Sarah's Smoked Salmon Part 2

For Christmas, we bought ourselves the top of the line Bradley digital smoker. The weather has been so cold we didn't get it out of the packaging until today. I was inspired to try and use up more of the meat - or in this case, fish - in our freezer before we depart on our 7 month sabbatical.

I started the brining on Saturday with Kosher salt, brown sugar (in equal proportions), fresh ground black pepper and some random hot pepper flakes. Today I reviewed the instructions for the smoker, and discovered that it needed 'seasoning'. It stands to reason that you'll get a better smoked flavour from a smoker that's got smokey flavour already in it. No one wants smoked salmon that tastes like motor oil. I had prepped 3 salmon (6 sides). Of the six I rinsed the brine off 3 of them and wiped the other 3 salmon sides. Our weather today was just above 0 degrees Celsius so I elected to dry the salmon in  the barbecue because there's not near enough room in our tiny fridge for 6 sides of salmon to rest while they develop that 'pellicle'.

Pellicle formed, smoker seasoned, power hooked up, alder pucks inserted... I lay a side of salmon on each rack and set the smoke timer for 9.5 hours and the oven temp 150 degrees Fahrenheit and oven timer for 9.5 hours.  After 2 hours I checked up on it and gave it fresh water in the bowl that extinguishes the spent pucks. After 6 hours (there was a little afternoon nap) I checked up on the salmon and decided it might be done.

Its done!

The flesh is cooked, but I decided it needed a bit more smoke and a bit more sweet. So, the remainder of the side are still in the smoker, I turned off the oven part, and left on the smoke and glazed it with maple syrup. Sadly, I think it turned out a bit salty... next time 2 parts sugar to 1 part salt I think.  

Baggage, Luggage, Purses, Satchels and Sacks

I have an affinity for bags, the husband sometimes calls me a bag lady. I've even started to make my own purses after a noted success a few years ago with a red velveteen number and a woollen quilted item. Here's my latest design brief; bag/purse for carrying my new laptop, passport and clean undies on board our international flight to Frankfurt. Passport must be easily accessible, but not too easy; size proportionate to my frame and nice looking.

I think I succeeded, but only time will tell. I was able to use one of the vintage shell buttons my mom gave me years ago, some yard-sale wool fabric, and an old pair of leather pants I bought at the Sally Ann. Upcycling it's called now - I just like having something I made that is useful and pleases my eye. If I end up making a bunch I'm tempted to call it "The Salvation Line" because lots of the materials are sourced at the good old Salvation Army.

It Is All For the Birds

We decided that the entertainment value of birds - particularly the ones we seem to attract - far outweighs the disadvantages and Christopher bought them some more of their favourite food. There's a line up for the feeder with their favoured seeds, and a mess under the feeder with the 'wild bird food mix'. We figure these little guys aren't wild anymore, and they just want the easy food - hulled sunflower seeds.

Crossbills & crap

There's been so much activity at the bird feeder that our deck is looking like a litter box. It reminds me of being a child and helping my granddad wash and scrub the birth bath - a thankless task made enjoyable by the joy of little birds splashing in the water.

Sourdough Loaf perfected

I've been working with this 'no knead' bread recipe for a while and I think I've got it! The use of sourdough means only one rise not multiples the way the recipe requests.

Year of the Sheep!

Check out this lovely video of sheep making friends at an urban cafe in Korea. I'm inspired to do something to mark this momentous year.... Ideas are welcome.

Red Poll

One of my favourite birds at the feeder is the red poll. They are like a small sparrow with a punk hairdo.
I need to buy a tool to suck the video off my camera though!