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Old 04-18-2013, 05:32 PM   #21
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Quote:
Originally Posted by CreamyGoodness View Post


I'm not Jewish myself but I dated enough Jewish girls to pick up a taste for their moms's cooking . I must have just not seen your lox thread! Since its difficult to smoke in NYC I make gravlax instead and eat it like one would lox. Salt cure vs. smoke cure .

Making schmaltz is pretty easy. Add the chicken skin and any leftover fat to a cold nonstick pan and put on medium heat with a little salt. Pour melted fat into a jar through a fine mesh strainer and you are done. I've heard of people adding onion to the pan, but personally the onion flavor isnt wanted.
Well I'm sure my Jewish culinary terminology needs work, such was already pointed out on my lox thread. I called it "smoked gravlox" which isn't correct apparently.

But anyway, first I salt/sugar cured a fresh salmon fillet for about 5 days, then I cold smoked it for around 6 hours using cherry wood pellets. The result was amazing, I can't stop eating it and am down to my last portion so I'll have to make more soon.

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Old 04-18-2013, 05:33 PM   #22
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You have the best of both worlds there!
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YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!


 
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