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

[grouse]

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.

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• grouse
• Dec 31, 2013

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. 

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• grouse
• Dec 31, 2013

 

[leah elisheva]

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

 

[disco]

Looking good!

Disco

 

[grouse]

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

 

[dirtsailor2003]

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.

 

[grouse]

You know j thought the same thing. I was going off the recipe. They are 4.5 lbs each.

 

[grouse]

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

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• grouse
• Jan 3, 2014

 

[leah elisheva]

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

 

[grouse]

 
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

 

[leah elisheva]

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

 

[rbranstner]

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

 

[mchar69]

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!

 

[grouse]

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

Oh good God is it good.

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• grouse
• Jan 3, 2014

 

[driedstick]

Grouse looks great how did it turn out?? 

 

[grouse]

horrible of me not to provide the after shot. 

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• grouse
• Jan 13, 2014

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...

 

[moikel]

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.