This post is the one time I wish I lived back in Ucluelet. Poof gone. Back in Horsefly.
Thanks Nog.
This post is the one time I wish I lived back in Ucluelet. Poof gone. Back in Horsefly.
Thanks Nog.
The challenge of retirement is how to spend time without spending money.
The worst day slinging lead is still better than the best day working.
Look around is there someone you can introduce to shooting because that’s the only way we will buck the anti gun trend sweeping Canada! "tigrr 2006"
We used to smoke quite a lot of salmon some years back, nothing on the scale that Nog does. We used the big chief and little chief smokers with great success. The trick is to keep them in the boxes you bought them in and cut a door in the top or front depending on the model. Makes a big difference in the performance of the unit and the outcome of your product. That being said I do have a couple of nice big venison roasts sitting in a brine for corned venison. Should be ready by the 25th. Can't wait.
With the RH being basically 100%, it took three days for the strips to dry properly. Thankfully the temperatures stayed low!
The squirter bottle in the upper left of that first picture is loaded with 50% Maple Syrup, and 50% Black Rum. The Glaze.
Applied:
Should set up quite nicely overnight, then into the smoker for a spell.
Next load thawing out for Choppy Whacky tomorrow...
And on it goes...
Nog
http://www.youtube.com/watch?v=zVNNhzkJ-UU&feature=related
Egotistical, Self Centered, Son of a Bitch Killer that Doesn't Play Well With Others.
Guess he got to Know me
While that first run of Candy was smoking, I set to getting the next batch ready:
Takes hours to do, but by the end of that shift Round Two managed a successful splash down:
No sooner finished that when the run in the smoker suggested it was time. So out of the big box and on top of a house freezer overnight:
You can sort of see that they indeed are translucent and very much like the Gummy Bear product they got their name from.
A better boo:
Both The Lady & I concur - another super fine product!
Makes it all worth the effort!
Today is bag and tag day, then prep the screens for their next go.
Be nice to have a day "off" tomorrow!!
Cheers,
Nog
http://www.youtube.com/watch?v=zVNNhzkJ-UU&feature=related
Egotistical, Self Centered, Son of a Bitch Killer that Doesn't Play Well With Others.
Guess he got to Know me
http://www.youtube.com/watch?v=zVNNhzkJ-UU&feature=related
Egotistical, Self Centered, Son of a Bitch Killer that Doesn't Play Well With Others.
Guess he got to Know me
The next batch has sunk into the brine
Time to get them arranged on the screens for drying...
Nog
http://www.youtube.com/watch?v=zVNNhzkJ-UU&feature=related
Egotistical, Self Centered, Son of a Bitch Killer that Doesn't Play Well With Others.
Guess he got to Know me
Round two Racked & under the fans:
http://www.youtube.com/watch?v=zVNNhzkJ-UU&feature=related
Egotistical, Self Centered, Son of a Bitch Killer that Doesn't Play Well With Others.
Guess he got to Know me
Freezers guarded 24/7 by wolf hybrids and a redneck couple who own lots of toys
Wrapped up the smoking of this lot yesterday. Sat overnight on the house freezers to do their thing:
Vacuum sealing took around 4 hours this go. Bit of effort, but worth it IMHO:
Another whole tote full of Yummyness now sits overnight before jumping into the cold box:
And that's a wrap for salmon. Taking a day or two off, then onto a massive double run of Cold Smoked Tuna...
And on it goes...
Nog
http://www.youtube.com/watch?v=zVNNhzkJ-UU&feature=related
Egotistical, Self Centered, Son of a Bitch Killer that Doesn't Play Well With Others.
Guess he got to Know me
The couple days down were refreshing, but recognizing the mountain of work still staring me down, I decided it was time to get back in the saddle...
After doing a piece count I recognized I'll have to do two runs of this product, as there is no way it could all fit in my smoker despite the latter's rather generous size. That being the case I went with four loins per screen, and loading only eight of the ten screens per run. Makes for an even amount both runs.
Thawing tuna lions:
Chopping and initiating the dry brine component:
Capping with the dry brine mix:
And a couple hours later with four totes loaded to sit overnight:
I thought it might a tad longer than the usual 24 hours for this part of the process due to overnight temperatures hovering at basically zero. But when I checked them this morning, it appears they are well on their way. Means a quick scramble to get ready for the next stage later this afternoon - the wet brine component.
Stay tuned, more to come soon...
Cheers,
Nog
http://www.youtube.com/watch?v=zVNNhzkJ-UU&feature=related
Egotistical, Self Centered, Son of a Bitch Killer that Doesn't Play Well With Others.
Guess he got to Know me
After 24 hours the dry brine has well penetrated the loins, and largely turned into liquid:
The loins themselves have darkened considerably in this process:
Continued...
http://www.youtube.com/watch?v=zVNNhzkJ-UU&feature=related
Egotistical, Self Centered, Son of a Bitch Killer that Doesn't Play Well With Others.
Guess he got to Know me