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SmokingPiney
SmokingPiney Posts: 2,319
in EggHead Forum
A large salmon filet cured in salt, sugar, caraway seed, dill, and vodka. Cut in half, stacked, wrapped, and flipped every 12 hours for 3 days. My version of candy.  :)

To keep this OT, the small filet half will be going on the Egg Saturday for 2 hours of cold smoking. 
Living the good life smoking and joking
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Comments

  • bgebrent
    bgebrent Posts: 19,636
    Damn man, this I really like!!  As Scottie would say, standing by!
    Sandy Springs & Dawsonville Ga
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  • SmokingPiney
    SmokingPiney Posts: 2,319
    @bgebrent I make this regularly in the colder months, but I've never smoked it. For everything, there is a first time.  :)
    Living the good life smoking and joking
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  • nolaegghead
    nolaegghead Posts: 42,109
    I made 10-15 pounds of this a couple months ago.  You smoke it and it technically ain't "grave salmon".  But it's all good.  I usually do cold smoke, just didn't last time because I wanted to try the pure gravlox version.  I usually do a rum or bourbon soak.

    I encourage everyone who likes lox/salmon/gravlox to try curing it.  It's so friggin good.  You can even use the farm raised stuff.   I always add a little nitrite for the color.
    ______________________________________________
    I love lamp..
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  • SmokingPiney
    SmokingPiney Posts: 2,319
    edited March 2016
    nolaegghead said:

    I encourage everyone who likes lox/salmon/gravlox to try curing it.  It's so friggin good.  You can even use the farm raised stuff.   
    Absolutely. It's super easy to prepare and just a waiting game while it cures. Staying out of it and not housing down large portions once it's done is a challenge for me. =)

     I love it as is, but I need to try it smoked at least once. 
    Living the good life smoking and joking
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  • slovelad
    slovelad Posts: 1,742
    Will that brick get a nice smoke ring?
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  • MrWigan
    MrWigan Posts: 104
    Inspired!  That looks superb

    Large BGE, Mini Max

    Wigan, UK

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  • SmokingPiney
    SmokingPiney Posts: 2,319
    edited March 2016
     slovelad said:
    Will that brick get a nice smoke ring?


    Hmmmm.........cold smoked brick.

    That might just take off!

    Living the good life smoking and joking
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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    I used to use a brick as an example when trying to describe that smoke will flavor anything at any time, after someone would trot out the old "after an hour the meat can't absorb any more smoke" (which is wrong on two counts).

    No smoke ring, but yeah, a brick will pick up smoke flavor as long as it is in smoke. 

    No idea why i bothered to share that. FWIW
    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

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