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Phoenix

12-30-2014 09:15 PM

You make a lot of good food :)

Barry-xlovecam

12-30-2014 09:17 PM

Quote:

Originally Posted by Barry-xlovecam (Post 20342893)

I finally got around to doing this.

Just used a frozen (thawed out) Pink Salmon, wild caught fillet, from Kroger.

Just salt and some dill, 36 hour cure -- I thought it came out just fine "no sugar added" :thumbsup

Good idea :2 cents:

** forgot a little liquid smoke flavor

WDF	12-30-2014 09:42 PM

Quote:

Originally Posted by seeandsee (Post 20311657)

what the fuck is this?

Food Prep with BlackMonsters

Quote:

Originally Posted by blackmonsters (Post 20312034)

WTF!

That has nothing in it about parasites!

Got me on that one.

:1orglaugh

He eats a truck stop mensroom vending machine egg salad with bugs that make him healthy and intelligent in it.

Quote:

Originally Posted by Barry-xlovecam (Post 20342909)

** forgot a little liquid smoke flavor

The mustard and dill are great but the liquid smoke adds the "Bam" to it.

Barry-xlovecam

12-30-2014 10:34 PM

Quote:

Originally Posted by WDF (Post 20342918)

The mustard and dill are great but the liquid smoke adds the "Bam" to it.

Definitively "cooking with modern chemistry" and not for a low-sodium diet -- I won't need any salt for a week :1orglaugh LOL

fappingJack

12-31-2014 04:41 AM

Delicious. Cheers

blackmonsters

12-31-2014 09:54 AM

I got to take two weeks off; I overdosed on this shit!

:1orglaugh

JIBCONTENT

12-31-2014 01:10 PM

gotta love Lox!

blackmonsters

07-16-2015 07:30 PM

Update :

Making lox again from one of these sockeye salmon fillet

http://www.kingsailfishmounts.com/Us...%20Sockeye.jpg

Oh man does this fish look good; it's so red like this :

http://paleodining.org/files/7613/02...et_468x315.jpg

I keep smelling my fingers after touching the fish to make it.

:food-smil02

geedub

07-16-2015 08:10 PM

Heck yea. Wild caught?

blackmonsters

07-16-2015 08:28 PM

Quote:

Originally Posted by geedub (Post 20525896)

Heck yea. Wild caught?

Those pics are for illustration only.
That's not my catch, I went to the grocery store.

:1orglaugh

baddog

07-16-2015 08:38 PM

Quote:

Originally Posted by blackmonsters (Post 20525888)

Update :

Making lox again from one of these sockeye salmon fillet

http://www.kingsailfishmounts.com/Us...%20Sockeye.jpg

I have to admit, I expected you to be a little darker.

geedub

07-17-2015 08:17 AM

Quote:

Originally Posted by blackmonsters (Post 20525900)

Those pics are for illustration only.
That's not my catch, I went to the grocery store.

:1orglaugh

You think I don't know you're black by now? You can buy farmed fish from the store. Was yours farmed or wild?

SekobA

07-17-2015 12:11 PM

It taste better if you did not bought the fish

blackmonsters

07-17-2015 04:44 PM

Quote:

Originally Posted by geedub (Post 20526205)

You think I don't know you're black by now? You can buy farmed fish from the store. Was yours farmed or wild?

I didn't actually check.

Probably wild because according to wikipedia "Sockeye is almost never farmed".

https://en.wikipedia.org/wiki/Sockeye_salmon

BTW : Just ate a small amount a few minutes ago and it taste awesome.

I didn't do "heavy curing" this time like in the first video.
I did it like this video except no weight on the salmon and left the skin on.

https://www.youtube.com/watch?v=jBn5lCQ6VWM

I don't wait 3 days, I start eating after 18 hours and leave some in there for 3 days.

:1orglaugh

geedub

07-18-2015 08:53 AM

Quote:

Originally Posted by blackmonsters (Post 20526629)

I didn't actually check.

Probably wild because according to wikipedia "Sockeye is almost never farmed".

https://en.wikipedia.org/wiki/Sockeye_salmon

Didn't know this.. Awesome

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