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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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04-12-2011, 01:16 PM
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#1 |
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is One Chatty Farker
Join Date: 01-03-11
Location: Smithfield, North Carolina
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Smoked Salmon
I know a lot of people cold smoke salmon, vacuum seal, and freeze it for later. Can you also freeze hot smoked salmon for later consumption? If so, how long can you keep it? Any tips on this subject would be appreciated.
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Fired Up Smokers KCBS Team, Smokey W's Pit Que NCPC Team / 2011 NCPC Whole Hog State Champion |
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04-12-2011, 01:24 PM
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#2 |
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is one Smokin' Farker
  Join Date: 08-18-08
Location: Corte Madera, CA
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I've only done hot smoked (kippered) salmon so far. Next salmon I do will be a cold smoke. This one...http://www.bbq-brethren.com/forum/sh...ad.php?t=75692
After the salmon cools in fridge I vac-suck then date and into the freezer. Never had any problems but I don't think we've had in freezer for more than about 3-4 months max. I suppose it would last longer but may depend on the pre-smoking process. I think it may last longer if it was cured somehow before you smoked...but I'm certainly no expert.
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2004 Weber Performer [COLOR=darkgreen][B]GREEN[/B][/COLOR] UDS [COLOR=darkorange][B]Orange[/B][/COLOR] Super-Duper Fast '08 Weber Genesis Gasser SJG Tamale Pot Mini Smoker (SJG was a rescue) and a Pyro FIL |
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04-12-2011, 01:27 PM
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#3 |
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is one Smokin' Farker
 Join Date: 01-26-10
Location: Fall City, WA.
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Yes and it will keep for a few months. I've found that if I keep it more than a couple months it gets a little mushy after thaw.
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Phil [COLOR="Red"]Damn Straight BBQ Team[/COLOR] [url]http://www.facebook.com/DamnStraightBBQ[/url] KCBS & PNWBA Member, PNWBA CBJ Superior SS-2 Backwoods Fatboy Primo XL Weber Ranch Kettle |
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04-12-2011, 01:53 PM
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#4 | |
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is One Chatty Farker
Join Date: 01-03-11
Location: Smithfield, North Carolina
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That cold smoked looks great! I have cured salmon before in a similar manner and just sliced it up and ate it. No smoking at all. It is good that way.
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Fired Up Smokers KCBS Team, Smokey W's Pit Que NCPC Team / 2011 NCPC Whole Hog State Champion |
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04-12-2011, 05:11 PM
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#5 |
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Full Fledged Farker
Join Date: 02-02-09
Location: Cocoa Beach, FL
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I hot smoke mullet in the winter, I cast net them from the dock.... I concur with the 3 -4 months in the freezer or it gets a bit mushy. It usually doesn't make it to the freeze though.
If it does get old, I have party crowd pleasing dip that's never gotten a bad review. PM me it you want it. Works best with hot smoked fish. RMR |
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