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Smoking Salmon
Thanks
Tom
Tom
Charles is a mischevious feline who always has something cooking
Twin lbge's .. grew up in the sun parlor of Canada but now egging in the nation's capital
Comments
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Charles....What is your friends desired result? Does he want it like lox? Or hot smoked/cooked salmon?
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Tom,
I wouldn't smoke the halibut. Simply because it is a very good tasting fish and grills great.
SteveSteve
Caledon, ON
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I'm not sure and will have to ask. I gather the techniques will be different.
TomTom
Charles is a mischevious feline who always has something cooking
Twin lbge's .. grew up in the sun parlor of Canada but now egging in the nation's capital
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Thanks Steve,
As I am not a seafood aficionado, I am on a steep learning curve. It was worth asking the question.
TomTom
Charles is a mischevious feline who always has something cooking
Twin lbge's .. grew up in the sun parlor of Canada but now egging in the nation's capital
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one is cooked, the other is not. cooking will change the texture. not better or worse, just different
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Tom,
If you want to cold smoke salmon like they do in BC Canugghead has a method.
SteveSteve
Caledon, ON
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Thanks Steve,
I sent my friend an e-mail to see what he wants to do. The recipe in the cookbook section is for the cooked method. I will send Cannughead an e-mail.
TomTom
Charles is a mischevious feline who always has something cooking
Twin lbge's .. grew up in the sun parlor of Canada but now egging in the nation's capital
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Tom,
The problem is that you have to use a low heat environment inside the egg. You need smoke, or smoldering wood to flavour the fish. Alder is what they use out west but they do it over juniper or cedar branches tented over the open fire. There are a few ways to create the low heat smoke but Gary's works well.
SteveSteve
Caledon, ON
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May be Little Steven is thinking cold smoked cheese, I've never done cold smoked uncooked salmon but the same technique would probably work...
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=639547&catid=1
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=678429&catid=1canuckland -
I smoked a 5lb chunk of Salmon a couple weeks ago that was phonomenal. I'm not sure I did it the correct way but I just did it indirect over 200heat with Pecan. It took up almost the whole Large and was 3/4" thick.
I served it up as an appetizer at a party and several people said it was the best they have had. -
Charles, this recipe/method is great. The result is a firm flaky salty product that can be eaten alone or used in dips and spreads. I do the whole process with smaller cross sections of filet so that each piece is nicely smoked and colored and then food saver individually. They last a long time in the fridge that way. Give packages to friends or people you want as friends! Scott
http://www.nakedwhiz.com/smokedsalmon.htm
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Hey Tom,
I hot smoke a lot of salmon and it's much easier than you could ever think. I start with a dry cure (verses a brine) which turns to syrup during the process. I just updated the salmon page on my cookin' site, adding a few more pictures and expanding the instruction section. Here is the direct link to that page.
Smoked Salmon Using A Dry CureHappy Trails~thirdeye~Barbecue is not rocket surgery -
Thanks Thirdeye,
Once again, your website comes in handy .
TomTom
Charles is a mischevious feline who always has something cooking
Twin lbge's .. grew up in the sun parlor of Canada but now egging in the nation's capital
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I sent you an e-mail....
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Scotty's Inferno,
Thanks for the info. My friend is mulling over what he would like to do.
TomTom
Charles is a mischevious feline who always has something cooking
Twin lbge's .. grew up in the sun parlor of Canada but now egging in the nation's capital
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I plan on trying your method next! Real soon.
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Wow...that collage is a thing of beauty Thirdeye. I'm going to have to stop by the store on the way home now for some smoked salmon!
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