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CentralOhioBBQ
11-26-2017, 06:14 PM
All day smoke after an overnight brown sugar dry brine. They get rinsed th n rubbed down in hot sauce and black pepper. Then, all day around 50ish with hickory.

Rusty Kettle
11-26-2017, 06:17 PM
That's cool. How's that thing work? I have heard of them but never looked at one close.

Big George's BBQ
11-26-2017, 06:20 PM
Nice I love cold and hot smoked salmon

wihint
11-26-2017, 06:22 PM
That looks really nice, cold smoking salmon is a tasty treat!

CentralOhioBBQ
11-26-2017, 06:22 PM
Real simple design, it’s a small shed (as you can see) with an offset firebox about 4ft to the left of the shed. The smoke cools off through the length of pipe feeding into the smokehouse. Holds temps nicely. We haven’t done a lot of meat in there yet, but there’s tons of room..

Stingerhook
11-26-2017, 06:25 PM
Fine setup = fine salmon.

Lomey
11-27-2017, 09:23 PM
Cold smoked salmon I so tasty. I need to try and make it this winter. Any tips to make it safe to eat?