crap now i am drooling, it is not often we get to TJ the closet one is 75
miles away... but this might be worth the trip, Lee


--
If you want to discuss top posting please email me privately, lets not
clutter the news group, thanks*****


..
"Theron" > wrote in message
...
>
> "Stormmee" > wrote in message
> ...
>> you are corrrect, i am interested in the item like at TJ i love it on
>> wheat crackers with sharp cheddar, Lee
>> "Theron" > wrote in message
>> ...
>>>
>>> "Nonny" > wrote in message
>>> ...
>>>>
>>>> "Theron" > wrote in message
>>>> ...
>>>>>
>>>>> "Stormmee" > wrote in message
>>>>> ...
>>>>>> salmon is one of the things i am interested in cold smoking, Lee
>>>>>> "Theron" > wrote in message
>>>>>> ...
>>>>>>>
>>>>>>> "Kent Billeau" > wrote in message
>>>>>>> ...
>>>>>>>>
>>>>>>>> "Stormmee" > wrote in message
>>>>>>>> ...
>>>>>>>>> this is an area i know virtually nothing about. after reading
>>>>>>>>> here and a couple of other places i am interested in a general
>>>>>>>>> discussion on this topic... for/agains? do you do it and on what
>>>>>>>>> products? site reccomendations? recipes? the whole deal,
>>>>>>>>
>>>>>>>> Cold smoking is quite easy with a Bradley, and is used in some
>>>>>>>> interesting ways. For instance, when some folk were out front of
>>>>>>>> the subdivision a few years back putting up Christmas decorations,
>>>>>>>> before joining them I placed a pound of almonds and a pound of
>>>>>>>> cashews on trays and smoked them for an hour. By the time the
>>>>>>>> people were ready to get to work, I had warm, smoked nuts to treat
>>>>>>>> everybody. Smoking cheese is a matter of taste, of course, but it
>>>>>>>> makes an interesting mini wheel to let people cut slices from to
>>>>>>>> put on crackers at a party.
>>>>>>>>
>>>>>>>> Where I use cold smoking most is to impart a smoke flavor to food
>>>>>>>> that is ultimately cooked on the grill or microwave. For instance,
>>>>>>>> bulk bacon can be purchased, sprayed lightly with a 25% solution of
>>>>>>>> maple syrup and then smoked for 20 minutes or so using an Apple
>>>>>>>> puck. Then, it can be repackaged, microwaved, fried or even frozen
>>>>>>>> for future use.
>>>>>>>>
>>>>>>>> I know one fellow who smoked a half salmon, then just left it in
>>>>>>>> the refrigerator thinking it'd be preserved. Thank goodness he
>>>>>>>> tossed it out when he spotted the green. As Nonny mentioned, it's
>>>>>>>> a great way to add smoke flavor, tough, to chicken, while still
>>>>>>>> preparing it the traditional way on the grill or even in a fryer.
>>>>>>>>
>>>>>>>> Kent
>>>>>>> Will the Bradley smoke at as low a temp. that you need for "cold
>>>>>>> smoked salmon"? I think you basically need room temperature smoke,
>>>>>>> to avoid cooking the salmon. I've kind of given up on that. The next
>>>>>>> time I get some good fresh wild salmon I'm going to make gravlax and
>>>>>>> cover the surface with a bit of diluted "liquid smoke".
>>>>>>>
>>>>>>> Horrors,
>>>>>>>
>>>>>>> Ed
>>>>>>>
>>>>>>>
>>>>> To cold smoke salmon you should cure it first. Make the Scandanivian
>>>>> gravlax http://www.cookingforengineers.com/recipe/132/Gravlax
>>>>> and then smoke following. I've tried this several times without
>>>>> success. The salmon ended up stiff and "cooked". I met quite a savvy
>>>>> fellow Scandinavian who said, shockingly, what I said above. You make
>>>>> the gravlax, and then apply carefully diluted liquid smoke. I haven't
>>>>> tried that, though I'm going to.
>>>>>
>>>>> As others have said, you have to get "cold smoke" to the fish, and you
>>>>> should to do the curing first. You have to have a smoker that will
>>>>> generate smoke without heat.
>>>>>
>>>>> Good Luck
>>>>
>>>> I think we're talking about two different things. In my case, we
>>>> purchase a large salmon fillet. From the refrigerator, it's washed in
>>>> cold water then laid on a Bradley grate. It's placed in the Bradley
>>>> and one or two Alder pucks are used, for a total time in the smoker of
>>>> about 20-40 minutes. The fillet is then brought inside, removed from
>>>> the rack and coated well with EVOO, followed by a good dose of dried
>>>> dill weed and Kosher salt. It's then taken to the preheated as hot as
>>>> it can get grill and cooked for about 5 minutes meat side down, then
>>>> flipped to the skin side and cooked until it's the way we like it.
>>>>
>>>> Here in the Nonny house, there's a disagreement between "leave the fat
>>>> on," and "scrape the fat off," group. The fillet is first brought to
>>>> the cutting board where it's cut into serving-length pieces and the
>>>> skin is removed. In the case of "leave the fat on," it's served with
>>>> the fat side down and the grill marks/dill on top. In the case of the
>>>> "scrape the fat off" group, I use a fork to gently scrape the fat from
>>>> the inverted serving, including the lateral line. Then, like the
>>>> other, its flipped and served with the grill marks/dill on top.
>>>>
>>>> In all cases, it's served with ginger butter on the side, and that's a
>>>> very popular addition. With the time the salmon fillet spends in the
>>>> smoker, I have no concern about it spoiling.
>>>>
>>>> --
>>>> Nonny
>>>>
>>> I agree. We are talking about two different things. I think Stormmee is
>>> trying to create smoked salmon with the same soft consistency and taste
>>> that exists in the "cold smoked salmon" you buy packaged at Trader
>>> Joe's. That's what I've been trying to do. It's basically curing and
>>> smoking.
>>>
>>> One important item I left out is that you should freeze and thaw before
>>> starting unless you know the salmon has been previously frozen, as most
>>> wild "fresh" salmon is. That removes the risk of parasites, and you can
>>> eat it cold smoked.
>>>
>>> Ed
>>>
>>>
>>>
> Stormmee, get Trader Joe's "Whole Wheat Unleavened Bread", Trader Joe's
> whipped cream cheese, and some capers. Spread cream cheese on a piece of
> bread, put on a few capers, and top with smoked salmon.
> Life won't be the same after,
> Cheers,
>
> Ed
>
> Don't use Phile non whipped cheese. It's too heavy.
>