Upcoming Smoking Projects

[Fireman]

For the wood to use it kinda depends on what you can get. If you are just starting pick something to remain constant. If you want to experiment with different brines or sauces then use maple wood for every smoking project until you find a brine or sauce you like.

once you find a brine or sauce you like then try different types of wood. Good reasons to do a lot of smoking projects!!!

[LiveToCook]

2 upcoming projects for me (the old man) on father's day and actual birthday on Tuesday. As I live to cook and of course eat, I turned down my son and daughter's offer to take me to dinner. So, I will start with cold smoking salmon filets. Then the heat will go up, for me to do the smoked duck breast... All will be smoked with Oak. And all this before the BarB'd steaks. This is one of the old man's signature dishes (I must (& will) brag a bit), as they are world famous. Both enjoyed in my back yard by visiting friends, clients and/or colleagues, also cooked in a few places around the world. Recipes on request...

[knitterbookbinder]

(06-16-2012 02:30 PM)LiveToCook Wrote:  I will start with cold smoking salmon filets. Then the heat will go up, for me to do the smoked duck breast... Recipes on request...

They both sound fabulous! And I love oak-smoking (although it's really hard to wrap those thin papers around a big tree....)

[LiveToCook]

(06-20-2012 05:35 AM)knitterbookbinder Wrote:  

(06-16-2012 02:30 PM)LiveToCook Wrote:  I will start with cold smoking salmon filets. Then the heat will go up, for me to do the smoked duck breast... Recipes on request...

They both sound fabulous! And I love oak-smoking (although it's really hard to wrap those thin papers around a big tree....)

It helps when your work takes you into paper mills....

---

(06-20-2012 07:19 PM)LiveToCook Wrote:  

(06-20-2012 05:35 AM)knitterbookbinder Wrote:  

(06-16-2012 02:30 PM)LiveToCook Wrote:  I will start with cold smoking salmon filets. Then the heat will go up, for me to do the smoked duck breast... Recipes on request...

They both sound fabulous! And I love oak-smoking (although it's really hard to wrap those thin papers around a big tree....)

It helps when your work takes you into paper mills....

By the way salmon (LOX) was fabulous as usual, the recipe is a very long one, from a friend of mine (with a 1001 warnings), believe me it is world class and I can post this if someone is serious about doing it.
Duck Breast is very easy salt & pepper with smoke and heat.... details on request.

[N'awlins]

Here's one that Ren Man and all you bacon lovers can appreciate, they came from Crystal Lake a couple of weeks ago, and are some of the best fish I've ever eaten! BACON TROUT!...

[knitterbookbinder]

(06-21-2012 11:56 AM)Nawlins Wrote:  BACON TROUT!...

Looks fabulous! Closest thing I've had to this are proscuitto-wrapped salmon filets, and they were just spectacular....

[nettiesaur]

oooh, lildonner is going to want to try that one. She can, and has, made her own bacon.

[burma.girl]

(06-21-2012 11:56 AM)Nawlins Wrote:  BACON TROUT!...

They look sooooo snugly (and yummy!) in their bacon blankies.....

[JrGtr42]

(06-20-2012 07:19 PM)LiveToCook Wrote:  *snip*
By the way salmon (LOX) was fabulous as usual, the recipe is a very long one, from a friend of mine (with a 1001 warnings), believe me it is world class and I can post this if someone is serious about doing it.
Duck Breast is very easy salt & pepper with smoke and heat.... details on request.

I for one would like to see the recipe for the smoked salmon.
I'd like to try that at some point.
No rush (hah!), take your time...

[LiveToCook]

RECIPE FOR COLD SMOKED SALMON (LOX) – NOTE: I USE A ‘’BRADLEY’’ SMOKER WITH THE COLD SMOKE ATTACHMENT, ANY TYPE OF SMOKER THAT YOU CAN COLD SMOKE WITH WILL DO THE JOB PROVIDING YOU DO NOT HEAT THE SMOKING CHAMBER... THIS IS A RECIPE FOR COLD SMOKING SALMON.
****IMPORTANT: Please read these instructions over a few times before you attempt to use this recipe, it will help you understand the process. I HAVE TRIED TO EMPHASIZE AND DETAIL ALL THE CRITICAL STEPS AND WHERE TEMPERATURE IS IMPORTANT. If I overdid the details, you’ll get no apologies from me. When I did it for my first time, I enjoyed the details; details; details...
These instructions are for an average sized fish of 12-15 lbs (before being filleted). Coho is best but I have used Atlantic with success as well. For smaller fish shorten the time and for bigger fish lengthen time. Salmon Preparation If you are filleting whole salmon, leave skin on and remove pin bones (a small pair of clean needle nose pliers works best for removing bones that are still in the flesh). If you are buying filleted salmon, purchase whole fillets with skin on, and remove any remaining bones. Rinse if you want and pat dry (not completely dry). Leave fillets whole at this point with the skin on.
Brining (Two-Step process) Step One - Dry Brine Ingredients
5 lbs. Kosher or canning salt
6 lbs. Dark Brown Sugar
Directions
Mix salt and sugar well, using your hands to break up the chunks of brown sugar. This will be used for dry brining the fish. You must use COARSE (non iodized) OR KOSHER SALT. Any left over dry mix can be kept until you need it again. Using a small container that is just wide and long enough to lay your whole fillets flat; spread an even 1/2” layer of the dry brine mix on the bottom (I use a Rubbermaid container just long enough for the fillets and wide enough for two side by side). Lay the first layer of fillets skin side down on the dry mix. Now cover fillets with more dry mix (1/2″). Place next layer of fillets on top with skin side up (meat to meat). Cover with 1/2″ dry mix. Make sure fish is completely covered in the mix (that’s why the size of your container is important so you don’t waste excess mix). Continue to layer the fish. You can place them anyway you like as long as they are relatively straight and flat. This process will remove excess moisture from the fish and really firm it up. Place fish in the refrigerator for 7-8 hours.
IMPORTANT: If you forget this part of the process and dry brine for too long, you will ruin your fish. Set a timer or maybe two of them so you don’t forget. After the 7-8 hours have passed you will see a considerable amount of syrupy liquid in the bottom of the container (the moisture from the fish) now take it out of the refrigerator, and remove 1 fillet at a time and cut in half (so it fits the Bradley smoker) rinse the mixture off the fish completely. Fish will seem hard, firm and considerably smaller than when you started. Discard the syrupy liquid from the dry brine process (DO NOT RE-USE).
This next step will change the texture again.
Step2
Wet Brine Ingredients
3.5 gal. Water (14 liters)
6 cups Kosher or Coarse (non-iodine) Salt
6 cups Brown Sugar
1-2 cups Real Maple Syrup
1/4 cup Whole black peppercorns
2 Cloves garlic
Chopped fresh dill, to taste
Directions – Prepare Wet Brine Solution
1. In a 5 gallon food bucket (or non-metal container large enough to hold your fish and brine), mix all ingredients well, making sure that all the salt and sugar is completely dissolved.
IMPORTANT: check salinity (salt concentration) – a fresh raw egg (in the shell) will float in the mixture. If it doesn’t add another 1/2 cup salt and mix well, then recheck to see if the egg will float. If it still doesn’t float add another 1/2 cup salt repeat as needed until the egg floats. Let the brine set for at least 5 hours before using it.
2. Place filets that have been dry brined, rinsed, and halved, into the wet brine. Cover with a plate so all fish are completely submerged. Brine for 7-9 hours.
Refrigeration At this point is optional as the dry brine has pretty much “cooked the fish” already. I do recommend at some point near the middle of the wet process, you move the fillets around in the bucket in case some fillets are a little close. When they are done, they need to be freshened (this removes excess salt)
Freshening Your Fillet
1. Remove the fillets from the brine and rinse in fresh water. Discard brine and rinse out your bucket (or container that you wet brined the fish in), making sure all spices, peppercorns etc are removed.
2. Now put the fillets back in the bucket and fill with clean water. Let the water run into the bucket (do not use too much pressure or you will damage the fish) for 30 MINUTES stirring the fish gently with your hand every 7-10 minutes.
3. TASTE a small piece of the fish. If still too salty rinse for another 10 minutes but no more or the fish will begin to waterlog (swell). I do mine for 30 minutes and consistently have excellent results.
Drying Before Smoking
1. Remove fish from wet brine. Pat dry with paper towel.
2. Using your Bradley racks (Teflon coated ones work best), turn the racks upside down and lay the fish on the racks skin side down.
IT IS IMPORTANT to use the racks upside down, this way the fish will be suspended and be able to air dry top and bottom.
3. Allow fish to dry for approx 1 hour.
WHEN THE FISH BECOMES A LITTLE STICKY on the meat side they are done and ready for smoke.
4. COLD SMOKE ONLY! You may smoke from 1-3 hours depending on your tastes with ALDER or OAK smoke.
MAKE SURE THE HEATING ELEMENT (auxiliary burner) IS OFF in the Bradley Unit, or better yet unplug it from the smoke generator. I use a Polder barbeque thermometer with the remote pager and have the probe hanging through the top vent and the pager to notify me if the temp gets to 75.
5. WATCH THE TEMPERATURE CAREFULLY IF IT GOES ABOVE 80 DEGREE F YOUR FISH IS RUINED.
6. Fill the drip bowl with ice and add a good block of ice between the bottom shelf and the lower plate; (even if you cover 2/3 of the holes in the plate, it has no effect on the smoke reaching the fish). As the ice melts it drips into the bowl (not on the smoke burner) good design by Bradley. Place a large aluminum pan under the drip bowl to catch any water will overflow from the water bowl. Doing it this way maintains 60-75 degrees when it’s -10 outside. When my pager goes off telling me it’s too warm, I know the ice has melted and I need to add more. You could use the bottom shelf and place an ice filled aluminum pan on the rack, but that way you lose the ability to use the bottom shelf. That’s up to you. Just watch the temperature (do I need to say it again)
With this recipe you can make the highest quality LOX you will ever eat. The final texture is like velvet and slices really well. I slice mine at approx 1/8″ thick. I promise you won’t be disappointed. However labor intensive it is, you will thank me. This is a 2 step brining process before cold smoking. This is my method. If you have any questions let me know.
Now after all this typing and reviewing...I'm going to bed, ha, ha, ha... Enjoy!!! I will be doing this recipe on the weekend.... I am drooling here!