![]() ![]() Chicken Breast, 2 kg $34.Cheena Canada – Double Smoked Salmon Soft Jerky 6-pack $86.24 Add to cart.Canadian Wagyu – Mini Burgers $103.49 Add to cart.This boneless, skinless, vacuum packed portion can keep in the freezer for 12 months or in the fridge unopened for about 10 days.Features:12 individually vacuum packed 150 g (5.3 oz.) portions1.8 kg (3.97 lb.)Fine dining qualityHigh in protein and omega 3 fatty acidsMade in CanadaShipped with ice packs Related products Thaw out for 12-24 hrs and enjoy immediately as is or spread over pasta, rice, salad or use your imagination. After cold smoking for about 18 hrs, the portions are hot smoked for 2-3 hrs. The salmon is cut in small bite site portions and brined/marinated in a proprietary recipe using maple syrup, brown sugar and spices for 48 hrs. Cheena brand never uses artificial smoke flavor. ![]() Why? Because ocean-run salmon have higher oil content, firmer meat texture and overall better taste. Salmon are all wild caught from north of Vancouver Island to the Alaskan panhandle just north of the Haida Gwaii islands. Orders only ship Monday, Tuesday and Wednesday for Wednesday, Thursday, Friday deliveries. Place the smoked salmon into a container with the glaze and leave it to absorb in the fridge (do not leave longer the a day or the sugar will suck out more moisture from the smoked fish even without salt.Due to the perishable nature of this item, orders do NOT ship over the weekend. ![]() You may remove salmon halfway thru smoking process and sold the salmon glaze for a few hours before resuming smoking.ģ. Glaze may be brushed on several times thru the smoking process.Ģ. Wild Pacific Sockeye Salmon nuggets a natural and healthy treat from the cold, fresh waters of the Pacific Ocean. It is your choice, have fun, experiment.ġ. Now to many your salmon: heat wine, rum sugar, honey/maple syrup in a saucepan. In keeping the temperature low and the smoking wood controlled, you can do a nice slow cold smoke thru the night but again it all depends on thickens and amount of fish being done. I like to use Alder for smoking my salmon and halfway I add cherry or maple. Remember to put the thickest pieces on the bottom of the smoker and thinnest to the top. Do not add chips/pucks/wood to smoker for the first hour, just let the fish rise slowly to temperature. you want the fish temperature to rise slowly. I will also vent open my smoker (either by propping the door open slightly or opening the vent all the way (depending on type of smoker you use). I will do my smoking in the evening when the temperature is cooler, which aids in keeping the smoker a little cooler. If you have space place racks in fridge.Īlthough most salmon is hot smoked, I like to think I slow/cold smoke my salmon for the best candied quality. Place salmon on racks to dry until a nice glossy coating forms. Once fish has reach consistency, remove it from the brine (it is not a very salty brine) so you do not have to rinse the fish but you can if you choose to. You should stir the fish every 4 hours and eventually you will get to know the feel of when it is the right consistency (squishy). Once the liquid has formed, you can start adding the seasonings of your choice to the brine. This forms a thick brine the will cure and firm the salmon. The brine will dissolve quickly and begin to draw liquid from salmon. Continue layering brine mixture/salmon until all salmon is covered. Place larger, thicker pieces of salmon onto mixture. Do not use belly strips a they are too fatty.Ĭut salmon into pieces such as nuggets 1"x1" or strips 2" x 6" and 1/4" thick Cover the bottom of a plastic container with a 1/4" of salt/sugar mixture. Skin and debone salmon as well as cut off dark meat before smoking. Smoker temperature: try and keep 100-125 degrees (slow smoke)
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