Text 29100, 97 rader
Skriven 2009-09-25 23:45:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: smoking
===============
-=> Quoting Dale Shipp to Jim Weller <=-

 DS> I let them air dry for about two hours.

 JW> four hours or more. Or use a fan

 DS> Letting fresh food sit out in room temperature for more that
 DS> two hours worries us a little.  But the fan idea is worth
 DS> trying.

Once the fish is brined, it isn't fresh any more, it's cured. Back
on the farm brined pork sat in a barrel in the cellar half a year
(granted that was a stronger brine).

 DS> A short while back, you posted a recipe for smoked cheese on a grill
 DS> in which the cheese was put onto a cedar plank that had been soaked. 
 DS> I'm wondering how that could work -- especially given the results of my
 DS> experiment.  It would seem that either the grill would not produce
 DS> enough smoke, or else would be too hot.   Have you tried such a
 DS> method? 

I haven't tried it yet, but I intend to. Probably late in the year
when it's colder outside.  Gotta get a cedar plank first.

The best cold smoker going is a smoke house with a high ceiling.
Back home in Ontario a Polish farm neighbour built one that held
several hams and fletches of bacon at a time. It has about 8' X 8',
with a firepit in the centre and he could do four wholes sides in
each corner.

Here's another cold smoker idea I picked up somewhere....

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cold-Smoked Salmon
 Categories: Fish, Smoked, Salmon, Brine
      Yield: 1 text file
 
           Salmon
 
  The weather here on the S.F. Peninsula has been perfect for cold
  smoking (mid 60's), so I did up a batch of cold-smoked salmon
  (a.k.a. lox) with some Yukon River King Salmon. The local silvers
  are good for grilling, but for cold smoking, the higher the fat
  content, the better. Yukon River salmon are even better than
  Copper River, but both can be hard to find around here. Wild North
  Atlantic varieties are usually better for cold-smoking, but all I
  can get around here are farm-raised.
  
  The latest batch was the best yet. We had some today with homemade
  bagels (see Cook's Illustrated - Sept/Oct 97), cream cheese, and
  razor thin slices of Bermuda onion. It was almost red, white, and
  blue - as American as apple strudel.
  
  I've got an external smoke generator attached to my electric pit.
  When cold smoking, the electric pit is turned off and it serves
  only as an insulated chamber to hold the fish/meat. When "warm
  smoking" (e.g. smoking sausage in the 130-165 range), the heat is
  supplied by the electric pit. For both cold and warm smoking, I've
  tried using my wood-burning BYC with the door partially open, but
  that requires a lot of attention to maintain the temperature. The
  external smoke generator is a no-brainer. It is nothing more than
  a metal container in which sawdust is ignited. A fan blows the
  smoke into the electric pit. I bought this one from the Sausage
  Maker, but you could easily construct your own. The electric fan
  may not be needed if you have adequate draft between the smoke
  source and the meat. It's important to dampen the sawdust so that
  it burns slowly.
  
  All you have to do is cure the salmon and apply smoke for about 8
  hours keeping the salmon as cool as possible. For the cure I use a
  dry brine of 1/2  cup kosher salt,  1/2  cup brown sugar, a little
  white pepper and Prague powder #1 (nitrite) and let it sit in the
  fridge under a weight for about 36 hours. Wash the cure off and
  let dry until tacky before smoking.

  Got this from Rytec Kutas' book.
  
  Bill Ackerman


Smoking is more art than science and there are lot of good methods,
many contradictory.

 
MMMMM

Cheers

YK Jim


... Bacon is life.

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