Justin Posted November 1, 2020 Share Posted November 1, 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. No1 Quote Link to comment Share on other sites More sharing options...
Justin Posted November 1, 2020 Author Share Posted November 1, 2020 Mixed results. Risotto delivious sith fish stock 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 Quote Link to comment Share on other sites More sharing options...
Icefever Posted November 7, 2020 Share Posted November 7, 2020 (edited) Just thought @Smokin Monkey ...Smokevember...is it a smoked dish??? or something that is just smoked??? 😉....I'm going to smoke a slab of bacon, Ice. Edited November 8, 2020 by Icefever 1 Quote Link to comment Share on other sites More sharing options...
sotv Posted November 7, 2020 Share Posted November 7, 2020 Looks well constructed, hopefully does a job for you. Found the dedicated smoke cabinet I have brings the smoke flavour to another level over the bullet smoker, although it burns the maze considerably quicker than the it did on the bullet 2 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted November 7, 2020 Share Posted November 7, 2020 @Icefever Absolutely anything to do with Smoking, so your cabinet is in! Can you create a new Thread with this cabinet then I will delete, or possibly edit the above, just leaving your question! 1 Quote Link to comment Share on other sites More sharing options...
Icefever Posted November 8, 2020 Share Posted November 8, 2020 @Smokin Monkey Done & dusted dude...👍 Ice. Quote Link to comment Share on other sites More sharing options...
Justin Posted November 8, 2020 Author Share Posted November 8, 2020 I tasted the salmon after freezing the vac pacced slices for a week and let it defrost in fridge for couple of days. Still strong smoke but decent with a slice of tomato on an oat cake 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted November 8, 2020 Author Share Posted November 8, 2020 Today rotisserie suffolk chicken Quote Link to comment Share on other sites More sharing options...
Justin Posted November 8, 2020 Author Share Posted November 8, 2020 Oh yes . Delicious sweet and sticky chicken. Weber rotisserie. Hivkory smoke. Maple and mustard glaze. 1 Quote Link to comment Share on other sites More sharing options...
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