P
pomah25
Guest
I am hoping to attempt some cold smoking (salmon and mackerel) and i am trying to get some tips. I have a UDS and several Webers, not really looking to spent any extra money on cold smoke generators or anything like that (not yet at least). Would be more then happy to build something (would be a fun project) or was thinking just using a very small flame in the UDS or one of the Webers.
My plan is to dry cure fish (equal parts salt and sugar) for 24 hours, drain the access water and give another 24 hours. The question is how long do you smoke the fish for? I know that typically cold smoking takes days if not weeks, but I thought that was done more for preservation. Since both of these types of fish can be eaten raw (think sushi), i am curing it and i am not really worrying about preservation (think it will be so good, it won't last two days). Do i really need to take days, or is this something that a 3-6 hour smoke will take care off?
Any thoughts/comments? Am i just crazy? Thanks for the input!
Also, with these hot summer tempts, can i do something now, or should i just wait until fall/winter?
Thanks a lot!!!
My plan is to dry cure fish (equal parts salt and sugar) for 24 hours, drain the access water and give another 24 hours. The question is how long do you smoke the fish for? I know that typically cold smoking takes days if not weeks, but I thought that was done more for preservation. Since both of these types of fish can be eaten raw (think sushi), i am curing it and i am not really worrying about preservation (think it will be so good, it won't last two days). Do i really need to take days, or is this something that a 3-6 hour smoke will take care off?
Any thoughts/comments? Am i just crazy? Thanks for the input!
Also, with these hot summer tempts, can i do something now, or should i just wait until fall/winter?
Thanks a lot!!!