Two Becker's of every kind on Noah's Snark

Status
Not open for further replies.
crimsonfalcon07 said:
Just had salmon the other night, but rarely get it smoked. Got a good recipe, Jonny?
Click to expand...

My buddy does. I'll use his. It's fantastic!
I like a little extra brown sugar in the brine though.

I rarely eat it baked or grilled, but I can eat smoked salmon all day long. Soooo good...:D
 
I had never tried salmon until a few years ago. I decided I wanted to, so I bought some vacuum sealed salmon and watched a bunch of videos on how to grill it. It was HORRIBLE. I had never tasted something so fishy in my life. I tried again and the next time was horrible. I couldn't figure out what I was doing wrong. It turned out that it was just bad fish. I ended up getting a different brand and it was MUCH better.
 
It depends too on what kind of salmon it is, if it's a Spring or Fall run, and how far the fish has traveled. (Color)
Chinook, Coho, Sockeye, Pink...stay away from Chum. It's dogfood.
Around here most consider the Spring Chinook the filet mignon of salmon.
Where we fish the salmon are only a few miles from leaving the ocean and around this time the salmon can be BIG. Some are 25-30lbs.
My friends get pissed when I smoke Springers. Sacralidge!! Haha. Usually that's reserved for Fall fish or darker meat fish.
 
Interesting...
I can only remember having salmon once - that was enough. After reading your post, maybe I should give it another try - I generally enjoy fish...that salmon was one of two that I dislike (the other being tuna, and I believe that stems from getting sick on some when I was a kid).
 
Jonny1280 said:
I'll send you some too WW....but it might just be covered in stripper glitter. :D
Click to expand...

Send the stripper too, ill go halfsies on the shipping costs :D



Just scored a Spyderco Mule Team 12 in Cruwear as payment for a hex hawk... well i dont have it yet but i scored it LOL... Looks kind of neat. Anyone here ever hold one?
 
Houston, we have achieved ignition!
11169827_10153277550529603_6682785154580317834_n.jpg
 
worldwood said:
Just scored a Spyderco Mule Team 12 in Cruwear as payment for a hex hawk... well i dont have it yet but i scored it LOL... Looks kind of neat. Anyone here ever hold one?
Click to expand...

I've wanted one for a while, but just haven't gotten one yet. They are supposed to be really handy. There are a few places that make some nice bolt on scales for them.
 
Awesome stuff Vik!!

ac700wildcat said:
I've wanted one for a while, but just haven't gotten one yet. They are supposed to be really handy. There are a few places that make some nice bolt on scales for them.
Click to expand...

I was just googling for scales LOL i like the ones that have the circle cutouts in them!! Found some sheath/scales sets ranging from 58-75 or so.. Not bad for BOTH sheath and scales.

Not 100% its a keeper yet though. Have to wait and feel the knife in hand first. It could very well end up on the trading block.
 
DunkEm said:
Awesome sauce! How much did that cost to make and just how hot do you think it will get?
Click to expand...

0-20 PSI regulator and hose cost $40, 20# bag of satanite refractory clay and 1 sq foot of insboard was about $80 -- everything else was traded for or repurposed scrap.
on the plus side, it weighs half as much as the 10 brick forge Todd made.
as to temp, I won't know until I add the ITC-100 lining (another refractory clay with a 98% IR reflectance) -- I needed to bake the satanite before adding that -- but it made a scrap of steel cherry red today.
 
Chameleonbear said:
I made a pork roast the other night. I did chopped onion, garlic, chili powder, ground horseradish, salt, pepper, red pepper flakes, ground mustard, and garlic olive oil. Threw it into the cast iron skillet that was rocket hot fat side down, then flipped it over and into the oven for an hour at 425.
Click to expand...

Sounds complicated, but tasty. I don't usually do a roast high and fast. Low and slow is more my style. In other words, throw it in the oven and forget about it.:D

james terrio said:
Busted :o



Like real maple syrup, a nice piece of lightly grilled or smoked salmon is something everyone should try at least once. :thumbup: I never ate it raw, but I do find it seems the less you do to it, the better. It's just awful when it's overcooked.
Click to expand...

Raw fish freaks me out.

Jonny1280 said:
That's a travesty Coop.
I'll be out on the Columbia in the next month or so fishing for Spring Chinook.
If I get one, I'll put some in the smoker and send some your way.
It doesn't get much better than a big 'ol fat Springer!
Click to expand...

Wow Jonny. That'd be great.
 
cbwoods67 said:
Raw fish freaks me out.
Click to expand...

Nothing to worry about. Safer than anything else flesh related (at least saltwater species....I dunno about freshwater fish). Ever notice there's no Federal inspection stamp on fish like there is on beef, pork and chicken? There are reasons that it's not really required. Eaten a LOT of raw fish, and IMO it's delish. My sister won't eat tuna out of a can. Sushi tuna, OTOH, she's got no problem with.
 
1066vik said:
0-20 PSI regulator and hose cost $40, 20# bag of satanite refractory clay and 1 sq foot of insboard was about $80 -- everything else was traded for or repurposed scrap.
on the plus side, it weighs half as much as the 10 brick forge Todd made.
as to temp, I won't know until I add the ITC-100 lining (another refractory clay with a 98% IR reflectance) -- I needed to bake the satanite before adding that -- but it made a scrap of steel cherry red today.
Click to expand...

Nice. What did you start with for the main chamber? A propane tank?
 
I think trout and salmon are the only freshwater fish that are safe to eat raw. But don't quote me on that; I'm not even sure where I heard/read it. :o

Tuna "steaks" are another thing everyone should try once. Again, don't overcook 'em. Angie just puts a splash of teriyaki or plain soy sauce on 'em with a little kosher salt, sears both sides and boom, done. :thumbup:
 
DunkEm said:
Nice. What did you start with for the main chamber? A propane tank?
Click to expand...

3 gallon pressure tank off a reverse osmosis filtration system.
20 lb propane tanks work well, too - but you have to be VERY careful cutting off the top. :)
 
1066vik said:
and if it has started fermenting, add some instant tea (tannic acid source) and wine yeast to help it along -- maple wine!
Click to expand...

granitestateofmind said:
I may have to try this. I have more than 5 gallons of sap out there that I don't really want to pour out.
Click to expand...

From Jack Keller's Wine Blog---

MAPLE SAP WINE

1 gallon maple sap
up to 2 lbs granulated sugar
1 large or 2 small lemons
12-15 cloves
1/8 tsp tannin
1 tsp yeast nutrient
1 pkt Reisling wine yeast

First measure the specific gravity of the sap with a hydrometer to determine how much sugar to add to achieve a starting specific gravity of 1.085-1.090. Different saps will contain different amounts of natural sugar, and even the sap from the same tree will differ from year to year. In an enamel- or teflon-coated pot, stir the required amount of sugar into the maple sap and bring to a low boil for 15 minutes, stirring until the sugar is dissolved. In a separate pan, combine a cup of the sap with the cloves and zest of the lemon(s) and simmer for 10 minutes. Strain the latter into a primary and add the boiled sap, juice from the lemon(s) and yeast nutrient. When cooled to 75° F., add the activated yeast. Cover the primary and stir daily for 8-10 days. Transfer to a secondary and fit airlock. Ferment to dryness (6-8 weeks), rack into a sanitized secondary, refit the airlock and bulk age 12 months, checking airlock from time to time to make sure it doesn't dry out. Rack, sweeten if desired and bottle. [Adapted recipe from Steven A. Krause's Wines from the Wilds]

This is a recipe for 1 gallon. If making 3/4/5 gallons just up the ratios. Never used it. No maple trees in central Texas.
 
zzyzzogeton said:
From Jack Keller's Wine Blog---

MAPLE SAP WINE

1 gallon maple sap
up to 2 lbs granulated sugar
1 large or 2 small lemons
12-15 cloves
1/8 tsp tannin
1 tsp yeast nutrient
1 pkt Reisling wine yeast

First measure the specific gravity of the sap with a hydrometer to determine how much sugar to add to achieve a starting specific gravity of 1.085-1.090. Different saps will contain different amounts of natural sugar, and even the sap from the same tree will differ from year to year. In an enamel- or teflon-coated pot, stir the required amount of sugar into the maple sap and bring to a low boil for 15 minutes, stirring until the sugar is dissolved. In a separate pan, combine a cup of the sap with the cloves and zest of the lemon(s) and simmer for 10 minutes. Strain the latter into a primary and add the boiled sap, juice from the lemon(s) and yeast nutrient. When cooled to 75° F., add the activated yeast. Cover the primary and stir daily for 8-10 days. Transfer to a secondary and fit airlock. Ferment to dryness (6-8 weeks), rack into a sanitized secondary, refit the airlock and bulk age 12 months, checking airlock from time to time to make sure it doesn't dry out. Rack, sweeten if desired and bottle. [Adapted recipe from Steven A. Krause's Wines from the Wilds]

This is a recipe for 1 gallon. If making 3/4/5 gallons just up the ratios. Never used it. No maple trees in central Texas.
Click to expand...

You could make cedar or mesquite sap wine. :p
 
Status
Not open for further replies.
Back
Top