or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Fish › Honey, garlic, whiskey glaze for cold smoked salmon
New Posts  All Forums:Forum Nav:

Honey, garlic, whiskey glaze for cold smoked salmon

post #1 of 7
Thread Starter 
I cold smoked some salmon not long ago and I kept the tail and belly trimmings back as a test.

After slicing up all of the other salmon pieces, I left these whole and then glazed them while cold, with a mixture I concocted. After glazing, I sprinkled some dill weed on them and then packed up to rest in the frig for a week or so!

I didn't take pics of the glazing and such since I wasn't thinking that it would be all that great. I was way wrong!

Vac packed and off to the frig


Pulled from the frig and dumped on a plate for sampling. Didn't get anymore pics, the bride and I wore the pieces out! We didn't slice them, just picked them up and ate!






I'm not a big fan of salmon, but I'm doing this again as soon as I have room in the frig to cure! Next time, I'm glazing one at the mid smoke point.
post #2 of 7

I'm going to dig a hole under your fence.

post #3 of 7
Thread Starter 
Quote:
Originally Posted by BlueWhisper View Post

I'm going to dig a hole under your fence.

Just come through the gate like the rest of our friends do, the dog tends to mangle critters coming under the fence. biggrin.gif

post #4 of 7

I do have fun running a canine totem here.

 

Have you considered a combination of honey with a bit of habanero? Or salt and dill?

post #5 of 7
Thread Starter 
Quote:
Originally Posted by BlueWhisper View Post

I do have fun running a canine totem here.

Have you considered a combination of honey with a bit of habanero? Or salt and dill?

This is the first glaze I've made, so no I haven't yet, but the wheels are turning for the next round. I have some habanero mango jelly we made that I love, without pectin, that juice would be pretty good I think.

Here's what I did for the honey, garlic, whiskey glaze.


1 - head garlic peeled and sliced
3 - cups water
1 cup honey
1 - Tbs lemon juice
1/3 c - brown sugar
100 ml crown

Boil sliced garlic and lemon juice in water until reduced to about 1 cup. Then put into blender and purée.

Put purée back into pot and add brown sugar, and honey. Simmer a while and then add whiskey. Simmer until reduced by about 1/2.
post #6 of 7

I'm in   Coffee.gif

 

 

Gary

post #7 of 7

Looks excellent!

 

Al

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Fish
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Fish › Honey, garlic, whiskey glaze for cold smoked salmon