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Post by smokey on Aug 1, 2014 18:18:05 GMT 10
For the real stuff Shayne, I've seen it for $72 per kilo.
EDIT, Coles have the good stuff for $80 per kg, Spotted a few days ago.
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Post by nath on Aug 13, 2014 17:46:45 GMT 10
Definately going to give this a go, have some pork curing for bacon, I think I'll make up a batch of this to smoke at the same time. Going to run a snake in my kettle and join it to my timber biltong drying box with ducting (Shayne style thanks mate) can't wait.
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Post by shayneh2006 on Aug 14, 2014 18:05:33 GMT 10
Fantastic Nath... Go the hat trick... , and if you have the room in that cold smoker, chuck some cheese in there as well Shayne
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Post by Gus65 on Aug 15, 2014 17:00:26 GMT 10
Got another batch going in now but due to space restrictions I've had to do one fillet in the bottom of the dish a big layer of salt mix over it then another fillet on top with more salt sugar mix over that.
So effectively a two storey stack.
This won't make the bottom one too mushy will it?
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Post by smokey on Aug 15, 2014 19:18:35 GMT 10
Should be fine, Commercially they stack large plastic fish box size tubs with fillets and cure. If it was a multi days process I'd say drain the liquid but 24 hours is bugger all for anything to go manky.
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Post by Gus65 on Aug 15, 2014 20:11:41 GMT 10
Thanks Mick.
Thought it should be OK but never hurts to check.
Don't want to waste this lot. Fisherman neighbour gave me a good deal on a whole side. Should end up with about a kilo and a half for under 40 bucks
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Post by smokey on Aug 15, 2014 20:24:48 GMT 10
Cool, I probably should add, the correct way to slice is starting at the head side and on an angle working back towards the tail end
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Post by nath on Aug 22, 2014 23:09:56 GMT 10
Well, set up my ghetto cold smoker tonight, 2 bead snake on the kettle. Apricot wood. Temps 1 is temp inside smoker generator (kettle) Temp 2 is read in ducting just before entering the box. Ambient temp in the box itself is sitting at 19C Salmon looking good! Pork neck and belly hiding in the back getting a bit of smoke, aswell as some cheese down the bottom on a rack. Nath
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Post by shayneh2006 on Aug 23, 2014 7:07:43 GMT 10
Looking good Nath. I was just checking the duct to kettle lid interface, and it lloks like you used silver sarking tape to make the connection. If so, how did you find it to withstand the heat??? I mean, when i first went down this road, i too used a full sized kettle as the generator and used the tape for the connection but found that the heat liquidfied the backing glue to a point where it just would not stick. I then over come this by grabbing a peice of metal duct pipe (about 3-400 long) and slid the flex duct inside it at that end. It was all about acting as a weight, with graity serving its purpose holding in position over the lid daisy wheel Shayne
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Post by nath on Aug 23, 2014 12:28:53 GMT 10
Thanks Shayne. Yes I did see your post where you had issues. Mine seemed to work ok, held strong. Took the salmon out and midnight, cracked the bottom vent open a little more to ensure the snake didn't go out to finish smoking the bacon. Woke up to 150c temp in kettle, and tape was just creeping away. If I keep the temps around 100c have no problems. Woke up early took bacon out, wrapped and into the fridge while I went for a fish and 4x4. Back now for a warm smoke for bacon.
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Post by shayneh2006 on Aug 23, 2014 16:46:09 GMT 10
I'll be waiting keenly to see what you think of the Salmon Nath. Fairdinkum, i cant talk highly enough about the way mine turned out. My old man considers himself an expert when it comes to S Salmon, always buying the best brands, and when i handed him a sealed portion of mine, well, every time i see him, he dosent stop talking about how good it was. And yet again, why i love being involved in a forum, where experienced members share recipes/processors, so we all can produce delicious foods for family and freinds. I think i said this earlier in this thread but will say it again................ ............Cheers Mick for sharing this Shayne
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Post by nath on Aug 23, 2014 18:55:02 GMT 10
How do I even control myself from eating it! Will try a little tomorrow before freezing after it's has a few days rest. Photos to come.
Nath
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Post by smokey on Aug 23, 2014 20:35:32 GMT 10
Glad everyone is enjoying this, Nath, That looks the goods. Once it's rested or mellowed, Then slice it into serving size of say 200g Then pack and freeze. Of course you don't have to freeze for it to be ready but it does need to mellow or the smoke will be too fresh or biter.
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Post by Gus65 on Aug 23, 2014 21:55:20 GMT 10
Best thing since canned beer I reckon.
Just finished slicing and packing my last batch into the freezer and ended up with a dozen 100g packs for under 40 bucks, so I'm not complaining. Could have been more but a bit of grazing was going on while it was getting done.
No photos but it looked like all the others.
+1 from me. Best recipe on the net.
Thanks Mick.
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Post by smokey on Jun 5, 2015 16:02:24 GMT 10
Here I go again, One Ocean Trout "Trunk" at 3.2 KG as you see it. Paid $57 for it and filleted it myself. Pin boning was a lot harder than I remember normal tassie salmon to be. I couldn't get all the bones out but will deal with that at the end by slicing the fillet down the pin bone line to expose them. Extremely oily fish and I have about 300g of waste meat for a pasta meal. Next time I'll get the fish monger to fillet and pin bone them, So much easyer Its in the cure now. I used 2 kg salt, 375g Damarara sugar and about another 400g plain raw sugar so nearly 2-1 salt/sugar this time.
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