Fishing with Rod Discussion Forum
Fishing in British Columbia => The Fish Kitchen => Topic started by: RossP on March 30, 2010, 02:04:08 PM
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Had a great weekend smoking fish and cooking in my big easy.
The weekend started for me on Saturday after work at 10:00pm
by filleting and deboning three Coho that were in the freezer.
The fillets were place in the freezer until Sunday afternoon
when I could start the brining process for making LOX. My son
fillet and brined the 8 Pinks to go into the smoker on Sunday
at 1:00. It was also the wife's birthday so I was making dinner
for here and the kids. So I made a Chicken in the Big Easy.
Here are a few pictures.
(http://i10.photobucket.com/albums/a133/rmpearson12/HPIM1194a.jpg)
Pinks in the Bradley
(http://i10.photobucket.com/albums/a133/rmpearson12/HPIM1196a.jpg)
Bradley and Big Easy cookin away
(http://i10.photobucket.com/albums/a133/rmpearson12/HPIM1197a.jpg)
Pinks Bagged nad Tagged
Making the Lox was a 24 hour process. It started with a dry brine
for 8 hours.
(http://i10.photobucket.com/albums/a133/rmpearson12/HPIM1191a.jpg)
Dry Brine
Remove from brine, rinse and into wet brine
(http://i10.photobucket.com/albums/a133/rmpearson12/HPIM1198a.jpg)
Into the smoker with the cold smoke attachment on.
(http://i10.photobucket.com/albums/a133/rmpearson12/HPIM1201a.jpg)
Three hours in the smoker with Cherry wood
and you have a little bit of heaven.
(http://i10.photobucket.com/albums/a133/rmpearson12/HPIM1205a.jpg)
I will be doing this smoke again. One of the best
lox recipes I have tried. A long process but
darn is it ever good. Melts in your mouth.
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Very nice setup you have there!!
What did the cold smoking attachment cost you? I've had my bradley for about 10 years, didn't know a cold smoke attachment was available.
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My son got me the cold smoke attachment, right from Bradley in Delta they are $99.00.
They are a must if you are going to be making Lox or smoking Cheese. They make life
a lot easier.
Ross
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Nice job Ross - makes me wish I had a few more salmon to smoke... finished up the last bunch 2 week ago.
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Hi, Ive got the same smoker at home...BTW can you actually freeze the smoked salmon (once vacuumed pack) and retain the same consistgency moisture once thawed?
Thanx
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can you actually freeze the smoked salmon (once vacuumed pack) and retain the same consistgency moisture once thawed?
Yes - I have some packages I did last November. Everytime we have guests we pull a couple out. I leave them in the vacuum packs until we serve it.
My guests say they like it - haven't told me otherwise :) And they are still coming back!
Oh yeah - we like it to. ;D
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What is your dry brine?
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Hi, Ive got the same smoker at home...BTW can you actually freeze the smoked salmon (once vacuumed pack) and retain the same consistgency moisture once thawed?
Thanx
I find it is a little more moist once frozen and thawed. I think it is mostly caused by the Vacuum packer redistributing the moisture. Regardless it will still be good IMO even better.
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What is your dry brine?
Rogers Sugar has three different types of brown sugar and I've used them all.
I use different combinations with different types salmon:
- Pink - yellow/brown sugar (the really light coloured stuff) with coarse (pickling) salt
- Chrome Pink / White Spring / Chum - Best Brown Sugar with coarse salt
- Chrome Chum (and those that show purple only - no other color) / Red Spring - Demerara (deep rich dark brown) sugar with sea salt
I haven't tried sockeye (yet) as I either missed the openings or there wasn't any.
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What is your dry brine?
Dry brine is 3 parts demerara sugar to 1 part Kosher, Sea or Pickling salt by volume.
Add any spices you want to the dry brine.
Ross
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I just found i have to get a permit and can only do it in one month of the year because my smoker runs off real wood.IE small fire until coals then tiny pieces of wood:(