terms in meat processing

Dave Zac · Post by **Dave Zac** » Tue Jan 01, 2013 00:16

So the fish is smoked but still raw Ross? You will freeze it. Then when ready to eat you will bake or grill or fry to cook?

Looks excellent by the way. How was the 80* brine for 8 hours? I know you don't like it too salty.

Dave

ssorllih · Post by **ssorllih** » Tue Jan 01, 2013 00:33

Dave , Perfectly fresh salmon cured and smoked cold is delicious sliced very thinly and eaten with crackers of bread with crean cheese and capers. It is also very good cooked in quiche or cassaroles. I freeze it to kill any potential parasites.

crustyo44 · Post by **crustyo44** » Tue Jan 01, 2013 02:23

I remember a few years ago reading on a forum that salmon slabs were frozen first.
When thawed out, it would accept the cure better due to the cells being ruptured.
Several Canadians said that, where they lived, this was the preferred method.
My two bobs worth.
Jan.

ssorllih · Post by **ssorllih** » Tue Jan 01, 2013 04:58

Jan I shall try it both ways and see if I can tell a difference. completely fresh it seems to come out pretty good.