Cured & Cold Smoked Salmon and Trout with Chef Greg | REC TEC Grills
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- čas přidán 10. 01. 2018
- Ingredients:
1. Salmon
2. Trout
3. Salt
4. Pepper
5. Ground fennel
6. Sugar
7. REC TEC Seasoning of choice
Method:
1. Mix ingredients 3-7 in equal parts
2. Rub salmon and trout with mix
3. Let salmon cure 4-6 hours in refrigerator
4. Let trout cure for
5. Set grill at 180ºF and Cook in smokebox at 120ºF for 90-120 minutes
6. Leave at room temp. for 30 minutes
7. Set in refrigerator overnight
8. Slice paper thin
The REC TEC Smoker Box gives you the ability to smoke fish, cheese, jerky, sauces, spices, or even condiments. With three stainless grates inside the chamber, space is never an issue. You can even use the smoke box as a warming area at the end of your cook to keep the smoke rolling until it is time to eat. The stainless drip pan in the bottom of the Smoke Box flows into your existing drip bucket, making clean-up simple and easy. It attaches to your RT-680 using the existing holes ensuring a care-free installation.
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Those spices sound fantastic for fish!
This looks amazing!
TASTES amazing! 💨🐟
Awesome vid, thank you. Can you smoke tuna in the same way? Thanks.
How much of each ingredient? Brown sugar or regular white sugar?
So what did you set the temperature at to get the smoke box up to 160° - 170°
How long do you smoke it for? To an internal temp?
I made this yesterday and it was horrible. Might be better if I understood measurement of ingredients.....please.
It was probably the fennel that disagreed with you. I can’t stand the stuff.