Steve j Posted October 30, 2017 Share Posted October 30, 2017 Had a go at some black treacle cured salmon over the weekend, quite pleased with the result. my slicing technique is getting better wade? 3 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted October 30, 2017 Share Posted October 30, 2017 Looks good Steve, I would rename it "Tiger Salmon"! Quote Link to comment Share on other sites More sharing options...
Wade Posted October 30, 2017 Share Posted October 30, 2017 Looking good Steve . Did the treacle impart much of a flavour? What weights were you packaging in? 100-120 gram? Quote Link to comment Share on other sites More sharing options...
Steve j Posted October 31, 2017 Author Share Posted October 31, 2017 It just imparts a nice slight liquorice taste it was just an experiment.I would do it again and modify the recipe maybe skinning it next time. As for weight as it's for my own use I just do it by eye Quote Link to comment Share on other sites More sharing options...
Eddie Buttle Posted December 11, 2017 Share Posted December 11, 2017 A friend of mine from BBQ Barons cured salmon with a beetroot!! Has anyone else tried any weird and wonderful cures/recipes? 1 Quote Link to comment Share on other sites More sharing options...
Wade Posted December 11, 2017 Share Posted December 11, 2017 Yes, beetroot works well with the salmon as it gives it a lovely graduated colour. The secret though is to not use too much beetroot as it can give quite an earthy flavour. Beetroot powder works well mixed in with the curing salt. Works well with smoked salmon but I think is actually better as gravadlax Quote Link to comment Share on other sites More sharing options...
Steve j Posted December 18, 2017 Author Share Posted December 18, 2017 Just cured and smoked a side of salmon after 24 hrs smoking I've only achieved a 5% weight loss the texture seems ok though, is this lack of loss due to the cold weather? I had a good air flow through the smoker ? Quote Link to comment Share on other sites More sharing options...
Wet Spaniel Posted December 19, 2017 Share Posted December 19, 2017 I tend to,expect most of the weight loss to occur during the curing phase, in the amount of liquid that leaches from the fish. How much salt etc did you use? I'm no expert - I'd be interested to see how your findings match up/compare with mine Quote Link to comment Share on other sites More sharing options...
Wade Posted December 19, 2017 Share Posted December 19, 2017 It sounds as if it may have been too cold for the water to evaporate effectively during the smoking stage. The temperature needs to be maintained at between 20-24 C. Was the smoke generator inside the smoker? That often helps to raise the temperature on cold days/nights. If the texture seems fine for you then it will still be safe to eat so long as it is kept refrigerated. @Wet Spaniel - It is a balance between getting the desired amount of water loss and not being able to taste the curing salt. By only using a small amount of curing salt initially you can usually remove up to half of the water and then the remainder is removed during the smoking. This is the method used by some of the largest commercial smoked salmon producers in the UK. I have tried many different methods over the years and I find that by increasing the amount of salt or the curing time results in a fairly salty end product. Whilst a home made product can still be enjoyed with quite a high salt content, I have found that by increasing the salt cure stage it usually results in a smoked salmon product that is too salty to be able to sell. Quote Link to comment Share on other sites More sharing options...
Steve j Posted December 19, 2017 Author Share Posted December 19, 2017 Hi guys I used 30 g salt 30 g sugar cured for 24 hrs csg was in the smoker I might try another 12 hrs smoke ? Quote Link to comment Share on other sites More sharing options...
Wade Posted December 19, 2017 Share Posted December 19, 2017 Quote Link to comment Share on other sites More sharing options...
Eddie Buttle Posted December 19, 2017 Share Posted December 19, 2017 My effort for this Christmas smoked with apple wood. 2 Quote Link to comment Share on other sites More sharing options...
Wade Posted December 19, 2017 Share Posted December 19, 2017 Lovely colour. Which of your smokers is it in? Quote Link to comment Share on other sites More sharing options...
Eddie Buttle Posted December 19, 2017 Share Posted December 19, 2017 The good old Pro Q Excel. Tend to used that nowadays as my cold smoker. Quote Link to comment Share on other sites More sharing options...
Steve j Posted December 20, 2017 Author Share Posted December 20, 2017 Well after al that worrying sliced the salmon today 36 hrs oak smoke, it's superb ?? 2 Quote Link to comment Share on other sites More sharing options...
Wade Posted December 21, 2017 Share Posted December 21, 2017 Looks good Steve Quote Link to comment Share on other sites More sharing options...
Steve j Posted December 21, 2017 Author Share Posted December 21, 2017 2 hours ago, Wade said: Looks good Steve Still not got the slicing right though wade ? Have a great Christmas Quote Link to comment Share on other sites More sharing options...
Wet Spaniel Posted December 21, 2017 Share Posted December 21, 2017 Looks superb Steve. If you can justify it, a scalloped bladed knife such as a grant on beef knife makes a hell of a difference when slicing. 1 Quote Link to comment Share on other sites More sharing options...
Wade Posted December 22, 2017 Share Posted December 22, 2017 16 hours ago, Wet Spaniel said: Looks superb Steve. If you can justify it, a scalloped bladed knife such as a grant on beef knife makes a hell of a difference when slicing. Quote Link to comment Share on other sites More sharing options...
Steve j Posted December 22, 2017 Author Share Posted December 22, 2017 (edited) 1 hour ago, Wade said: 18 hours ago, Wet Spaniel said: Looks superb Steve. If you can justify it, a scalloped bladed knife such as a grant on beef knife makes a hell of a difference when slicing. cheers i'll have a look Edited December 22, 2017 by Steve j Quote Link to comment Share on other sites More sharing options...
Wade Posted December 22, 2017 Share Posted December 22, 2017 They are sometimes called ham carving knives Quote Link to comment Share on other sites More sharing options...
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