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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 05-06-2013, 11:17 AM   #1
is one Smokin' Farker
Join Date: 09-15-11
Location: Houston, TX
Talking cold smoking some sockeye salmon

found some nice sockeye salmon and it was time to smoke a side of it..

brined for 2 days in Pickle salt, Brown sugar and Morton Tender Quick

rinsed off the brine and patted dry.. ready to brush on some Calvados

here the Calvados I used..

and it's time to dust on some spices..

let it rest overnight in the fridge to form a pelicule and starting the cold smoke the next day .. with a sieve of Apple wood sawdust..
note : although my smoker is a gasser - for "cold smoking" I use no heat - I just only start the sawdust in the sieve..

checking in after ~ 2 hours..

and almost done after 3 1/2 hours..
as you can see here - with that large rectangular sieve -
here for this session, I started the sawdust on both sides and this is how it looks after 3 1/2 hours -
so if you only start that sawdust on one side you will easily get 8 hours of smoking out of one load of sawdust !!
whoever came up with that idea - it works great !!

I took the salmon out of the smoker after 4 hours and cut up some the next morning for breakfast..

and here you go - some bagels, Cream cheese and home made cold smoked sockeye salmon for breakfast !! mmmmm....
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Last edited by GARNAAL; 05-06-2013 at 03:30 PM.. Reason: added comments
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Old 05-06-2013, 12:20 PM   #2
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Location: Shawnee, KS

Pictures don't work. Might be my work though. Sounds very good. I need to get the rest of my sockeye cleaned out of the freezer by August when I go back to Alaska. Will have to try this method too.
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Old 05-06-2013, 12:22 PM   #3
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Looks delicious.
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Old 05-06-2013, 12:24 PM   #4
Mark Warren
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I Want That!
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Old 05-06-2013, 12:30 PM   #5
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Old 05-06-2013, 01:48 PM   #6
is one Smokin' Farker
Join Date: 08-15-11
Location: St. Louis, MO

Excellent work
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Old 05-06-2013, 04:43 PM   #7
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Join Date: 12-17-10
Location: Pleasanton, Ca

That looks great! I love your cold smoker too!
XL BGE, Cold smokehouse, Kamado Joe Jr, Santa Maria pit, Backwoods Chubby, 26.75" Weber custom performer, Blackstone 36" griddle, MAK One Star pellet cooker, 22"WSM, Jumbo Joe, WGA, Smokey Joe, UDS, Wood fired pizza oven, UUNI

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Old 05-06-2013, 06:31 PM   #8
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Join Date: 08-09-12
Location: Spokane Valley, Washington

Looks tasty! I kinda wondered from time to time if you could "cold" smoke like that.

Nice job!

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Old 05-06-2013, 06:57 PM   #9
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Join Date: 07-18-07
Location: Oklahoma
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Heck yeah that's the way to do it! You don't need any fancy equipment to put out good smoke. Looks delicious!
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Old 05-06-2013, 08:58 PM   #10
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Yumm, bagel cream cheese and lox! Well done!
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