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Old 05-06-2013, 11:17 AM   #1
is one Smokin' Farker
Join Date: 09-15-11
Location: Houston, TX
Talking cold smoking some sockeye salmon

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....
food bloggin at

Last edited by GARNAAL; 05-06-2013 at 03:30 PM.. Reason: added comments
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