Post by woofbarkenarf on Dec 28, 2014 21:57:20 GMT -6
Since I was raised by children of the great depression , I have eaten some things that would be considered "exotic" "strange" "weird" "gross" or even "nasty" by people that have never even tried a taste of what I was describing.
I find traditional foods very interesting. I tend to appreciate the food on the table for what it is. In the back of my mind , I see how I might make improvements on it to fit what I think would taste even better.
I have had smoked CARP that had the taste and texture of HAM. Many people would call this a "trash-fish" ?
The point here is, that you can make your own flavors and textures out of very basic ingredients and techniques. Listen to your elders, and use the knowledge gained to better your lot in life.
Take fresh or even frozen wild trout, or salmon, rabbit, chicken, quail , E.T.C......
Take one part pickling salt, to four parts dark brown sugar , and dry rub the meat with the mixture. Let it set in the refrigerator for 12 to 24 hours , then rinse in cold fresh water until all the sugar/salt is gone.
Soak in fresh water for a few hours. Let the meats dry for a few hours at a cool room temperature and form that dry/sticky layer that the pros call "petticule".
Baste the salmon with brown sugar ,a little red wine and butter sauce for the old "fish-candy"..
Then cold-smoke it over apple wood, choke-cherry or some other mild smoke until it's dried and smoky to taste. (4-16 hours depending on thickness and expectations)
I just finished another batch of Salmon, Cornish game hen, Rabbit, and Gambel's Quail on Christmas Eve. and served it up to the extended family of in-laws , and out-laws...I heard nothing but "can I take some of this home??"
I told them "you wouldn't like it" (while taking the platter into my arms and turning around to run)
I find traditional foods very interesting. I tend to appreciate the food on the table for what it is. In the back of my mind , I see how I might make improvements on it to fit what I think would taste even better.
I have had smoked CARP that had the taste and texture of HAM. Many people would call this a "trash-fish" ?
The point here is, that you can make your own flavors and textures out of very basic ingredients and techniques. Listen to your elders, and use the knowledge gained to better your lot in life.
Take fresh or even frozen wild trout, or salmon, rabbit, chicken, quail , E.T.C......
Take one part pickling salt, to four parts dark brown sugar , and dry rub the meat with the mixture. Let it set in the refrigerator for 12 to 24 hours , then rinse in cold fresh water until all the sugar/salt is gone.
Soak in fresh water for a few hours. Let the meats dry for a few hours at a cool room temperature and form that dry/sticky layer that the pros call "petticule".
Baste the salmon with brown sugar ,a little red wine and butter sauce for the old "fish-candy"..
Then cold-smoke it over apple wood, choke-cherry or some other mild smoke until it's dried and smoky to taste. (4-16 hours depending on thickness and expectations)
I just finished another batch of Salmon, Cornish game hen, Rabbit, and Gambel's Quail on Christmas Eve. and served it up to the extended family of in-laws , and out-laws...I heard nothing but "can I take some of this home??"
I told them "you wouldn't like it" (while taking the platter into my arms and turning around to run)