Hi guys I have just bought a new cadac electric sm

[Jamesp]

Hi guys I have just bought a new cadac electric smoker. Its about the size of a small fridge and looks great. Can anyone help with info on how to cure and smoke snoek?

 

[Angus]

http://www.ejozi.net/kb/entry/113/

 

[Dorado75]

My step dad has one of those smokers and it smokes snoek like a bomb!!

 

[Big Gray]

I tried smoking a snoek, but couldn't get it alight.:doh

 

[FATHIEL]

yo

i know how to use it...........................!

my postal address is

PO BOX 1413

CROWN MINES

2025

JHB

                   (JUST KINDING 4-GIVE ME,ONLY:clow:rasta:dapp: HAVING FUN

 

[CrAZy-BuG]

Big Gray wrote:

I tried smoking a snoek, but couldn't get it alight.:doh

You have to let the snoek dry out before you try and smoke it. Also, wrap it up with some Rizla paper. News paper will be cheaper but the ink burns the throat...

 

[Psy]

 

you would be able to get quite a few pipe fulls from a R10.00 snoek.

Cheaper than buying a 'parcel' hey!!  :doh

 

[flippy]

hijacked...lol

 

[ocin]

send a pic of smoker and i will help!!!!!

 

[sheben]

Hi Did you get that smoke snoek receipt, I want to start smoking snoek. I need the  know  how first, can you post it for me please.

 

[Jamesp]

Hi Sheben. No I never got the recipe. I got one link but it was not that comprehensive on the curing aspect. Most of the rest were just zol rookers(me too when I was young) trying to be clever. I have sort of worked out the curing process but still cant get the snoek perfect.Other species eg stumpies,bonito come out better.

 

[sheben]

Hi James

I have tried it today and my snoek came out perfect.

I took 2 cups of salt mixed coarse and normal table salt, took a bucket big enough for the snoek to fit into and put water in it to cover the snoek. It took about 2 hours for the snoek to lay in it. took yellow food colour powder and threw it on top for the yellow colour. I took my Weber, took a few brickets and got it hot, put  a metal bucket with the oak chips and let it be for 2 hours. I also did put it in the oven for about 20 min on 240C. The oven part is just to kill any unwanted bacteria.

 

[Jamesp]

I got good results with bonito, stumps and hottis, not by brining, but salting them with with coarse pink himalayan rock salt (no iodine) and then hanging them in the shade for a while. It sucks the moisture out onto newspaper. Here I get it in Aurora spar but in Pretoria the best place to find it will probably be in the Groenkloof spar(if it still exists) on the shelf where they keep the health fanatics seeds, nuts, glueten free flour etc. Try cook the fish slowly without the burst of heat. Tastes better and im sure is still safe.