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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 12-30-2011, 10:47 AM   #1
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Join Date: 07-02-10
Location: Sellersville, PA
Default My cold smoked salmon first attempt!

So I have a couple posts with questions about curing salmon and cold smoking, but figure Id start a new post to really whore it up around here

Dry brined a whole salmon side (cut in half) with a simple salt and brown sugar mixture about 2:1 sugar to salt. Let that go in the fridge for 21 hours under some pressure, rinsed it off, dried it, than hit it with a little Jack Daniels Honey and some pepper, toasted sesame seeds, and some parsley (needed something green and no dill).

Thats where it is now, back into the fridge to air dry and hopefully can get some smoke on it later in the day.

Color is off in the pictures, looks fresh raw but actually turned a nice reddish color.

Lang 84 Deluxe / 18.5 wsm / 22.5 WSM / 22.5 Gold Kettle / UDS /
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Old 12-30-2011, 10:53 AM   #2
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Join Date: 08-26-11
Location: okeechobee, fl.

looks good so far. keep us posted
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Old 12-30-2011, 11:09 AM   #3
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Join Date: 08-21-10
Location: Lake Worth, Florida

looks great!!
18.5 WSM, Green Weber Genesis320, Cast iron firepit(w/grill), and a Copper Weber 22" OTS
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