Text 29007, 107 rader
Skriven 2009-09-23 23:18:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: smoking
===============
-=> Quoting Dale Shipp to Dave Sacerdote <=-

 DS> We smoked some salmon today, with mixed results [...] I brined one
 DS> piece overnight in a solution of 2 quart water, 1/2 cup brown sugar and
 DS> 1/4 cup salt.

You might try a stronger brine, but with less sugar. Try reversing
the salt-sugar ratio. And then "refreshing" the fish in plain water
before drying and smoking.

 DS> The other piece I just left in a container in the frig.

You really want to hard salt or brine to condition/cure the flesh
and get that pellicle. (The pellicle is made of salt water soluble
protein.)

 DS> After patting dry with paper towel, I let them air dry for about two
 DS> hours.

You could go even longer, like four hours or more. Or use a fan to
set up a draft to speed things up.

 DS> I set the smoker for a fairly low temperature of 175 degrees.

If you are barbecuing (hot smoke cooking) you want to run 250-275.

If you are kippering you want to start low and slow, around 100 and
gradually work up to 175 to condition the fish before final hot
smoking and cooking.

 DS> The cheese experiment was not successful at all.

For that you don't want to exceed 90. Try setting a bowl of ice cubes
in the smoker to help keep the temps down.

 DS> Result was that the brined piece had a good bit more smoke flavor than
 DS> the unbrined piece. Both pieces exuded a moderate amount of cream
 DS> colored stuff -- fish fat I suppose.  The unbrined piece had more of
 DS> that and I think it interfered with the smoke  process.

Yep. When kippering salmon it is important for appearance and flavor
to thoroughly dry the fish after brining. It's the pellicle that
forms which absorbs the smoke. Next time do the first smoking for an
hour at 100 deg. Then gradually raise the temp to 175 for an hour.
If you go too hot too fast the soluble protein juice pools on the
surface and form "curds". Then cool and dry before the second
smoking, about 1 hour more at 175 (2 hrs for thicker cuts).

Good luck tinkering. Smoked fish is like sex.... even badly done,
it's still pretty damned amazing. [g]

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Scotch Smoked Salmon With Pea Pancakes & Creme Fraiche
Categories: Appetizers, Smoked, Salmon
  Servings: 4

           FOR THE PEA PANCAKES:
      4 oz sugar snap peas
      1 c  shelled fresh green peas
      3 TB half & half
      1    egg
      4 TB flour
    1/2 ts baking powder
    1/2 ts sugar
           salt to taste
      4 TB butter
           TO FINISH:
    1/2 c  creme fraiche
      6 oz Scotch smoked salmon
      1    Meyer lemon, segmented
           chives
           salmon roe (optional)

For the pea pancakes: Blanch the sugar snaps in a pot of salted
boiling water, transfer to an ice bath and drain. Repeat the same
step for the shelled peas and mash them with a fork. In a blender,
combine the snap peas, and half & half and process until smooth. Add
the egg, the flour, the baking powder, sugar and a pinch of salt and
process for 15 seconds more. Transfer mixture to a medium bowl and
fold in the mashed peas. Melt some butter in a large skillet over
medium-high heat and drop tablespoons of batter into the pan. Flip
the pancakes when lightly brown and finish cooking. Transfer to
paper towels and keep warm.

To finish: When ready to serve, place a slice of smoked salmon on a
pancake topped with creme fraiche, salmon roe (if using), Meyer lemon
and chives. 


From: Zen, Www.Zencancook.Com
 
MMMMM-------------------------------------------------




Cheers

YK Jim


... Golf & sex are the only things you can enjoy without being good at it

___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)