Recent content by smokethefish

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  1. smokethefish

    Vodka Cilantro Cold Smoked Salmon

    Thanks Disco! Nice to hear that from you! :) I'm actually prepping a tequilla cilantro cold smoke right now. Will post soon! My pleasure cmayna, love the questions, I work at a facility where everything is pretty advanced. So, I enjoy the feedback :)
  2. smokethefish

    Rainbow Trout - Brine

    Hey Jeffro99. Here's what I would do if I were you. Make sure they are fully thawed, put it in a 30* Salometer liquid brine with about 5 gallons of brown sugar, mix it well and let it sit for approximately 12-16 hours. I would then remove it from the brine, give it a fresh water rinse for...
  3. smokethefish

    Smoking fish - An old dog can still learn new tricks

    Variation 5. Whereas I usually smoke at a low temperature for longer, Formans smoke their salmon at 25-28 C (77-82 F) to help speed up the drying process. I set the smoker to 26 C (79 F) for the 36 hour smoke. This information troubles me. I can't believe actual smokers would classify a cold...
  4. smokethefish

    Rainbow Trout - Brine

    I have an excellent brine recipe. First we should start by the size of the rainbow trout fillets and if they are skin on or skin off. I actually don't like this question so much as there are a lot of variable that go into making a brine. Is it fresh fillets, skin on? 4/6 8/10, etc. There's many...
  5. smokethefish

    salmon brine HELP!

    Hey smokingdeer! I actually just posted an article on how to properly wet brine salmon fillet's for cold smoke. if you want here's a link: http://www.smokethefish.com/2016/06/01/making-the-perfect-brine-for-salmon-wet-brine/ If you have any questions be sure to ask! I'd love to help with a wet...
  6. smokethefish

    The Salmon Saga or Two meals from one smoke

    LOL I definitely dont want to cause problems with the misses! Anyway, glad you sorted it out, I love Canadian Salmon, albeit more lean, and some times has codoa, but hey, you get what you pay for :P
  7. smokethefish

    Vodka Cilantro Cold Smoked Salmon

    Well no, it didnt evaporate, solely because I used the vodka as part of the brine so it was deep into the meat, and I cold smoked it so all the oils pretty much stayed in the fish without loosing too much moisture. Also, I didnt completely dry it because I wanted to retain the moisture. I've...
  8. smokethefish

    Vodka Cilantro Cold Smoked Salmon

    Thanks! It was delicious! It was very good, until I vacuumed it. It lost a TON of the flavor when it was vacuumed.
  9. smokethefish

    Ideas on what to smoke!

    All of these ideas are incredible. I never even thought of half of them. But, because you are going for a test run I'd suggest smoking something of substance that you can actually use as a benchmark. Try smoking a piece of salmon, it's always yummy, and it's very hard to mess up a cold smoked...
  10. smokethefish

    Smoking Question

    I've smoked it, but all depends on the kind of smoker, size of the meat, etc. I love the question how to smoke XYZ. theres so many variables, we need to know all the details before we can make a proper answer.
  11. smokethefish

    Smoked salmon way too salty ... what can i do?

    Next time this happens what you should do is throw it in a liquid brine of 10* salometer over night and then dry it again, after it dries up, slice it and enjoy! :)
  12. Vodka Cilantro Cold Smoked Salmon

    Vodka Cilantro Cold Smoked Salmon

  13. smokethefish

    Vodka Cilantro Cold Smoked Salmon

    Hey All, So I've been browsing around a bunch and figured I'd make my foray into my own post over here. This is a recipe I've tried last week and it came out delicious. One mistake I made was vacuuming the product so it lost a lot of its vodka flavor and kick but otherwise, before it was...
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