smokin
Submitted by inoz on Mon, 2012-05-14 19:49
this was set up as a practice run for cold smoking and ended up using it for years. was an old kero fridge from the dump. big metal container in the ground with lid and a bit of down pipe. got coals in pit then loaded up with she-oak saw dust. finish off after with a little bit of heat under baffle plate to make the oil push out of fish then leave to go cold and that would seal up the fillets, then they would keep for ages. the aroma would bring people from all over the place or was that the word just got out and every bugger waiting on the fillets to be ready
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till
Posts: 9358
Date Joined: 21/02/08
Sounds tops!
Sounds tops!
Matt T
Posts: 875
Date Joined: 19/11/07
Wow
That looks awesome! Are they herring?
inoz
Posts: 18
Date Joined: 12/11/10
smokin
yes matt they are herring. that was back in the day when you could take enough to make it worth the effort of doing a smoke. all the work took about two days with the brining, drying and smoking. i have also done salmon. any fish with a bit of oil is good. mullet are really good. nuthin better than a couple of smokies with a cold can.
katsy85
Posts: 209
Date Joined: 13/02/12
mmm tasty, i can smell them
mmm tasty, i can smell them from here
carnarvonite
Posts: 8685
Date Joined: 24/07/07
Cold smoker
The only way to eat mullet is to smoke them and cold smoking is the best. Salmon, herring and tuna are nearly as good.
Stick them in a good brine for a day or two then in to the smokehouse
grayzeee
Posts: 2283
Date Joined: 09/07/09
what are the advantages to
what are the advantages to cold smoking???
If I spent half as long fishing , as I do reading this bloody forum , I'd be twice the fisherman I am.
till
Posts: 9358
Date Joined: 21/02/08
Hot smoking is only for
Hot smoking is only for immediate consumption, its merely smokey cooking. Cold smoking is proper preservation.
carnarvonite
Posts: 8685
Date Joined: 24/07/07
Preservation
If done properly like your old style bacons and hams your fish can last for ages with out refridgeration.