I just put king salmon (Scottish farmed so supposedly ecologically sound), steelhead (farmed by who knows) and rainbow trout (farmed again). I have cooked a lot of fish on the KK and smoked some from time to time. This time I am preparing for a xmas party and wanted a lot of smoked fish. I like pretty heavily smoked and fairly dry smoked salmon and trout. I have had a lot of success in the past with trout. So, instead of being smart and checking the forum before I started I did it my own way. Brined all of the fish overnight in just kosher salt and lots of water. Stuck them on the lil Isla, the salmon on the lower rack also filled remaining space with some of the trout. Steelhead and rest of salmon on top grill. Mostly cherry chunks but also some other stuff, probably lemon and guava under the heat shield. I did not leave the fish to dry before putting them on. But I am starting at a very low temperature (between 100 and 110 F) and hope this will dry it. It seems to be forming some pelliciles now. After consulting forum I added some lime juice (have abundance of Mexican limes on my tree). I intend to keep it at this temperature for as long as practicable, take some out and freeze it to destroy possible parasites) and up the temperature on the rest until I get it to at least 145 internal temperature.
- Robert Jensen’s new book discusses an aphorism of mine “The universe is an undifferentiated whole. About this we can say nothing more.”
- Smoking fish
- The Roman Conquest of Gaul and the Celtic Story, Latest version, I hope, of chapter on Celts from The Story of Politics
- First Try at Bread Baking
- Raw Milk Yogurt
bruceewright on First Try at Bread Baking bruce wright on Raw Milk Yogurt Angela Trumbauer on Raw Milk Yogurt Angela Trumbauer on My Journeys from Greek Thought… bruce wright on My Journeys from Greek Thought…