Cold smoking salmon question

bmonkman · 03-08-2013, 02:22 PM

I have four salmon fillets (around 6oz each, about 1/2" thick) I want to cold smoke. I will be using the A-MAZE-N-TUBE-SMOKER (AMNTS). Can anyone recommend how long I should leave them in the smoke?

Thanks in advance.

Brian

code3rrt · 03-08-2013, 05:30 PM

Ive never tried it myself, but I think if you check out Cowgirls blog you will find some great info.

http://cowgirlscountry.blogspot.com/

KC

Gore · 03-08-2013, 06:47 PM

Smoke until done.

Seriously, it's all a matter of taste. Some people just cure and don't smoke at all, other traditions smoke for a couple hours at a time over several days.

I usually go about 2-4 hours, but I don't have fancy-shmancy equipment.

martyleach · 03-08-2013, 10:05 PM

Quote:

Originally Posted by Gore

Smoke until done.

Seriously, it's all a matter of taste. Some people just cure and don't smoke at all, other traditions smoke for a couple hours at a time over several days.

I usually go about 2-4 hours, but I don't have fancy-shmancy equipment.

So Gore.... do you cure or just smoke?? Mr. fancy shmancy....

JohnHB · 03-08-2013, 10:27 PM

Check out this link reply 8 for great recipe:
http://forum.bradleysmoker.com/index.php?topic=55.0
John

Gore · 03-08-2013, 10:32 PM

Quote:

Originally Posted by martyleach

So Gore.... do you cure or just smoke?? Mr. fancy shmancy....

If I'm cold smoking I always cure. I just re-read the OP and realize this wasn't mentioned. I think if you're not curing and eating raw, then it's sushi, and you'd better ask Landarc about smoking that.

Actually, come to think of it, there are traditions in the Arctic where they will just cold smoke without curing. The smoke by itself will preserve, but the meat I had was smoked for a very long time, and it was very smoky.

bmonkman · 03-09-2013, 05:42 AM

Actually my intent is to smoke first, vacuum seal it for a week and then put it on the grill. I probably should have made that clear in my original post.

Brian

bmonkman · 03-09-2013, 05:45 AM

Quote:

Originally Posted by JohnHB

Check out this link reply 8 for great recipe:
http://forum.bradleysmoker.com/index.php?topic=55.0
John

Thanks John, very interesting read.

Brian

sfbbqguy · 03-09-2013, 09:25 AM

Depending on your tastes you may want to go lighter on the smoke to begin with and cold smoke for only an hour or so. You can always adjust for more smoke next time. Too little smoke is still edible and enjoyable. Too much smoke may not be.
I'd be curious how the refrigeration time will affect?

thirdeye · 03-10-2013, 09:41 AM

How did it turn out??

I'm late in replying but I use an A-Maze-N tray for Nova lox. My method involves a double cure method, rinsing, resting and cold smoking. It's time consuming but worth the trouble. Depending on what cooker you use, the smoke time could be as short as 3 hours or as long as 8 hours. HERE is the full write-up.

Garyclaw · 03-10-2013, 10:32 AM

Thanks thideye. I was hoping you would see this thread and post. Love your new site.

03-08-2013, 02:22 PM	#1
bmonkman Full Fledged Farker Join Date: 08-04-12 Location: Mechanicsburg, PA Downloads: 0 Uploads: 0	Cold smoking salmon question I have four salmon fillets (around 6oz each, about 1/2" thick) I want to cold smoke. I will be using the A-MAZE-N-TUBE-SMOKER (AMNTS). Can anyone recommend how long I should leave them in the smoke? Thanks in advance. Brian __________________ Weber Performer w/smokenator WSM 22.5" White Thermapen Ex-pat Canadian When all else fails just ask yourself, WWGALD???

03-08-2013, 05:30 PM	#2
code3rrt is One Chatty Farker Join Date: 08-09-12 Location: Spokane Valley, Washington Downloads: 0 Uploads: 0	Ive never tried it myself, but I think if you check out Cowgirls blog you will find some great info. http://cowgirlscountry.blogspot.com/ KC __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.

03-08-2013, 06:47 PM	#3
Gore somebody shut me the fark up. Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods ... and Nazis Downloads: 0 Uploads: 0	Smoke until done. Seriously, it's all a matter of taste. Some people just cure and don't smoke at all, other traditions smoke for a couple hours at a time over several days. I usually go about 2-4 hours, but I don't have fancy-shmancy equipment. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1"

03-08-2013, 10:27 PM	#5
JohnHB Full Fledged Farker Join Date: 12-14-12 Location: Sydney NSW Downloads: 0 Uploads: 0	Check out this link reply 8 for great recipe: http://forum.bradleysmoker.com/index.php?topic=55.0 John __________________ When you stop horsing around it is time to fire up the BBQ & Smoker

03-09-2013, 05:42 AM	#7
bmonkman Full Fledged Farker Join Date: 08-04-12 Location: Mechanicsburg, PA Downloads: 0 Uploads: 0	Actually my intent is to smoke first, vacuum seal it for a week and then put it on the grill. I probably should have made that clear in my original post. Brian __________________ Weber Performer w/smokenator WSM 22.5" White Thermapen Ex-pat Canadian When all else fails just ask yourself, WWGALD???

03-09-2013, 09:25 AM	#9
sfbbqguy is one Smokin' Farker Join Date: 08-18-08 Location: Corte Madera, CA Downloads: 0 Uploads: 0	Depending on your tastes you may want to go lighter on the smoke to begin with and cold smoke for only an hour or so. You can always adjust for more smoke next time. Too little smoke is still edible and enjoyable. Too much smoke may not be. I'd be curious how the refrigeration time will affect? __________________ 2004 Weber Performer GREEN UDS Orange Super-Duper Fast Taylor Made 9deg. R7TP w/S-Fujikura 6 Rescued 2002 Weber Genesis Silver B Gasser SJG Tamale Pot Mini Smoker (SJG was a rescue) 18" Gold (rescue) SJS (rescue) and a Pyro FIL

03-10-2013, 09:41 AM	#10
thirdeye Quintessential Chatty Farker Join Date: 01-14-06 Location: At home on the range in Wyoming Downloads: 2 Uploads: 0	How did it turn out?? I'm late in replying but I use an A-Maze-N tray for Nova lox. My method involves a double cure method, rinsing, resting and cold smoking. It's time consuming but worth the trouble. Depending on what cooker you use, the smoke time could be as short as 3 hours or as long as 8 hours. HERE is the full write-up. __________________ ~thirdeye~ I Play With Fire and Smoke *KCBS - CBJ* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery

03-10-2013, 10:32 AM	#11
Garyclaw Babbling Farker Join Date: 08-05-09 Location: NE OH-IO Downloads: 0 Uploads: 0	Thanks thideye. I was hoping you would see this thread and post. Love your new site. __________________ Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, Weber kettle, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my Fire pit, Big Pig Cooker "Nice talkin' to ya"