So it all started with a little fishing trip I got dragged along and turned out pretty well.
Some of the fish had caviar that was marvellously salted (I am Russian and we just looooooove caviar)
After giving some fish away to family and friends I decided to go after something special that I've never done before:
Smoked Salmon Candy. Up to now I've only heard of it and seen few pictures on the internet. After few hours of reading different types of recipes I came out with my own brine (Brown sugar, pure Maple syrup, honey, a bit of molasses and some salt).
The sliced fish have been brining for 48 hours instead of the supposed 24h. (Got caught up at work AND got a flu. Double fail)
At this point the salmon strips are drying on the racks where they should be for another 24hours or so.
Does anyone have an idea how long/what temp to smoke them at( I have a MES)? All the information on the internet is VERY different from one recipe to another.
P.S. if anybody wants a recipe to prepare salmon/trout caviar Russian style contact me, I will gladly share
Some of the fish had caviar that was marvellously salted (I am Russian and we just looooooove caviar)
After giving some fish away to family and friends I decided to go after something special that I've never done before:
Smoked Salmon Candy. Up to now I've only heard of it and seen few pictures on the internet. After few hours of reading different types of recipes I came out with my own brine (Brown sugar, pure Maple syrup, honey, a bit of molasses and some salt).
The sliced fish have been brining for 48 hours instead of the supposed 24h. (Got caught up at work AND got a flu. Double fail)
At this point the salmon strips are drying on the racks where they should be for another 24hours or so.
Does anyone have an idea how long/what temp to smoke them at( I have a MES)? All the information on the internet is VERY different from one recipe to another.
P.S. if anybody wants a recipe to prepare salmon/trout caviar Russian style contact me, I will gladly share
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