Mystery Recipe

FISH, OCTOPUS, PRAWNS, SCOLLOPS, CRAB, LOBSTER & CRAYFISH
Smokey
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Mystery Recipe

Post by Smokey »

What on earth have I got here buried under all this salt and brown sugar?
This is a slow walk through recipe that I started today, Yall have to keep up as it wont be finished till Sunday.
Ill reveal what it is when its cured and onto the next step.
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:mrgreen:
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Zorba
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Re: Mystery Recipe

Post by Zorba »

oooh, interesting.
Bentley
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Re: Mystery Recipe

Post by Bentley »

Started Thursday, wont be done till Sunday...Hum, I am gonna rule out Ham and Corned Beef, unless you have found a super fast cure...Belly, a possibility, would be to short for me, but its in the running. I am gonna say a couple of Salmon filets...always love threads like this!

Good on ya Mick!
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donburke
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Re: Mystery Recipe

Post by donburke »

my money is on it being the body part of a dead animal
Captain Cook
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Re: Mystery Recipe

Post by Captain Cook »

donburke wrote:my money is on it being the body part of a dead animal
Is a fish a dead animal?
beachbums
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Re: Mystery Recipe

Post by beachbums »

I'm going for Mackerel :D
DaveW
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Mystery Recipe

Post by DaveW »

Cured Trout? Season finished last weekend, might have caught a couple??
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Bill44
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Re: Mystery Recipe

Post by Bill44 »

My pick is Salmon being made into Gravlax.
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Angryman65
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Re: Mystery Recipe

Post by Angryman65 »

Salting Pilchards for Bait
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chriso
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Re: Mystery Recipe

Post by chriso »

I don't think there's anything under it. It's just a rub for a massive rack of buffalo ribs.

Edit: just realized this thread is in the seafood section. Could be I'm wrong about the ribs.
Zorba
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Re: Mystery Recipe

Post by Zorba »

Smokey Mick wrote: Ill reveal what it is when its cured
why, is it sick 8)

ill leave now :arrow:
Smokey
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Re: Mystery Recipe

Post by Smokey »

Alright you clowns :lol:
I think Bentley guessed it first.
1.5 kg or one side of Tassie Salmon.
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Mix 3 to 1 Salt and brown sugar (Turbinado) or any good strong coffee sugar.

Line tray with at least 1/4 inch and lay the salmon skin side down and then totally cover.
I like my smoked salmon well cured so I left this for 24 hours in the fridge.
After that , they are quite stiff and have a Plasticine feel.

They have now almost soaked an hour in cold fresh water.
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
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Card Shark
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Re: Mystery Recipe

Post by Card Shark »

Nice colour! Looks like the wild Canadian stuff you can occasionally buy in the US. That beer looks lonely... :idea:
Last edited by Card Shark on Fri Jun 14, 2013 6:40 pm, edited 1 time in total.
shayneh2006
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Re: Mystery Recipe

Post by shayneh2006 »

Mmmmmmmmm.


I will be watching this with eyes wide open.

Go forth Smokey :P


Shayne
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dales133
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Mystery Recipe

Post by dales133 »

Snapper is an awsum candidate for a similar cure.
Preferably cold smoked, it's how I used to do mine, have done the same with king fish, yellow fin tuna , makeral ect.
Great cure
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