And So It Begins...
- Thread starter IronNoggin
- Start date
wildmanyeah
Crew Member
Thanks for sharing recipe nog
IronNoggin
Well-Known Member
Always pull all bones. Don't think the brine would soften them enough, and makes for a more appealing product IMO.
Cheers,
Nog
IronNoggin
Well-Known Member
With the RH being basically 100%, it took three days for the strips to dry properly. Thankfully the temperatures stayed low!
The squirter bottle in the upper left of that first picture is loaded with 50% Maple Syrup, and 50% Black Rum. The Glaze.
Applied:
Should set up quite nicely overnight, then into the smoker for a spell.
Next load thawing out for Choppy Whacky tomorrow...
And on it goes...
Nog
The squirter bottle in the upper left of that first picture is loaded with 50% Maple Syrup, and 50% Black Rum. The Glaze.
Applied:
Should set up quite nicely overnight, then into the smoker for a spell.
Next load thawing out for Choppy Whacky tomorrow...
And on it goes...
Nog
donnie d
Well-Known Member
How many coho was this?
With the RH being basically 100%, it took three days for the strips to dry properly. Thankfully the temperatures stayed low!
The squirter bottle in the upper left of that first picture is loaded with 50% Maple Syrup, and 50% Black Rum. The Glaze.
Applied:
Should set up quite nicely overnight, then into the smoker for a spell.
Next load thawing out for Choppy Whacky tomorrow...
And on it goes...
Nog
Did that brine recipe provide enough for all 8 chopped up coho??
Amazing work. Thanks for sharing!
IronNoggin
Well-Known Member
LOL! Answered your own question it would seem. 8 coho & 2 springs.
And yes, the brine was just the right amount.
Cheers,
Nog
And yes, the brine was just the right amount.
Cheers,
Nog
donnie d
Well-Known Member
I guess I did! I’m going to give the candy a whirl, but will need to cut back on the volume for less fish. Thanks!
IronNoggin
Well-Known Member
While that first run of Candy was smoking, I set to getting the next batch ready:
Takes hours to do, but by the end of that shift Round Two managed a successful splash down:
No sooner finished that when the run in the smoker suggested it was time. So out of the big box and on top of a house freezer overnight:
You can sort of see that they indeed are translucent and very much like the Gummy Bear product they got their name from.
A better boo:
Both The Lady & I concur - another super fine product!
Makes it all worth the effort!
Today is bag and tag day, then prep the screens for their next go.
Be nice to have a day "off" tomorrow!!
Cheers,
Nog
Takes hours to do, but by the end of that shift Round Two managed a successful splash down:
No sooner finished that when the run in the smoker suggested it was time. So out of the big box and on top of a house freezer overnight:
You can sort of see that they indeed are translucent and very much like the Gummy Bear product they got their name from.
A better boo:
Both The Lady & I concur - another super fine product!
Makes it all worth the effort!
Today is bag and tag day, then prep the screens for their next go.
Be nice to have a day "off" tomorrow!!
Cheers,
Nog
IronNoggin
Well-Known Member
Rain City
Crew Member
Just wow
Chasin' Dreams
Well-Known Member
Looks amazing!
IronNoggin
Well-Known Member
Next batch has sunk into the brine.
Off to load them onto the screens...
Nog
Off to load them onto the screens...
Nog
IronNoggin
Well-Known Member
Round two Racked & under the fans:
Gear'n'beer!
Well-Known Member
Crazy
IronNoggin
Well-Known Member
Wrapped up the smoking of this lot yesterday. Sat overnight on the house freezers to do their thing:
Vacuum sealing took around 4 hours this go. Bit of effort, but worth it IMHO:
Another whole tote full of Yummyness now sits overnight before jumping into the cold box:
And that's a wrap for salmon. Taking a day or two off, then onto a massive double run of Cold Smoked Tuna...
And on it goes...
Nog
Vacuum sealing took around 4 hours this go. Bit of effort, but worth it IMHO:
Another whole tote full of Yummyness now sits overnight before jumping into the cold box:
And that's a wrap for salmon. Taking a day or two off, then onto a massive double run of Cold Smoked Tuna...
And on it goes...
Nog
IronNoggin
Well-Known Member
Rain City: PM your mailing address...
No-one else need apply at this time.
Cheers,
Nog
No-one else need apply at this time.
Cheers,
Nog
fish brain
Crew Member
That is some yummy looking stuff, I am going to have to try making it sometime.Wrapped up the smoking of this lot yesterday. Sat overnight on the house freezers to do their thing:
Vacuum sealing took around 4 hours this go. Bit of effort, but worth it IMHO:
Another whole tote full of Yummyness now sits overnight before jumping into the cold box:
And that's a wrap for salmon. Taking a day or two off, then onto a massive double run of Cold Smoked Tuna...
And on it goes...
Nog
Rain City
Crew Member
Booyah. Incoming.
IronNoggin
Well-Known Member
The couple days down were refreshing, but recognizing the mountain of work still staring me down, I decided it was time to get back in the saddle...
After doing a piece count I recognized I'll have to do two runs of this product, as there is no way it could all fit in my smoker despite the latter's rather generous size. That being the case I went with four loins per screen, and loading only eight of the ten screens per run. Makes for an even amount both runs.
Thawing tuna lions:
Chopping and initiating the dry brine component:
Capping with the dry brine mix:
And a couple hours later with four totes loaded to sit overnight:
I thought it might a tad longer than the usual 24 hours for this part of the process due to overnight temperatures hovering at basically zero. But when I checked them this morning, it appears they are well on their way. Means a quick scramble to get ready for the next stage later this afternoon - the wet brine component.
Stay tuned, more to come soon...
Cheers,
Nog
After doing a piece count I recognized I'll have to do two runs of this product, as there is no way it could all fit in my smoker despite the latter's rather generous size. That being the case I went with four loins per screen, and loading only eight of the ten screens per run. Makes for an even amount both runs.
Thawing tuna lions:
Chopping and initiating the dry brine component:
Capping with the dry brine mix:
And a couple hours later with four totes loaded to sit overnight:
I thought it might a tad longer than the usual 24 hours for this part of the process due to overnight temperatures hovering at basically zero. But when I checked them this morning, it appears they are well on their way. Means a quick scramble to get ready for the next stage later this afternoon - the wet brine component.
Stay tuned, more to come soon...
Cheers,
Nog
