04-04-2013, 06:27 PM
A friend of mine was visiting and tried some smoked steelhead we made. Then he ate all we had. He loves it.
Now he is in Afghanistan for a year and we want to send him some. Here's the question. We brine it, dry it til a skin forms, cold smoke it heavily for several hours, then toss it in the oven at 175 until it is good and rubbery. The inside is still a bit moist but fully cooked. For our own use, it is then vacuum packed, frozen and eaten when wanted. To send over there will take between 3 days and 3 weeks from what I hear. Will that moisture be a problem? Should we get it dry inside?
[signature]
Now he is in Afghanistan for a year and we want to send him some. Here's the question. We brine it, dry it til a skin forms, cold smoke it heavily for several hours, then toss it in the oven at 175 until it is good and rubbery. The inside is still a bit moist but fully cooked. For our own use, it is then vacuum packed, frozen and eaten when wanted. To send over there will take between 3 days and 3 weeks from what I hear. Will that moisture be a problem? Should we get it dry inside?
[signature]