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Post by gatsby on Jun 6, 2015 6:56:34 GMT 10
Looks good Mick. Just re-read this topic, to see what I did last year. Can't find the post, was positive I had put one up. Thinking maybe it was in the STC. Damn, while I have the photo's, weight, cure mix etc are gone. Oh well an excuse for another run. I do recall I got a whole fish like you. Did have the shop fillet and pin bone. Sounds like that was a good idea i smoked one side and used the other as steaks.
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Post by gatsby on Jun 6, 2015 7:12:11 GMT 10
While I just slagged ALDI elsewhere, I just saw in their weekly specials Atlantic salmon side at $26 kg
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Post by smokey on Jun 6, 2015 9:40:32 GMT 10
I filleted and 'kind of" pin boned it. Should have got the fish man to do it as the bones kept breaking. I will cut the fish down the pin bone line once it's smoked to expose them. I won't get full width slices but I can live with that. Tas salmon was so much easyer.
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Post by hoddo on Jun 6, 2015 10:15:44 GMT 10
I use a small pair of needle nose pliers I got from a fishing shop to pinbone works really well sometime you got give it a little shake or dive in a bit if a bone breaks. I have heard those medical clamp things are exellent also
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Post by chrisg on Jun 6, 2015 10:56:12 GMT 10
Yeah, pin bones are a pain at the best of times but a hemostat is a very good tool to use. I have a couple of them used as much as anything for electronics work but do get seconded to the kitchen on occasion. Cheers
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Post by smokey on Jun 6, 2015 16:04:35 GMT 10
It's good to see some interest around the local forums about my recipe Well, It's 24 hours in the cure and I just had a bit of a feel. It's not quite done yet. Feels a little soft like a medium rare steak and Im not surprised as these fillets are much thicker than used in the years past. So Im going to mess up that cure a bit and re-pack them overnight and check again in the morning. Monday is a holiday thanks to her majesty's so I can drag this out if I have to. And Look what I found in the bottom of the freezer today Near two years old and still fresh as a daisy, It keeps
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Post by smokey on Jun 8, 2015 18:38:09 GMT 10
They are done, Smoked eight hours. Everything was upped in this batch due to the shear size and thickness of these slabs. had to use a rib rack to make them fit. And that's my roast beef dinner getting a few hours of pre cook flavour. never waste flavour. After a wash of the grills, On went 3 kg of cheddder while the cold smoker was still running.
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skuzy
New Member
Posts: 29
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Post by skuzy on Jun 28, 2015 19:04:34 GMT 10
dumb question on the freezing part... in the context of killing any bacteria.. how much time does it need in the freezer to do this?
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Post by chrisg on Jun 28, 2015 19:10:19 GMT 10
Someone may say different skuzy but my interpretation of the biology of bacteria is that cold does not kill the little microbes, it inactivates them so the quicker you can freeze down the better and vice versa when thawing to cook. That's why the cosmologists have theories about bacteria hitching rides on comets and bringing the very simple life form that a bacteria is to earth - along with nastier ones like the flu virus. However I have never attended a biology lecture in my life, totally self-taught in that science, Physics a different story, very arcane Phd Cheers
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Post by smokey on Jun 28, 2015 19:29:52 GMT 10
Its more to do with parasites then Bacteria. The US FDA seem to have it well explained. www.fda.gov/Food/FoodScienceResearch/SafePracticesforFoodProcesses/ucm094578.htmThe bacteria bit is why I prefer using a whole fish or see it filleted in front of me. The skin being a protector. As a plus, It improves the texture or mouthfeel of consuming raw cured fish. If your going to cook it, Its not important. With the batches I make, Ive got to freeze it anyway.
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Post by chrisg on Jun 28, 2015 19:53:10 GMT 10
THAT is interesting, parasites don't get a lot of attention with seafood but actually you do need to be very careful of them. Swordfish, which by the way I really like, is a case in point, prone to a damned fluke aka worm - I really do not want to eat that. After years and years of loving swordfish, mostly in Boston, someone told me about that, did put me off for a few years until a fishmonger told me it is known and not in what you buy Cheers
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skuzy
New Member
Posts: 29
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Post by skuzy on Jun 28, 2015 22:10:37 GMT 10
Lol sometimes ignorance is bliss..
So I just finished cold smoking a fillet overnight and whacked it in a freezer.. Ok to eat by tomorrow ?
How quickly would this need to be consumed to stay safe u rekon?
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Post by smokey on Jun 28, 2015 23:34:52 GMT 10
Thats not the recipe but Hey, rules are meant to be broken. It might taste a little biter if you smoked it today, With no rest time prior to freezing. It will keep the same as store bought once opened, about a week. Just give it a few days wrapped up in the fridge once you defrost it. Like cheese, The smoke needs to mellow and draw into the flesh for a time prior to eating or freezing.
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skuzy
New Member
Posts: 29
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Post by skuzy on Jun 29, 2015 14:14:28 GMT 10
Yeh i realised after i skipped a step lol... thanks again Smokey
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