Cold smoked salmon

daninnewjersey · 03-11-2013, 03:24 PM

Been reading lots of threads on making cold smoked salmon so I figured I'd try it. Got about a 3.5-4 lb filet, trimmed it up a bit, and used a 50/50 cure of salt and brown sugar. Let it sit for about 10-12 hrs, rinsed it off and let the pellicle form. smoked it for a couple hours then a rest in the fridge. Sliced thin....this stuff is pretty good. The 2 small pieces were samples from a new source I'm trying...

Big George's BBQ · 03-11-2013, 03:39 PM

Looks good What did you smoke it with

IamMadMan · 03-11-2013, 03:45 PM

Nice Job...

HeSmellsLikeSmoke · 03-11-2013, 03:47 PM

Sure looks good but when you say it tasted "pretty good " I wonder what you would have changed? I too am interested in more detail on the cold smoking.

daninnewjersey · 03-12-2013, 09:17 AM

Quote:

Originally Posted by HeSmellsLikeSmoke

Sure looks good but when you say it tasted "pretty good " I wonder what you would have changed? I too am interested in more detail on the cold smoking.

I used oak....use that for everything since it's so plentiful in these parts. I'd say a little less salt would have been better (but that's just my personal taste). The few that tasted it liked it a lot. For the smoke, I just put a couple lit K Blue coals in the bottom of my basket and put some unsoaked wood on top. That produces enough smoke and doesn't get close to 70 degrees. I just check it every so often...like once or twice a beer.....

Wrench_H · 03-12-2013, 09:30 AM

Looks really good from here. I'd love some on a bagel with a little cream cheese.

03-11-2013, 03:39 PM	#2
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	Looks good What did you smoke it with __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team When all else fails ask yourself WWGALD

03-11-2013, 03:45 PM	#3
IamMadMan is Blowin Smoke! Join Date: 07-30-11 Location: Southern New Jersey Downloads: 0 Uploads: 0	Nice Job... __________________ BBQ It's Not a Hobby - It's a Passion

03-11-2013, 03:47 PM	#4
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	Sure looks good but when you say it tasted "pretty good " I wonder what you would have changed? I too am interested in more detail on the cold smoking. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

03-12-2013, 09:30 AM	#6
Wrench_H is one Smokin' Farker Join Date: 10-22-09 Location: Wilmington, NC Downloads: 0 Uploads: 0	Looks really good from here. I'd love some on a bagel with a little cream cheese. __________________ Anthony - Pork City Grillers KCBS team CharGriller Smokin Pro, King Kooker Cast Propane Smoker, Smokey Joe Silver, Blue Mosaic Kamado, Traeger 075(Somehow I now have 2 of these), Weber Performer, BW Fatboy Multiple Time Zero Member Try the Throwdowns - MMMMM...tastes like liquid crystal