salmon pioneer. Quite a few of the packages Dad brought over had broken seals so they need to be used right away, which means I have a lot of salmon to smoke, which means I didn't feel too badly about experimenting on this batch. I still have this much more salmon to experiment on...
I typically buy salmon filets when they are on sale and freeze them (vacuum sealed). I thaw them in the refrigerator. Quality is very good. I vacuum seal the finished product and freeze it in single portion chuncks. Although I prefer it hot out of the smoker, it does not hurt it to...
I make my smoked salmon on a Bradley Digital Smoker. The Bradley digital smoker is great because it allows for precise timing, and temperature control through the smoking process. All kinds of other smokers can be used all you have to do is maintain the smoke and temperature closely and your...
Twice now I’ve placed orders before Wednesday on the basis that it’ll be delivered on the Friday. Twice it hasn’t. I get an email, from Vincenzo apologising and offering me a discount on the next order (which doesn’t seem to materialise). As I say, the salmon is amazing - so ...
We smoke salmon quite often and this is a great way to use the leftovers! Reply Martin Landry says: I will have to try this. I have a smoker and recently smoked some salmon, it was easier than I thought. Reply Sue Moran says: I have several great smoked fish recipes Martin, ...
Once the curing is done, the fillets are then rinsed with water to wash away excess salt and transferred to a cooling rack to dry. As mentioned earlier, salmon can be hot- or cold-smoked. Once the fillet has dried, you can then load it straight into the smoker. ...
Cold smoked salmon is salt-cured in the fridge, while hot smoked salmon is salt-cured in the fridge and finished in a smoker with charcoal or wood pellets. Can you use anything else besides liquid smoke? Liquid smoke yields the best flavor, but you can use smoked paprika instead if you ...
Had large fillets, so I cut the fillets into 3-4″ wide pieces for easier handling and grilled them on my pellet smoker at 450. Skin down for about 8 minutes, flipped them over for about a min and the skins came right off, then flipped them back again for another 30-60 seconds. ...
Soak in a salt brine for 15-20 minutes and then rinse and drain well. I then smoke them for only an hour or so with a good amount of smoke. Remove from smoker and the skin should peel right off. I then slice off as much of the brownish gray matter that was left from the skin ...
! Its concentrated smoke flavor allows us to mimic smoked salmon without needing a smoker. What To Serve With Vegan Lox Carrot lox is even more versatile than traditional lox. It can be used on a bagel (duh!), in a salad, or, if bagels aren’t your thing, on a smorgasbord! Thai ...