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Unread 03-11-2013, 03:24 PM   #1
daninnewjersey
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Default Cold smoked salmon

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...
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File Type: jpg Whole side of salmon.jpg (49.6 KB, 65 views)
File Type: jpg Cured salmon.jpg (41.5 KB, 64 views)
File Type: jpg Sliced salmon.jpg (34.5 KB, 64 views)
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Unread 03-11-2013, 03:39 PM   #2
Big George's BBQ
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Looks good What did you smoke it with
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Unread 03-11-2013, 03:45 PM   #3
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Nice Job...
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Unread 03-11-2013, 03:47 PM   #4
HeSmellsLikeSmoke
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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.
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Unread 03-12-2013, 09:17 AM   #5
daninnewjersey
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
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.....
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Unread 03-12-2013, 09:30 AM   #6
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Looks really good from here. I'd love some on a bagel with a little cream cheese.
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