Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: hunthard on August 11, 2020, 04:50:17 PM

Title: Smoked Salmon
Post by: hunthard on August 11, 2020, 04:50:17 PM
Just took a batch off the smoker, do you guys let it cool down on the counter and then put it in the fridge? I want to vacume seal it up.
Title: Re: Smoked Salmon
Post by: Buckmark on August 11, 2020, 04:53:39 PM
Just pop what you want to package up in the fridge while you snack on some and anjoy a cold one, it will cool pretty fast then vac pack
Title: Re: Smoked Salmon
Post by: h20hunter on August 11, 2020, 05:20:17 PM
I eat a piece, let the rest cool, and swear by vac packing 24 hours before continuing to sample.
Title: Re: Smoked Salmon
Post by: Crunchy on August 11, 2020, 05:30:10 PM
I let it cool on a ritz cracker, and a smear of cream cheese. 
Title: Re: Smoked Salmon
Post by: riverrun on August 11, 2020, 09:03:37 PM
As Crunchy said! Smoked salmon on a cracker with cream cheese! I also add some capers and fresh baby dill. Very tasty!
Title: Re: Smoked Salmon
Post by: Angry Perch on August 11, 2020, 09:20:32 PM
All of the above, but yes, cool before vac packing.