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Post by shayneh2006 on Jul 28, 2014 17:22:02 GMT 10
Well, due to time restraints, I finally had time to remove my Salmon from the first stage vac seal (60 hours), split, then re seal in serving size portions.
Total yield was 4x 267grs
A taste test was carried out before the final seal and fair dinkum, this is the Best Smoked Salmon I have ever eaten.
Nothing, and I mean nothing could be faulted. Salt levels, sweetness and even the type of smoke used was spot on.
I just cannot believe how good this turned out.
Its all in the freezer now ready for something special.
I am going to back this up again possibly this weekend with a larger batch.
A big hats off to you Mick for sharing this, you are indeed a legend
Shayne
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Post by smokey on Jul 28, 2014 18:13:15 GMT 10
Thanks mate, Of course the recipe is not mine, It's old Scottish. All I did was play with the brine time , soaking , smoking time etc until it became acceptable. I made a lot of mistakes, Namely soaking, not enough scotch spritzing, Under and over smoking. Bit of info, Prince Charles likes this old scotch recipe and we all know how picky he is
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Post by hoddo on Aug 1, 2014 10:08:35 GMT 10
Great post Mick, I have been doing this for years using a slightly different method, a wet brine for 6 hrs dry overnight then cold smoke for 6 hrs, then freeze. I like to then cook it on the bbq to about 125f and serve. If by some weird chance you have some leftover here's a very good dip recipe 350g smoked salmon,lightly cooked, roughly chopped 250g cream cheese, warmed 1 cup sour cream 1 cup mayonnaise 1 teaspoon Tabasco sauce 2 cloves garlic, finely minced 1 bunch green onion, finely chopped Directions: Warm cream cheese in the microwave until slightly runny. Mix cream cheese with chopped smoked salmon until combined. Stir in tobasco, sour cream and mayonnaise until smoothly combined. Stir in garlic and green onions. Cover and refrigerate for at least 2 hours (to let the flavors mingle and get to know each other). Serve with crackers, tortilla chips, french bread, pretzel rods, celery sticks or your favorite dip-delivery implement!
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Post by Gus65 on Aug 1, 2014 10:11:43 GMT 10
Yum,
That dip sounds great. I might give it a crack but having leftover Salmon is going to be the hard part.
I would probably kick up the amount of Tabasco for my personal taste but slowly so I don't wreck it.
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Post by smokey on Aug 1, 2014 11:47:52 GMT 10
Awsome Hoddo, That deserves a place in sides Next time you make it with some pics, whack it in there.
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Post by hoddo on Aug 1, 2014 12:31:20 GMT 10
No worries, I use philly cheese, the dip has an almost mousse like texture but don't do it in a food processor you want the salmon a bit chunky. I've got a couple of whole fillets in the smoker at the moment so those pics might not be too far off
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Post by shayneh2006 on Aug 1, 2014 13:56:57 GMT 10
No worries, I use philly cheese, the dip has an almost mousse like texture but don't do it in a food processor you want the salmon a bit chunky. I've got a couple of whole fillets in the smoker at the moment so those pics might not be too far off The Salmon looks pretty good Hoddo. It never crossed my mind to actually hot cook a whole fillet that has been cold smoked. Interesting way to go. Re your quote, me too. I am going the big 8hr on these 8x tail fillets Mick, I can see this thread rolling onto many pages of yummy smoked Salmon prepups Shayne
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Post by smokey on Aug 1, 2014 14:44:42 GMT 10
Very exiting, When you think about it, pre cold smoked then cooked. The smoke is right through already as is the salt. Something that just plain hot smoked can't really achieve as it cooks so Quik. Still nice doing a hot smoked salmon mind you but for complicated flavour profiles like this salmon dip. I couldn't think of a better way to do it other than the way Hoddo showed. It did come to mind that it could be blended smooth, you must have ESP Hoddo
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Post by hoddo on Aug 1, 2014 15:27:06 GMT 10
Smooth or chunky its all good, like most recipe's, I recon do it to the directions once then take it where you want to go. Your right on Mick, this packs a lot of flavor into the fish you just cant get in a 20 min hot cook.
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Post by chrisg on Aug 1, 2014 15:37:50 GMT 10
Hmm, I don't know if it is something you can get everywhere, have only recently seen it here, and this is a tad off-topic but tassal have been selling Tasmanian smoked salmon labelled "for cooking." I bought some out of interest and last night used some of it to make a cheese and smoked salmon pasta bake - really just a macaroni cheese with spirals and salmon stirred into the cheese sauce. It was delicious and with what is left over of the Salmon thought I'd make a dip, just found a good looking recipe and everything is in the cupboard, thanks Hoddo Cheers
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Post by smokey on Aug 1, 2014 16:24:10 GMT 10
That would be the tips and off cuts to the fancy packed. Same stuff just not layed in neat slices. Much cheaper for pasta etc. The missus buys it if on special usually to cook that night rather then pulling out what's in the freezer. When I was single, That was the only way I got smoked salmon
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Post by shayneh2006 on Aug 1, 2014 16:31:07 GMT 10
I am loving this gear Mick
Just finished an 8 hour Tassie Oak smoke and am feeling pretty happy right now.
Just a touch different this time as I added a touch of Maple syrup to the Whiskey.
Keen to see what difference it makes on my otherwise perfect first attempt.
What do they charge you in the supermarket for smoked Salmon these days?
I cant wait to apply tooth to this lot
Shayne
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Post by hoddo on Aug 1, 2014 16:54:10 GMT 10
looks awesome Shayne, are the tails cheaper? They are the best bit I recon. You cant buy this stuff in the supermarket
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Post by shayneh2006 on Aug 1, 2014 17:05:11 GMT 10
looks awesome Shayne, are the tails cheaper? They are the best bit I recon. You cant buy this stuff in the supermarket Cheers Hoddo
I pay $17/kg for the tails which is really good.
Mate, some of these will be dedicated in trying your hot cooked method.
Will even try the dip as well
I cant wait
Shayne
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Post by hoddo on Aug 1, 2014 17:33:40 GMT 10
125f-130f max internal temp as it will be dry if overcooked. I usually indirect hot on a plank light brush of oil, cracked pepper.
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