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Where science meats outdoor cooking
- Thread starter dallasjustice
- Start date
I've Chernobyl'd more meat than I care to remember. Learned long ago it's not only easier but much cheaper in the long run to just find good, consistent restaurants to frequent. This one is great for steaks in my area. 
http://www.mannyschophouse.com/
http://www.mannyschophouse.com/
Great looking ham.
OP
dallasjustice
Major Contributor
- Thread Starter
- #24
Those look nice. I really think wood pellet is the way to go for grills and smokers. I almost feel like I'm cheating.
Old rum and whiskey barrels chopped up
They each have their advantages. with automatic blower temperature controllers you can get similar convenience but with wide choice of what to burn in them.
I'm with you on the barrels. Navel Orange wood, Apricot, Pear, Pecan, Cab Franc vines etc... all produce excellent results. Have you ever thrown herbs in the smoke box?Old rum and whiskey barrels chopped up
Not herbs but I once threw corn husks in there to smoke while Salmon was cooking (indirect heat). Man, it gave it a wonderful color and scent! Ever since I save the corn husks!
This sounds interesting. I will have to try this out, Amir.
If you have good Salmon, you try making some Lox. It's really simple.
Hi Chris. I have always worried about safety of cold smoking of seafood and especially salmon this way. Was looking for a house to buy and a guy said he made some smoked salmon and some nasty parasite grew in his stomach that took a long time for doctors to diagnose.
Is there a safe method to do it? I love Lox so if I can do it, I shall!
Cold smoking cheese is very safe and can be done easily outside if the temperature where you live gets cold at night; this also works well with nuts and pasta, too. Cold smoking non-shelf stable items you really need a walk-in cooler to keep the temps good.Hi Chris. I have always worried about safety of cold smoking of seafood and especially salmon this way. Was looking for a house to buy and a guy said he made some smoked salmon and some nasty parasite grew in his stomach that took a long time for doctors to diagnose.
Is there a safe method to do it? I love Lox so if I can do it, I shall!
All you need to make Lox are salt and sugar. When I get home I'll look up my recipes and get you something simple to start with. Something you can do in your fridge at home.
I used to get cold smoked pork from a polish mountain family, made the best bacon lardons. Cooked in a pan on a very very low heat so the fat renders down and the meat crisps up. Slow cook some onion in the fat and dip ya corn bread or a sour dough straight in the pan...
Best thing in the word.
Best thing in the word.
Oh so it is just cured? Somehow I thought it was cold smoked.
But yes, love to have the recipe!
Don't share with Thomas though. He has been naughty as of late!This sounds excellent, Thomas. Home made bacon is something everyone should try. It's really not hard to make at home.
Technically, Lox is only brined and cured. Lox that comes from Nova Scotia is cold smoked after curing. This is called Nova Lox, which is what is famous in NYC. In Norway they also cold smoke their Lox, but use dill in their brines. Gravalox is what this is called.Oh so it is just cured? Somehow I thought it was cold smoked.
But yes, love to have the recipe!
Recipe still to follow...
To simply cure Salmon you need the following:
2-3lb Salmon
6oz. Kosher Salt
4oz. Sugar
6oz Brown Sugar
Mix your cure well and place half in a non-reactive container. Put the Salmon in, then pile the rest of the cure over the fish. Make sure it is totally covered. Then place food film inside your container, covering the Salmon and cure. Place a metal pan or something similar on top of the Salmon, this must fit inside the container. Then all you do is place about 5lbs of weight on the metal pan and place in the fridge. You should cure for roughly 3 days, check on day 2 and redistribute your cure if you need, then seal it back up and put the weights on. On day 3 your Salmon should be very firm to the touch, translucent in color and almost jelly like in texture. When it is done, wash the Salmon in cold water and cut into thin slices.
You can also add many different flavors to this as well, you just add them before you cover the Salmon with cure. I enjoy zesting lemons, limes and oranges when I cure Salmon. Fennel, Anise and white peppercorn also work very well.
If you want cold smoked Salmon, first brine in a simple salt/sugar brine for 2-3 days, then immediately wash and pat dry the fish. Then cure it followed up with a nice cold smoke.
2-3lb Salmon
6oz. Kosher Salt
4oz. Sugar
6oz Brown Sugar
Mix your cure well and place half in a non-reactive container. Put the Salmon in, then pile the rest of the cure over the fish. Make sure it is totally covered. Then place food film inside your container, covering the Salmon and cure. Place a metal pan or something similar on top of the Salmon, this must fit inside the container. Then all you do is place about 5lbs of weight on the metal pan and place in the fridge. You should cure for roughly 3 days, check on day 2 and redistribute your cure if you need, then seal it back up and put the weights on. On day 3 your Salmon should be very firm to the touch, translucent in color and almost jelly like in texture. When it is done, wash the Salmon in cold water and cut into thin slices.
You can also add many different flavors to this as well, you just add them before you cover the Salmon with cure. I enjoy zesting lemons, limes and oranges when I cure Salmon. Fennel, Anise and white peppercorn also work very well.
If you want cold smoked Salmon, first brine in a simple salt/sugar brine for 2-3 days, then immediately wash and pat dry the fish. Then cure it followed up with a nice cold smoke.
Great! Thanks a bunch Chris.
OP
dallasjustice
Major Contributor
- Thread Starter
- #39
OP
dallasjustice
Major Contributor
- Thread Starter
- #40
That was lunch today. The shoulder/butt cuts came from Costco. Total weight was 15.5lbs. It came in 2 pieces.
I smoked it all in 16 hours. I put it on last night at 830pm before I went to bed. I smoked it at 225f. The final IT was 205f. The whole thing pulled apart with a nice bark. I used a foil tray containing apple juice sitting next to the pork in the smoke chamber.
No wrap and no BBQ sauce, of course!
I smoked it all in 16 hours. I put it on last night at 830pm before I went to bed. I smoked it at 225f. The final IT was 205f. The whole thing pulled apart with a nice bark. I used a foil tray containing apple juice sitting next to the pork in the smoke chamber.
No wrap and no BBQ sauce, of course!
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