is "not good" for you. What are yall's thoughts on that one?

Kat

smoking b · Feb 8, 2013

KathrynN said:
That looks really good. ? for all of you out there. I have been hearing that the Agave is "not good" for you. What are yall's thoughts on that one?

Kat

Don't know about the Agave nectar - I've heard it's bad too but I really like the Agave worms in the bottom of my Tequila bottles - they make me feel all warm & fuzzy inside

linguica · Feb 8, 2013

Agave is recommend by nutritionist for the reason the body metabolizes it more slowly. Good for diabetics. Would like to know more about agave being "not good for you".

PS. I located this article;

http://online.wsj.com/article/SB10001424052748704335904574497622806733800.html

kathrynn · Feb 8, 2013

Linguica said:
Agave is recommend by nutritionist for the reason the body metabolizes it more slowly. Good for diabetics. Would like to know more about agave being "not good for you".

I will research to find the information. I know some of my gal pal's were talking about it the other day. It make be coming from those wacko's that are on the Gluten Free stuff. Will get the link when I find it.

My Mom is a type 2....and she uses it. Works for her.

roller · Feb 8, 2013

Looks great !!!!

smoking b · Feb 8, 2013

Here's where I was reading about it - one of those things that are always on the home page of your email to try & get your attention...

Many people believe agave is a “healthy” sweetener because it is “natural” and marketed as being low-glycemic. In fact, agave is a highly processed sweetener. The chemical process for manufacturing agave nectar is nearly the same as the corn refiners using in making high-fructose corn syrup from corn starch. Using the agave glucose and inulin found in the plant’s roots, manufacturers subject it to a chemical enzymatic (using genetically modified enzymes) process that converts it into nearly pure fructose (70 percent or higher). Considering that HFCS contains only 55 percent fructose and it is currently wreaking havoc on Americans’ health, imagine what agave will do.

In the tiny amounts contained in fruit, fructose doesn’t cause much of a problem in the human body. In the large, concentrated amounts you find in agave, however, it can cause real health problems. That’s because the gastrointestinal tract doesn’t absorb fructose readily, so it goes straight to your liver. This places an overwhelming load on your liver, which can lead to scarring and development of triglycerides. It doesn’t stimulate the hormones that indicate satiety or fullness, so you can continue to eat it in large amounts. Fructose has also been strongly linked to obesity, fatty liver disease, and many other health issues.

Regardless of how “natural” and “organic” a label of agave nectar claims to be, don’t buy it. Fructose is found in fruit and honey, but it’s not found meant to be consumed in large, concentrated, syrup-like forms. While it is a low glycemic sweetener that won’t raise blood sugar, it’s toxic to your health in far more dangerous ways. Want more information? Here’s a link to a study in the Journal of Clinical Investigation about fructose.

Take from it what you will...

pgsmoker64 · Feb 8, 2013

Very nice lookin' salmon Willie!

Smoking B said:
Don't know about the Agave nectar - I've heard it's bad too but I really like the Agave worms in the bottom of my Tequila bottles - they make me feel all warm & fuzzy inside

THHHHPPPTTT! Right on...made me spit mountain dew out my nose B!!!!

chef willie · Feb 8, 2013

Thx all.....now I'm worried I screwed up my liver with Agave.....hmmm, my liver has enuf to worry about with my choice of beverages, much less my sweetener.

linguica · Feb 8, 2013

Chef Willie, sorry for the side tracking, your smoked salmon is mouth watering. Cured, smoked salmon is a food of the gods.

kathrynn · Feb 8, 2013

Here are some links to information...not that main one I saw...

http://www.foodrenegade.com/agave-nectar-good-or-bad/

http://www.foodprocessing.com/articles/2007/065.html

Have never used it...just wondering!

Kat

linguica · Feb 8, 2013

Chef Willie said:
Thx all.....now I'm worried I screwed up my liver with Agave.....hmmm, my liver has enuf to worry about with my choice of beverages, much less my sweetener.

Better just drink tequila.

smoking b · Feb 8, 2013

PGSmoker64 said:
THHHHPPPTTT! Right on...made me spit mountain dew out my nose B!!!!

smoking b · Feb 8, 2013

Linguica said:
Better just drink tequila.

Agreed - with Agave worm!!

kathrynn · Feb 8, 2013

Smoking B said:
KathrynN said:

That looks really good. ? for all of you out there. I have been hearing that the Agave is "not good" for you. What are yall's thoughts on that one?

Kat

Click to expand...

Don't know about the Agave nectar - I've heard it's bad too but I really like the Agave worms in the bottom of my Tequila bottles - they make me feel all warm & fuzzy inside

LOL! It makes me dance on tables....and it's not a friend of Mine! (big wink)

Chef Willie....sorry to have asked about this with your beautiful Salmon....it needs to be eaten and quick! Do you have any Chefy insight on that? Never used it...but have been thinking about it.

chef willie · Feb 8, 2013

KathrynN said:
LOL! It makes me dance on tables....and it's not a friend of Mine! (big wink)

Chef Willie....sorry to have asked about this with your beautiful Salmon....it needs to be eaten and quick! Do you have any Chefy insight on that? Never used it...but have been thinking about it.

Jury I guess is still out on pros & cons. Seems all info I looked at went both ways as well, with 'inferior' Agave being the worst. Sooooo, I saw this link about coconut sugar, recommended no less by Dr. Oz. http://www.mnn.com/food/healthy-eating/blogs/dr-oz-recommends-coconut-sugar So, me thinks I will give up on the Agave...was cheap enuf not to worry about trashing it. At my age I'm doubting consuming it will screw me any more than I already have with other 'things' consumed and not like I use a lot of sugar. I have used palm sugar in cooking b4 and liked that but it's hard to work with. If nothing else the use of Agave on the salmon definitely stimulated discussion. The salmon was consumed within an hour by the cronies at the Club...didn't seem to have a pronounced sweet taste to me from using it.

kathrynn · Feb 8, 2013

Chef Willie said:
KathrynN said:

LOL! It makes me dance on tables....and it's not a friend of Mine! (big wink)

Chef Willie....sorry to have asked about this with your beautiful Salmon....it needs to be eaten and quick! Do you have any Chefy insight on that? Never used it...but have been thinking about it.

Click to expand...

Jury I guess is still out on pros & cons. Seems all info I looked at went both ways as well, with 'inferior' Agave being the worst. Sooooo, I saw this link about coconut sugar, recommended no less by Dr. Oz. http://www.mnn.com/food/healthy-eating/blogs/dr-oz-recommends-coconut-sugar So, me thinks I will give up on the Agave...was cheap enuf not to worry about trashing it. At my age I'm doubting consuming it will screw me any more than I already have with other 'things' consumed and not like I use a lot of sugar. I have used palm sugar in cooking b4 and liked that but it's hard to work with. If nothing else the use of Agave on the salmon definitely stimulated discussion. The salmon was consumed within an hour by the cronies at the Club...didn't seem to have a pronounced sweet taste to me from using it.

good information. I know about the if I buy it...gonna use it. Was just curious. You know that stuff will kill a "Kat"!

(curiosity that is)

AMNS'ED SALMON IN THE SMOKIN-IT--WORKED GREAT

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