I plan on doing some Kummok salmon this weekend, been stocking up through the summer when it was on sale! How long do you think for a defrost, 3 vac sealed bags about 5 lbs each I've only done it straight from the store. And then after the smoke, I'm guessing this Sunday, vac seal for a work party the following Friday it'll keep in the fridge Ok right? Thanks!
C
I've got some too... - Question - Do I leave the skin on ?
Quote from: FLBentRider on December 09, 2008, 05:34:33 PM
I've got some too... - Question - Do I leave the skin on ?
I think skin on FL, thats what I did last time....just never done the frozen to brine to smoker before and vac for a week. Talking with the boss, shes a thinking start thaw Thursday for a brine on Saturday and a smoke on Sunday.
C
I always do mine with the skin removed. One time I did a small batch with the skin one and it seemed fishier tasting, I cannot say it was because of the skin for sure though. I think Kummock said he now does his skinless also. The small test batch was still good but everyone here preferred it skinless.
I always shed the skin and bones anymore, PLUS any of the brown/grey meat left after skinning. Takes longer prep time but the end product is worth it to me. My neighbor who, like me, is an avowed "King Salmon IS the top of the food pyramid" salmon muncher, has gone back to leaving the skin on and I don't like it as well....still VERY good, but not as good as it once was.
As far as the thawing, WTS, I thaw mine in cool water in the sink while still sealed in the vac bag. Usually takes about 30 minutes to an hour to thaw, then take I it out and whack it up for smoking. If I just want it thawed for later whacking, I make the "paper towel lasagna" and keep it very cold until whacking up and brining.
PM me w/ yer addy if you'd like a pic of the meat after whacking up, just prior to placing in the brine.....
I don't know about Salmon, but when I was a manager of a Fish n' Chip place I learned that if the fish is thawed to quickly then the walls of the cells blow out and the meat is then mushy.
I take the skin off then lay it on the cedar paper paper I get from Tom Thumb, makes it easy to remove from the smoke basket and makes a beautiful presentation on the plate. The cedar paper imparts a wonderful flavour when using alder smoke. The paper is actually cedar wood cut VERY thin not paper.
WestT, I wanted to ask if your frozen fish is fillets or whole. Kummock is right on as far as a vac-packed fillet thawing in a pan of cool water in 30 about minutes. You said your packs are about 5lbs. This will obviously take longer to thaw. If the fish are whole they may take several hours to thaw in cool water. I would think 24 hours in the fridge would thaw a 5 lb pack, - put it in a pan of water if you need to hurry it along.
Kummock's recipe also stresses the need to remove bones before smoking. IIRC, it helps to have the fillets slightly frozen when you go to pull out the pin bones with needle nose pliers.
Good luck!
These are all fillets, I'm thinking to pull from the freezer tonight in lieu of a brine on Saturday and then smoke Sunday? Good plan?
C
WTS,
I apologize but I'm not certain of your last question so here goes my answer yielding 100% to Kummok. Thaw your filets in cool water in the sink while still vac sealed. Then remove the skin and keep the filets in the frig in the paper towel lasagna form of stacking until time to cut into strips and then into the brine. I am 100% positive about brining and then allowing plenty of time to let the strips dry to form the pellicle to make the smoke really "stick" to the salmon and finally into the smoker.
If you think brisket smoked with "your" wood is good, wait until you taste the salmon with alder smoke. You will be a convert instantly.
Took me about 6 times to really get the salmon like I was really proud of but my first 5 "failures" tasted really good. I have friends who don't like salmon but will absolutely clean a plate of Kummok's smoked salmon.
Have fun and tell us all about it!
KyNola
KyNola's right on the money, WTS...Get them thawed tonight and PT lasagna'd in the reefer (Hmmmmm, 'PTLR' a new abbreviation?!?!? ;) ), put them in the brine tomorrow (Friday) night, then sometime around noon-4pm Saturday, rack 'em and start them drying...put them in the smoker right before church (if you go on Sundays) and pull them out 3.5 - 4 hours later, after you wake up (depending upon your preacher's teaching skills ;)
OK pulled the bags out tonight, and noticed that one of the bags has a darker skin, (almost black) compared to the other 2...both bright orange/red, the black skinned is a bit thinner with meat. Dang give me some cow parts and am good to go, fish I get so weird about...when it comes to smoking for others....but gonna start the thaw and plan on the brine and dry, then smoke on Sunday! Parties not till Thurs and Fri. So a good smoke and vac we'll be good........right?
C
You'll be fine with that schedule West texas, watch out for shrinkage after the smoke tho, my salmon mysteriously disappears from the fridge after it's been smoked.
T2
WTS,
Tsquared has given you good advice. Once that salmon is out of the smoker and you have vac sealed it, you had better have a darn good hiding place for it or it will mysteriously disappear. First suspect, a curiously smiling spouse. :D One last piece of advice for you. Let the salmon cool completely before you vac seal it. Your salmon will actually be better tasting vac sealed for a few days before the party.
We want to see the photographic evidence even if you do break down and use ...uh...yikes...can't say it.
KyNola
Another stupid question.....The few times I've done salmon we've eaten it cold I mention this at work and eyes were rolling around about it being cold I tried to explain brined and smoked but they're wimps, I'm not supposed to heat this back up, am I? (I'm starting to think to heck with them I'll keep it all) So heated/cold either way? Whats the consensus?
C
My pref is closer to room temp. I would not even consider heating. Some crackers and some smoked cheese, yer gonna find friends you never even have known!! :D
QuoteSome crackers and some smoked cheese, yer gonna find friends you never even have known!!/quote]
Like SS says, crackers, cheese, maybe a little jalapeno jelly and /or freshly ground pepper and thinly sliced onion--you'll be in heaven!! I've got to get a batch into the salt this weekend to start to cure for a smoke next week. You've provided some good motivation West Texas--thanks!
T2
The thing is that there is always the guy or gal that says "I don't eat salmon" When they just try a little taste, they will be the plate cleaners. Don't know about Texas folks, but these idiots out here in California
listen to a different drum!
OK sold....Duh, kinda figured that way, room temp is the way to go! These are the same crazy people that ya tell'em to age a piece of meat and they go OMG we're gonna die! Thanks guys, you know it's the poop (s**ks) seconed guessing yourself, but when feeding other people I just go nuts! Onward through the smoke!
C
SS has it wired! I've had many of an "I'm not a fish eater" go full tilt conversion when sampling smoked salmon! In all my years of salmon and smoking same, this is the first time I've EVER heard of heating smoked salmon???? Not saying that it isn't done in certain circles, just have never heard of it (course, I heat kipper snacks in the can in a campfire or on an exhaust manifold before consumption so who am I to judge!?!?!?) My vote is for the room temperature crowd....if they want it hot, that's why God gave us Tabasco sauce!
Thanks Kummok! I was at a lost of what to say except 'Yeah cold is good' and then I got hit with what kind of sauce do you use on it.....At this point I realized I live in west texas and these people don't have a clue! The plan is keeping on an keeping on, I'm thawing last night and tonight still pretty frozen and off to the brine tommorrow and a smoke on Sunday! If nothing else I'll just keep it all....HaHa for them!
C
Yeah! Kummok is right on target with that. I'm going back years to friends that said " I don't eat anything that swims". You will convert them! ;D