SMOKE 熏烤一炮...
发表于 : 03 9月 2018 21:10却说最近几次钓的大 LAKER 都给人了. 昨儿个又钓了一条, 飞出两片后, 大部分也给人了, 但自己也留下了一小片. 于是在网上股勾搜了一炮如何 SMOKE 这种鱼, 然后就把鱼片切块儿后腌制了有 20 个钟, 然后今儿个在后院里 HOT SMOKE 了一炮, 还不错, 家里领导同志等都说好吃, 虽然鹅鸡己的饭量比较小比较小, 只吃了一小块儿....
試过白魚做的也很美味, 大概是冷燻的Toronto Fishing Forum
想钓鱼, 抄近路; 大路远, 小路近: xiaolujin.com
http://www.xiaolujin.com/phpbb/
SMOKE 熏烤一炮...
分页： 1 / 2
发表于 : 03 9月 2018 21:10Re: SMOKE 熏烤一炮...
发表于 : 03 9月 2018 21:17 試过白魚做的也很美味, 大概是冷燻的Re: SMOKE 熏烤一炮...
发表于 : 03 9月 2018 21:24Sergeantpepper @ Mon Sep 03, 2018 9:17 pm 写道:
嗯, COLD SMOKED 的应当更好, 虽然我没有 COLD SMOKER, 也不会搞.
Re: SMOKE 熏烤一炮...
发表于 : 03 9月 2018 21:32现在站长不愁鱼肉，只求更多做法
Re: SMOKE 熏烤一炮...
发表于 : 03 9月 2018 21:36Beginner @ Mon Sep 03, 2018 9:32 pm 写道: 现在站长不愁鱼肉，只求更多做法
嗯, 喜欢钓 LAKER, 但不会做不会吃...
Re: SMOKE 熏烤一炮...
发表于 : 03 9月 2018 22:21xiaolu @ 周一 9月 03, 2018 9:36 pm 写道:Beginner @ Mon Sep 03, 2018 9:32 pm 写道: 现在站长不愁鱼肉，只求更多做法
嗯, 喜欢钓 LAKER, 但不会做不会吃...
吃雷克确实是个重大问题：肉太多，吃不过来啊！
Re: SMOKE 熏烤一炮...
发表于 : 03 9月 2018 22:33gar @ 03 9月 2018 22:21 写道:xiaolu @ 周一 9月 03, 2018 9:36 pm 写道:Beginner @ Mon Sep 03, 2018 9:32 pm 写道: 现在站长不愁鱼肉，只求更多做法
嗯, 喜欢钓 LAKER, 但不会做不会吃...
吃雷克确实是个重大问题：肉太多，吃不过来啊！
土豪，全是土豪
Re: SMOKE 熏烤一炮...
发表于 : 03 9月 2018 22:42gar @ Mon Sep 03, 2018 10:21 pm 写道:xiaolu @ 周一 9月 03, 2018 9:36 pm 写道:Beginner @ Mon Sep 03, 2018 9:32 pm 写道: 现在站长不愁鱼肉，只求更多做法
嗯, 喜欢钓 LAKER, 但不会做不会吃...
吃雷克确实是个重大问题：肉太多，吃不过来啊！
我一直以为大家一个个的都闲肉太少, 原来还有闲肉太多的.
Re: SMOKE 熏烤一炮...
发表于 : 03 9月 2018 23:42gar @ 周一 9月 03, 2018 10:21 pm 写道:xiaolu @ 周一 9月 03, 2018 9:36 pm 写道:Beginner @ Mon Sep 03, 2018 9:32 pm 写道: 现在站长不愁鱼肉，只求更多做法
嗯, 喜欢钓 LAKER, 但不会做不会吃...
吃雷克确实是个重大问题：肉太多，吃不过来啊！
我钓不到肉多的
Re: SMOKE 熏烤一炮...
发表于 : 04 9月 2018 08:27Indian Candy
Re: SMOKE 熏烤一炮...
发表于 : 04 9月 2018 08:37河上笑 @ Tue Sep 04, 2018 8:27 am 写道: Indian Candy
正解.
Re: SMOKE 熏烤一炮...
发表于 : 04 9月 2018 09:21 是用BBQ熏的吗？用的什么法子加的湿木片？Re: SMOKE 熏烤一炮...
发表于 : 04 9月 2018 09:34before the man chimes in, here are some good reads...for those who are interested to give the Indian Candy a shot
Cold Smoking Salmon
Cold smoking preserves the fish without cooking it while hot smoking makes equally great, but quite different, smoked fish. You will need a smoker for cold smoking. The temperature needs to be very low (under 90 F) and the fish has to smoke over a long period of time to get the kind of smoked salmon you are used to buying at the store. But before the smoking process even begins, the fish needs to be cured, which means coating it in salt and refrigerating it for 24 hours. After rinsing it off, place it in the cold smoker for about eight hours.
Hot Smoking Salmon
Alternatively, you can hot smoke the salmon to impart the salmon with smoke flavor. The advantage of hot smoking is that you can do it in hours instead of days since no curing is necessary. If you don't have a smoker, you can turn your grill into a smoker with a few simple steps.
You can hot smoke salmon steaks or fillets—the fillets will absorb a little more of the smoke flavor but can be somewhat difficult to work with. It is best to place the salmon on a piece of aluminum foil or a wood plank when you put it on the smoker. Cut the foil or plank to the size and shape of the fish so that it doesn't block the rising smoke and the smoke can move over the surface of the fish as much as possible.
Smoke your salmon around 225 F (110 C) for about 90 minutes to 2 hours per pound. Watch the internal temperature. The salmon will be safe to eat when it reaches a temperature of 145 F (65 C), but it is ideal to have it reach around 175 F (80 C) so that the salmon has time to absorb as much smoke flavor as possible.
Salmon Smoking Wood
As for the smoke, the traditional wood for salmon is alder. This is what the Native Americans of the Northwest used for 1,000 years or so and it imparts a great flavor to the salmon. They didn't use chunks or chips for their salmon; they used planks. By placing your salmon on a plank, you not only get to hold it together better, but the smoke generated from the burning of the plank adds great flavor to the salmon.
Cold Smoking Salmon
Cold smoking preserves the fish without cooking it while hot smoking makes equally great, but quite different, smoked fish. You will need a smoker for cold smoking. The temperature needs to be very low (under 90 F) and the fish has to smoke over a long period of time to get the kind of smoked salmon you are used to buying at the store. But before the smoking process even begins, the fish needs to be cured, which means coating it in salt and refrigerating it for 24 hours. After rinsing it off, place it in the cold smoker for about eight hours.
Hot Smoking Salmon
Alternatively, you can hot smoke the salmon to impart the salmon with smoke flavor. The advantage of hot smoking is that you can do it in hours instead of days since no curing is necessary. If you don't have a smoker, you can turn your grill into a smoker with a few simple steps.
You can hot smoke salmon steaks or fillets—the fillets will absorb a little more of the smoke flavor but can be somewhat difficult to work with. It is best to place the salmon on a piece of aluminum foil or a wood plank when you put it on the smoker. Cut the foil or plank to the size and shape of the fish so that it doesn't block the rising smoke and the smoke can move over the surface of the fish as much as possible.
Smoke your salmon around 225 F (110 C) for about 90 minutes to 2 hours per pound. Watch the internal temperature. The salmon will be safe to eat when it reaches a temperature of 145 F (65 C), but it is ideal to have it reach around 175 F (80 C) so that the salmon has time to absorb as much smoke flavor as possible.
Salmon Smoking Wood
As for the smoke, the traditional wood for salmon is alder. This is what the Native Americans of the Northwest used for 1,000 years or so and it imparts a great flavor to the salmon. They didn't use chunks or chips for their salmon; they used planks. By placing your salmon on a plank, you not only get to hold it together better, but the smoke generated from the burning of the plank adds great flavor to the salmon.
Re: SMOKE 熏烤一炮...
发表于 : 04 9月 2018 09:54xiaolu @ 周一 9月 03, 2018 9:10 pm 写道: 却说最近几次钓的大 LAKER 都给人了. 昨儿个又钓了一条, 飞出两片后, 大部分也给人了, 但自己也留下了一小片. 于是在网上股勾搜了一炮如何 SMOKE 这种鱼, 然后就把鱼片切块儿后腌制了有 20 个钟, 然后今儿个在后院里 HOT SMOKE 了一炮, 还不错, 家里领导同志等都说好吃, 虽然鹅鸡己的饭量比较小比较小, 只吃了一小块儿....
我好馋啊
Re: SMOKE 熏烤一炮...
发表于 : 04 9月 2018 10:00想吃
xiaolu @ 周一 9月 03, 2018 9:10 pm 写道: 却说最近几次钓的大 LAKER 都给人了. 昨儿个又钓了一条, 飞出两片后, 大部分也给人了, 但自己也留下了一小片. 于是在网上股勾搜了一炮如何 SMOKE 这种鱼, 然后就把鱼片切块儿后腌制了有 20 个钟, 然后今儿个在后院里 HOT SMOKE 了一炮, 还不错, 家里领导同志等都说好吃, 虽然鹅鸡己的饭量比较小比较小, 只吃了一小块儿....
Re: SMOKE 熏烤一炮...
发表于 : 04 9月 2018 10:10Beeknight @ Tue Sep 04, 2018 9:21 am 写道:
用的这个 SMOKER, 加木头, 不是湿的木头. 木碳的小火的慢烤的, 慢慢的烤, 烤她俩钟.....
Re: SMOKE 熏烤一炮...
发表于 : 04 9月 2018 10:50xiaolu @ 周二 9月 04, 2018 10:10 am 写道:Beeknight @ Tue Sep 04, 2018 9:21 am 写道:
用的这个 SMOKER, 加木头, 不是湿的木头. 木碳的小火的慢烤的, 慢慢的烤, 烤她俩钟.....
牛！是传说中的kamado smoker吧？
Re: SMOKE 熏烤一炮...
发表于 : 04 9月 2018 10:54
Re: SMOKE 熏烤一炮...
发表于 : 04 9月 2018 11:05Beeknight @ Tue Sep 04, 2018 10:50 am 写道:xiaolu @ 周二 9月 04, 2018 10:10 am 写道:Beeknight @ Tue Sep 04, 2018 9:21 am 写道:
用的这个 SMOKER, 加木头, 不是湿的木头. 木碳的小火的慢烤的, 慢慢的烤, 烤她俩钟.....
牛！是传说中的kamado smoker吧？
嗯.
Re: SMOKE 熏烤一炮...
发表于 : 04 9月 2018 12:03我认识的一位西人爷爷, 特稀饭做 SIMCOE LAKER 的熏烤 COLD SMOKED, 叫 INDIAN CANDY:
Re: SMOKE 熏烤一炮...
发表于 : 04 9月 2018 12:20还有家住 WATERLOO 经常在 BBP 辣里 KAYAK 钓 LAKER 的西人爷爷 NADO 做的 SMOKED, 也灰常的不错:
Re: SMOKE 熏烤一炮...
发表于 : 04 9月 2018 12:33xiaolu @ 周二 9月 04, 2018 12:20 pm 写道: 还有家住 WATERLOO 经常在 BBP 辣里 KAYAK 钓 LAKER 的西人爷爷 NADO 做的 SMOKED, 也灰常的不错:
这个得老好吃了
Re: SMOKE 熏烤一炮...
发表于 : 04 9月 2018 13:53jimi.cui @ Tue Sep 04, 2018 12:33 pm 写道:xiaolu @ 周二 9月 04, 2018 12:20 pm 写道: 还有家住 WATERLOO 经常在 BBP 辣里 KAYAK 钓 LAKER 的西人爷爷 NADO 做的 SMOKED, 也灰常的不错:
这个得老好吃了
那您可以烤驴也去搞一条 LAKER, 然后熏一炮啊.
Re: SMOKE 熏烤一炮...
发表于 : 04 9月 2018 14:00xiaolu @ 周二 9月 04, 2018 1:53 pm 写道:jimi.cui @ Tue Sep 04, 2018 12:33 pm 写道:xiaolu @ 周二 9月 04, 2018 12:20 pm 写道: 还有家住 WATERLOO 经常在 BBP 辣里 KAYAK 钓 LAKER 的西人爷爷 NADO 做的 SMOKED, 也灰常的不错:
这个得老好吃了
那您可以烤驴也去搞一条 LAKER, 然后熏一炮啊.
估计差不多了，近来空好几回了，再不弄点肉，领导要开禁足单了，只是这黑小姐可未必好惹啊
Re: SMOKE 熏烤一炮...
发表于 : 04 9月 2018 14:59卧槽，看得哦是口水流了一地。