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salmon was on sale, no not PNW salmon. I will live i think.

post #1 of 16
Thread Starter 

Salmon was on sale

1 cup kosher salt
1/2 cup dark brown sugar
1/2 cup sugar
2 teaspoons pink salt
2 teaspoons white pepper ground
2 teaspoons allspice ground
2 teaspoons ground bay leaf
1 teaspoon ground clove
1 teaspoon ground mace
3 tablespoons dark rum

Mix put on filets,  vacuum pack flip daily for 3 days.  Put 20lbs of weight on it to speed up the water loss.

Cold smoke for 12-14 hours.

 

Fennel cured salmon
1/2 cup sugar
1 cup brown sugar
3/4 cup kosher salt
2 tsp pink salt
1 fennel bulb thinly sliced 
1/2 cup fennel seeds toasted
2 tablespoons white pepper cracked and toasted.

Coat both sides of fillet put in vacuum bag put fennel on top.  vac pack.  Put 20lbs of weight on it to aid in moisture loss. flip daily for 3 days.  Smoke 12 hours or so. 

post #2 of 16

Very exciting! Happy New Year to you!!!! And here is to fabulous fish!!! Cheers! - Leah

post #3 of 16

Looking good!

 

Disco

post #4 of 16
Thread Starter 

Thank you both.  I miss cold smoked  fish.   I grew up eating cold smoked makinaw, by the handful.

post #5 of 16
Looks good! The fennel sounds interesting. What was the weight of the fillets? 2 tsp of cure #1 seems a bit high looking at the photos.
post #6 of 16
Thread Starter 
You know j thought the same thing. I was going off the recipe. They are 4.5 lbs each.
post #7 of 16
Thread Starter 

Salmon is in the smoker.  Today there is a whopping temp of 9*.  The smoker is not much warmer.  

post #8 of 16

That looks great! Yes, it's 2 degrees here, and while that's not what I consider to be really "cold" it isn't summer certainly, and so here is to all staying warm! Enjoy your salmon!!! Cheers!!! - Leah

post #9 of 16
Thread Starter 
Quote:
Originally Posted by Leah Elisheva View Post
 

That looks great! Yes, it's 2 degrees here, and while that's not what I consider to be really "cold" it isn't summer certainly, and so here is to all staying warm! Enjoy your salmon!!! Cheers!!! - Leah

I hear you there.  I have lived in alaska, montana,  There are so many levels of cold.  I will just say that anything that makes my wife say cold, since she makes the rules, is cold.  So sub 110f

post #10 of 16

Ha, ha, ha!!! That makes great sense Grouse. Indeed.

 

Well then here is to keeping all happy, AND warm!

 

And with fantastic fish!!!

 

Cheers! - Leah

post #11 of 16

I love fennel so that recipe sound very interesting to me.

post #12 of 16

I have only warm smoked pork, splatch chick, and bacon, I am

Jonesing to COLD SMOKE some salmon, I love lox, and hate paying $20 /lb...

ENJOY!

post #13 of 16
Thread Starter 

Thanks all, we also just bottled this elder berry liqueur.

 

Oh good God is it good.

 

post #14 of 16

Grouse looks great how did it turn out?? 

post #15 of 16
Thread Starter 

horrible of me not to provide the after shot. 

Overall pretty damn good.  The fennel is good, overpowering to some.  I scrape off the fennel seeds when i slice it for sandwiches. 

The other cure was just as awesome.  1/2 is gone.... So, yeah, it um tastes like chit you would not like it. I will um, eat it all for you.....you know like a good friend should...

post #16 of 16
We have that wild fennel that grows as a weed,very tall all tops no bulb. The green young fronds go very well with fish,dried sticks on the BBQ or a top branch coiled around & put on top of your olives in the brining process.And it's free!
You get a gentler flavour than seed,chopped like dill in other recipes. Just a thought.
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SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Fish › salmon was on sale, no not PNW salmon. I will live i think.