Recent content by krazykid

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  1. krazykid

    Kinds of fish to smoke

    I tired some Striper cheeks I saved from last summer's cape cod trips.   They are more fatty and have a consistency more like scallops.   I made a dry brine with creole seasoning, 4:1 brown sugar to salt, and wrapped them up in plastic wrap over night, pulled them in the morning, rinsed quick...
  2. krazykid

    First cold smoked salmon

    thanks Al!!!
  3. krazykid

    Salmon cold smoked 24 hours

    So is it recommended to vac seal it right out of the smoker to cool then take it out the next day to slice?  What is the benefit of that?
  4. krazykid

    First cold smoked salmon

    I got it right this time.  I made a batch of the cure/rub as per: http://www.smokingmeatforums.com/t/87043/making-lox-a-picture-guide Applied it all to one fillet, sat it in the refer for 48 hours. Pulled it, put cold ice water in the same tub and let it desalinize for an hour. Racked it in...
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  7. krazykid

    Salmon cold smoked 24 hours

    Thank you for the reply!  I know what you mean, for a newbie like me (I only started smoking about 6 months ago and really only started to really enjoy cooking a year ago so a lot of it is all new but im a very fast learner) its hard to get a solid handle on the right and wrongs because the...
  8. krazykid

    Salmon cold smoked 24 hours

    Same here I do metal fab, hot rods, powdercoating, I just cant buy something I can build.   Ran to the metal supermarket for $10 worth of stainless perf sheet drops and made my own U turn tray.  works perfectly fine.   Now I want to rip the junk controller from this MES 40 and build another PID...
  9. krazykid

    First cold smoked salmon

    oh and the cheddar I smoked too which I also gave out as Christmas gifts.  I bought a big 5lb brick of the cheddar from Pricechopper for $30... nothing special about the cheese I got.   I cut them up into wedges, let them reach room temp, popped them in the smoker for 6 hours at 65 degs, pulled...
  10. krazykid

    First cold smoked salmon

    I forgot to bump this with the results.  the bottom one wasn't that good, the top one was great.   firm enough to break up into chunks for the salad but moist and very good flavor.  hardly any salt taste, nice and sweet with good hint of smoke. I also brined and smoked those venison steaks...
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  14. krazykid

    First cold smoked salmon

    this morning they look better.  stiffened up slightly too.   I am just going to hot smoke it up to 145 IT and be done with it.   Next go around I will get curing salt and follow http://www.smokingmeatforums.com/t/87043/making-lox-a-picture-guide exactly.
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