for some mighty tasty looking Salmon. I'm going to have to hot tub some fish soon! Nicely done John!
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Originally posted by Wingman View Postfor some mighty tasty looking Salmon. I'm going to have to hot tub some fish soon! Nicely done John!
And for the Points.
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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I’m currently doing some Sockeye. Cured/brined in the Mad Hunky Salmon product using TQ. Cured 3 days in fridge, 2.5 hours smoke at 150 on them. Filet never hit that tho..I’d estimate 110 or so. Sealed and into the SV at 135° for 45 mins...which IS enough for pasteurization.
This is how I have shipped the stuff before. Did 2 days at whatever temps..it WAS winter..just fine. It’s not really “shelf stable” but it sure is forgiving in the storage temp regard.
PS: Gunny/Tom wants a slab sent to him. I’m gonna get on that next week. Sure he’ll report in :)In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Originally posted by Richtee View PostI’m currently doing some Sockeye. Cured/brined in the Mad Hunky Salmon product using TQ. Cured 3 days in fridge, 2.5 hours smoke at 150 on them. Filet never hit that tho..I’d estimate 110 or so. Sealed and into the SV at 135° for 45 mins...which IS enough for pasteurization.
This is how I have shipped the stuff before. Did 2 days at whatever temps..it WAS winter..just fine. It’s not really “shelf stable” but it sure is forgiving in the storage temp regard.
PS: Gunny/Tom wants a slab sent to him. I’m gonna get on that next week. Sure he’ll report in :)
I can't say I blame Gunny from wanting a slab!!
Sounds good to me!
I went by Douglas Baldwin saying SV @ 140° for 40 to 50 minutes for pasteurization, but that was without cure & without 2.5 hours of Smoke.
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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140’s not gonna hurt a thing... You just don’t wanna overcook fish...as you well know.
Here’s a resource... http://sousvide.wikia.com/wiki/Impor...eurizing_timesIn God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Originally posted by Richtee View Post140’s not gonna hurt a thing... You just don’t wanna overcook fish...as you well know.
Here’s a resource... http://sousvide.wikia.com/wiki/Impor...eurizing_times
Yup---That Douglas Baldwin seems to be a pretty good authority on many SV things, and he says if you aren't sure of the quality of the Salmon, go to 140°.
And since mine comes from Giant Food Store, 140° it is.
And it tasted Awesome to me.
I don't do much Salmon because of the price, and my Son never gets up to NY during the big Run any more.
I like this SV for the big Catfish fillets I got, because I like to fry them, and after SVing, I don't have to be sticking a fork in trying to see if the center is done, because it's already done before it gets to the pan. All I have to do then is get some surface flavor on them.
When I make those Catfish fillets in the pan from raw, it seems to take forever to get the center to soften up a little. SV fixes that perfectly.
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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