User Panel
User Panel
User Panel
|
Posted: 5/3/2003 10:45:34 AM EDT
[#1]
Dining alone?
|
|
|
|
Posted: 5/3/2003 10:46:25 AM EDT
[#2]
Let's see, if I leave now to catch a flight to California from Denver Intn'l Airport...
Could you delay the BBQ start time for a couple hours? [:)] |
|
|
|
Posted: 5/3/2003 10:47:21 AM EDT
[#3]
parents/family, and having a few of my close friends over.
starts at 6, you can make it no problem. |
|
|
|
Posted: 5/3/2003 11:00:16 AM EDT
[#4]
I thought it was illegal to possess that much meat in Kalifornia.
|
|
|
|
Posted: 5/3/2003 11:22:13 AM EDT
[#5]
who said it was legal. :D
|
|
|
|
Posted: 5/3/2003 11:32:51 AM EDT
[#6]
I LOVE smoked salmon. How long does it keep? How long does it take. How does it compare to the good store bought Lox (as oppossed to that dripping in oil shit you can buy)?
Thanks |
|
|
|
Posted: 5/3/2003 11:47:08 AM EDT
[#7]
DAMN! You're loaded for Bear.
Fax me a plane ticket please. [:P] Enjoy! MM419 |
|
|
|
Posted: 5/3/2003 11:57:56 AM EDT
[#8]
[b]AWOB![/b]
|
|
|
|
Posted: 5/3/2003 12:09:02 PM EDT
[#9]
Quoted: I LOVE smoked salmon. How long does it keep? How long does it take. How does it compare to the good store bought Lox (as oppossed to that dripping in oil shit you can buy)? Thanks The type of salmon were doing today in the smoker will only take a little over an hour using alder wood for the smoke. lox are actualy salt cured salmon, but sometimes they add smoke flavor...it is not cooked to my knowlege. here is a lox recipe i found [url]http://www.ochef.com/582.htm[/url] |
|
|
|
Posted: 5/3/2003 12:15:02 PM EDT
[#10]
Quoted: Quoted: I LOVE smoked salmon. How long does it keep? How long does it take. How does it compare to the good store bought Lox (as oppossed to that dripping in oil shit you can buy)? Thanks The type of salmon were doing today in the smoker will only take a little over an hour using alder wood for the smoke. lox are actualy salt cured salmon, but sometimes they add smoke flavor...it is not cooked to my knowlege. here is a lox recipe i found [url]http://www.ochef.com/582.htm[/url] OK, guess I am confused (first time, I swear). I thought Lox was smoked salmon. Guess not. James Bond was wrong in You Only Live Twice. When you smoke salmon, does it completely dry out? Or does it retain some of the fish oil? I am going to be moving to Alaska in a little over a year and need to figure this out. |
|
|
|
Posted: 5/3/2003 12:16:32 PM EDT
[#11]
Quoted: DAMN! You're loaded for Bear. I wish! Too bad I have to work today or I'd crash the party. [;)] |
|
|
|
Posted: 5/3/2003 12:23:09 PM EDT
[#12]
OK, guess I am confused (first time, I swear). I thought Lox was smoked salmon. Guess not. James Bond was wrong in You Only Live Twice. When you smoke salmon, does it completely dry out? Or does it retain some of the fish oil? I am going to be moving to Alaska in a little over a year and need to figure this out. Salmon is one of the more oil typs of fish and is a prime candidate for smoking, it does not dry out at all! I do usually put a light coat of olive oil on it as well as dribble some lemon juice before cooking. |
|
|
|
Posted: 5/3/2003 4:00:31 PM EDT
[#13]
Meat kicks ass! I'm drooling just looking at your pics.
|
|
|
|
Posted: 5/3/2003 4:07:28 PM EDT
[#14]
Lox is usually cured in salt and then cold smoked, around 80 degrees.
Smoked salmon is hot smoked, so it gives it the smoked flavor while getting hot enough to kill bacteria and parasites. Basically the same process as beef jerky. Smoked salmon should be fairly moist. It takes anywhere from 8 to 12 hours to smoke depending on moisture content and fillet thickness. The next one I catch, not to jinx myself (we have 3 chinooks in 4 outings last week) is going in the smoker, hopefully tomorrow! [:P] |
|
|
|
Posted: 5/3/2003 4:10:51 PM EDT
[#15]
Quoted: Lox is usually cured in salt and then cold smoked, around 80 degrees. Smoked salmon is hot smoked, so it gives it the smoked flavor while getting hot enough to kill bacteria and parasites. Basically the same process as beef jerky. Smoked salmon should be fairly moist. It takes anywhere from 8 to 12 hours to smoke depending on moisture content and fillet thickness. The next one I catch, not to jinx myself (we have 3 chinooks in 4 outings last week) is going in the smoker, hopefully tomorrow! [:P] how do you cold smoke? |
|
|
|
Posted: 5/3/2003 4:36:22 PM EDT
[#16]
how do you cold smoke? I've never cold smoked anything, all I know is that you basically want the smoke but not the heat. So you could use a setup that had a fire pit that ran the smoke through a pipe (underground if you wish) to the smoke box. By time the smoke gets there it will be much cooler. Or if you have an electic smoker like a Luhr-Jensen Big(or Little) Chief that is top loading they say to put the rack on top of the smoker and then cover it with the cardboard box the smoker came in. This puts the food farther away from the heat source. They recommed that for smoking cheese and oysters, so I don't see why it wouldn't work for lox. I've never been there, but I have a feeling when you get to Alaska you will see what real smoked salmon is like. It's not dried like jerky, and it's not that oily junk. I think they add that oil to make sure the fish isn't too dry and to ease packaging. I've seen places here in the NW that you can take your fish to be smoked and they massacre it with that oil. [stick] Regular (hot smoked) salmon is delicious if done correctly. |
|
|
|
Posted: 5/3/2003 5:09:29 PM EDT
[#17]
Quoted: how do you cold smoke? I've never cold smoked anything, all I know is that you basically want the smoke but not the heat. So you could use a setup that had a fire pit that ran the smoke through a pipe (underground if you wish) to the smoke box. By time the smoke gets there it will be much cooler. Or if you have an electic smoker like a Luhr-Jensen Big(or Little) Chief that is top loading they say to put the rack on top of the smoker and then cover it with the cardboard box the smoker came in. This puts the food farther away from the heat source. They recommed that for smoking cheese and oysters, so I don't see why it wouldn't work for lox. I've never been there, but I have a feeling when you get to Alaska you will see what real smoked salmon is like. It's not dried like jerky, and it's not that oily junk. I think they add that oil to make sure the fish isn't too dry and to ease packaging. I've seen places here in the NW that you can take your fish to be smoked and they massacre it with that oil. [stick] Regular (hot smoked) salmon is delicious if done correctly. Only thing I know is that it is expensive as hell and I can't get enough of it. I am guessing there will be some good smoked salmon in alaska. If not, I will figure it out. Maybe run the smoke through a metal pipe in water. Kinda a bong thing going. Who knows. Thanks for the tips. |
|
|
|
Posted: 5/3/2003 8:40:02 PM EDT
[#18]
Ok done, updated with final pics at top...man was it GOOD...i could die happyapomvow111111111111111 <------dying happy
|
|
|
|
Posted: 5/3/2003 9:10:16 PM EDT
[#19]
How come you bastards only post these dinner pics on nights when I forget to bring my dinner to work and am rather hungry? Damn you people!!!
|
|
|
|
Posted: 5/3/2003 9:24:38 PM EDT
[#20]
Dude, you need to call PE and me next time!
|
|
|
|
Posted: 5/3/2003 10:07:33 PM EDT
[#21]
What, no guns?
Ohhhhhh wait you live in California [V] |
|
|
|
Posted: 5/7/2003 11:13:14 PM EDT
[#22]
we have guns, but they are de-mil'ed just kidding! there were too many people around.
|
|
|
Win a FREE Membership!
Sign up for the ARFCOM weekly newsletter and be entered to win a free ARFCOM membership. One new winner* is announced every week!
You will receive an email every Friday morning featuring the latest chatter from the hottest topics, breaking news surrounding legislation, as well as exclusive deals only available to ARFCOM email subscribers.
AR15.COM is the world's largest firearm community and is a gathering place for firearm enthusiasts of all types.
From hunters and military members, to competition shooters and general firearm enthusiasts, we welcome anyone who values and respects the way of the firearm.
Subscribe to our monthly Newsletter to receive firearm news, product discounts from your favorite Industry Partners, and more.
Copyright © 1996-2024 AR15.COM LLC. All Rights Reserved.
Any use of this content without express written consent is prohibited.
AR15.Com reserves the right to overwrite or replace any affiliate, commercial, or monetizable links, posted by users, with our own.
