Careful you don't get caught loitering too long
She lives in Wyatts Green. Is that anywhere near you?
wade wrote:Careful you don't get caught loitering too long
She lives in Wyatts Green. Is that anywhere near you?
wade wrote:...I have not heard about removing the circles of skin. I will have to try that
wade wrote:...The temperatures mentioned in the document are much higher though than I like to smoke at. What temperatures do you use.
Midlandsman wrote:Temps of around 25°C seem to be recommended for cold smoking salmon. IIRC Erlandson's book advises a temp around this figure.
I don't have temp control when cold smoking so have to go with whatever the outside temp is at the time. The increase in temp at the end to form a glaze is a new one on me.
Midlandsman wrote:There's a couple of videos that may be of interest:
https://youtu.be/oCvf86ecQ5w
https://youtu.be/DsWkYdm3BUk
I can't find the one where I originally saw the 'coins' of skin being removed, but it can be seen quite clearly when he turns the finished product at round the 6 minute mark in the second video.
I've put the first video there as it shows a most unusual way (to me anyway) of filleting.
wade wrote:...After seeing the video I am now booked on their next tour
essexsmoker wrote:What's the best brand of salt to use? I have maldon sea salt but that's expensive, are there any cheap flaked salts ?
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