Delete

[Perazzimx14]

Delete











 

[Roebling3]

So generous and knowledgeable in the preparation, preservation and enjoyment of foods. Thank you, Lance.
Might you be degreed in food sciences? Chemistry?
You remind me of a dear friend whose global career in science was spawned by developing ways to improve pickling processes.  Good fortune,  R3~

[rodekyll]

That will be yummy!

[LowRyter]

 

[rodekyll]

Sockeye also makes killer lox.

[Matteo]

Sockeye also makes killer lox.

With cream cheese on a bagel.

[oldbike54]

 OK , being an Okie , my initial thought was that antibiotics might help 

 That really does look tasty 

 Dusty

[rodekyll]

"How do you fix a sockeye?"

     "An ice pack, a stiff drink, and find your own girlfriend."


I cure my lox till it glows in any sort of light. The brine and press cures it in the fridge.   If I smoke it it's just for flavor -- a couple hours of cold alder.  I don't want it to get either hot nor dry.  I can cut it paper-thin or scoop and spread it.  Goes good on crackers with almost any kind of cheese and pepper/dill pickles and a little sweet onion.

[Sasquatch Jim]

 Sockeye, (red salmon), are the tastiest all the salmon. Instead of spawning in fast moving streams, they go all the way up to what ever lake or pond is the source and spawn there.  The very best ones are caught at the mouth of that river the day before they decide to go upstream.  This is true of all salmon.  Salmon never eat anything on their way up the river, living off of the oil in their flesh as they travel.  After they spawn, they die, having worn themselves out to get there.  The only thing they are good for then is food of the sled dogs.

[SED]

Love these meat threads.  Cured meat WG cookbook?

[rbm]

Great recipe, similar to Gravet Laks in Scandinavia.  They use the same spices but add a splash of Aquivit (whiskey also works), include lots and lots of fresh dill weed to the mix.  Both filets are placed face to face with the skin sides outwards and layed in a closed lidded container like Tupperware. Make sure to flip the container twice per day for 3 days (very important step).

[normzone]

Keep going, I'm taking notes ....

[tris]

Love these meat threads.  Cured meat WG cookbook?

 :1:

I'm a novice Bacon maker/smoker but with a lot to learn.

I got this https://www.schoolofartisanfood.org/product/curing-and-smoking for Christmas

Excellent courses - I did Cider making last year with them, but probably not a lot of help for all you on the other side of the water!