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  1. #1
    Join Date
    Aug 2011
    Sort en Chalosse, France

    Default Cold smoked dehydrated Sardines

    Marinated, cold smoked, dehydrated sardine fillets.
    Hmmm, nothing greater with a beer.

    I marinated the fillets for 15 hours in
    1 liter water
    100g salt
    95g sugar
    1 tsp celery salt
    1 tsp caraway seed (new this year)

    They were then rinsed and cold smoked with Oak and sweet Acacia for 3 hours 20 minutes min temp : 79F, maxi : 104F, ave : 89F).

    Dried for 31 hours at an average of 86F. After about 10 hours, I separated the fillets along the back and peeled off the skin.

    In the marinade :

    Next day, ready for smoking:

    In the cold smoker :

    After dehydrating :

    A plate of dried sardines :

    Another view :

    10 vacuum packed packages of smoked sardines (the things in the 2 packages on the bottom will be described in another thread):

    I didn't think that last photo was clear enough so here is another on a white background:

    Now all I need is an interesting sporting event on TV and a cold beer !

    Thanks for looking.

    I have not tasted them yet so I'm not sure if the caraway was a good idea or not.
    Last edited by kingkoch42; 09-04-2014 at 04:19 AM. Reason: Forgot the rinsing
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

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