Its that time of year..., that we cold smoke Salmon

Pitmasterx · Dec 8, 2013

Yep getiing colder right now and its great opportunity to cold smoke salmon. Not only is it way cheaper to do it yourself its also tastes way better.

https://www.youtube.com/watch?v=RTWOzLJ-ctU

IamMadMan · Dec 8, 2013

Fresh Salmon has such great color... even when smoked...

Great job!!!!!

16Adams · Dec 8, 2013

You can have mine. Seriously-it's yours. To my senses, regardless of how or who prepares it, the fishiest tasting fish on planet earth. My whole family loves salmon. Don't know what happened to my taste buds. I cook it often for family. But I get a green chile double from
Whataburger on those nights.

Enjoy- it is pretty.

Don Marco · Dec 8, 2013

Nice video :thumb:

Are you sure on the 1 1/2 hour cure though ? I think thats way too short, i usually cure 1 1/2 to 2 days.

DM

INmitch · Dec 8, 2013

16Adams said:
You can have mine. Seriously-it's yours. To my senses, regardless of how or who prepares it, the fishiest tasting fish on planet earth. My whole family loves salmon. Don't know what happened to my taste buds. I cook it often for family. But I get a green chile double from
Whataburger on those nights.

Enjoy- it is pretty.

Your not alone. I make it for family and friends but I just can't make myself like it. Lulu will order it a lot when we go out and I always taste it in hopes that I'll figure out a recipe to my liking to no availe.

But...........I love good ole salmon patties..........with a boatload of mustard.:icon_blush:

Pitmasterx · Dec 8, 2013

Don Marco said:
Nice video :thumb:

Are you sure on the 1 1/2 hour cure though ? I think thats way too short, i usually cure 1 1/2 to 2 days.

DM

Thanks,

I really love the short cure. It makes for a very moist salmon and not to strong on flavor. What I like to do is flavor it depending on how I use it.
For instance on toast I will will add a little cream cheese with fresh herbs. When I do a carpaccio I add a little salt, pepper, lelmon juice, olive oil and dille..

By the way love your salt plank. Still have to try your hay.

Bonewagon · Dec 8, 2013

Terrific! :thumb:

okiej · Dec 8, 2013

16Adams said:
You can have mine. Seriously-it's yours. To my senses, regardless of how or who prepares it, the fishiest tasting fish on planet earth. My whole family loves salmon. Don't know what happened to my taste buds. I cook it often for family. But I get a green chile double from
Whataburger on those nights.

Enjoy- it is pretty.

I am glad to see I am not alone out there. I have tried it in every form repeatedly. It's just me. I know it's good.... But I'll take the burger too.
Looks Really good though!

Banjoe · Dec 8, 2013

Sorry to hear that some folks have to pass on this beautiful fish.

The upside is that there's more for us. :^)

joe84780 · Dec 8, 2013

I saw the salt and sugar and for a moment I thought you were on your way to making gravlax which I love and make often. Never tried cold smoking a salmon. Thanks for the video. I will have to try that. How long of burn do you get with that smoking apparatus?

cowgirl · Dec 8, 2013

Looks delicious Pitmasterx! I love salmon, yours looks great!

Its that time of year..., that we cold smoke Salmon

Pitmasterx

Guest

IamMadMan

somebody shut me the fark up.

16Adams

somebody shut me the fark up.

Don Marco

is Blowin Smoke!

INmitch

is one Smokin' Farker

Pitmasterx

Guest

Bonewagon

Babbling Farker

okiej

is Blowin Smoke!

Banjoe

Knows what a fatty is.

joe84780

Got Wood.

cowgirl

somebody shut me the fark up.

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