Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: gaddy on November 09, 2018, 04:21:01 PM
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I have been told not to freeze it. Never had enough to worry about as it gets eaten pretty fast. I am wanting to smoke up some before the cold sets in and the Little Chief gets put away for winter, gonna happen pretty quick I think. What I have been told was that if you froze it, It will break down during the thaw and turn to crap due to the brine and smoke ? I vacuum pack so I don't think it should be a big deal. Your thought or experiences ?
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Freeze it, i do it all the time and it thaws just fine in the fridge.
I just thawed some a week ago and made smoked salmon cream cheese dip with half and just ate the rest.
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Vaccume pack and good to go.
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I have 2+ year old smoked salmon vacuum packed in the freezer. I won't say it's as good as the day I smoked it, but it's definitely good.
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Thanks !! Got a dip recipe the wife likes and I just like having the stuff to snack on. First year that I have had any extra to put away. Thanks again :tup:
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Freeze away, I freeze chunked smoked salmon in 1 gallon ziplocks. Always had one in the fridge to use in anything you wish, and between 5 and 10 in the freezer.
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I freeze lots of it. I wrap the smoked fish in saran wrap and then vaccume pack it. Lasts for years and you cant tell the difference once you pull it out.
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vac pack and freeze it. Never noticed any decline, stays awesome and thaws out quickly
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Like others are saying, freeze it. I vac pack mine and it is perfectly fine when thawed. I always try to have some on hand for salmon dip as well.
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break down due to brine and smoke ? :chuckle: :lol4: :mor: :chuckle: Thats stops it from going to crap lol, lets it cool, vacuum pack it and freeze it :tup:
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Thanks all !! As you can tell, I'm pretty new at this. Smoking some up tomorrow.