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This has been one of my favourite summer flavours and is sooo easy, savoured in small doses, and lasts up to a couple of months in the fridge.... did I mention very popular with guests. There are numerous variations to this recipe, however, it’s kinda like pizza where minimal flavours are best, in this case to enjoy the main ingredient.... raw salmon. This is the main reason I wanted the cold smoker attachment to the KK so I could give this recipe a kiss of smoke. Don’t doubt that I have found other reasons to want the cold smoker. Traditionally for this recipe, smoke has not been required. Traditionally this has been a Nordic method of curing fish to last on long Viking boat journeys and I imagine to survive long harsh winters. They salted, wrapped the fish in cloth and buried it deep in sand. Ingredients: 2kg fillet of salmon with skin.( 4.5lb) 80 grams of salt( 4% of salmon weight) 80 grams of sugar 1 tablespoon of ground dry fried cumin seeds.( this is optional) 1- 2 caps of gin or vodka. Minimum 40 grams of rough chopped fresh dill. I picked up the ingredients today with intention to cold smoke tonight, however, the good wife came home with chicken drumsticks and wanted them cooked on the KK. I’ll jump at any request to fire her up. The hot KK is not conducive to cold smoking so I’ll provide more photos as I prepare tomorrow. Here is a 2kg salmon fillet and dill. The salmon was ocean caught off Tasmania yesterday and flown into Brisbane this morning. Method: Prepare cold smoker with chips. I’ll be using oak shavings from Pinot barrels and Pinot barrel pellets. Thoroughly clean grills to rest raw salmon on. Fire up the cold smoker and and cold smoke the salmon, I’ll give this an hour or so with a tray of ice underneath given we are now early summer. Mix the dry ingredients- salt, sugar, cumin( optional) That’s 100 grams of Himalayan rock salt with the sugar. This is the complete dry mix. Add gin or vodka to dry mix to turn it into a toothpaste like consistency. Remove salmon and smother salt, sugar, cumin, gin on the flesh and a little on the skin. Thinner on the thin salmon edges around the belly and tail. Pack rough cut dill onto the flesh side- spread evenly. Vac seal and refrigerate for 7- 10 days. I used to put this into a long deep stainless tray and cover with glad wrap( Cling plastic film) to remove all air then place a weight(paver) on it. Vac seal will do the job and easier to move if required. I expect there will be a lot of fluid in the bag after a few days as the salt draws the liquid out of the salmon. After 10 days, remove salmon from bag and rinse under cool fresh water. Refrigerate for another 24 hours exposed to create a pellicle. Slice thinly on a 30 degree angle and run along the skin. Numerous ways to enjoy this silky, tasty snack. On toast, bagels, in salads, with cold pasta. I prefer it straight with a glass of white wine and a few capers. I’ll update photos as this cures. Sent from my iPhone using Tapatalk

Holy sh#t, I could not even imagine I could use my Kamado Joe as a breadmaker! Really satisfied with pictures

It was interesting and I read about the problem with the camels in your country. It is a shame they can't use the camel meat to feed the poor. When they cull the dear population in our town, they donate the meat to the food bank. Understand the area they are in is huge and there would be a logistical problem transporting the meat. Would like to see you cook up some camel ribs Aussie

So...the heavens have parted and a dove descended. Wife and I were at the new house yesterday for the pre-drywall inspection and discussed the patio with the builder whilst we were there. This got wife and I discussing the grill arrangement today. She commented that she didn’t want me to put the Rubbermaid lawn box back there. Too ugly. She suggested something nicer. Like teak, I said? Like teak, she said. This is where the partin’ and descendin’ happened. Says me: I know where I could get a really awesome teak cabinet that fits the boys perfectly, but it might be kinda pricey. Make it so, says she. Once I scraped my jaw off the floor, I set out to show her these fine cabinets at the main KK site...and the link to KK Teakworks is busted! Busted, I say! 😫 @DennisLinkletter - help a brother out, here! Is there a direct link somewhere that shows examples of your fine cabinetry? Below is the rear of the house. The structure straight ahead is a screened in porch. Just to the left is the patio. I’m imagining the boys connected by a teak cabinet positioned at the front left corner of said patio, facing toward the screened in porch.

Pequot, Dennis can make you a custom cabinet. He made this one for me. I asked him to make pull out shelves. Makes it very convenient.

I couldn't even start to watch it.

That is sad.......had to stop watching it during the second shooting.