BRADLEY SMOKER | "Taste the Great Outdoors"

Just about to start up my first cold smoke of salmon (using the box, tube method)

I'm a little concerned the brining method I got out of my "Preserved" book will do the job - it was an 80% brine for 2.5 hours, 3 hours was suggested for very fatty fish, 1 hour for lean, so I went for the higher end.  My fillets were no more than 1 inch thick, mostly less.

It's been drying for 24 hours outside in the smoker (the book suggested this was as good a place to do it as anywhere), in pretty cold weather, and is now nice and tacky.

I plan a cold smoke for 2 hours on Alder

Will the brining method I used be sufficient or will I poison the family ? ???

Thanks,

Hunkydory

Good luck on the smoke.  I hope it turns out perfect.  Take pictures. :)

Hi there, whenever i do cold smoked salmon, i usually leave it in brine over night, obviously the thickness of the fish determins the ammount of time it spends in the brine. Personaly i would have let it brine for longer, usually if the fish has brined properly when you push it with your finger, it should push back, and feel quite firm.

I always do a simple brine of salt and sugar, warm water is best for dissolving the salt and sugar, just make sure it's properly cooled before using.
Measure out whatever ammount of water you'll need, keep adding salt until an egg will float in the water, then add the sugar, the amount of sugar will be to your taste, i usually do 50/50 salt and sugar ratio. Ok, let it cool properly in the fridge, and that's it, you can add flavouring to the brine if you wish, but i keep it basic, as i just want the taste of the fish.

I really don't know if your fish has been brined for long enough to be safe?, i'm sure somebody here will be able to tell you though, if you don't mind trying it you could cut a piece of of the fish in the deepest part of the fillet, and taste to see if the salt has penetrated enough?

Anyway hope this is of some help.

LilSmoker(http://www.emotipad.com/newemoticons/Tip-Hat.gif)

Thanks LilSmoker - it seemed like quite a stiff brine to my untutored eye (600 grammes, so about 1.3 lb salt to 4 pints of water, it took ages to dissolve, and yes I cooled it down really well !), so I'm hoping I've scared off the nasties - but I'll try your taste and touch tests.

Whatever happens, it looed good when I switched over the shelves at half-time.........

If it comes out as sashimi, I'll know what to do next time  :)

Hunkydory

Hi again, i think you'll be ok, to be honest i've eaten lots of raw fish over the years, real raw i mean no brine or anything, like in sushi bars, and once i was in Holland and had some raw herrings, anyway never had any issues that i'm aware of. I think it has a lot to do with how the fish has been treated hygene etc, but obviously safety must always come first. If you really do get any doubts with this batch, you could always put it back into the BS and hot smoke it. If you do here's a guide for the temps and times:

1 hr @ 100*
1 hr @125*
2 hrs @ 140*
½ hr @ 170*

Since joining here i have become a big fan of hot smoked salmon, but i still love the cold smoked, both methods are delicious imo.

Anyway good luck hope it turn out nice  ;)

It's in the fridge - still very pale but to be expected from the farmed organic stuff.

Great idea on the hot smoke, I'll give it a taste tomorrow (can I wait  :P) and make my mind up then.

It seems you are always there to help, LilSmoker !

Quote from: Hunkydory on January 22, 2007, 10:55:48 AM
It's in the fridge - still very pale but to be expected from the farmed organic stuff.

Great idea on the hot smoke, I'll give it a taste tomorrow (can I wait  :P) and make my mind up then.

It seems you are always there to help, LilSmoker !

Yeah now it's in the fridge you can wait until tommorow no problem, yeah i like to help if i can, i have had so much help and advice from lots of the members here, so i like to do the same when i can. I think thats the thing that makes this forum so good  ;)

I think thats the thing that makes this forum so good  ;)
[/quote]

Exactly! ;D

Quote from: Wildcat on January 22, 2007, 11:18:48 AM

I think thats the thing that makes this forum so good  ;)

Exactly! ;D
[/quote]
Yeppers. What LS said! :)

I couldn't help myself - we tried a slice.

Stupendous !! - I still can't believe what you can do with this kit.

As for the forum - what's really great is that the people give you the confidence to try something you've always wanted to do....

So it all turned out "Hunkydory" then  ;D

I'm pleased you got a nice result  ;)

Good job Hunkydory. How is the texture on the fish? I was trying to cut back on the salt on my last dry cured cold smoked batch and ended up with most of it being too mushy from not enough salt. I chopped it up into bits, mixed it with a few bread crumbs, chopped onion, and a egg and bread crumb coating and sauteed some smoked salmon cakes up with a bit of  garlic aoli. Twas a hit at a potluck dinner the other night.  Point I'm trying to make is even if you didn't brine it long enough, as long as you kept your fish refrigerated, or cold, then you don't have to worry.
Enjoy,
T2

The piece we have eaten was fairly salty throughout - it was one of the thinner bits of the fillet, but at least it has given me confidence the brine has achieved something.

As for the texture, it seems quite firm, although it's proved to me that I should sharpen my knives !

Finally, the flavour was excellent, to my taste.  I'd love it if somebody else were to give it a go and see what they thought - on the other hand I'd hate to feel responsible for it if they didn't like it.....

Hi again mate, well i know what you're saying about somebody else trying it out, it's almost like we're looking for approval just to let us know we're doing it right  ??? Anyway as long as it tastes right to you, i think you're on the right track. ;)

Atm with cold smoked salmon, i'm trying to perfect the "London cure" method, you've probably heard of this, but this method gives a mild but subtle flavour. I have tried to find the true way of doing this, but usually it turns out to be a "secret recipe" and the commercial smokers don't seem to want to share the recipe/procedure ? so if anybody knows how to do the true "London cure" please let me know ;)

As for knives, we were talking about them in another salmon thread yesterday, for cutting salmon slices consistantly thin you need something like this, they range from about £15 to over £100, i have one very similar to this:

http://www.formanandfield.com/salmon-knife-p-1791.html

One thing is for sure, we'll have a lot of fun in our quest for perfect cold smoked salmon, oh and ribs, and pork, and beef etc etc  ;D ;D ;D

LilSmoker(http://www.emotipad.com/newemoticons/Tip-Hat.gif)

Hi LS,

Just tried to buy this knife and they wanted £14.95 for shipping, they are taking the mickey!!

Unfortunately because we are an island shipping rates can be very high if a courier is used and some companies don't appear use the Royal Mail or look for cheaper alternatives so it is back to the drawing board I am afraid.

Thanks for the link though, all things being equal I would have bought one.  :)

I am flying down to London this afternoon for a meeting tomorrow, should have time for a couple of hours shopping so perhaps I can pick something up there, however getting back on the plane tomorrow with a 12 inch salmon knife might not be the best idea in the world!!

Hi manxman, yes i totaly agree they must be smoking something charging that ammount postage ::)

I just found these on Amazon, don't know how the postage would work out?.

http://www.amazon.co.uk/gp/search/ref=pd_lpo_ix_dp_go_us_uk_en?keywords=salmon%20slicing%20knife&tag=lpo%5Fixdpgousuken-21&index=blended

If need be, i could buy one of your choice and send it over to you, maybe that would work out cheaper?

Here's a couple of other suppliers i've found:

http://www.giltsharp.edirectory.co.uk/giltsharp/pages/moreinfoa.asp?recordid=1006763&cid=1095&afid=88888


http://www.culliners.co.uk/index.php?main_page=product_info&products_id=54&zenid=06894f8539a45c12e92b9389bd4d9d1b

Anyway mate, if i can help give me a shout  ;)

Steve

Manxman - While you are out shopping, perhaps you could mail it to yourself by a cheaper method.

QuoteI am flying down to London this afternoon for a meeting tomorrow, should have time for a couple of hours shopping so perhaps I can pick something up there, however getting back on the plane tomorrow with a 12 inch salmon knife might not be the best idea in the world!!

Haha! yeah don't suppose security would appreciate you waving a 12" knife about  :o ;D

Joking aside, did you manage to find any decent knives?

QuoteIf need be, i could buy one of your choice and send it over to you, maybe that would work out cheaper?

QuoteJoking aside, did you manage to find any decent knives?

No, didn't manage to find anything suitable..... well I did find one but at >£70 it was way too expensive.

Thanks for your kind offer LS, I will see what the p+p is on the other examples you posted before deciding what to do.

QuoteManxman - While you are out shopping, perhaps you could mail it to yourself by a cheaper method.

Thanks for the idea Wildcat, I am due a visit to see my Mum who now lives on the English "mainland" and that may be a good option. Sure something will fall into place.

A friend of mine who lives here on the Isle of Man recommended this one:

http://www.google.co.uk/url?sa=L&ai=BB5Arwpm8Rb3MN5mOQ-6ntPcCif_hI8Wo2LcC8e_-wQ2w2wYIABADGAMoAzgAUITdgZ_8_____wFgu67Gg9QKmAH7jwbIAQGAAgGpAn-35chvdsA-yALpzG4&q=http://www.decuisine.co.uk/cookshop/knives/laguiole-salmon-knife.html%3FGAKN046&usg=__mZEKoPy9OMpZo2LIbZQN_YKl0LA=

Anyway, I have ordered one and packing and postage came to only £3.95, a big difference from the rip off previously quoted!!

It looks good, just hope it is as good as it looks!!!!

Hey manxman that knife looks very good quality, very good price also.

Once you've had a chance to try it out, please let me know what you think of it?, because it certainly looks to be better quality than mine, and for that price i wouldn't mind one as a back up ;)

LilSmoker(http://www.emotipad.com/newemoticons/Tip-Hat.gif)

QuoteOnce you've had a chance to try it out, please let me know what you think of it?, because it certainly looks to be better quality than mine, and for that price i wouldn't mind one as a back up

Sure will LS.  :)

Quoteplease let me know what you think of it?,

Knife arrived today so good service from the supplier.

Looks very nice complete with nice wooden box and appears well made, only disappointment is that given all the speel in the advert about knives from an old French village "famous for it's hand made knives in particular", the knife itself is yet another "made in China" item and hence the low price!

I should have learnt by now!!  :-[

Anyway LS, I will give it a go over the next few days and let you know how I got on. ;)

Quote from: manxman on February 01, 2007, 08:05:13 AM
given all the speel in the advert about knives from an old French village "famous for it's hand made knives in particular", the knife itself is yet another "made in China" item and hence the low price!

Heck Paul, maybe it was  "handled in a village in China". :D ;D

QuoteHeck Paul, maybe it was  "handled in a village in China".

Hahaha, maybe it was!  :D :D

Just wish it had been "handled in a village in France", I had this romantic notion of a little old knarled French man hand crafting a similarly knarled bit of wood whilst smoking a Camel cigarette and drinking a glass of cognac whilst his colleague hand forged the blade..... and all for £20/£40!!  :D :D

Well, we can but dream!!  :-[

Hi manxman, maybe it was made by a Frenchman living in China? ;D Just trying to be positive mate ;)

Anyway i know what you mean, but let's be honest some good stuff does get made in China.........like our beloved BS for example, and...........er? somebody help me out here i've gone blank! ;D

All joking aside, i bet that knife will be surprisingly good, i hope so anyway.

Would still be interested to know how it performs, once it's seen some action. ;)

Try Googling "Wusthof Trident Salmon Slicer" and see what you think about their lox slicer. I haven't used it yet but it's the next purchase in my knife arsenal. So far, out of the dozen Wusthof knives (and 1 steel) I've purchased, they are consistently everything I've wanted in kitchen cutters. A bit spendy, but proven performers and probably the last things I'll have left to will to my heirs someday ;)

I have had a set of Wusthof Grand Prix for almost 2 years now.  They have been outstanding.  The biggest thing I learned about shopping for knives though is, you have to pick them up and hold them in your hand to see if they are comfortable.  Best blades in the world don't cut it (pun intended) if the knife does fit your hand and therefore you don't use it or it is painfull to do so.

A few months ago, I bought the FURI knive sharpner to keep a more accurate angle on the blade.  A lot easier than the steel and everyone can use it.  Un-scientifically, I think I was able to get just a slightly sharper edge on the knife with the steel but everyone can use the FURI.  FYI> even the FURI sharpness is capable of shaving so I am talking split hairs on sharpness.  (Yes pun intended again.)

Hi Kummok, i just looked at the Wusthof u.k. site very impressive range, thanks  ;)

QuoteHi Kummok, i just looked at the Wusthof u.k. site very impressive range, thanks 

Ditto.  ;)

Not tried the knife I got yet LS, hope to this weekend.

Quote from: manxman on February 06, 2007, 04:32:30 AM

QuoteHi Kummok, i just looked at the Wusthof u.k. site very impressive range, thanks 

Ditto.  ;)

Not tried the knife I got yet LS, hope to this weekend.

Keep us posted Manx. I'm real interested in this.

QuoteKeep us posted Manx. I'm real interested in this.

Sure will Ice, hope it also helps solve the problem of trying to thinly slice my cold smoked back bacon as well!  :-[ :-[ :-[

Previous attempts have been very hit and miss, although the misses typically come when i get hungry after a few beers!!  ;) :D

Quote from: manxman on February 06, 2007, 08:52:19 AM
Previous attempts have been very hit and miss, although the misses typically come when i get hungry after a few beers!!  ;) :D

Watch those "misses", Manxman.....don't want your new forum handle to be "Stubs"! ;)

Note to Gizmo....I definitely agree with you on the purchase/use of a knife. Each and every one of them has to be a separate and distinct test drive/feel/purchase. Wish you could take em' home for a week before purchase, especially at the prices they get! As far as the sharpener, I'm too old and set in my ways to learn too many new things...(not enough ROM left in the grey matter!), and I prefer to use the Wusthof steel that I inherited from my dad...he bought it in his early twenties (around 1936) for a brief stint as a meatcutter. Unbelievable that after 70 years and countless moose/caribou/deer/sheep/elk/etc., the steel still puts a razor edge on my 'Classic' blades! Plus, it just "feels" right! ;)

Nice inheritance.  Guess that answers my question on will I ever have to replace my sharpening steel.

QuoteWatch those "misses", Manxman.....don't want your new forum handle to be "Stubs"!

Haha... LOL  :D

Quote from: manxman on February 07, 2007, 01:14:10 AM

QuoteWatch those "misses", Manxman.....don't want your new forum handle to be "Stubs"!

Haha... LOL  :D

I already have a friend named "Stumpy" and I'm SURE you don't want to be related to him Manx. :o :D ;D ;)

Quote from: iceman on February 07, 2007, 08:56:24 AM

Quote from: manxman on February 07, 2007, 01:14:10 AM

QuoteWatch those "misses", Manxman.....don't want your new forum handle to be "Stubs"!

Haha... LOL  :D

I already have a friend named "Stumpy" and I'm SURE you don't want to be related to him Manx. :o :D ;D ;)

:o ;D ;D ;D

Hmmm, Smoked fingers is that like smoked pigs feet or jowls?

Quote from: nodak on February 07, 2007, 01:02:30 PM
Hmmm, Smoked fingers is that like smoked pigs feet or jowls?

Depends I suppose whether or not his finger nails were clean at the time. :o :D
Man, that hurts just thinking about it.

QuoteNot tried the knife I got yet LS, hope to this weekend.

QuoteKeep us posted Manx. I'm real interested in this.

Well, as far as I am concerned the salmon knife I bought is very good for the price. Sliced some cold smoked salmon very nicely and also used it on some ham and bacon.  :D

Sure you could get better if you came up with the £££/$$$'s but for what I want it is great.

Only thing I did take care with was to hand wash it rather than use the dishwasher, don't think the wooden handle (in particular) would do well in the dishwasher.

Hi Manx, i'm glad to hear you're happy with the knife, i might get one myself for that price, mine is ok but far from top quality, it did do a good job on my pastrami though, i got nice wafer thin slices, and it performs pretty good with salmon.
I also hand wash all my cooking knives  ;)