Smokin Monkey Posted October 30, 2020 Share Posted October 30, 2020 We did this a few years back, and thought it would be fun to do it again in 2020, seen as a lot of people will have time on their hands in the coming month! (Lockdown) So November is quickly approaching, and the outside temperatures dropping, so its time to get Your Smoke On! Get Cold Smoking (or Hot Smoke if you prefer) post up some pictures or a recipe, and we will try and find some prizes to give away. START A NEW THREAD YOUR YOUR SMOKEVEMBER. We will give each post a Number, then at the end of November a number will be randomly generated to win. depending on how many prizes we get in, depends on the numbers of winners! SMOKE ON! 2 Quote Link to comment Share on other sites More sharing options...
Justin Posted October 30, 2020 Share Posted October 30, 2020 (edited) Great, I have just had a salmon delivered from wharfseafood.co.uk and filleted it.. it is curing now to smoke cold on Sunday. Edited October 30, 2020 by Justin 1 Quote Link to comment Share on other sites More sharing options...
Icefever Posted October 31, 2020 Share Posted October 31, 2020 I've got 2 slabs of bacon curing, one of them will be smoked..... also have a slab which will become Pancetta, Ice. 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted October 31, 2020 Share Posted October 31, 2020 Swimbo descaled and hacked fillets out. Cured the salmon overnight in fridge on slanted grate .50 50 salt and sugar. 24 hours. Rinsed down to get rid of cure and the patted dry and put back in fridge for an hour. Boiled up the head and scraps to make fish stock to be used in seafood risotto tomorrow. Now smoking on maple dust in pro q maze. Ceramic bulb plugged into elitech controller set to 20c Bulb and probe and maze are in small wsm. Salmon laying flat two fillets weighing in at just over 2.3kg. Bulbed wrapped to protect from any rain and insulated in case of cold night. Maze should go for 20 hours plus so overnight smoke. 2 Quote Link to comment Share on other sites More sharing options...
Justin Posted November 1, 2020 Share Posted November 1, 2020 Mixed results. Risotto delivious sith fish dtock from the head. Salmon fillets salty and over smoked.I rinsed it and rinsed it but still salty. Far too smoky. Not sure why. Must have made a mistake. Oh well. Live and learn 1 Quote Link to comment Share on other sites More sharing options...
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