Just done some Salmon like thisI just dry-brine fish for cold-smoking in salt and brown sugar
Cold smoked
- Thread starter Utectok
- Start date
not as far as the salmon goes. First one I’ve done and it’s turned out well. I have some fallow loin in a brine and sugar solution in the fridge. I’m now reluctant to pop it in the smoker after seeing this topic.
Woodsmoke
Well-Known Member
Are you hot-smoking or cold-smoking it?
If it's being hot-smoked, then there's no problem. If it's being cold-smoked prior to cooking, all you're doing is adding flavour so again there's no problem.
If you're planning on smoking it prior to air-drying it to turn it into venison prosciutto or similar, then that's where the potential risk is. Other than that, you're fine.
That salmon looks gorgeous, by the way! Just like gravadlax!
Woodsmoke
Well-Known Member
That's spot-on, I think. I base mine on 2.5g per kg, which I think works out the same?
XYZ
Well-Known Member
So will I need the curing agents to make venison sausage which will be cold smoked for a few hours for flavour but then cooked before consumption?
Basically I make the sausages then hang them in the smoker overnight then vacuum pack, freeze and use them in casseroles or pot roasting them.
Basically I make the sausages then hang them in the smoker overnight then vacuum pack, freeze and use them in casseroles or pot roasting them.
Woodsmoke
Well-Known Member
This is a really good article that should clear up some mysteries
Which Salt for Meat Curing (Curing and Smoking)
Quick or dry curing? Smoking? Find out which type of salt is best for meat curing. Elevate your culinary skills with our informative guide.
eatcuredmeat.com
This is a really good article that should clear up some mysteries
Which Salt for Meat Curing (Curing and Smoking)
Quick or dry curing? Smoking? Find out which type of salt is best for meat curing. Elevate your culinary skills with our informative guide.
Great thanks, all arriving tomorrow with some super accurate scales ..
Brilliant! Welcome to the dark side
Hopefully less dark now I’m using this stuff, Ive been curing for 3 years without it... I blame river cottage books!
Woodsmoke
Well-Known Member
Yep, ol' Hugh should've been hauled over the coals for that nonsense. I'm forever shouting at the telly when celebrity cooks waffle on about curing. It's plain to see most haven't a bloody clue about it, and they of all people should know better than to share stuff that could potentially make folk ill, or worse.
Incidentally, I tried his 'leg of lamb in hay' recipe once. What an utter lot of pish. I stopped taking him at all seriously after that.
Entertaining, yes. Educational? Probably not, unless he has his teams of researchers doing all the hard graft for him.
Far better examples to take are the likes of Ruhlman, Polcyn. Maynard Davies, Len Poli, etc
Yep, ol' Hugh should've been hauled over the coals for that nonsense. I'm forever shouting at the telly when celebrity cooks waffle on about curing. It's plain to see most haven't a bloody clue about it, and they of all people should know better than to share stuff that could potentially make folk ill, or worse.
Incidentally, I tried his 'leg of lamb in hay' recipe once. What an utter lot of pish. I stopped taking him at all seriously after that.
Entertaining, yes. Educational? Probably not, unless he has his teams of researchers doing all the hard graft for him.
Far better examples to take are the likes of Ruhlman, Polcyn. Maynard Davies, Len Poli, etc
Yes, HFW doesn’t have many fans, especially amongst those who know him...
Woodsmoke
Well-Known Member
I use the rule of 1tbs per gallon. I think the recommended maximum allowance is up to 5
The brine will ensure the cure is evenly-distributed throughout.
Utectok
Well-Known Member
Thanks pastrami was amazing success now I’m into cure 2 and some long time air dry stuffI use the rule of 1tbs per gallon. I think the recommended maximum allowance is up to 5
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