Cold Smoke Salmon

Big George's BBQ · 09-29-2012, 05:52 AM

I have been curing 3 Salmon filets using Don Marco's method for cold smoking since Monday night. Rinsed them off this AM and are now sitting in water to drawal some salt off the top. The Salmon itself was stiff after rinsind and there was not much fluid around the salmon Most had moved out of the saran wrap and double foil wrap. Will be coating with Gent Jack soon Only time will tell how it turns out

Phubar · 09-29-2012, 05:55 AM

Let us know how it turned out!

Gore · 09-29-2012, 08:26 AM

I'm sure it will turn out great. Salmon seems to be one of those things that always comes out really good.

Looking forward to the pron!

Big George's BBQ · 09-29-2012, 09:42 AM

I am going to try to have my son show me how to post Pics

Big George's BBQ · 09-30-2012, 09:24 AM

Well the taste was today It was a little drier and saltier than expected but still REALLY GOOD. Definately will do again- I still have > 1.5 lbs left. My son really enjoyed it Next time I will use the methed that the Esteemed Mr. Gore PM me about. My problem was that a lot of the cure leak out away from the Salmon. Gore's method leaves the salmon submerged. I do have Pics and my son said he would help learn how to Post. So maybe I can learn how to do Pron and even a Good Avatar. Do plan to have the Salmon for lunch too

Gore · 09-30-2012, 11:01 AM

Glad you liked it, George. After we did this a few times, we cut back on the salt:sugar ratio and now use about 1:4. That cuts back on the saltiness. We also don't individually wrap the salmon steaks, but simply coat them back in the bag they came in (saving tons of plastic) and put the whole thing in a cake pan to keep the juice from leaking everywhere. I want to emphasize the recipe is really still the same. It is just a few things that make the process quicker and easier. For instance, setting up the curing process now takes about 5 minutes the night before -- yes, I basically do this all while my wife mixes a couple drinks.

Here's the link:

http://www.bbq-brethren.com/forum/sh...8&postcount=37

The point is that recipes should be adjusted for taste and ease. This is what we do. It may not work for you and you may find some other tricks. I should also note that in the above link I am warm smoking, not cold smoking! The curing process we use is the same.

Big George's BBQ · 09-30-2012, 12:52 PM

Thanks again Gore I will definately try this next time I do Salmon I mlike the idea that my wife could make a drink as I do it

charray · 09-30-2012, 01:09 PM

Gore I brine with the same approach except that to my 3 cups brown sugar & 2/3 rd cup kosher salt I add 4 tblsp of smoked paprika.

I'll have to try the sesame dressing

Big George's BBQ · 10-05-2012, 04:01 PM

I finally figured out how to do pictures. YUM!

deguerre · 10-05-2012, 04:09 PM

Sweet!

cowgirl · 10-05-2012, 06:47 PM

Great looking salmon and I love your new avatar George!

ThatsWhatSheSaidBBQ · 10-05-2012, 07:03 PM

Lox bagels. Delicious!

Gore · 10-05-2012, 08:29 PM

By George, I think he's got it!

Sweet looking salmon, and love the avatar!

Phubar · 10-06-2012, 05:37 AM

Thanks George!

Al Czervik · 10-06-2012, 07:28 AM

Great post George... I'm one of Gore's Salmon Zombie Hoard as well. Good to see the pics of your cook and love your avatar too!

09-29-2012, 05:52 AM	#1
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	Cold Smoke Salmon I have been curing 3 Salmon filets using Don Marco's method for cold smoking since Monday night. Rinsed them off this AM and are now sitting in water to drawal some salt off the top. The Salmon itself was stiff after rinsind and there was not much fluid around the salmon Most had moved out of the saran wrap and double foil wrap. Will be coating with Gent Jack soon Only time will tell how it turns out

09-29-2012, 05:55 AM	#2
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Let us know how it turned out! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012

09-29-2012, 08:26 AM	#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	I'm sure it will turn out great. Salmon seems to be one of those things that always comes out really good. Looking forward to the pron! __________________ 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"

09-30-2012, 11:01 AM	#6
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	Glad you liked it, George. After we did this a few times, we cut back on the salt:sugar ratio and now use about 1:4. That cuts back on the saltiness. We also don't individually wrap the salmon steaks, but simply coat them back in the bag they came in (saving tons of plastic) and put the whole thing in a cake pan to keep the juice from leaking everywhere. I want to emphasize the recipe is really still the same. It is just a few things that make the process quicker and easier. For instance, setting up the curing process now takes about 5 minutes the night before -- yes, I basically do this all while my wife mixes a couple drinks. Here's the link: http://www.bbq-brethren.com/forum/sh...8&postcount=37 The point is that recipes should be adjusted for taste and ease. This is what we do. It may not work for you and you may find some other tricks. I should also note that in the above link I am warm smoking, not cold smoking! The curing process we use is the same. __________________ 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"

09-30-2012, 01:09 PM	#8
charray On the road to being a farker Join Date: 08-20-12 Location: Gardena, CA Downloads: 0 Uploads: 0	Gore I brine with the same approach except that to my 3 cups brown sugar & 2/3 rd cup kosher salt I add 4 tblsp of smoked paprika. I'll have to try the sesame dressing __________________ Modified Treager 07E, A-Maze-N tube, Maverick, Frogmats, etc.

09-29-2012, 09:42 AM	#4
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	I am going to try to have my son show me how to post Pics

09-30-2012, 09:24 AM	#5
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	Well the taste was today It was a little drier and saltier than expected but still REALLY GOOD. Definately will do again- I still have > 1.5 lbs left. My son really enjoyed it Next time I will use the methed that the Esteemed Mr. Gore PM me about. My problem was that a lot of the cure leak out away from the Salmon. Gore's method leaves the salmon submerged. I do have Pics and my son said he would help learn how to Post. So maybe I can learn how to do Pron and even a Good Avatar. Do plan to have the Salmon for lunch too

09-30-2012, 12:52 PM	#7
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	Thanks again Gore I will definately try this next time I do Salmon I mlike the idea that my wife could make a drink as I do it

10-05-2012, 04:01 PM	#9
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	I finally figured out how to do pictures. YUM!

10-05-2012, 04:09 PM	#10
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	Sweet! __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

10-05-2012, 06:47 PM	#11
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	Great looking salmon and I love your new avatar George! __________________ jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/

10-05-2012, 07:03 PM	#12
ThatsWhatSheSaidBBQ is one Smokin' Farker Join Date: 02-07-12 Location: Springfield, MO Downloads: 0 Uploads: 0	Lox bagels. Delicious! __________________ * XL BGE Charbroil offset (cheapo) and a project in the making 6' long x 28" diameter offset <<<Take a look!

10-05-2012, 08:29 PM	#13
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	By George, I think he's got it! Sweet looking salmon, and love the avatar! __________________ 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"

10-06-2012, 05:37 AM	#14
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Thanks George! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012

10-06-2012, 07:28 AM	#15
Al Czervik Babbling Farker Join Date: 05-17-11 Location: Mead, WA Downloads: 0 Uploads: 0	Great post George... I'm one of Gore's Salmon Zombie Hoard as well. Good to see the pics of your cook and love your avatar too! __________________ Mongo Traeger 075,Weber Performer,Weber Genesis Silver Gasser, Special Edition "Goose" ET-732 Thermometer,Limited Edition Neutrino Fast Blue Thermopen *Zero Club Member* *qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...* (\__/) (='.'=) Merry Christmas... Chitter was full! (")_(")