Ruedeleglise Posted November 23, 2018 Author Share Posted November 23, 2018 1 hour ago, Justin said: Gotta start somewhere. Question: Like cheese being packed and left to mature the smoke taste, is salmon the same? In my VERY restricted experience I find the taste of newly home smoked salmon improves..or changes quite a lot over 48 hrs or so. I am sure the taste gets absorbed from the surface and equates throughout the flesh. I am sure Wade or others far more experienced than a newbie like me will give you a definitive answer. Quote Link to comment Share on other sites More sharing options...
Wade Posted November 23, 2018 Share Posted November 23, 2018 Not really. After smoking I usually leave my salmon in the fridge for 12 hours before carving. What I have found is that vac packing it once sliced improves the texture even more as it seems to help release more of the oils from the meat. 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted November 23, 2018 Share Posted November 23, 2018 Wrapped in clingfilm? I might wrap and leave it outside tonight in safe place. It will stink out the food in the fridge ( I do not have a separate one for smoked goods), Thanks for the advice. And yes i believe wrapping will relax the food and the small squeeze will brig ile out for softer texture, I will take i out in a mo 23 hours so far. Static 13 degs c in wsm at he mo. temp tonight is 6 degs so that is cold enough to leave it out Quote Link to comment Share on other sites More sharing options...
Justin Posted November 23, 2018 Share Posted November 23, 2018 I suppose making it cooler makes it easy to carve as well Quote Link to comment Share on other sites More sharing options...
Justin Posted November 23, 2018 Share Posted November 23, 2018 OK that is it 9% loss only but so be it. It is wrapped in lots of clingfilm and in fridge. Carving tomorrow. And vacpacking. Long Knife sharpened. Thank you for your help fellas Quote Link to comment Share on other sites More sharing options...
Wade Posted November 23, 2018 Share Posted November 23, 2018 5 minutes ago, Justin said: Wrapped in clingfilm? I suppose making it cooler makes it easy to carve as well I place mine in a stainless steel tray and cover with clingfilm but wrapping in clingfilm will work just as well. Yes it does make it a little firmer to carve and also keeping it chilled once smoked is good food handling practice. 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted November 24, 2018 Share Posted November 24, 2018 Sliced and packed now. On freezer. Beautiful sweet oil texture. Maple wood dust is lovely. Knife worked perfectly. Thank for the tips and advice. In the end it was 23hr smoke and temp never got over 13 degs c. 9.5% weight loss. But has turned out very good. Happy 4 Quote Link to comment Share on other sites More sharing options...
Wade Posted November 24, 2018 Share Posted November 24, 2018 Good looking carving too 1 Quote Link to comment Share on other sites More sharing options...
Ruedeleglise Posted November 26, 2018 Author Share Posted November 26, 2018 Looks great. Quote Link to comment Share on other sites More sharing options...
Justin Posted November 26, 2018 Share Posted November 26, 2018 Thank you, taste even better, sweet maple oily. Lovely Quote Link to comment Share on other sites More sharing options...
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