This is one of those things that is so easy to do... everyone should have one brewing in their refrigerator. In the past, I've always cured my salmon in a wet brine (water and salt) and then cold smoking the fish which is a challenge in the summer months. Its a time consuming process but recently I  found a good basic dry salt/sugar recipe.

Here is a basic dry mixture that I used on both filets
1.5 oz Salt
2.25 oz Sugar

For the first filet, I cut it in half adding 1 tbsp of cracked pepper to the above mixture. Covered each piece with the salt/sugar. Then I sprinkled about 2 tbsp (didn't really measure) of liquid smoke on each and then wrapped in plastic wrap.

For the second filet, I add 2 tbsp of Herbs de Provence to the salt/sugar mixture. Coated each piece with the mixture.... added lemon slices and then wrapped in plastic.

Both both filets in the refrigerator for 3 days, turning upside down each day. Results? Both turned out to be very tasty although I did prefer the smoked one. This method was much... much easier that I've done in the past.

I would like to welcome master chef Dano to the Le Cochon Fumant blog. He will be assisting me with posting his culinary insight and recipes. Welcome to the Smoking Pig!

After spending more than a few years in Japan, I've seen what the Japanese have done to our lovely pizza pie... corn, nori (seaweed), octopus... ish. It then raised more than one eye when my wife asked if we wanted to make pizza her way. Living in the Chicago area, pizza is a religious experience and what I've seen what that country has done to my earthly round delight. Finally giving in, we made a japanese style pizza and was pleasantly surprised at how good it was. Having Mayo and Soy Sauce... sauce covered in green onions and bacon pizza is different but very tasty.

Then again, anything tastes better covered in bacon.

I always make my own pizza dough. I make several batches, freeze it ensuring that I fresh pizza dough on hand. There are plenty of recipes out there for good dough so I won't post mine (unless requested).

Sauce
1/2 cup real mayonnaise (My wife of course thinks the Japanese mayo is better - I beg to differ)
1 tsp Soy Sauce
1/4 tsp Shichimi Japanese Chili Pepper

Mix all of the above together

Toppings
a bunch of Green Onions
a bunch of cubed Bacon
Mozzarella Cheese

Spread the mayo/soy sauce mixture down on the dough like you would with a tomato pizza sauce. Cover with both the green onions and bacon then cheese. Bake in a 500º degree oven until done. Enjoy.

This will be my first official post since I've really put this blog off for a long time. For a couple of years now I've been wanting to make my own Corned Beef Brisket. Even bought the spices pack from the The Spice House that's been sitting in a drawer for the past year. Well, this year... this is the the year that I decided to make my own Corned Beef Brisket. Grabbed my 5 gallon bucket following the recipe I have in my Charcuterie book.

5 lbs Beef Brisket
2 cups Pickling Salt
5 tsp Pink Salt
1/2 cup Sugar
3 cloves of Garlic
5 tbsp of pickling spice
1 gallon of water

Combine all the ingredients in a pot and heat until the salt and sugar dissolve. Remove from heat and allow to cool until room temperature. Add the brisket and weight down. I have a brick that I use just for this occasion.



Refrigerate for 3 to 5 days. I had mine in the frig for 3 days but wished it was in there for another day or 2. Pulled it out of the the brine and rinsed off.



Cutting in half, thought it looked really good. Then I pulled out my favorite Corned Beef recipe to cook.

1 corned beef brisket, about 4 pounds
4 cups apple juice
1 cup brown sugar
1 tablespoon prepared mustard
6 to 8 small to medium red potatoes, cut in half or quarters
2 to 3 medium carrots, pared and cut into chunks
1 large onion, peeled and cut into eighths
1/2 head cabbage, cut into chunks
2 tbsp of pickling spice (optional)

Combine everything into a large pot and cook for about 4 hours until tender.



The finish Meal and it was a hit.

People are always asking about the stuff I make so decided to create a blog. I'm going to write about what I make and how I make it. This is my first posting so it will be brief.