Cured six pounds of salmon. Now into a brine. Cold smoking tomorrow night for some kick ass lox.
What did you use to cure the salmon? I have Cure #2 here, I'd like to cure some salmon myself.
Cured six pounds of salmon. Now into a brine. Cold smoking tomorrow night for some kick ass lox.
passedpawn said:What did you use to cure the salmon? I have Cure #2 here, I'd like to cure some salmon myself.
What did you use to cure the salmon? I have Cure #2 here, I'd like to cure some salmon myself.
Typically kosher salt and sugar, check the lox thread I posted a while back. I think I posted the recipe but if not I will.
AZ_IPA said:Yeah, I do a 1:1 mix of kosher salt and brown sugar. I also do a brine after a 10-12 hour cure.
DrunkleJon said:The skin was surprisingly crisp. Smoke ring needed work though. Maybe I will try that next time and then grill the skin separately.
Smoke it on the bird then pull it off, slice into strips and fry up in some olive oil. I've found that if you take the skin off a bird before hand the outside layer of meat tends to get leathery.
I've found that if you take the skin off a bird before hand the outside layer of meat tends to get leathery.
So then just add another chunk or two of hickory to enhance the ring? The skin was golden, crispy and tasty, but I only had the slightest amount of pink under it. I will take whatever advice I can get.
Do you brine for the rest of the cure?
Yeah. 10-12 hour cure and 10-12 hour brine for 1-1.5lb fillets.
Not sure why I don't just dry cure, but I read it on the internet and it sounds good.
Typically kosher salt and sugar, check the lox thread I posted a while back. I think I posted the recipe but if not I will.
Been thinking about smoking a turkey forms couple of hours then deep frying it for thanksgiving. Anyone have experience?
Been thinking about smoking a turkey for a couple of hours then deep frying it for thanksgiving. Anyone have experience?
Been thinking about smoking a turkey for a couple of hours then deep frying it for thanksgiving. Anyone have experience?
I do not smoke turkeys. Every one I have eaten taste like Ham. Got nothing against Ham but I don't want my turkey to taste like Ham.
I am guessing you are looking for the smokiness to be in the fried turkey. Maybe you could use smoke flavoring in your turkey brine/injection.
Been thinking about smoking a turkey for a couple of hours then deep frying it for thanksgiving. Anyone have experience?
I do not smoke turkeys. Every one I have eaten taste like Ham. Got nothing against Ham but I don't want my turkey to taste like Ham.
I am guessing you are looking for the smokiness to be in the fried turkey. Maybe you could use smoke flavoring in your turkey brine/injection.
Fresh Beef Ribs. These are amazing! They are not the dinosaur bones with little meat, these are the shorter ribs from the middle. At first I thought at $2.99 they were too high priced, then after the butcher gave me a deal, $1.99 lb, and I now hope I can buy these every time. Overnight in the fridge with a healthy layer of homemade dry rub, and voi'la, amazement. Tender, moist, meaty, tasty, wow. Even at $2.99 lb, they would be worth it.
You know the rule...
Pics or it didn't happen!
bwarbiany said:3 slabs of spares and 4 lbs of tri-tip today ;-)
Have you seen the tri-tip recipe on BBQbros.net? It's a goat cheese topping with a honey mustard sauce. It's awesome!!
Enjoy the food
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