I put about 10 pounds of Salmon in the cure for Indian Candy last Friday night, only to find on Sunday that my smoker needs a replacement part to operate. I have since, left the salmon in the marinade.
Can this be too long for it to sit? I probably won't get my replacement part until early next week.
Will my salmon survive this extened bath (it has been covered and in the fridge)?
Johnny,
Who did you call about getting the replacement part? If your smoker's under warranty, Bradley usually has the fix out the next day or two.
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
JT:
Take the fish outta the brine and throw it in the freezer. When your smoker's 10-8 again, thaw it out, let it dry till the pellicle forms and smoke it...with yours being in the reefer since yesterday, it could be a little salty, but I'm sure it will still be a hit! As many mistakes as I've made, there still hasn't been a batch that was unedible....even stuff that gets a little black is good with red fish magic sprinkled on after smoking[:p]
I've had to do this freezer thang at times when I overestimated the space in the Bradleys and ended up with too much brined fish. I put mine in the freezer right away after seeing I didn't have enough rack space left...seems to stop or at least slow down the absorption process.
35 years of extinguishing smoking stuff and now I'm wondering WHY!
Kummok @ Homer, AK USA
Thanks for the replys. That poor salmon had been in the brine for 7 days. If it was orignally frozen, should I still freeze it again? I've got a bad feeling about it. I smelled it this morning and it seems ok. Should I even risk it at this point....
what a waste :-(
Dang!......Sounds like you'd better get into the olive business[;)][:D][:D] I had an uncle that brined olives and swore that they weren't ready until you scraped away the moldy stuff at the top of the brine to dip down to the olives... [xx(] Never looked "right", but the olives were GREAT![:p]
I've never brined 7 days, so I can't give experienced advice. I'm guessing that the fish would taste pretty salty.
I'm hoping that Manxman sees this and chimes in on the safety issue. My reefer storage method is filleted boneless/skinless steaks sandwiched between layers of at least two paper towels, resting on and covered with two paper towels, on a plate and covered with food wrap and kept at around 38°F. Using that method, I can keep fresh salmon in the reefer for up to 5 days before I either cook it or freeze it, (and salmon is plentiful here![:D][}:)][;)][:p]).
Speaking just for myself, I'd give it a try if salmon is hard to get where you are, ( If it's farmed salmon, it's not worth the risk[;)][:D][:D])...worst that can happen, (if you don't get food poisoning[:(]), is that it tastes so bad that your dog bites you when you try to feed it to him, & you're out the time and wasted pucks. If you get sick or die, don't tell anyone that you got this from Kummok[;)][;)].....I CAN think of worse ways to go than "Death by Smoked Salmon"!
35 years of extinguishing smoking stuff and now I'm wondering WHY!
Kummok @ Homer, AK USA
Hi johnnytahoe,
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">'ve got a bad feeling about it.<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
I would follow your instincts, if you have a bad feeling about it even if you go ahead and smoke the salmon that gut feeling will probably spoil the enjoyment anyway![:(]
Contaminated food that causes food poisoning cannot be determned by smell, that is one of the problems, it normally smells ok! [:(]
You said the salmon had been in the brine for 7 days covered and in the fridge but how long had it been defrosted in total? Had it been kept at fridge temperature the whole time?
My feeling is that it would be safer to discard it, 7 days in brine at fridge temperature may be ok (apart from how salty it would be!!)but there is a large element of doubt.
I would not keep any fish at fridge temperature any longer than 3-4 days personally, 5 at the absolute maximum.
I must admit I have refrozen fish that has been defrosted for a short while (day or two) and never had a problem.
A lot of fish nowadays is imported frozen into the UK, defrosted for selling them refrozen by the consumer in any case.
Let us know how you got on whatever you decided to do, it may help someone in the future.
Manxman.
hmmmm. interesting. I sure don't want to get sick (or get anyone else sick for that matter)
I got the smoker up and running this morning, rinsed off the pieces (smelled fine, but I guess that doesn't mean anything) and popped 'em in the smoker.
These were fresh caught salmon from a trip I took last August. They were flash forzen and kept in my block freezer at -20F until last Thursday. I thawed them in the fridge (at 37F overnight and popped them in the brine on Friday night. When I pulled them out this morning the temperature of the brine where they were completely covered was 36F. I couldn't bare to throw it all out.
What if I finish them in my oven at 300F to kill off any possible bacteria which would be extremely unpleasant to say the least?
JT:
The concensus up here amongst my picky salmon smokin' buddies is that they'd smoke/eat it in the condition you've described. I'll defer to Manxman on the "killing bacteria", but from a taste/texture perspective, 300°F is gonna make it hardrock pocket meat for the trail. Also, I know that it's probably not PC these days, but we still call it "squaw candy" up here[;)] From a head of the family perspective, I'd let my wife try it first...now that's REALLY not PC!! (and not true, of course...in truth I'd give it to the cat first, especially if I thought it was tainted)[;)][}:)][:D][:D]
35 years of extinguishing smoking stuff and now I'm wondering WHY!
Kummok @ Homer, AK USA
K-man,
I know you're kidding about Sandy, but the cat thing is just too dang funny![:D][}:)][8D]
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Hi All,
The only thing I might add to the food safety issue is that if the strength (salt concentration) of the brine were high enough, and the fish were in the fridge the whole time, they should be safe to eat. I would want a salt concentration of 15%. That would be 150 grams salt per liter of brine, or 5 ounces of salt per quart.
Does that sound OK to you, Manx?
John
Newton MA
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Kummok</i>
<br />JT:
...in truth I'd give it to the cat first, especially if I thought it was tainted)[;)][}:)][:D][:D]
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Kummock, as much as I love cats, I have to admit I've known a few that I wouldn't mind testing out some questionable meat on . . . of course, most of them have been the neighbor's cats [:D]
John
Newton MA
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by JJC</i>
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">......as much as I love cats, I have to admit I've known a few that I wouldn't mind testing out some questionable meat on . . . of course, most of them have been the neighbor's cats [:D]
John
Newton MA
[/quote]
I gotta admit, John, my wife's cat and I have a love/hate relationship....I pretend to hate it and it loves me for it. Go figger[?][;)]
Hi Folks,
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">The only thing I might add to the food safety issue is that if the strength (salt concentration) of the brine were high enough, and the fish were in the fridge the whole time, they should be safe to eat. I would want a salt concentration of 15%. That would be 150 grams salt per liter of brine, or 5 ounces of salt per quart.
Does that sound OK to you, Manx?<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Yes, that was something else that crossed my mind and given the further information that johnnytahoe gave it probably would be ok, although I personnally would have either thrown it away or perhaps refrozen..... however that is probably just me being over cautious because of the enviroment in which I work.[}:)]
The other thing is that I am restricted to shop bought farmed salmon which is cheap and easy to come by..... wild salmon that you have caught yourself perhaps put a different perspective on things!![:D]
How did the salmon turn out JT.... tough call on whether to test it on the cats or the wife!!?? This would make an interesting discussion topic on the forum in it's own right.[:D][:D][}:)][}:)]
Me..... I would opt for the mother-in-law!![:D][:D]
Manxman.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by manxman</i>
<br />Hi Folks,
..... wild salmon that you have caught yourself perhaps put a different perspective on things!![:D] .... tough call on whether to test it on the cats or the wife!!??....Me..... I would opt for the mother-in-law!![:D][:D]
Manxman.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Your "wild salmon" perspective just qualified you for the understatement of 2005, Manxman!....except, although catching them is a hoot, it's definitely a TASTE thang![:p][;)][:D]
As far as the mother-in-law testing, been there/done that, may she rest in peace![:0][:D][}:)][;)]
I AM getting a little concerned about JT's silence though! [?][;)][:D]
35 years of extinguishing smoking stuff and now I'm wondering WHY!
Kummok @ Homer, AK USA
Hi Kummock,
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">I AM getting a little concerned about JT's silence though!<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Mmmmm, it's been a couple of days since JT posted....... suspicious![:0][:0]
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">Your "wild salmon" perspective just qualified you for the understatement of 2005, Manxman!....<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Yes, we Manx can be the master of understatement although in this instance it was meant as such!![:D][:D]
I have done a couple of batches of hot smoked farm salmon to date and both have turned out absolutely brilliant, I can only imagine what wild salmon would be like tho!![:(][:(]
There are only perhaps a couple of dozen wild salmon caught from the rivers around here per annum according to the returns from the license holders, a friend of mine had a 7lb one last year and he had been trying for several years!![:(][:(]
At least I get to catch plenty of fresh (wild!) seafood which makes up for it to some extent!![:D][:D]
Manxman.
Oh man, what a disaster. I decided to go ahead and smoke that week-old, overbrined salmon. I installed the replacement slider switch and was off and running. The recipe I was using called for between 8-24 hours of smoking with a honey/water wash about half way through. Well, I put in the salmona nd cranked it up to high. (I was never able to get the heat to read above 190F on the thermomter)
I went out for a while and came back and checked the temp reading after 6 hours. It was still under 190F. I made my wash and opened the door....
Hey, what happened to my salmon strips? All that was in there were black hockey puck strips, dry to the core. I went ahead and tasted one... Ever tried a salt lick?
Well aside from proving that you CAN brine too long. I am at a loss on why they fried so quickly. Cuuld my thermometer be off by 50F? I just purchase the Maverick ET-73 at another memebrs recommendation, so I might get a more accurate reading of the temp at rack/meat level.
I guess I'll have to go back to Alaska and snag up a few more pounds of King
Well the good news is that you aren't going to get sick from those things[;)]. I would suspect there is a problem with the temp probe. Did you observe the temp on the door of your BS? Did you have a probe in the fillet also? I always try to probe whatever I am smoking.
Well I haven't been to Alaska but would love to. I have a friend in Soldatna and am looking for the opportunity to get up there. I think this sounds like a good reason for you to go back.
JT,
Sounds like you have a door thermometer that's reading too low. Many of use a cheap dual probe remote thermometer, the Maverick ET-73 ($40 or less). Some folks have some really expensive and elegant devices for controlling the temp, but you should definitely get the Mav if you're not looking to spend an additonal $300+. Meanwhile, if you get a Mav and it reads singificantly different from the door thermometer, call Bradley and they will gladly replace it for you.
John
Newton MA
JT:
Been there/done that, with rainbow trout![xx(] That was BEFORE the new/improved recipe for smoking salmon....see it at: http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=120 or at Old's (et al) recipe site: http://susan.rminor.com/forums/showthread.php?t=105
From the sounds of it, the temps were too high/too long and strips too thin. I've crispy crittered a few pieces myself, even with the later recipe, especially at the back of the smoker, directly above the heating element....I just put the few black ones in a ZipLoc, add some Chef Pauls Balckened Redfish Magic, shake well, serve and tell everyone that it's blackened smoked salmon....no complaints so far and they all think I did it on purpose![:0][:D][:D][;)]
P.S.
Whew!! Glad to hear back from you.....I was starting to think I should NEVER give advice on eating stuff again![:0][;)]
35 years of extinguishing smoking stuff and now I'm wondering WHY!
Kummok @ Homer, AK USA
JT:
Sounds like one of those things that was preordained not to work right from the start, we all have them from time to time, whatever you do they just ain't NEVER going to come out right!![}:)][:(]
The good news is that things can only get better!! Or is that tempting fate!!!![}:)][}:)]
Better luck next time, I have a Maverick and they are excellent.[:)][:)]
Manxman.