www.sausagemaking.org

Appologies If I am just missing a post to help..

A friend brought back a King from Pulaski NY area. I plan to dry cure then Hot smoke.

Never have done this but found a cure suggestion of

1c Kosher
1/2 c white sugar
1/2 c light brown sug
table spoon fresh crack pepper

So I plan to rub it, wrap it and weight it in the fridge for approx 16 hours, Rinse allow the pelice to form, then smoke keeping it under 150

I need to start in 2 hours so if I am off track or if there is some info I need to read I'd greatly appreaciate the help!

Oh, maybe too late, but here's what I do for cold smoke - the cure bit should be OK for hot smoking.

http://www.localfoodheroes.co.uk/?e=681

...and yes, keep the temp as low as you can whilst getting the fish to a safe temp for eating. I'd start low and gradually work upwards keeping the smoker temp just above the internal temp of the fish. If you see white foamy residue (for want of a better description) coming out of it, it's too hot.

HTH

Phil

Thanks, I ended up doing equal parts sugar and salt, about a 1/2 tbs of garlic powder and some fresh cracked pepper. Another friend plans to go out Saturday so If tonight is not a debacle i'll see about getting him to bring back one to try your version.

I'll try to get some pictures smoking tonight. Going to use my propane smoker for ease of temp control- Mostlikely cherry wood since I am out of olive.

Don't bother doing mine - yours sounds nicer!

Phil

... I like the simplicity yours should give. Just smoke, salt and fish...

Can't wait to get out of work and get to the fun!


Edit: Not bad first attempt, tasty, had a few temp spikes so a little oil seepage but overall-- I'll definately make more in the future

Looks great, I prefer hot smoked salmon better than cold smoked anyday.
With hot smoking they have a better colour as well.
Regards,
Jan.

That's made me hungry!

Crustyo44 wrote:I prefer hot smoked salmon better than cold smoked anyday.

My favourite is hot smoked trout.

Phil