Cold smoking time is here again...

[GARNAAL]

Sockeye Salmon cured for 2 days
rubbed with 2 Tblsp Morton Tender Quick and covered with Brown sugar..
then rinsed and patted dry
brushed with Calvados and dusted with Lemongrass powder, Dried Grated Lemon Peel and Black pepper and stuck back in the fridge overnight again..
then in the cold smoker - a sieve with smoldering Apple/Hickory sawdust for 5 hours...
here it is..
https://fbcdn-sphotos-f-a.akamaihd.net/hphotos-ak-xpa1/v/t1.0-9/p417x417/544937_864926196873424_435820054914655750_n.jpg?oh =e748ff8978d46f0daa1ba541a5b17686&oe=54DFC83A&__gda__=1424017073_b3e884a676bbd83a7075aba2ff6b77a 3

the rub 2 Tblsp Morton Tender Quick

https://scontent-b-dfw.xx.fbcdn.net/hphotos-xap1/v/t1.0-9/1383065_864926190206758_7047394353189909522_n.jpg? oh=2a4620d59d285c21853ff07bcbcbeb8d&oe=54DD3897

covered with brown sugar..

https://scontent-a-dfw.xx.fbcdn.net/hphotos-xap1/v/t1.0-9/10425143_864926203540090_7506654582166336642_n.jpg ?oh=c94430e2fffa6661ad9c75616cf759ff&oe=54F75DB1

brushed on the Calvados and dusted with Lemongrass powder, Dried Grated Lemon Peel and Black pepper
back in the fridge for another night..

https://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-xpa1/v/t1.0-9/10347716_866486593384051_1286748219732173196_n.jpg ?oh=387b7cfb05eae942ed66ef9ba5c3924c&oe=54E71E03&__gda__=1425440699_33b111cf702466fd36385eb5ad2f265 3

and here it is out of the cold smoke after 5+ hours..

https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-xfp1/v/t1.0-9/10801896_867758813256829_2973761727725000611_n.jpg ?oh=d8df46c3eafcd03a806ac0f5c3d2383b&oe=54F86F0F&__gda__=1425200518_2ec10f739af245ee98f06064a6b8ea4 4

Sliced thin - I love the consistancy of the fish..
https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-xpf1/v/t1.0-9/10268546_867758873256823_2884119720645198550_n.jpg ?oh=2202b10505e0eb7019da826a3caf47cb&oe=54F08C1E&__gda__=1424875636_d2782c68300e39f4267b75f89b1d4ef 3


cuppa Joe and ... :grin::-D


https://scontent-b-dfw.xx.fbcdn.net/hphotos-xap1/v/t1.0-9/532900_867758966590147_2788364159740795983_n.jpg?o h=f6bb8ceedd74fc7f5469e1400098cdec&oe=54DF74A4

[BigBobBQ]

that really looks good.

[rev0jace]

Nice, sharing is caring

[Gore]

Looks beautiful!

[PaSmoker]

looks great....loved smoked fish...how were the flavors, anything really pronounced?

[cowgirl]

Looks so delicious!!
I've had cold smoking on my mind lately too. Gettin' to be that time of the year! :grin:

[Trailer Trash]

That looks awesome! Having done some personal research of libations for many years I'm embarrassed to say I had to google "Calvados"... I get it now... Very nice touch! BTW, what temperature do YOU call "Cold Smoke". Just curious... Thank you for the thread.

[Big George's BBQ]

I love cold smoked salmon. I used don Marcos method with Gent Jacl Daniels. I used kosher salt and brown sugar. Any difference with TQ

[Big George's BBQ]

Cold smoking is smoking without any noticeable heat source. I use the Pro Q Cold Smoke Generator

[Hankdad1]

Wow, that looks so good. I've had mixed results cold smoking salmon but it looks like you've nailed it!

[GARNAAL]

yes folks and I only use a rectangular sieve -
popped in the middle to make a sleeve..
fill with mix of Applewood/Hickory sawdust leave a little gap ...
light it on one side and hang it in my UNHEATED vertical smoker and let her go for 5+ hours - salmon about 8 inches above the sieve...

with Cold smoking, you want as litttle heat to hit the fish as possible - so for me being in Houston - fall/winter is the time to cold smoke.. because that smoker gets up to 150 F easily in mid summer without heating it... :shock::shock:

http://www.bbq-brethren.com/forum/showpost.php?p=2363602&postcount=48

[GARNAAL]

looks great....loved smoked fish...how were the flavors, anything really pronounced?

sweet smokey taste - but nothing too strong or overpowering.. :mrgreen:

[GARNAAL]

I love cold smoked salmon. I used don Marcos method with Gent Jacl Daniels. I used kosher salt and brown sugar. Any difference with TQ

dunno - I've always used 2 Tblsp Morton TQ to rub a side of Salmon - and then cover it with Brown sugar..
I guess you get the extra protection from the added Nitrate/Nitirite and some taste difference because of the Sugar in TQ - it also helps stabilize the color of the fish.

Over the years I perfected my Coldsmoke technique a bit to get a more Translucent consistancy of the product - when sliced thin - more like Scottish or Norway type Smoked salmon.. not like the Pacific style smoked Salmon which is more flakey.. probably because more heat is used in their process..
I went from ~ 24 hour cure to 2 days and then another day after I rinsed and did the Calvados / dusting thing
before starting the cold smoking sieve on ONE side and smoking for 5+ hours instead of lighting 2 sides and smoking 2-3 hours..... - that limits the amount of heat generated even more I think and gives me the nice Translucent slices..
anyway we love to munch on it.. and think the Sockeye is the Salmon best suit for Cold smoking.. :mrgreen::mrgreen::mrgreen: