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Community => Butchering, Cooking, Recipes => Topic started by: STIKNSTRINGBOW on June 08, 2021, 04:04:58 PM


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Title: Smoked geoduck and horseclam?
Post by: STIKNSTRINGBOW on June 08, 2021, 04:04:58 PM
Anybody dry brine and low smoke these things?
..
Not much into raw, but brined, and smoked..
Then thin sliced...
.
Anybody tried?
Title: Re: Smoked geoduck and horseclam?
Post by: AL WORRELLS KID on June 27, 2021, 04:43:26 PM
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!

 
Title: Re: Smoked geoduck and horseclam?
Post by: pianoman9701 on June 27, 2021, 05:55:28 PM
Raw siphon ceviche and breaded fried body for me please.
Title: Re: Smoked geoduck and horseclam?
Post by: jay.sharkbait on June 27, 2021, 06:16:05 PM
I’ve been using it as a substitute for conch and making fritters.
Title: Re: Smoked geoduck and horseclam?
Post by: ASHQUACK on June 27, 2021, 06:18:31 PM
Smoked razor clams are great, don't see why geo duck wouldn't be any different.
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