T came on home on Friday night …had gone out for a fish and after only 40 minutes came back with this…..a 71/2lb sea run Trout.
We decided we would cold smoke it…so it was filleted and we put it in salt over night to cure …
This morning it was washed off and then left in clear water for an hour and now it’s back in the fridge until tomorrow when it will go in the cold smoker …
There is also a smaller Trout (top left) that T’s mate caught and has asked us to smoke…Unlike the bigger one it was caught in as a lake….much pinker colour.
Had a go at making our own Pastrami a couple of weeks ago….Came out pretty nicely and the colder it has got the better the flavour it has developed..not that it lasted very long or that there’s any left now ….we will be doing this again
1/4 cup kosher salt
1/4 cup paprika
3 tablespoons coriander seeds
3 tablespoons brown sugar
2 tablespoons black peppercorns
2 tablespoons yellow mustard seeds
1 tablespoon white peppercorns
8 cloves garlic, minced
Grind up the coriander seeds, peppercorns and mustard seeds coarsely. Add the rest of the ingredients and mix.
Soaked the corned beef for a few hours to get some of the salt out of the meat (or it is too salty) then put the rub all over the outside to form a crust.
We hot smoked it…put the smoker in the BBQ – we used Manuka chips to smoke it (basically needs to be a mild smoke).
Once the internal temp of the meat is 165 F then it’s absorbed the amount of smoke it will need.