Smoking - Roe, Bacon and Cheese

I've done a couple of smoking projects in the last couple of weeks. It's funny, but since I've been using the cold smoke generator (CSG) it's that easy I don't think to write about it.

I was surprised how good the Edam cheese was that I smoked at Christmas, it may not be a local cheese, but it sure does make a nice smoked one.

One of my real favourites though is Smoked Cod's Roe. Before you start, I know it's from a fish with long term sustainability issues but I justify it in my tiny little brain by saying to myself that the roe is only a by-product. If I didn't buy it, the fish would still be killed for it's flesh. In any case, I'm loathe to alter my habits whilst the EU/GB authorities insist that fishermen throw perfectly good fish away - just because the wrong variety had the audacity to get caught in nets that they should have known weren't for them!

Either way, Cod's roe ain't cheap, it was about £4.50 lb - there should have been more in this picture but the fishmonger interpreted my 4½ lb order as £4½! For some reason the taramasalata in the picture looks very anaemic: surprising given that it's over 45% smoked roe; the supermarket stuff's around 12 - 15% and is generally salted rather than smoked roe.

Smoked Cod's Roe and Taramasalata

Tomorrow it's the turn of some back bacon. It's been curing for 8 days now and is in the fridge to dry before being smoked for 24 hours or so.

Bacon drying

The cure's a little saltier than the one in the tutorial:
For each 1kg of meat :

20gm Salt
8gm Sugar
2.5gm Cure #1
0.5gm Sodium ascorbate (optional)

The method is here.

If produce for smoking isn't dry it doesn't 'take the smoke' well. With fish, it's left until the curing salt forms a film call a pellicle on the surface.

A piece of Edam and a trial portion of local Stilton will accompany it for the first 8 - 10 hours or so. I'd like a side of salmon to smoke as well. There is some on offer at a supermarket nearby that I won't normally patronise; I'm not overly principled though so there may be some salmon in there yet! I have to say that I find it bizarre that cod's often cheaper than farmed salmon, particularly given the shortage of cod and the distance and danger that trawlers go through to get it.

I'll post the results in a few days.


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There are four comments

Keith

Looks absolutely revoltong!

Keith, (Email ) (URL) - 26-03-’10 00:57
Phil

…but tastes divine!

Phil, (Email ) (URL) - 26-03-’10 16:17
Paul

You might want to edit your salt and sugar amounts above. :-)

Paul, (Email ) - 03-04-’10 17:26
Phil

Paul

Many thanks – the salt is now the proper 20g instead of the 120g that had crept in somewhere.

Many thanks.

Phil

Phil, (Email ) (URL) - 04-04-’10 00:31

I'm somewhat incapacitated at present so replies may take some time. Please post urgent enquiries at the www.sausagemaking.org forum.

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