I'm sending your QView to some buddies just because I can!
Not for me and I won't eat sushi either. Just the thought makes me wanna puke.Hey Foam..... If you can stomach almost raw fish texture, this stuff is to die for... If takes a lot of work... paying attention to details... etc... with the new recipe I noted, I only wanted to try a small batch....
Cream cheese and wheat thins with a dab of fish, was a very good combo... Nice appetizer... For a more intense fish flavor, a cracker with a lighter, more delicate flavor would do nicely.... I'm thinking a bland, rice cracker will be my next test....
Bride did OK the Alaska Sockeye, in the freezer, for the next batch..
DaveOmak
I guess what I’m asking for is:
1. Cold smoke target temp for 'X' amount of time. .. Glaze, with multiple coatings took about 2 hours...
The only heat source you used was from the AMNPS? Looks like your goal for ambient temp was 100-110. Is this correct / what you were aiming for? .. I had to relocate the AMNPS because it generated too much heat in my small "fish only" smoker.. Then I turned on the modified heating element to regulate the temp at 110 and 138 ish to cook the fish to 130 ish... ..
Thanks in advance!
Stewie
I'm not a big fish fan, but now 2 of you have me convinced to do some salmon snacks soon!
Dave, that looks awesome, and I'm liking the rum glaze idea.
This is exactly what I was looking for.
Thanks so much!
cure #1... I add 18 grams per pound of fish.... makes it easy to just throw a fish on the dry brine and into the smoker....