StillSmart

Salmon in this house ends up in salt and then smoke. Yum.

The dishwasher malarkey should work - it would be interesting to know whether it's an economy wash for a full 65° C for 1.5 hours.

It is interesting this should come up now - I have just (10 mins ago) thawed out some pork spare ribs to cook tomorrow in my braumeister.

Had it the years and only just realised the sous vide opportunities. DOH!

Mash wrote:Salmon in this house ends up in salt and then smoke. Yum.

The dishwasher malarkey should work - it would be interesting to know whether it's an economy wash for a full 65° C for 1.5 hours.

It is interesting this should come up now - I have just (10 mins ago) thawed out some pork spare ribs to cook tomorrow in my braumeister.

Had it the years and only just realised the sous vide opportunities. DOH!

Now that's genius.......

Been thinking about a Mickey Mouse sous vide set up for a while, what with having read about chiller boxes and probe thermometer idea.

The salmon in dishwasher thing does work but you gotta make sure of the seal of whatever the fish is wrapped in.

Also been thinking/planning some sort of cold smoke set up as that'd work well with salmon. I only have one of them "bullet" shaped hot smokers ATM, so something to make a horizontal one for when the mackerel are running again this year might be a good idea........

Ha! Whoever suggested using those vomit inducing parma violets in vodka needs shooting. Werthers is an entirely different cup of tea..........

.... vomit inducing parma violets in vodka needs shooting...

LMAO

Also been thinking/planning some sort of cold smoke set up as that'd work well with salmon. I only have one of them "bullet" shaped hot smokers ATM, so something to make a horizontal one for when the mackerel are running again this year might be a good idea.....

Channel 4 next Friday. Jimmy & Jamie. Smoker made out of 2 plant pots

I accept that I may have this wrong...
There are few fish that can be routinely solely cold smoked and then eaten without further cooking.
Mackerel ain't one of them.
Hot smoked fantastic,I did three yesterday.
When fresh Mackerel are running around UK waters,it really is too warm to cold smoke,and you would have to eat them pretty quick if not cooking afterwards.
Forget TV chefs, cardboard boxes and plant pots.
I do not consider myself the most foodsafe person that I know.
But I do know a little about smoking food.

Robert.

If this post drags on very far,I will move some of it to the foody section,
It is going off topic!

Are you saying the ambient temp is too warm?

Another thought.... would you cure them first?

As far as I've read so far, salmon = cold smoked (have to look and see if curing needed first) and Mackerel = hot smoked, just that it looks like it would need to be smoke and indirect heat, as in a barrel shape smoker on its side with charcoal/wood one end and fish the other (plus a double check whether curing needed)........

Cold smoking salmon needs curing first. Overnight.

Didn't know if you could do the same for mackerel?

Tipping on side wouldn't be massively successful. Even cold smoke is warm and rises... And will miss the product.

Normally the smoke is generated in a separate firebox (could be your smoker) then it's piped to the smoke chamber at the offset other on top. This could be cardboard.

Yep,I cure my Salmon and Trout before smoking.
Best of luck and don't get ill eating only cold smoked and not cooked Mackerel.

Robert.

Might have to googleate curing mackerel

Hey,I've just remembered,and not eaten for years,sweet cured herring.
Raw and delicious.
I'm guessing the freshness of the fish is the most important part of eating it uncooked.

Robert.

How many Werthers Originals would be right to make up to a 750ml bottle ?

Curing mackerel with werthers originals. I don't think so!

Ok ok. I used 6 in a tumbler. Best drunk from a hip Flask 'cos it is a bit murky.

Mash wrote:Curing mackerel with werthers originals. I don't think so

Dunno,I usually include molasses in a fish cure,melted diluted Werthers may bring their own flavour to the party?

Robert.