Text 13527, 99 rader
Skriven 2007-03-29 07:43:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av MARK LEWIS
Ärende: la francia 276
======================
 -=> Mark Lewis said to Dale Shipp <=-

 DS>   My smoker is going to be full up with pork parts.   I'm 
 DS> hesitant about   mixing meats in the same smoking session.
 ML> whatever for? when i get our smoker going, i put it all it... chicken,
 ML> beef, fish, pork, corn, potatos, whatever...

I'd be with you there, except I might not do fish with the
same smoke as meat. Corn, potatoes, whatever, these should
be fine. Of course, I wouldn't want to do everything the
same length of time, so I'd caution on the timing, even if
you have a nice low-temperature smoke going.

From what it sounds like, you're going to be cooking for
one in a while. My condolences on that one (though the way
you put it it sounds necessary).

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Smoked Salmon (Earl Shelsby)
 Categories: Bbq, Fish, Smoker
      Yield: 1 Servings

      1 ea Special hints for salmon.

  Never remove the skin from salmon.  Leave it on, whether the fish is
  processed whole, in halves, or in smaller cuts.

  For salmon, the blackstrap molasses variant of the Basic fish Brine
  gives particularly tasty results.

  Another delicious variant is to cut short the brining period by half
  an hour, and then marinate the fish in soy sauce for 30 minutes
  before drying and smoking.

  It is easy to produce what is sold commercially as Kippered Salmon.
  This is made exactly the same way as ordinary smoked salmon except
  that after brining it is colored with a harmless dye, to give it the
  attractive reddish color.  Some people put the dye in the brine; but
  then that batch of brine is spoiled for regular use.  It is more
  economical to use in spearate dye bath.

  Kipper coloring is sold under various trade names, but the actual
  coloring ingredient is usually 150 Orange I, a dye approved under the
  U.S. Federal Food and Drug Cosmetic Act.  Half an ounce of the dye
  mixed with 2-1/2 U.S. gallons of water (2-1/8 Imperial gallons) makes
  a suitable strength. Dip the fish for 15 to 30 seconds, according to
  the depth of color desired.

  Ordinary food coloring may be used instead, but it does not give such
  a rich color.

  BASIC FISH BRINE:

  This brine is far superior to a straight salt solution and is
  recommended for use with fish, oysters, clams, shrimps and prawns.

  4 U.S. gal water 1 lb dark brown sugar 2 tbs liquid garlic 5 lbs salt
  (8 cups) 1-1/2 cup lemon juice 2 tbs liquid onion

  Disolve the salt first, then add the other ingredients and mix
  thoroughly. Test the brine with a potato or egg; the salinometer
  should read 80. To be precise, of course, the salinometer is not now
  measuring the salt content of the brine, but shows the combined
  density change produced by all the flavoring ingredients.

  Concerning the Basic Fish Brine, here are some suggestions:

  If liquid garlic and liquid onion are not available, garlic and onion
  powder may be substituted, although they do not readily disolve in
  water.

  Alternatively, garlic cloves and onions may be crushed, but peel them
  first.

  To peel garlic easily, cut off the ends of the clove, put it on the
  cutting board and press with the side of a wide knife; the skin will
  pop off. The garlic or onion may then be crushed with a garlic press.
  Or, if no press is available, place the garlic or onion in a folded
  piece of aluminum foil or wax paper, and crush with a wide knife or
  piece of wood.

  If a stronger flavor is desired, add a little tabasco sauce to the
  brine.

  Dill may be added to the brine, for those who like it.  Two
  tablespoons of dill salt will be about right.  Alternatively, crushed
  of broken dill plants may be put in the brine, as they are put into
  dill pickles. The dill-flavored brine is particularly good for making
  smoked or kippered salmon.

  For a subtle variation of flavor, honey or blackstrap molasses may be
  substituted for the brown sugar.

  From : Earl Shelsby, Mon 13 Feb 95 00:00, Area: COOKING

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