Sqwertz wrote:
> On Sat, 17 Apr 2010 17:07:43 -0700, Mort wrote:
>
>> Anyone ever try smoking these? I just got a bunch from a friend.
>> I normally use the slice thin, pound, then quick saute cooking method.
>>
>> This time I want to smoke them. I'm not sure if I should:
>>
>> - Cold smoke them whole
>> - Slice, pound, then hot smoke (like at 160 F or so)
>
> You got me there. I have done everything but abalone (and canned
> tuna).
>
> :-)
>
> -sw

Thanks. I'm leaning towards this method as it makes the most sense.
Sorta.

http://www.sea-ex.com/recipes/recipe/abalone-smoked.htm

Basically, abalone is in the same category as conch or scungilli,
such that you either cook it real quick (a minute or two) or long
(an hour+). Nothing in between works, it makes it tough.

So, if I try and hot smoke it starting from raw it I'm guessing it
will come out tough. If I cold smoke it, it's not safe cause I'm
not actually cooking it. Just doesn't sound good there.

So, I might have to simmer it for a few hours, let it cool, then
smoke it as in the above recipe.

Still thinking ...

--
Mort