Posts Tagged ‘cold smoking’

Irish Oak Cask Cold Smoked Trout

coldsmoked1

 

I’ve given you the technique for hot smoked salmon in the previous post, and the second part in the video series is Irish Whisky Oak Cask Smoked Trout. I smoked the fish in a Peetz hot and cold smoking cabinet from GardenGiftShop and Smokai Cold Smoke Generator.

The Loch raised trout really was salmonlike but slightly more delicate and perfect for cold smoking.

The process is detailed in the video below, but is basically cure in 50/50 coarse salt and sugar for 8-10hours, rinse and pat dry with kitchen towel, leave in fridge uncovered for at least 8 hours for a pellicle (sticky surface layer) to form, then cold smoke at 20degC or less, leave wrapped in a fridge for 24 hours for the smoke flavour to develop and permeate the fish. Slice thinly and enjoy!

 

A year of smoke in my eyes.

2012 has been a wonderful year in so many ways. My blog has grown nice and steadily, and I’ve managed to keep to my target of 8 posts a month.

I’ve also made lots of friends through a mutual love of good food, who have shared my journey, and I’ve been able to be inspired and share in their food exploits.

I’d just like to say thank you for reading my witterings, and hope you stay happy and well for 2013. I’ve seen a few people in the blogosphere share their favourite posts from the previous year, and I hope you’ll indulge me in doing the same.

January

Best Bread Recipe

If you take just one thing from my recipes, please have a go at using this recipe to make your own bread in the New Year, it really is easier than you think to make beautiful bread.

February

Afternoon Smoked Mutton Shoulder

It may have escaped you that I like to cook large slabs of meat 😉 well this beast of a mutton shoulder tasted wonderful, and goes to show that with the right cooking even the toughest cuts can turn into something delicious.

March

Smoked Morcilla and Chorizo Fabada

A warming taste of Spanish cooking, with some lovely ingredients available from one of Devons growing Farmers Markets.

April

Out of this worlds Spider Crab

I’ve been given a great opportunity this year to share some of my recipes with the Readers of Food Mag, the South Wests favourite Food and Drink magazine, trying to encourage people to try something different on the BBQ over the year, and usually something extravagant and fun, these Spider Crabs really got people interested, and I know there’s a few converts out there to Spider Crab.

May

Hosta shoots wrapped in proscuitto

I love bringing new and exciting ingredients from the garden into the kitchen, these Hosta shoots were a revelation. This year I’m planning on growing even more, not just for their beautiful leaves, but to enjoy cooking with. Consider planting them early this spring to try for yourself.

June

Mackerel grilled over hot coals.

Things really start hotting up in June for most people the BBQ season is in full swing, as a reminder that cooking outdoors is often at its best with simple fresh food, these mackerel were a real taste of summer, long for the warm summer evenings of 2013. (As long as the summer isn’t as wet as last years)

July

Sourdough Pizza

We really made good use of my homemade Pizza Oven this year in spite of the rain, and had some really good pizza parties. Here was my wonderful sourdough pizza, just about the best I made, here’s to more in 2013.

August

CountryWoodSmoke Backyard BBQ Pop Up

Good food, lovely foodie friends, a few drinks, what more could you ask for, this was the grand opening of my outdoor dining area, watch out this year for more Backyard BBQ’s, I plan on a couple of events for people who appreciate good smoky food in 2013, watch this space.

September

Sticky chilli jam glazed crab claws and prawns.

I am very fortunate with my work being in the north of Scotland that I get to play with wonderful ingredients from both ends of the U.K. This dish was inspired by wonderful ingredients sourced in Aberdeenshire.

October

Dirty Cote de Boeuf

These succulent dirty steaks were part of the recipes for my new book Smoky & the Wood Pit. such a great way to cook a steak, straight onto the coals, caveman style. If you’d like to see how I cooked them, my first video is on youtube here.

Let me know if you’d like to see more videos in 2013.

November

Willow basket hot smoked side of salmon.

I was fortunate to be given these fish shaped willow baskets by a neighbour, and they just made the most amazing smoking baskets for sides of salmon, they look beautiful too.

December

Turkey, cranberry and black pudding parcels

Another exciting way of cooking with these wood papers, made for some festive meaty parcels.

I hope you have enjoyed all of the recipes and ideas here on CountryWoodSmoke. There will be lots more to come in 2013.

My big plan for the next year is to do more Food Photography for the BBQ/Outdoor Cooking market, and to continue to work with local producers to help create stunning images of their food, so feel free to contact me if you need any Food Photography for websites/brochures/newsletters.

I hope you all had a wonderful Christmas and will have a smoky 2013.

Remember a BBQ is for life not just the summer……

Home Cold Smoked Rainbow Trout

I regularly smoke my own fish, it’s a real treat that is easier than you would think, and I just wanted to try and encourage a few people to give it a go themselves, unless you’ve tasted true smoked fish you haven’t tasted anything. The smoked salmon you most often buy in the supermarkets is sprayed with a smoke taste additive, and very often not even properly cured, as the curing process removes water and hence weight, so the supermarkets get more for their money which makes the salmon cheaper. The salmon in the first place is most likely farmed and fatty, so you get a washed out tasting oily fish.

You can cold smoke salmon or trout and both are delicious and easy to do at home.

The technique for curing the fish I use is a dry cure, basically a handful of coarse salt, a handful of dark brown soft sugar, a few grinds of black pepper, rub this into the fish fillets generously and then wrap in cling film. Leave for 4-6 hours, and you will see the fluid that has leached out (to supermarkets this is profit down the drain).

Wash the fillets and then allow to dry in the fridge for 12 hours, this forms a skin on the outside of the fish that allows the smoke to adhere to.

Then pop in a cold smoker, these can be easily made, I use a Pro-Q cold smoke generator which costs around £35, and enable you to cold smoke in almost any vessel, even a cardboard box, but there are also lots of DIY smoker plans out there.

I usually use beech wood dust to smoke as it is nice and sweet and not too strong, but you can add a sprinkle of other woods to give more character, I often use apple too for my fish, but the traditional wood is oak.

You then smoke for 10-12 hours, and you have yourself a product that couldn’t be further away from slimy supermarket smoked salmon.

Give it a try!

Jack Knight Cooks

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The BBQ World of mrdodd

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Bathrooms, Kitchens and Bedrooms

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UK BBQ Review

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The Munch and Tattle

A Blog About Food (Mostly BBQ and Grill): Trying everything once and telling you all about it. Good or bad! Blogging from areas around Newport and Cardiff, South Wales.

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Bridget`s Bakery Blog

Cornelius Veakins

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Country Skills for Modern Life

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GourmetGloucestershireGirl

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theshotgunchef.wordpress.com/

Hunting chef William Alldis shows you how to live off the land and create mouthwatering recipes for peanuts! Grow it, forage it, kill it, cook it and enjoy it.

Running Buffet

One man's quest to exercise enough so that he can eat all of the good things that exist in the world

The Knight of the Round Table

Musings and recipes from my kitchen to yours

Jack Knight Cooks

From My Kitchen to Yours

Whisked Away Bakery

Blue sky baking

BUTTER WOULDN'T MELT

Stories from the hearth

The BBQ World of mrdodd

Making simple food great, and great food right.

Bathrooms, Kitchens and Bedrooms

Devon based bathroom installations

UK BBQ Review

UK BBQ Review site

The Munch and Tattle

A Blog About Food (Mostly BBQ and Grill): Trying everything once and telling you all about it. Good or bad! Blogging from areas around Newport and Cardiff, South Wales.

bake affairs

Bridget`s Bakery Blog

Cornelius Veakins

Outdoor BBQ Chef

CountryWoodSmoke UK BBQ

British BBQ- All the best of UK BBQ, Cooking outdoors whatever the weather.

Country Skills for Modern Life

Some of the cool and useful food, craft and sustainability skills that your grandparents knew, but probably didn't teach you!

GourmetGloucestershireGirl

An exploration of all things foodie in Gloucestershire!

theshotgunchef.wordpress.com/

Hunting chef William Alldis shows you how to live off the land and create mouthwatering recipes for peanuts! Grow it, forage it, kill it, cook it and enjoy it.

Running Buffet

One man's quest to exercise enough so that he can eat all of the good things that exist in the world

The Knight of the Round Table

Musings and recipes from my kitchen to yours