RIP Cod's Roe

RIP Cod's Roe

Postby wheels » Wed Mar 04, 2009 5:08 pm

It seems like the week for failures, following on from Big Dog's disaster, I've just binned 3kg of cod's roe.

No photo as after salting and smoking for over 24 hours, they looked just the same as when bought - so if you want to see what they looked like just google cod's roe!

I washed the roe's, which to be honest smelt a little like a tramp's underwear (is this normal?). They were dry salted for 6-7 hours, washed, dried overnight, and then cold smoked. After 12 hours of light smoke they looked just the same, so I upped the level of smoke (to the sort of level you'd get in a bradley) and continued. After another 12 hours or so I ran out of gas and the wretched things were still as soft and pale as when I started!

So RIP �15 of cod's roe, I'm off now to replace the tenners worth of gas I must have used.

:cry: :cry: :cry:
Phil
Last edited by wheels on Wed Mar 04, 2009 8:30 pm, edited 1 time in total.
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Postby johnfb » Wed Mar 04, 2009 5:38 pm

Bummer
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Postby Big Guy » Wed Mar 04, 2009 7:55 pm

Big Dogs disaster although I have had some of my own.
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Postby wheels » Wed Mar 04, 2009 8:28 pm

Oops, sorry I'll amend that :oops: :oops:
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Postby wheels » Sun Mar 22, 2009 3:41 pm

The fishmonger kindly replaced the roes that were iffy, now we have a result:

Image

8 hours in dry salt followed by 24 cold smoke with oak seem to have done the trick. (To buy this amount online would cost a fortune!)

I also smoked some boiled eggs (about 5 hours) - of the people that have tried them it's about 50:50 split Love:Hate

Phil
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Postby Spuddy » Sun Mar 22, 2009 4:27 pm

Roe looks fab Phil.
Smoked boiled eggs.... I've got to try that, never thought of it.
I assume you shell them completely first?
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Postby wheels » Sun Mar 22, 2009 4:33 pm

Thanks Spuddy

Yes, the eggs are peeled - I got the idea from Erlandson's book. I always try to maximise the amount of things I smoke at a time, particularly cold smoking. I heat the chips by gas, so there are cost implications if I only do a small amount of stuff. I keep meaning to try nuts and salt.

Phil
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Postby saucisson » Sun Mar 22, 2009 5:55 pm

I believe that you can also crack the shell all over and leave it on, to get a marbled/cracked effect, but I haven't tried it yet... I've got some boiled eggs left over from the picnic we had on the allotment today (I sure know how to treat Jackie for Mothers Day :lol: ) so I might give it a go.

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Postby wittdog » Mon Mar 23, 2009 12:25 pm

You can also smoke the eggs with the shell on...It was in one of the books I own...Its a long process to do but well worth the effort...how was the texture of the egg white after the cold smoke...If you hot smoke them they tend to get rubbery
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Postby wheels » Mon Mar 23, 2009 12:50 pm

Wittdog

I was worried that they might be leathery, but they were OK. Mind, my smoker is quite remote from the smoke producer so I get absolutely no rise in temp when cold smoking, I guess it's really only like them being on a counter top for 5 hours.

Phil
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Postby wittdog » Mon Mar 23, 2009 12:56 pm

I can cold smoke with the new smokehouse...no change in temp..thats why I was asking :wink:
Thanks I will add it to my list of things today while it is still COLD here..they say its Spring here......todays high is 32*F :cry:
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Postby vinner » Mon Mar 23, 2009 1:06 pm

It'll be 84 F here today. I might trade you, given that a long, HOT summer seems to be ahead.
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Postby wheels » Mon Mar 23, 2009 1:13 pm

vinner wrote:It'll be 84 F here today. I might trade you, given that a long, HOT summer seems to be ahead.


Yep, I'll happily trade, but you wouldn't want to stay here long - you'd be begging to return stateside very quickly! :lol:

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