Non cannabis gardening . And things .

[WildBill]

I had a very good day today , Got my cold smoker done . It is a smaller one for little amounts . All up cost $54 . The cabinet is a old stainless steel dishwasher , just the right size .
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Here is the plumbing I already had the cold smoker unit . The top part is the chamber .Has a hole in the bottom for smoke to get in
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Had it done by lunch time and I have been wanting to do smoked prawns , I just happened to have a box of green prawns . Mate owes a prawn boat so I swapped so weed for them . --- Peeled and deveined --- After about 2 1/2 hours they had enough smoke . -- still raw --
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Now , what to do with them . Yes I do creamy garlic prawns thats what I have never made it before , so a quick goggle to see what the go is and here we have it , The prawns infused the smoke into the sauce while they where cooking , which I did at the end .
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Next time I do it I will add fish as well . I git heaps of fish as well
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Made a bit to much sauce , but that was ok ,

DAMN! I know what that tastes like, but with a local Hawaiian wood. Very satisfying meal!

 

[Jraven]

I can just imagine those smokey shrimp...sounds right down my alley...standard white sauce?
I'm getting out my dehydrator today. We went on a subsistence fishing trip last couple days and have 4 halibut @ 50-70 pounds each so have my work cut out for me. I'll be drying as much as I can, everyone loves it, the rest we'll freeze. Wish I had some pics but my camera broke down

 

[hecno]

@Jraven Can you please explain how you do dehydrated fish

 

[Jraven]

@Jraven Can you please explain how you do dehydrated fish

To me, fresh is the key. With the halibut, it's real basic, they don't get dressed up much...sliced thin <1/4" with dry salt and pepper. Don't over-dry, you don't want it to crumble still a bit flexible. I bring it up to 165F then drop it right back down to @130-145. I'm just starting a batch here and it has been a while since I've done it so maybe this will get an edit

 

[hecno]

Cool @Jraven can ya post some pics . I want to give it ago , seems the same as beef jerky which I leave to the my son to make - he is the master at making it at home . plus one less job for me .

 

[Jraven]

Yes, pretty similar. We do deer jerky with a mild sweet/salt brine. Salmon also. But the halibut just goes right on the racks.Will get some pics while I'm processing. Should be easy for the boy he already has all the prep techniques worked out:smoking:

 

[Growtogrow]

Let's eat

 

[Jraven]

This ones the baby of the bunch, nice fish though

Taking off the filets

This ran about 3:45hr then I shut it down overnight. In the morning I'm giving it another hour after moisture has evened out.
Don't forget to oil the racks, some was kinda stuck

 

[Jraven]

Thanks hec. Too bad my camera broke before the hunting-garhering trip, wish I had documented that. But it was fog/raining most of the time anyway

 

[hecno]

Tomato time , still growing well and lots of fruit , I got the shits with the standard ones and pulled them out .

Next is a Japaneses Hokkaido , just playing around here as I did not know if it would grow here . I have one , I noticed it has a lot of male flowers

Boss of the yard , this guy thinks he is Gods gift chickens

Outdoor Kitchen is done , I have all I need .

@WildBill I sleep with one eye open .