Hot smoked Cod

[fusion555]

Local grocery store was selling true Cod for $5.99/lb today, bought a nice big fillet, at home i portioned it, but first i cut off the thin piece of the belly so my fillet portions would be a consistent thickness.
Decided to Hot smoke the belly, gave it a good dose of S&P cranked up my gas smoker, half filled the AmaZeN pellet smoker with Apple pellets and let it go at 200f for just about 2 hrs.

It was just nicely cooked, had a smoke flavor but it was lacking something, do you guys think a few hrs in salt in ref(Like a salmon cure) would have enhanced the flavor any?

[wheels]

I would salt it. Not for as long as for salmon. Maybe an hour or two dry salted or 15 - 30 mins in an 80°Brine. You'll need a bit of trial and error for accurate timings.

HTH

Phil

[fusion555]

I would salt it. Not for as long as for salmon. Maybe an hour or two dry salted or 15 - 30 mins in an 80°Brine. You'll need a bit of trial and error for accurate timings.

HTH

Phil

Thanks for that Phil, was tempted to try but needed the extra guidance Going to do the dry salting first

Colin

[Swing Swang]

I would lightly salt it too - salt does such amazing things to cod that the French even give it a different name, so that fresh "morue" becomes "cabillaud" when it is dried and salted. Now what I fancy having a go at is turning salt cod into lipeäkala by curing it in birch ash as I have a pile of suitable 'Yule logs' in the woodpile...

[wheels]

Thanks to Google I know what you're on about! I'm not sure that I want that invite to dinner!

[fusion555]

Cured in a light sea salt for 3 hrs in ref, smoked for 2 1/2 hrs @200F using gas smoker with Oak pellets



Much better than the last one, thanks all for the advice

Colin

[wheels]

Glad it worked - it looks great.

Phil

[Swing Swang]

If you weren't so far away Colin I'd gatecrash your supper - Philip

[fusion555]

If you weren't so far away Colin I'd gatecrash your supper - Philip

And you would be very welcome Philip

I have 2 sides of Salmon in a brown sugar BP and sea salt cure right now, will hot smoke later today for Xmas day tomorrow. If it tastes as good as the Cod i will be happy.