Dry salmon, put a layer of above mixture in a container, put the salmon on top, with another layer. Put a heavy weight ontop to squeeze the water out of the salmon, while its in the refrigerator. Next day: Wash the salmon, drying it with paper kitchentowel. Put the salmon back into the refrigerator again to dry some more. I’ve put the salmon in my smoker with a cold smoke generator for 8 hours, the cheese needed only 2 hours.
In 2020 i made a Biltong drying thingy, using a Nextion and a Arduino. Today i’m preparing for some Chilli Biltong, which i’m going to put in the drying box tomorrow.
2020 Version 1, now version 3 (no more display bugs)
Arduino functionality
Heating light
Temperature / Humidity
Air flow
MQTT to home automation
Nextion Display
Recipe
Meat
1 kg Beef Cut into 1.5cm - 2cm steak slices
Spice
2 tbsp black pepper coarsely ground.
2 tbsp course Sea Salt
1/2 tbsp smoked paprika
4 tbsp coriander seeds roasted and coarsely ground.
1 tbsp chili flakes
Marinade
50 ml worcestershire sauce
100 ml apple vinegar
1 tbsp tabasco sauce
Previous biltong pictures
Script – get images from Reolink cam
while true; do
wget "http://ip.number.or.hostname/cgi-bin/api.cgi?cmd=Snap&channel=0&rs=123asd&user=admin&password=MYSECRETPASS" -O $(date +%Y%m%d%H%M).jpg
sleep 60
done
We love fermenting! Sometimes we ferment our own sauerkraut.
Depending on the volume it can take at least 2 weeks up to several months.
Bottom left – Stone Crock pot weights
If you don’t have crock pot weights, use a plastic bag filled with water. (See below)
Mixture: Salt, juniper berries, dill, celery seeds and caraway.
Rinse Cabbage and clean. Cut out and discard the hard white center.
Take the largest leaves from one cabbage and lay them out at the bottom of your clean and rinsed out crock pot.
Shred the rest of the cabbage.
Add a layer of shredded cabbage over the laid out leaves in the crock pot. Sprinkle some of above mixture over this layer. Compress by stomping down with the stomper.
Repeat the layering process until you used up all the cabbage, salt, and juniper berries. After each layer stomp it down.
Pour all the luke warm water over the cabbage. That will activate the fermentation process.
Place clean crock pot weights over the cabbage and close the crock pot with the lid. Pour water into the ring of your crock pot and make sure there is always water in that.
Wait several weeks until cabbage is done fermenting into Sauerkraut.
Most of the times i use my cold smoker to smoke the salmon, below is a experiment i have to revisit!
Gravlax (Swedish: [ˈgrɑ̂ːvlakːs]) or graved salmon is a Nordic dish consisting of salmon that is cured using a mix of salt and sugar, and either dill or sprucetwigs placed on top, and may occasionally be cold-smoked afterwards. Gravlax is usually served as an appetizer, sliced thinly and accompanied by hovmästarsås “mustard sauce”, in Denmark as rævesovs, literally “fox sauce”, and in Iceland as graflaxsósa), a dill and mustard sauce, either on bread or with boiled potatoes.
In olden times, the salmon was buried in the ground to ferment. I packed mine in foil and buried it in the garden for a few days.
Maybe you also have a white area to fill, here is a suggestion.
For years we collected picture frames, weird and ugly. We wanted to have a collection of images in our staircase, to fill the white area. The images are all something we like, have interest in or are personal.
It needed to be on 3 walls, so here was my first design.
Most left .. picture around the cornerIn the end a total of 110
Around the corner picture frame i made
"If something is worth doing, it's worth overdoing."
