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Smoked - A little less than a happy high
komos
komos
Smoked
Two things came out of smoking the bacon last night:

1) I really need to start timing bacon cures so that I'm smoking on a weekend or a free day. Two hours by flashlight isn't ideal, and as I get sleepy, I start making mistakes. Last night's were to over-stoke the second stage of the fire and leave the meat smoking for about 15 minutes longer than it needed to. Nothing dire, but the meat got cooked a little more than it needed.

2) I think the salt/sugar ratios and time in the drink need to be revisited, at least for some of the cures I've been experimenting with. The petit sale has twice come out really salty, which is great for BLTs and the like, but can be a bit bracing when used as rashers with breakfast.

Half of the salmon got a short smoke (20 minutes or so) over a hot hardwood fire spiked with corn cobs. With such a short time, the salmon ends up cooked more to a medium rare, remaining tender and buttery while still picking up a lot of character from the smoke. It's a nice departure from the raw cure since the herb mellowed a lot, and it should be fun trying them side by side.

V was all cooky last night as well. Our house smelled like stuff.
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Comments
From: missmelysse Date: April 3rd, 2009 06:37 pm (UTC) (Link)
I meant to ask a week or two ago, but...I was gifted with two dozen duck eggs, of which six remain. Got any fabulous ideas for what to do with them? It seems a shame to waste them in more egg salad or quiche, though both were AMAZING.

(Our music director at OakCliff UU church has extremely prolific ducks this year.)

komos From: komos Date: April 3rd, 2009 09:14 pm (UTC) (Link)
I can't say that I have much experience with them, though my initial inclination would have been to go with some sort of quiche or tart.

How fancy do you want to get?

Tea Smoked Eggs w/Caviar looks amazing. You can probably run with something like salmon roe or another cured fish product. It won't be as rich, but then...

More in keeping with my initial thinking, I liked the the pot de crème here. The "marbled egg" recipe on the same page also looked fun, though I'd be more inclined towards Chinese Tea Eggs, which I've had and are delicious.


Edited at 2009-04-03 09:16 pm (UTC)
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