| Community > Butchering, Cooking, Recipes |
| Smoked geoduck and horseclam? |
| (1/1) |
| STIKNSTRINGBOW:
Anybody dry brine and low smoke these things? .. Not much into raw, but brined, and smoked.. Then thin sliced... . Anybody tried? |
| AL WORRELLS KID:
Have yet to use a dry rub on Geoduck, although it should help to retain some of their moisture. Here's the one we use on our Geoduck's..... Smoking Geoduck Clams. Clean the clams. Brine for 3-5 minutes in 40° brine. (Add 1.0 lb of salt to 1 gallon of water. This makes 40 degrees brine). Drain and pat dry. Dip in oil. Drain. Preheat smokehouse to 100° F (38° C) and dry the clams without smoke for 30 minutes. Increase temperature to 180° F (82° C) and apply a heavy smoke for 30 minutes. I love Geoducks even better than Razor Clams, (easier to clean the sand off.) This beats "Canned" Smoked Geoduck, Hands Down! |
| pianoman9701:
Raw siphon ceviche and breaded fried body for me please. |
| jay.sharkbait:
I’ve been using it as a substitute for conch and making fritters. |
| ASHQUACK:
Smoked razor clams are great, don't see why geo duck wouldn't be any different. |
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