Put the wife on a plane this morning headed to the southern hemisphere and I'm planning on a few days to to get some stuff done before she gets back ;D
First, a bunch of Kenai reds that need some Kummok treatment
(http://i1109.photobucket.com/albums/h438/weedenb/P1010003-1.jpg)
Then some Coho's that are just begging to do the cold smoke lox exercise
(http://i1109.photobucket.com/albums/h438/weedenb/P1010004-1.jpg)
Maybe something with this mystery meat I picked up awhile back. Jerky or feed it to the dogs?
(http://i1109.photobucket.com/albums/h438/weedenb/P1010005-1.jpg)
Please don't chew me out if I don't respond right away, I'm just having Fun!
Jerky will do just fine
It looks as tho you are going to have some time well spent!
T2
Just an update, I'm still having fun! A few glitches but things are back on track.
My main Auber PID (SYL-2352) went south on me when I went to fire things up for the first batch of Sockeye. Lit up for a few seconds on start but then went dark before I could start my salmon program >:( I'm also running a SYL-1512 as a supervisor in limit switch mode and its still running fine (setup pretty much like Mr Walleye's) so I had to do an inflight repair and swapped over the SSR leads to the 1512 and reprogrammed to PID mode. Fortunately I did rig the Bradley SG with a manual mode switch so she's happily burning alder pucks right now. Looks like I'll be flying VFR for the time being but at least I still have temp control. Although its balmy by our standards (34F), that's getting a bit close to the Auber operating specs of 32F minimum?
Note to self (use a bigger J-box next time stupid) those little terminal screws are tough enough!
(http://i1109.photobucket.com/albums/h438/weedenb/PID2.jpg)
My Kummok'd salmon were oblivious as they were still in the drying stage. (Question, is Kummok'd a verb or adjective?)
(http://i1109.photobucket.com/albums/h438/weedenb/PID3.jpg)
Anyway, making smoke and moving along. I'll post how it turns out.
All is well so far, step 1 bagged and tagged...
(http://i1109.photobucket.com/albums/h438/weedenb/bagged1.jpg)
I'm running a bit behind but hopefully can catch up!
Good looking batch of Salmon!!!
Time for the next victims, I'm thinking cold smoked lox..........
(http://i1109.photobucket.com/albums/h438/weedenb/coho1.jpg)
Coho's are happily reducing water content, hard to belive they were just salt and brown sugar dry packed a few hours ago!
(http://i1109.photobucket.com/albums/h438/weedenb/coho2.jpg)
I have another batch of sockeye to do after these and then maybe I'll get to the other red meat. Might need some advice on the jerky, I have cure #1, #2, Morton TQ and a bag of LEM's Backwood's handy. Should I do something from scratch or would the LEM's be a good newbe starter? (I should post this over in the jerky section but the fish still needs to be done first)
(http://i1109.photobucket.com/albums/h438/weedenb/jerky1.jpg)
Thanks!
Coho's doing a bit of soak
(http://i1109.photobucket.com/albums/h438/weedenb/cohosoak.jpg)
Then some dry, hopefully I'll get them smoked and bagged tonight.
(http://i1109.photobucket.com/albums/h438/weedenb/cohodry.jpg)
Coho's are done, now I just need to finish off the rest of the sockeye :P
(http://i1109.photobucket.com/albums/h438/weedenb/coho6.jpg)
(http://i1109.photobucket.com/albums/h438/weedenb/coho8.jpg)
Plucking pin bones is not a good way to spend your time off! My buddy thinks Kummok just says that in the recipe and doesn't really do it all the time??
(http://i1109.photobucket.com/albums/h438/weedenb/pinbones.jpg)
Quote from: weedenb on December 15, 2011, 04:36:14 PM
Plucking pin bones is not a good way to spend your time off! My buddy thinks Kummok just says that in the recipe and doesn't really do it all the time??
(http://i1109.photobucket.com/albums/h438/weedenb/pinbones.jpg)
thats Hilarious, I'll pluck my own pin bones but if someone ask me to smoke their fish they get a good rinse and trimmin, thats it :)
Uff da!! another batch of sockeye moving along.
(more notes to self - running out of alder biscuits!)
(http://i1109.photobucket.com/albums/h438/weedenb/sockeye3.jpg)
Good golly! At least you are staying properly hydrated... ;)
Just a question Weedenb, Why do you soak the fish? Is it to salty for you? I have not done Kummok's recipe yet but don't remember that step in his process. I dry brine so you need to rinse the undissolved salt off but I don't soak at all. By the way awesome looking fish. As for pin bones, for me they have to be removed no matter what. Nothing worse than taking bite and getting a mouthful of bones that you now have to pick out of your mouth. No big deal when you are by yourself but it is hard to be graceful in company. Not that there is much graceful about me anyways. LOL
Quarlow,
Sorry for the confusing sequence, the coho's in question we're done with a dry cure much in excess of Spy Guy's lox recipe thus the soak period. My Kummok salmon are several different batch's and straight from the book, no soak on them!
Next batch in the bag, now I can go to bed!
(http://i1109.photobucket.com/albums/h438/weedenb/sockeye4.jpg)
(http://i1109.photobucket.com/albums/h438/weedenb/sockeye5.jpg)
Dang you Alaska boys know how to do it. Thanks for the clarification. I was confuuuuused. LOL
fish looks great. That beef eye of round could turn into some pastrami or corned beef with a bit of tlc.
Quote from: jiggerjams on December 17, 2011, 09:00:35 PM
fish looks great. That beef eye of round could turn into some pastrami or corned beef with a bit of tlc.
Hmm..... never thought of that possibility and I love pastrami, Thanks!
I'm pretty tuckered out now on this fish :P so I'll probably start a new thread in the curing section for help with this.
Still have to tidy up before the better half gets home also :o
Thanks All!