#1020290 - 01/17/20 12:49 PM
Re: Tips on smoking bellies and collars please
[Re: ned]
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Ornamental Rice Bowl
Registered: 11/24/03
Posts: 12767
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5:1 in one stage will definitely give you the "candied" product you want... save yourself the hassle and just do it ONE stage. NUMBER ONE most important step is forming a good pellicle BEFORE smoking. DO NOT CHINTZ THIS STEP! This is an example of my 4:1 dry brine from last fall...
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"Let every angler who loves to fish think what it would mean to him to find the fish were gone." (Zane Grey) "If you don't kill them, they will spawn." (Carcassman) The Keen Eye MDLong Live the Kings!
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#1020293 - 01/17/20 01:32 PM
Re: Tips on smoking bellies and collars please
[Re: eyeFISH]
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Three Time Spawner
Registered: 01/29/19
Posts: 1519
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5:1 in one stage will definitely give you the "candied" product you want... save yourself the hassle and just do it ONE stage. NUMBER ONE most important step is forming a good pellicle BEFORE smoking. DO NOT CHINTZ THIS STEP! This is an example of my 4:1 dry brine from last fall... Oooo-wee, that looks like some good chit.
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#1020307 - 01/17/20 09:54 PM
Re: Tips on smoking bellies and collars please
[Re: ned]
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No Stars for You!
Registered: 11/08/06
Posts: 2271
Loc: T-Town
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Tasty.
Edited by Streamer (01/17/20 09:54 PM)
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#1020311 - 01/18/20 08:18 AM
Re: Tips on smoking bellies and collars please
[Re: ned]
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Dah Rivah Stinkah Pink Mastah
Registered: 08/23/06
Posts: 6868
Loc: zipper
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5:1 for a more candied product. after brining and pellicle formation, bring it inside and get to room temp before putting it in the smoker and don't ever let it go over 120.
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... Propping up an obsolete fishing industry at the expense of sound fisheries management is irresponsible. -Sg
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#1020312 - 01/18/20 08:44 AM
Re: Tips on smoking bellies and collars please
[Re: eyeFISH]
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It all boils down to this - I'm right, everyone else is wrong, and anyone who disputes this is clearly a dumbfuck.
Registered: 03/07/99
Posts: 17149
Loc: SE Olympia, WA
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5:1 in one stage will definitely give you the "candied" product you want... save yourself the hassle and just do it ONE stage. NUMBER ONE most important step is forming a good pellicle BEFORE smoking. DO NOT CHINTZ THIS STEP! This is an example of my 4:1 dry brine from last fall... You should be more careful when handling your fish so you don't keep dropping it in the planter box like that. The reason you want to do both salt and sugar at once is so that both sugar and salt get taken across the cell membrane at once. If you go salt first, it will inhibit the sugar later, or vice versa - then you'll have no idea what the salt/sugar ratio in the finished product is any more. I'm available if you need a taster to check the quality and safety of your product. That's some tasty looking feesh you got there, Doc! You probably don't need a taster, but feel free to look me up anyway.
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She was standin' alone over by the juke box, like she'd something to sell. I said "baby, what's the goin' price?" She told me to go to hell.
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#1020559 - 01/24/20 05:24 PM
Re: Tips on smoking bellies and collars please
[Re: fish4brains]
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Juvenile at Sea
Registered: 05/10/09
Posts: 137
Loc: around the next bend
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and don't ever let it go over 120. Anybody else have an opinion on this recommendation? Seems a bit low to me. Is this a safe temp. Fish4brains I'm not judging just asking for thoughts. I can see how this could be a desired temp. How long do you leave it in the box?
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#1020586 - 01/25/20 11:57 AM
Re: Tips on smoking bellies and collars please
[Re: ned]
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Repeat Spawner
Registered: 03/06/01
Posts: 1195
Loc: Gig Harbor, WA
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110 degrees optimal, 120 max. . .I'm no expert, it takes a little longer, but the finished product will speak for itself,
fb
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#1020594 - 01/25/20 03:15 PM
Re: Tips on smoking bellies and collars please
[Re: ned]
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No Stars for You!
Registered: 11/08/06
Posts: 2271
Loc: T-Town
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I’m no expert either, but I usually aim for 120-140 degrees. Any hotter than that seems to cook the fat right out of the meat and lose flavor/dry it out.
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#1020613 - 01/25/20 11:33 PM
Re: Tips on smoking bellies and collars please
[Re: riverdick]
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Dah Rivah Stinkah Pink Mastah
Registered: 08/23/06
Posts: 6868
Loc: zipper
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How long do you leave it in the box?
It's a simple question that's hard to answer. I check it often and take it out when it looks right. Can't give a time because so many things affect it, outdoor humidity and temperature being the main things. I've had a batch done in 3 hours, and I've had batches take 12+ hours.
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... Propping up an obsolete fishing industry at the expense of sound fisheries management is irresponsible. -Sg
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#1020662 - 01/26/20 07:02 PM
Re: Tips on smoking bellies and collars please
[Re: fish4brains]
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It all boils down to this - I'm right, everyone else is wrong, and anyone who disputes this is clearly a dumbfuck.
Registered: 03/07/99
Posts: 17149
Loc: SE Olympia, WA
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How long do you leave it in the box?
It's a simple question that's hard to answer. I check it often and take it out when it looks right. Can't give a time because so many things affect it, outdoor humidity and temperature being the main things. I've had a batch done in 3 hours, and I've had batches take 12+ hours. +1
_________________________
She was standin' alone over by the juke box, like she'd something to sell. I said "baby, what's the goin' price?" She told me to go to hell.
Bon Scott - Shot Down in Flames
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#1020676 - 01/27/20 08:53 AM
Re: Tips on smoking bellies and collars please
[Re: riverdick]
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Juvenile at Sea
Registered: 07/18/08
Posts: 237
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If you don't have a smoker that can function well at the lower temps - 120-130 - I have a pellet one that holds better at about 140 - I found that drying the fish for the pellicle in the cold, e.g., garage in winter or even the fridge, sets a nice pellicle but it takes longer of course. Sometime I just dry it on racks in the fridge over night.
Then you can start smoking the fish with the lower internal temp and you can then smoke it a bit longer to get the center up to the 120. 120-125 is a good temp for fish as it is certainly cooked through for food safety reasons (remember also the salt has cured it) and doesn't cook the fat out of it, as mentioned.
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