CABGx4

Nicely done Cab. Gravlax salmon is one of my favourites.
Which was your preferred salmon?


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i’m just cracking into them now, but i’d probably favor the king salmon. it’s a noticeably more moist, probably just a function of its bigger size. i’d say if i did again, i would just do the sockeye for shorter periods of time all around by itself.


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This is my second cold smoking attempt since getting the KK a few months ago. Really simple, albeit takes a couple days, and a nice salty fish jerky snack.

Cold Smoked Salmon: one NZ king fillet (top) and one wild BC sockeye fillet (bottom). Skin on from local fish market.

1:1 kosher salt and brown sugar mixture + fresh dill cured for 48hrs. Completely cover each filet.

Wrapped it in plastic wrap/press-n-seal and put in a sheet pan in the refrigerator. Added a little weight on top with another sheet pan and some condiments.

After 2 days, remove from cure and rinse in cold water. Soak in cold water for 30 minutes to pull out some of the salt and then blot dry.

Let sit in refrigerator open to air overnight to dry out further and get tacky.

Cold-smoke with alderwood pellets. Microwave pellets first to get them hot/dry for best longevity. I just fill the canister and burn it until empty. Typically about 8-10hrs. Could probably do less, but still experimenting.

Cut in paper thin diagonal slices with the grain like lox.

Open to suggestions!




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CABG, I assume you use one cup of a live sour dough culture correct?


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Correct!


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Sorry. I misread what you wrote...she says either a clean towel or plastic wrap. She used plastic wrap


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How do you recommend covering the dough ball for the hour?


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She says you definitely have to cover.


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Have been lurking for a while. Got on the wait list for a metallic bronze 32” about a year ago, just as COVID was heating up. Tile factory closed, which really put a damper summer 2020 BBQ plans as my cheap propane grill sprung a leak. Anyway, with bated breath she has finally arrived, and I’ll come out of the shadows now. It’s so beautiful. Well done, Dennis!

 

 

I was so excited that I actually started the burn in yesterday afternoon and wrapped up around midnight. Was planning on doing a roti chicken on the way up, but I think I’m missing a part. Decided to improvise and did a few pizzas at 550 instead as our maiden voyage. The dough was freshly made by my SIL, who has a PhD in food science and is an amazing baker. Used sour dough starter and instant yeast. Whatever she made only took an hour to rise and was awesome with perfect crust. I’m not a baker so .

 

Lillian’s 1hr pizza dough:

 

1 c sour dough starter

2.5 c 00 flour

2 tsp instant yeast

1 tsp salt

2 tbsp olive oil

2 tbsp sugar

1 cup water

 

Looking forward to many more! This place is such a trove of good things, I’m having trouble picking where to start.

 

 

 

 

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