Quote:
Originally posted by splck
I've had smoked eel before and I agree that it's great. Where did you get the eel Deval?
I usually smoke salmon, but I've done trout, oysters, halibut, and some bacon sides.
I'd like to try doing some cheese.
I have a Big Chief front load that I paid $120 CAD. I used to use a wood box with a hotplate and old oven racks and it worked fine. Make sure you pick the right kind of wood chips for the type of food you're smoking.
I won’t even get into the different brine recipes and how much smoke to use
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Hello fellow Canadian.
You can either buy eel from chinese markets, or buy it from fishermen who catch it in the St. Lawrence.
I personally use a wood burning smoker that I built myself. Its basically an old metal 50 gallon drum with top cut off sitting on a base of bricks. A small tunnel that is 4ft away is where I burn the wood. Always use hardwood - NEVER softwood. I also put a lot of 'green' branches in with leaves because these produce a lot of smoke.
Also, I will burn special woods like apple and cherry near the end to infuse the fish/meat/eel with that extra flavour.
I do this all at my cottage.