Mystery Recipe
Mystery Recipe
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.
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.
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
http://www.aussiecue.com.au
http://www.aussiecue.com.au
Re: Mystery Recipe
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!
Good on ya Mick!
Burnt By The Best
Competition BBQ Team
Fresno State University
Go Dogs!
Competition BBQ Team
Fresno State University
Go Dogs!
Re: Mystery Recipe
my money is on it being the body part of a dead animal
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Re: Mystery Recipe
Is a fish a dead animal?donburke wrote:my money is on it being the body part of a dead animal
Mystery Recipe
Cured Trout? Season finished last weekend, might have caught a couple??
DaveW
Proud owner of 'Red Mist' Royal Kamado, 'The Green Imp' Sakura Imperial Kamado 'circa 1970 and a Weber GA that, well....... goes anywhere!
Never get so busy making a living that you forget to make a life!
Proud owner of 'Red Mist' Royal Kamado, 'The Green Imp' Sakura Imperial Kamado 'circa 1970 and a Weber GA that, well....... goes anywhere!
Never get so busy making a living that you forget to make a life!
Re: Mystery Recipe
My pick is Salmon being made into Gravlax.
Bill
Cast Iron Hibachi
Jackeroo Mini Spit
18 1/2" kettle
57cm Kettle
6 Burner Gasser sausage sizzler only.
Cast Iron Hibachi
Jackeroo Mini Spit
18 1/2" kettle
57cm Kettle
6 Burner Gasser sausage sizzler only.
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Re: Mystery Recipe
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.
Edit: just realized this thread is in the seafood section. Could be I'm wrong about the ribs.
Re: Mystery Recipe
why, is it sickSmokey Mick wrote: Ill reveal what it is when its cured
ill leave now
Re: Mystery Recipe
Alright you clowns
I think Bentley guessed it first.
1.5 kg or one side of Tassie Salmon.
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.
I think Bentley guessed it first.
1.5 kg or one side of Tassie Salmon.
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.
http://www.aussiecue.com.au
http://www.aussiecue.com.au
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Re: Mystery Recipe
Nice colour! Looks like the wild Canadian stuff you can occasionally buy in the US. That beer looks lonely...
Last edited by Card Shark on Fri Jun 14, 2013 6:40 pm, edited 1 time in total.
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Re: Mystery Recipe
Mmmmmmmmm.
I will be watching this with eyes wide open.
Go forth Smokey
Shayne
I will be watching this with eyes wide open.
Go forth Smokey
Shayne
Don't argue with idiots.. They'll bring you down to their level and then beat you with experience.
Mystery Recipe
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
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