Friday, February 26, 2010

Smoked Steelhead

Ok.. this is my 4th post and I'm starting to learn more about "blogging".

The problem with starting a blog about doing fun stuff is that most of the fun stuff has already been started, and you're joining me in the middle ( 0r end ) of projects.

I promise to start you guys at the beginning of my next project, which will be another Lonzino (cured pork loin ). You'll start at the beginning with me and stay tuned in up until the first bite ( then you're on your own ).

Last Monday I had the ball and chain pick me up a Steelhead fillet at QFC ( Shock and Horror!!! I know what you're thinking.. " I can't believe he didn't get his ass out and catch it himeself" ) Well, if you knew my backbreaker of a boss, you'd know that just isn't in the cards this week :-)

I used a simple cure.

4 tbs kosher salt

2tbsp brown sugar

1tsp cure #1 ( quick cure or "pink salt" )

little bit of cayenne, red pepper flakes, and black pepper.

1. Rub the cure into the fillet( both sides ), put in a bag for 3 or 4 days until it feels "hard" ( not that hard JDub, you perv ).

2. Take out of bag and rinse well.

3. Put on paper or in a non-reactive container, let dry in the fridge overnight ( to develop a "pellicle", which you can google for more info, but makes smoking better ).

4. Then pull out your ( or JDub's ) Little Chief smoker.. place fillet in smoker.. fill up with chips and forget about it for 4-6 hours.
I'll attach a pic of the finished filet later tonight, when I pull it out of the Smoker.
This baby will go great with an Oregon Pinot Gris, some great bread ( see recipe below ) and your honey-bunny.

1 comment:

  1. Todd,

    As exciting as smoked salmon might be, I'm on the edge of my seat waiting for you to break your maiden and write your first pickling blog entry.

    In the meantime I'm going to try your bread recipe.

    Keep up the strong work,
    One Eyed Bobby