found some nice sockeye salmon and it was time to smoke a side of it..
brined for 2 days in Pickle salt, Brown sugar and Morton Tender Quick
rinsed off the brine and patted dry.. ready to brush on some Calvados
here the Calvados I used..
and it's time to dust on some spices..
let it rest overnight in the fridge to form a pelicule and starting the cold smoke the next day .. with a sieve of Apple wood sawdust..
note : although my smoker is a gasser - for "cold smoking" I use no heat - I just only start the sawdust in the sieve..
checking in after ~ 2 hours..
and almost done after 3 1/2 hours..
as you can see here - with that large rectangular sieve -
here for this session, I started the sawdust on both sides and this is how it looks after 3 1/2 hours -
so if you only start that sawdust on one side you will easily get 8 hours of smoking out of one load of sawdust !!
whoever came up with that idea - it works great !!
I took the salmon out of the smoker after 4 hours and cut up some the next morning for breakfast..
and here you go - some bagels, Cream cheese and home made cold smoked sockeye salmon for breakfast !! mmmmm....