Duck prosciutto, bresaola and cold smoked steelhead weekend.

nolaegghead · November 2012

It's a Ruhlman's Charcuitterie cooking weekend....will post pics as I shoot them.

travisstrick · November 2012

Snob

nolaegghead · November 2012

This is me ignoring plebeian comments from the proletariat.
:-@

Skiddymarker · November 2012

@nolaegghead, when you say steelhead, is this a Pacific Northwest steelhead (like salmon except spawns several times) or is it rainbow trout?

Different parts of the country have different names for what is often the same fish, just curious.

nolaegghead · November 2012

Skiddymarker said:

@nolaegghead, when you say steelhead, is this a Pacific Northwest steelhead (like salmon except spawns several times) or is it rainbow trout?

Different parts of the country have different names for what is often the same fish, just curious.

I dunno where it comes from - it's basically a type of rainbow trout, but it looks and tastes like salmon - I could pass it off as salmon. I think it tastes better than most farm-raised salmon.

Little Steven · November 2012

As I remember steelhead is rainbow that has spent time in salt water and returns to fresh to spawn.

nolaegghead · November 2012

I believe that's called anadromous. Since I'm being pompous today anyway, might as well live the dream. And they have red flesh because they eat food with astaxanthin - for example, crustaceans such as shrimp and krill.

nolaegghead · November 2012

Bresaola - started with a 5.3lb top round. Removed every trace of fat and membrane. Made a rub, applied half of it, saved the other half for after the first 7 day dry cure. I used a foodsaver bag to keep the meat in contact with the dry rub. A lot of water will come out - probably lose 1/3 of the weight in water when it's said and done.

last pic is just last nights cook. Seared two filets.

Little Steven · November 2012

nolaegghead said:

I believe that's called anadromous. Since I'm being pompous today anyway, might as well live the dream. And they have red flesh because they eat food with astaxanthin - for example, crustaceans such as shrimp and krill.

I thought he was the Greek god of beauty and desire

Skiddymarker · November 2012

Our steelhead are running late this year, my Taiwanese buddy is heading out next week to wade in the cold water and bring home more than he can eat, I hope. Average is about 6 pounds, but they can hit as much as 30 - big fish. Years ago, fished in Spence's Bridge BC, close to where the Thompson and Fraser Rivers meet, Thompson River steels - best there is.

Enjoy your fish!

Mighty_Quinn · November 2012

Nice nola...the bresaola from that book is so good...I'll be doing another one soon so is ready for the holidays. I picked up duck breast for prosciutto and a piece of pork belly for pancetta today...

nolaegghead · November 2012

Are the 30 pounders good to eat? They must make good steaks.

The steelhead looses so much moisture in the cure - there's at least a cup of free-water in the pan. I've only done cold smoked fish once before.

nolaegghead · November 2012

Mighty_Quinn said:

Nice nola...the bresaola from that book is so good...I'll be doing another one soon so is ready for the holidays. I picked up duck breast for prosciutto and a piece of pork belly for pancetta today...

Nice - I've done pancetta. Bacon is on the list.

The duck breast was $14/lb. I think I'm just going to buy a whole duck next time. I bought it along with fig preserves to do C-Ts smoked duck breast appetizer, but I just got my instacure #2 last week and I'm on another curing streak, so I'll have to postpone the smoked duck thang.

Little Steven · November 2012

Dude. das some spensive duck. Try this with it

Brome (Quebec) duck breasts, seasoned with crushed juniper berries, garlic, salt and thyme

Smoked at 200* for three hours

Wowoh baby!

Steve

nolaegghead · November 2012

Well, if the more you pay, the better it tastes is true, the duck prosciutto should be out-of-this-world. Yeah, I still want to smoke one and do C-Ts thing. I'll have some left over duck dark meat buyin' whole ducks, but I suppose that's perfect for making some duck confit.

nolaegghead · November 2012

Alright folks. Smoked the steelhead trout last night and ate it for lunch (along with a few other people in my office). Came out better than any cold-smoked fish I've ever bought before (of course, that's in my opinion).

Still have half left for later.

The little white things in the smoker in front of the trout are duck prosciutto in cheesecloth. Thought they might benefit from a little smoke.

Smoke is cherry/apple. Smoked for 6 hours. Temp of fish never exceeded 64F (I checked a few times). If the temp goes above 90F, it totally destroys the texture.

Mighty_Quinn · November 2012

Dude, that looks really good....nice work!

otter · November 2012

Here in Michigan we get fresh Steelhead that run from The Big Lake. I skin them and put on direct with BBQ sauce and crisp the outside, do the same with salmon...mmm

Mighty_Quinn · November 2012

Just now saw the bit about the duck being smoked in there too.....with the smoke, you're getting away from prosciutto and into speck territory, but speck is loaded with juniper berries in the cure too. I'm interested in how this turns out....I have 4 breasts that I'm gonna start curing later today and if the smoke works, I might do it on two of them.

nolaegghead · November 2012

Thanks Mighty_Quinn!

@otter - those fish never see salt water - do they have the pink flesh?

otter · November 2012

Yes they have pink flesh

otter · November 2012

Salmon is more of a light tan.

Griffin · November 2012

Allright @nolaegghead - you're just showing off now and trying to make the rest of us look bad. ;)

Nice job on everything you did there.

=D>

nolaegghead · November 2012

@Griffin - thanks man. Trying, but it's hard to do with all the excellent cooks posting on the forum... ;)

atads · November 2012

would you be able to explain/post more pictures of that salmon smoking set up you have there? looks pretty dang sweet...

nolaegghead · November 2012

atads said:

would you be able to explain/post more pictures of that salmon smoking set up you have there? looks pretty dang sweet...

Yeah, I've been meaning to post a thread on the concept and build, everything I've learned doing it. I'm still making some adjustments (like need to add an insulated duct and a dedicated fire box, add dehumidifier for drying, etc.) - meaning it's still getting modified. For cold smoking - it works great.

I'll try adding on this evening.

Howdy, Stranger!

Forums

Duck prosciutto, bresaola and cold smoked steelhead weekend.

Comments