Cold cherry Smoked cured Jack Daniels Salmon

Don Marco · 01-08-2010, 06:23 AM

Howdy...

Cold Smoked Salmon is awesome - and expensive.

Heres how you can do a way better product than the store bought salmon at home for 1/4 of the costs.

This is a 3 pound half salmon (skin on ) from Norway. I cured it with Kosher salt, brown sugar, pepper and Dill, basted it with some Jack Daniels and smoked it over cherry sawdust with the Pro-Q Cold Smoke Generator.

After rinsing and drying you need to pull all remaining bones out. If you have a good fishmonger there will be none or just a few.

I mixed 1 cup kosher salt with 1/2 cup brown sugar and ground up some black pepper and added it to the mix. Then i spread that all over the salmon and rubbed it in a bit. Then i covered the whole thing with dried Dill and wrapped it in foil.
You need to put this into the coldest part of your refrigerator and put some weight on it. I used some cedar planks to distribute the weight of a sixpack of beer.
Important : Let it cure for 48-60 hours and turn it over once about every 12 hours.
The salt will pull some juices out of the fish.

After 48-60 hours, clean the salmon under running water and pat it dry.It should look like this

Then i basted the salmon and myself a couple of times with some gentleman Jack

Let the Jack dry a bit between each coating and do not lick it off the Salmon.

Heres the CSG about halfway filled with cherry sawdust. This gives about 4-5 hours of constant cold smoke.

Talk about COLD smoking...

Because it was freezing outside i had a fist sized lump of charcoal in the egg wich i lighted with the Looftlighter. It kept slowly burning and kept the Temps inside up. ( The Thermapen reads Celsius)

After 5 hours of Smoke i pulled the Salmon off the egg, basted it with an EVOO/Jack Daniels mixture and covered it with Dill again. Its important to not slice it directly after smoking, as it definately needs a night in the fridge to get the flavours distributed.
The smell was wonderful and the waiting was the hardest part...

So, after the looooooooooooong wait it was finally time to slice the salmon

The cherry smoke is perfect for the salmon with dill and Jack Daniels.

Thanks to the foodsaver i will have some happy family and friends.

The Salmon is very very tender and is perfect on sliced bread with butter, cream cheese and Onions.
Wish i had a bagel around here..

So long

DM

Rick's Tropical Delight · 01-08-2010, 06:27 AM

jasonalan724 · 01-08-2010, 06:49 AM

just got my ProQ CSG in the mail ysterday, you couldn't have posted this at a better time!!!

SmokedJohnson · 01-08-2010, 07:07 AM

Damn good looking salmon.

BBQ Grail · 01-08-2010, 07:28 AM

Excellent use of the ProQ Cold Smoker Generator.

BlkJeep · 01-08-2010, 07:49 AM

Holy mackeral, I mean salmon! That looks great. Thanks for sharing in such detail. Again it looks awsome and I bet the taste is unreal!

tubadude · 01-08-2010, 07:57 AM

Wonderful looking results on the salmon!

Garyclaw · 01-08-2010, 08:02 AM

Beautiful fish.

Arlin_MacRae · 01-08-2010, 08:17 AM

Quote:

...do not lick it off the Salmon.

Check. ;)

Great looking fish, DM! Thanks for the pictorial.

pat · 01-08-2010, 08:28 AM

That looks fantastic!! Your friends and family are very lucky!

J_Don · 01-08-2010, 08:42 AM

Holy Mackeral ! I mean salmon. That looks fantastic and the pron and steps you took and shared make for a great smoking lesson. I will definitely have to try that.

B3 · 01-08-2010, 09:09 AM

Did you know we're like third cousins? I'll wait for my pack in the mail.

IronStomach · 01-08-2010, 10:27 AM

Quote:

Originally Posted by Don Marco

Wish i had a bagel around here..

Traditional bagels are far easier to make than smoked salmon. ;-)
http://www.thefreshloaf.com/recipes/bagels

Wow, you're spoiling us rotten, DM. That looks really, really good! Thanks for sharing!

Big George's BBQ · 01-08-2010, 11:05 AM

That looks and sounds wonderful

sfbbqguy · 01-08-2010, 11:23 AM

VERY NICE!! Going to have to try this. Thanks for the pics and detail.

One question...can you expand on the foil in the vac-sealed bags?

01-08-2010, 06:23 AM	#1
Don Marco is one Smokin' Farker Join Date: 08-09-07 Location: Germany Downloads: 0 Uploads: 0	Cold cherry Smoked cured Jack Daniels Salmon Howdy... Cold Smoked Salmon is awesome - and expensive. Heres how you can do a way better product than the store bought salmon at home for 1/4 of the costs. This is a 3 pound half salmon (skin on ) from Norway. I cured it with Kosher salt, brown sugar, pepper and Dill, basted it with some Jack Daniels and smoked it over cherry sawdust with the Pro-Q Cold Smoke Generator. After rinsing and drying you need to pull all remaining bones out. If you have a good fishmonger there will be none or just a few. I mixed 1 cup kosher salt with 1/2 cup brown sugar and ground up some black pepper and added it to the mix. Then i spread that all over the salmon and rubbed it in a bit. Then i covered the whole thing with dried Dill and wrapped it in foil. You need to put this into the coldest part of your refrigerator and put some weight on it. I used some cedar planks to distribute the weight of a sixpack of beer. Important : Let it cure for 48-60 hours and turn it over once about every 12 hours. The salt will pull some juices out of the fish. After 48-60 hours, clean the salmon under running water and pat it dry.It should look like this Then i basted the salmon and myself a couple of times with some gentleman Jack Let the Jack dry a bit between each coating and do not lick it off the Salmon. Heres the CSG about halfway filled with cherry sawdust. This gives about 4-5 hours of constant cold smoke. Talk about COLD smoking... Because it was freezing outside i had a fist sized lump of charcoal in the egg wich i lighted with the Looftlighter. It kept slowly burning and kept the Temps inside up. ( The Thermapen reads Celsius) After 5 hours of Smoke i pulled the Salmon off the egg, basted it with an EVOO/Jack Daniels mixture and covered it with Dill again. Its important to not slice it directly after smoking, as it definately needs a night in the fridge to get the flavours distributed. The smell was wonderful and the waiting was the hardest part... So, after the looooooooooooong wait it was finally time to slice the salmon The cherry smoke is perfect for the salmon with dill and Jack Daniels. Thanks to the foodsaver i will have some happy family and friends. The Salmon is very very tender and is perfect on sliced bread with butter, cream cheese and Onions. Wish i had a bagel around here.. So long DM

01-08-2010, 06:49 AM	#3
jasonalan724 Full Fledged Farker Join Date: 11-25-09 Location: Pittsburgh, PA Downloads: 0 Uploads: 0	just got my ProQ CSG in the mail ysterday, you couldn't have posted this at a better time!!! __________________ Jayber Que BBQ Do not eat the meat raw or cooked in water, but roast it over the fire… Exodus 12:9 4 UDS' - Rolling Rotis Hog Cooker - Weber Kettle Resuce Collection - ECB - Lodge Cast Iron Collection - HF Weed Burner - ProQ CSG - Super Fast and Accurate White Thermapen - 4 tap homebrew keezer - 10 gallon all grain single tier keggle build

01-08-2010, 07:07 AM	#4
SmokedJohnson Knows what a fatty is. Join Date: 12-25-09 Location: Rochester NY Downloads: 0 Uploads: 0	Damn good looking salmon. __________________ Vegetarians are cool. They're all I eat, except the occasional mountain lion steak. Ted Nugent

01-08-2010, 07:28 AM	#5
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA Downloads: 0 Uploads: 0	Excellent use of the ProQ Cold Smoker Generator. __________________ Larry The best way to reach me is with email: larry@thebbqgrail.com

01-08-2010, 07:49 AM	#6
BlkJeep is One Chatty Farker Join Date: 10-02-09 Location: Centralia, MO Downloads: 0 Uploads: 0	Holy mackeral, I mean salmon! That looks great. Thanks for sharing in such detail. Again it looks awsome and I bet the taste is unreal! __________________ Jud 1-Weber Silver 22.5" 1-Jeep® UDS 1-Topless 22.5" Red Weber Kettle

01-08-2010, 06:27 AM	#2
Rick's Tropical Delight Permanent Timeout Join Date: 04-25-07 Location: Farmersville, Ohio Downloads: 0 Uploads: 0

01-08-2010, 07:57 AM	#7
tubadude is one Smokin' Farker Join Date: 08-06-09 Location: greensboro, nc Downloads: 0 Uploads: 0	Wonderful looking results on the salmon!

01-08-2010, 08:02 AM	#8
Garyclaw Babbling Farker Join Date: 08-05-09 Location: NE OH-IO Downloads: 0 Uploads: 0	Beautiful fish.

01-08-2010, 08:28 AM	#10
pat is Blowin Smoke! Join Date: 01-21-08 Location: Des Moines, IA Downloads: 0 Uploads: 0	That looks fantastic!! Your friends and family are very lucky! __________________ Smokers Purgatory Have you tried Simply Marvelous Rubs yet?? Backwoods Party Ole Hickory CTO Large Big Green Egg WSM X 2 Weber Performer

01-08-2010, 08:42 AM	#11
J_Don is One Chatty Farker Join Date: 07-02-09 Location: Hattiesburg, MS Downloads: 0 Uploads: 0	Holy Mackeral ! I mean salmon. That looks fantastic and the pron and steps you took and shared make for a great smoking lesson. I will definitely have to try that. __________________ Weber 22.5 Silver, Weber 22.5 Gold Weber 22.5 Performer, Weber 22.5 WSM Weber Smokey Joe & Weber Smokey Joe Mini WSM Char-Griller Super Pro w/Firebox (2) Kenmore Elite Gasser w/ Rotisserie Cajun Cooker (3) UDS In Progress [COLOR=#0000ff]BLUESMAN[/COLOR] Splashproof [COLOR=#0000ff]BLUE [/COLOR][COLOR=black]Thermapen :bow:[/COLOR] H D FXSTD

01-08-2010, 09:09 AM	#12
B3 On the road to being a farker Join Date: 08-31-09 Location: Columbus, OH Downloads: 1 Uploads: 0	Did you know we're like third cousins? I'll wait for my pack in the mail.

01-08-2010, 11:05 AM	#14
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	That looks and sounds wonderful

01-08-2010, 11:23 AM	#15
sfbbqguy is one Smokin' Farker Join Date: 08-18-08 Location: Corte Madera, CA Downloads: 0 Uploads: 0	VERY NICE!! Going to have to try this. Thanks for the pics and detail. One question...can you expand on the foil in the vac-sealed bags? __________________ 2004 Weber Performer GREEN UDS Orange Super-Duper Fast Taylor Made 9deg. R7TP w/S-Fujikura 6 Rescued 2002 Weber Genesis Silver B Gasser SJG Tamale Pot Mini Smoker (SJG was a rescue) 18" Gold (rescue) SJS (rescue) and a Pyro FIL

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