Thread: Sausage and Smoke Cooking

Originally Posted by 32t

Yesterday I picked up 4 more punds of Tillamook medium chedder that comes in a 2 lb block and looks vacuum packed. It just might be shrink wrapped.

Of course they say to keep it refrigerated and the best by date on the packages say Jun/22/2022.

Yea it's vacuum packed, keeps the bad things out. Good thing it doesn't say 'Rotten At'. If it did, then I'd be in trouble.

When I first started in the trade, there were No Pull Dates. Oh there were codes on things that salesmen could read but nothing for the consumer.

Originally Posted by 32t

The sawdust in this picture looks very course to me. Could you just use a chainsaw to make some chips?

My only concern with a chainsaw would be oil tainting the chips.
That's an ebay pic with what looks like shavings from a plane or similar.

The "dust" I use is a mix of fine & coarse pecan hickory (pic below).
I think there's a lot of leeway on what will work.

I found this a very interesting read. Goes to show how folks can be so very thoughtful and helpful.

https://www.msn.com/en-us/news/us/we...oes/ar-AARM5Hc

Great story of neighbors helping neighbors Roy. Thanks for sharing.

Should have taken more photos, but smoked a mullet today. Full of roe.

.
That's the small one, delicious smoked.
Wise guy caviar...

I like salmon eggs. Fresh is best, but smoke is very good too. If they are brines and washed they get a funny texture. I imagine most fish eggs are similar. Looks like good eating to me.

Originally Posted by RezDog

I like salmon eggs. Fresh is best, but smoke is very good too. If they are brines and washed they get a funny texture. I imagine most fish eggs are similar. Looks like good eating to me.

There is a lot of salmon farmed down here, but not a fan, except for the frames fried. I bet wild salmon would be much tastier. Have not seen eggs before, do you get them from your catch?

Originally Posted by Grazor

Should have taken more photos, but smoked a mullet today. Full of roe.

That's the small one, delicious smoked.
Wise guy caviar...

Looks tasty. Do you smoke the roe the same duration as the mullet ? Is it hot smoked or cold ?
I do my kahawai cold smoked.

Originally Posted by Grazor

There is a lot of salmon farmed down here, but not a fan, except for the frames fried. I bet wild salmon would be much tastier. Have not seen eggs before, do you get them from your catch?

Farmed salmon is a politically charged discussion in my area. I’ll forgo the why, but I never eat or recommend farmed salmon. I get it from wild salmon, and it’s best when the eggs are maximum size. Very tasty, I also very much like herring spawn.

Originally Posted by onimaru55

Looks tasty. Do you smoke the roe the same duration as the mullet ? Is it hot smoked or cold ?
I do my kahawai cold smoked.

Yeah, cold smoke for 3 or 4 hours.
Then slow low on the barbie for 40 minutes or so. Got one of those UFO cold smokers a few years ago. You must have seen them there OZ?
Didn't know you got kahawai over there.
Bloody good smoked, not bad raw either.
Pretty average fried..