After reading that last night, I dreamed I was eating a sack of of it. When I woke up half my pillow was gone.
No one on their death bed ever said; I should have spent more time at work.
In the past I've been able to get the flavour I'm looking for but not the texture and translucent appearance of your batch. I think it's the technique and you seem to have nailed it.
Looks like I have some fish to smoke.
cwf
'try not, do or do not, there is no try'-YODA
http://pdgf.pitapata.com/UT71m7.png
http://pdgf.pitapata.com/Tx3Zm7.png
Looks unreal. Will definitely give this a go
Leaving it in the brine in thin strips and then letting it dry and form the pellicle is key to the translucent look as Adriaticum says. The smoke flavoring can then adhere to the skin coating on the fish.
Loks good!
Adriaticum is on the money with the drying and it also works better with a cold smoke rather than the hot smokers like Little/Big Chief and Bradley. I have seen it done in a home made wood smokehouse with a smoke stove pushing the smoke through a long chimney into the smokehouse. My buddy in Bella Coola did it that way for decades and his was the best I have seen or eaten (beautiful translucent candy).
Mmmmm....Indian Candy.
We're still allowed to call it that aren't we?
Had to change my shirt after seeing the pic - all drooly.
Also may have to make another quick trip to lml for socks.
Thanks for the recipe (and an excuse to go back).
"Target archery is seeing how far away you can get and still hit the bull's eye;
Bowhunting is seeing how close you can get and never miss your mark."
"A man's got to know his limitations"
where do you guys get your pickling salt? pickling salt is regular salt, except non-iodized, correct? i tried thriftys and save on and neither of them said they carried it