IronNoggin
05-24-2010, 02:08 PM
OOPS! Dammit! Title was supposed to read "Smokin'" not sokin'. Oh well, you likely got the drift...
So I've spent most of this weekend away from the crappy weather, and far away from the Idjuts out there. A couple of days ago I decided to clear out the freezer of fish, making room for the impending season nearly on us. 16 tuna loins and two 30lb halibut are a tad better than half-way through the process for turning them into some seriously FINE grits! Since I'm at a bit of a lull in the process (just gearing up to head out and collect the two 40's of Good Rum this recipe calls for :mrgreen:) I thought I'd share the process for anyone interested here.
All these recipes are listed on another site, so I hope the Mods here don't mind me linking to them. Way to much to cut and paste, and then too there's the fact I am just a little lazy :twisted:
The Lox recipe can be used for salmon as well. Just reduce the brine times to 12 hours. Long, detailed and complicated recipe this, but WELL worth it once you get to savor the final product!
Lox or Cold Smoked:
http://fishbcforum.com/index.php?showtopic=57101
Next up a traditional favorite, wet-brined and hot-smoked salmon. Easier on the pocketbook and time than the other, and pretty well fool-proof.
Hot Smoked Salmon:
http://fishbcforum.com/index.php?showtopic=48345
Finally everyone's favorite. Salmon Candy! Awesome recipe. Pricey all right and finicky, but again, make sure you shrink wrap most of it before letting your Buddies know you finished this run!
Candied Salmon:
http://fishbcforum.com/index.php?showtopic=48342
Got any questions or whatever, feel free to fire them at me. Been doing this a considerably long time, and believe these three to be the Best in my Arsenal!
ENJOY! :mrgreen:
Cheers,
Nog
So I've spent most of this weekend away from the crappy weather, and far away from the Idjuts out there. A couple of days ago I decided to clear out the freezer of fish, making room for the impending season nearly on us. 16 tuna loins and two 30lb halibut are a tad better than half-way through the process for turning them into some seriously FINE grits! Since I'm at a bit of a lull in the process (just gearing up to head out and collect the two 40's of Good Rum this recipe calls for :mrgreen:) I thought I'd share the process for anyone interested here.
All these recipes are listed on another site, so I hope the Mods here don't mind me linking to them. Way to much to cut and paste, and then too there's the fact I am just a little lazy :twisted:
The Lox recipe can be used for salmon as well. Just reduce the brine times to 12 hours. Long, detailed and complicated recipe this, but WELL worth it once you get to savor the final product!
Lox or Cold Smoked:
http://fishbcforum.com/index.php?showtopic=57101
Next up a traditional favorite, wet-brined and hot-smoked salmon. Easier on the pocketbook and time than the other, and pretty well fool-proof.
Hot Smoked Salmon:
http://fishbcforum.com/index.php?showtopic=48345
Finally everyone's favorite. Salmon Candy! Awesome recipe. Pricey all right and finicky, but again, make sure you shrink wrap most of it before letting your Buddies know you finished this run!
Candied Salmon:
http://fishbcforum.com/index.php?showtopic=48342
Got any questions or whatever, feel free to fire them at me. Been doing this a considerably long time, and believe these three to be the Best in my Arsenal!
ENJOY! :mrgreen:
Cheers,
Nog