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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-06-2012, 11:09 PM   #1
Suntower
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Default Cold Smoked Nova Lox?

Hi,

Thanks for all the replies on my other post. I ran across this article... it seems very close to what I was looking to do. Anyone tried this sort of thing? Recommend? No? Any alterations?

I've got a Brinkmann el-cheapo, a decent thermometer and a seal-a-meal.

http://www.sffishing.com/recipes/Smo...structions.htm

TIA,

---JC
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Unread 12-07-2012, 06:58 AM   #2
chad
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An easier way to deal with "cold smoke" is to get a smoke generator like Todd's AMAZEN http://www.amazenproducts.com stainless steel maze. Pretty inexpensive and lasts forever. If you like to play McGyver the dryer hose, etc. is very doable on an ECB. There is also the coffee can/soldering iron option. Good luck.
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Unread 12-07-2012, 09:19 AM   #3
Big George's BBQ
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That is like the cold smoke generator that I use It is very easy. I use a wild cherry saw dust too Gore has a good and easy curing method and Don Marco has a great tutorial for cold smoking salmon. I have used both and like both a lot
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Unread 12-07-2012, 11:11 AM   #4
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I have the 18" A-MAZE-N Smoker Tube. I loaded it up with pellets, lit it, and it ran for over 6 hours while I smoked some salmon. It put out a ton of smoke. Well worth the purchase.
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Unread 12-07-2012, 11:18 AM   #5
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jeezus that seems like it's gonna be salty. 24-36 hours in a 1:1 salt/sugar dry brine, plus another 24-36 hours in a wet brine? Fark, I only brine my salmon for about 12 hours in a 1:4 salt/sugar dry brine.

I don't get the point of brining it that long, then having to "freshen" it in fresh water to remove the salt. Seems counter productive to me. Just don't brine it that heavily to begin with.
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Unread 12-07-2012, 03:12 PM   #6
Suntower
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Gentlemen,

Thanks for the replies. I guess I'm drawn to the method I posted because it's (sorta) close to my grandmother's 'method'. I'm not sentimental, it just worked really well. Sadly, that was a looong time ago. My father-in-law uses one of those 'teeny' electric smokers and it's -OK- but definitely nowhere near as good.

The long brine time, really doesn't make it taste saltier... the salt really doesn't 'absorb' all that much... just sorta stays on the surface.

Thanks for the suggestion of the A-Maze-N tube. I keep wondering if the 'tube' is as good as the 'box'... I ask because it's definitely less $. Any thoughts on that?

Cheers,

---JC
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Unread 12-07-2012, 03:47 PM   #7
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bruddah sun i know what you mean. the trick is making the surface dry and crust out to get that old country flavor. its hard to do cause the salmon weeps out moisture as it smokes due to the seasoning. trick may be to get a good air flow. but i havent quick figured that out either.
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Unread 12-08-2012, 05:00 AM   #8
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Check out the ProQ CSG I've used it for the lat three years now ans it great.
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Unread 12-08-2012, 06:01 AM   #9
Big George's BBQ
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Would like to know how this works out for you
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