08-18-2007, 11:08 AM
Fishboy (Brian)
I have tried e-mailing to ask for recipes but each try has come back as undeliverable.
Any Ideas?
Thanks,Bill
Sorry, Bill. I tried emailing you my recipe for beef jerky, but the attachment I sent won't likely open for you. I've posted that recipe here for everyone.
Also, my recipe for smoked salmon is really rather simple.
Brine:
To about a gallon of boiling water, add a tablespoon of paprika, a tablespoon or more of pickling spice, and equal amounts of salt and brown sugar until you can't dissolve any more. Then turn off the heat and let that brine sit until it comes to room temperature; I leave mine overnight so I can get an early start on the rest of the process.
I usually can my salmon by filling 1/2-pint jars with two- to three-inch long pieces stacked on end, so I cut the fillets in lengthwise strips about an inch or so wide. I place as much meat as the brine vessel will hold and still keep everything submerged. Years of canning has taught me that a shorter brine period is MUCH better than one that's too long, so I will leave the meat in the brine (agitating gently with my hand once in a while) for no more than five minutes; beginning to take the pieces out at the 3.5 minute mark. This is sufficient time to allow a small amount of the brine to work into the top layer of flesh, and has always worked to ensure my salmon doesn't come out tasting salty. The pickling spice adds just that extra that everyone loves and the paprika adds color.
I lay the strips on a paper towel-covered cutting board to drain briefly AND DO NOT PAT DRY. If any of the pickling spices stick to the fish, all the better for appearances. When slightly drained, I transfer the strips to a dehydrator that I set at 125 degrees. I used to take most of a day to sun-dry my fish, but this dehydrator is SO much faster. I keep checking the meat every twenty minutes, looking for the formation of a slightly buffed-looking layer on the meat that isn't sticky. I then place the meat flesh-side down on the smoker racks and process them.
Canning is a whole other issue. If you're curious, write me and I'll chat about canned stuff.
Mahalo nui loa,
Brian and Mary
Lynnwood, WA\Discovery Harbour
I have tried e-mailing to ask for recipes but each try has come back as undeliverable.
Any Ideas?
Thanks,Bill
Sorry, Bill. I tried emailing you my recipe for beef jerky, but the attachment I sent won't likely open for you. I've posted that recipe here for everyone.
Also, my recipe for smoked salmon is really rather simple.
Brine:
To about a gallon of boiling water, add a tablespoon of paprika, a tablespoon or more of pickling spice, and equal amounts of salt and brown sugar until you can't dissolve any more. Then turn off the heat and let that brine sit until it comes to room temperature; I leave mine overnight so I can get an early start on the rest of the process.
I usually can my salmon by filling 1/2-pint jars with two- to three-inch long pieces stacked on end, so I cut the fillets in lengthwise strips about an inch or so wide. I place as much meat as the brine vessel will hold and still keep everything submerged. Years of canning has taught me that a shorter brine period is MUCH better than one that's too long, so I will leave the meat in the brine (agitating gently with my hand once in a while) for no more than five minutes; beginning to take the pieces out at the 3.5 minute mark. This is sufficient time to allow a small amount of the brine to work into the top layer of flesh, and has always worked to ensure my salmon doesn't come out tasting salty. The pickling spice adds just that extra that everyone loves and the paprika adds color.
I lay the strips on a paper towel-covered cutting board to drain briefly AND DO NOT PAT DRY. If any of the pickling spices stick to the fish, all the better for appearances. When slightly drained, I transfer the strips to a dehydrator that I set at 125 degrees. I used to take most of a day to sun-dry my fish, but this dehydrator is SO much faster. I keep checking the meat every twenty minutes, looking for the formation of a slightly buffed-looking layer on the meat that isn't sticky. I then place the meat flesh-side down on the smoker racks and process them.
Canning is a whole other issue. If you're curious, write me and I'll chat about canned stuff.
Mahalo nui loa,
Brian and Mary
Lynnwood, WA\Discovery Harbour
Aloha pumehana,
Brian and Mary
Lynnwood, WA\Discovery Harbour
Brian and Mary
Lynnwood, WA\Discovery Harbour