Smoked Salmon Sunday.(It`s tomorrow!)

Friday morning.

Early on Friday morning, we collected three sides of Scottish Salmon. As soon as we returned home, a generous layer of `Woodston cure` was applied, and the fish was chilled, and allowed to cure overnight.

On Saturday, (this morning.) the residual salt, sugar, lemon zest & fresh Rosemary was washed off of the fish, which was then thoroughly dried, before being attached to a wire rack using stainless steel skewers, and then hung in the smoker cabinet.

The smoke generator is then carefully filled with food grade Oak dust and lit. I give it about five minutes before I load the generator into the smoker, to ensure that it is well under way, and smouldering nicely.

The smoke generator, is filled with Oak dust and lit using a tea light.

The Salmon/Bacon/Ribs hooks are too long. Last Christmas, I had to cut four inches off of the Salmon tails, so that they would fit into the cabinet. I now use a pair of flat stainless steel skewers which I thread through the salmon tails.

These hooks are too long for Salmon sides. (Probably fine for Bacon & Ribs.)

Luckily, the `burn` had only been underway for about five minutes when I noticed that the high winds had blown the smoker`s door open.

A couple of Bungee cords that I bought for the Hadrian`s wall expedition should hold the door closed until I can fit a latch. And they may serve to dissuade Cats/Foxes/Raccoons, and perhaps even Zeus!

A simple, and more importantly, quick fix until I fit a latch.

Wind resistant! Not to mention, Cats/Foxes/Raccoons and Zeus!

At this point, we are nearly half way through the `burn`, with another eight hours to go, everything is looking, (and more importantly, smelling.) fine.

Approximately, seven & a half, maybe eight hours of smoke remaining.

Half way through, and a combination of cure and smoke has given the salmon a fantastic colour. (Note the double skewer method of suspending the sides of Salmon. My thanks go out to Dave Baines for sourcing and supplying, said kit.)

Eight hours into the`burn` Salmon looks and smells incredible.

Thank-you!

I would like to extend a great big thank-you to everyone who has committed to buying a whole, or half side of smoked Salmon. Orders will be taken on Sunday, (as in tomorrow.) for whole and half sides of Smoked salmon. The sides I smoked at Christmas weighed in £55 each. The sides currently being smoked are slightly smaller. (£50 per side.)

After tomorrow`s introductionary offer. Sample plate of salmon, £4, future, 100 gram servings with cracker/bread, lemon and FGBP will be sold at £6.

FREE BEER FRIDAY!

Q; Which three beers has Gina curated to accompany Eddie`s Home-smoked Salmon?

Usual rules apply. The judge's decision is final, Blah! Blah! Blah! et cetera! et cetera! et cerera!

Cheers Chums! (and see you on Sunday.)