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SmokyOkie
09-18-2010, 07:20 PM
I have been wanting to cure and cold smoke this Sockeye fillet for quite a while and finally just decided to get down to it.

Squaw candy is kinda like a smoked sweet salmon jerky. I intend to use the front half of the fillet for thin slicing, and the tail area for squaw candy.

Here is the fillet with the pin bones pulled out ( notice my fancy Gerber bone pulling pliers:monkey:)

http://i890.photobucket.com/albums/ac108/SmokyOkie/SmokyOkie%202010/fish%20and%20seafood/Cured%20smoked%20Sockeye%20sept%202010/DSC_0002.jpg

Then packed in the cured (2:1 brown sugar/kosher salt:

http://i890.photobucket.com/albums/ac108/SmokyOkie/SmokyOkie%202010/fish%20and%20seafood/Cured%20smoked%20Sockeye%20sept%202010/DSC_0007.jpg

Here's what it looked like 24 hours later:

http://i890.photobucket.com/albums/ac108/SmokyOkie/SmokyOkie%202010/fish%20and%20seafood/Cured%20smoked%20Sockeye%20sept%202010/DSC_0019.jpg

Then rinsed off:

http://i890.photobucket.com/albums/ac108/SmokyOkie/SmokyOkie%202010/fish%20and%20seafood/Cured%20smoked%20Sockeye%20sept%202010/DSC_0020.jpg

Man what a pretty color change.

I soaked it for an hour twice rinsing and changing water each time.

Then back in the fridge to develop the pellicle after a little oiling.

Tomorrow, it will go in the cold smoker with the Smoke Pistol making Alder smoke for about 8-10 hours.

the slicing meat wil get a honey rub and then vaccu sucked.

The squaw candy will get cut into strips and then re smoked for an hour or two.

Stay tuned.

Vermin99
09-18-2010, 07:26 PM
Looks great. Looking forward to the finished pics

SmokyOkie
09-18-2010, 07:27 PM
Me too. Hope I don't get busy and forget. Will you help me remember?

Vermin99
09-18-2010, 07:31 PM
Sure :smack: :smack:

SmokyOkie
09-18-2010, 08:28 PM
Thanx for the reminder.:msn-wink:

SmokyOkie
09-19-2010, 01:12 PM
Next day, a quick rub of honey and into the cold smoker:

http://i890.photobucket.com/albums/ac108/SmokyOkie/SmokyOkie%202010/Cold%20smokeing/DSC_0008.jpg

SmokyOkie
09-19-2010, 01:35 PM
Here's a link (http://www.theqjoint.com/forum/showthread.php?t=7487) to the thread I posted showing myn Smoke Pistol cold smoker set up for those that are interested

SmokyOkie
09-19-2010, 09:24 PM
The smoke box ran around 50 all day as the Smoke Pistol ran on. all told, about 9 hours in the Alder.

It seems to be thoroughly smoked well.

I wrapped it in plastic and foil and plan on giving it a honey treatment tomorrow, and then vaccu suck it.

I think I decided not to do the squaw candy, but rather just keep it for slicing. Smokng in the cold didn't even dry out the tail meat, so I don't see the need to give it anny special treatment.

I'll be back with pix of the final product.

Thanx for looking.

Vermin99
09-19-2010, 09:28 PM
How many bullets did you use to smoke for 9 hours?

SmokyOkie
09-19-2010, 09:34 PM
1/2 and reloaded with alder sawdust.

The sawdust was difficult to keep running. It wanted to cake up on the back side of the chamber and not do much, but by turning the tube, tapping it and on occasion running the ram into it, it did a good job.

I have run as long a 8 hours on one bullet on low though.

You just have to decide if you want fast heavy smoke, or slow light smoke.

By my experience, when it comes ot cold smoke, lighter is better.

SmokyOkie
09-24-2010, 08:59 PM
Well, here I am a few days later. I decided to re smoke the fish to firm it up, so I threw it in the Backwoods at 200 for a couple hours with light Alder smoke and took it to an internal of 150. Here is what it looked like after a few days under vacuum.

http://i890.photobucket.com/albums/ac108/SmokyOkie/SmokyOkie%202010/fish%20and%20seafood/DSC_0002.jpg

Verdict, most excellent flavor and density. The salt and sweet levels were perfect as was the smoke, but it was a little more dry than I wanted. Next time, I think I will only take it to 135.

Thanx for looking, hope my experience will enhance yours.

Vermin99
09-24-2010, 09:10 PM
Looks excellent Tim!!!

SmokyOkie
09-24-2010, 09:15 PM
Thank you John. It is as far as I am concerned. Just needs a bit more moisture.

Bassman
09-25-2010, 07:00 AM
That's a great looking slab, Tim. If it were up to me, I'd make it all into squaw candy. I really do like that stuff!:shrug:

SmokyOkie
09-25-2010, 11:41 AM
This kinda ended up that way by accident, as in taking it to 150