Cold and hot smoked salmon

Discussion in 'Fish' started by atomicsmoke, Dec 6, 2015.

  1. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Smoked salmon supplies running low ...managed to squeeze some time for these sockeye fillets


    Sides will make smoked lox, bellies and tails hot smoked.

    Dry brined

    Aiming for 48h for lox. Will check/taste how firm they are.
     
    Last edited: Dec 6, 2015
  2. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    13lb of fish.
     
  3. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    AS, looks good ,keep us posted on the final product so I can salivate over the pictures! [​IMG]
     
  4. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Tails and bellies done.
     
  5. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Nice looking batch of snacks. Congrats.
     
  6. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Looks real good to me.... Thumbs Up
     
  7. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Thank you fellows. Munched on those bits last night while vacpacking. And i wasn't even hungry.

    BTW, I learned here to trim tails/bellies.
     
    Last edited: Dec 8, 2015
  8. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Looks great,, just did 2nd batch of salmon myself

    A full smoker is a happy smoker

    DS
     
     
  9. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    Looks good Atomic. How do you finish your cold smoked salmon?
     
  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I have two fillets waiting in the freezer. Going to make some smoked salmon dip for the holidays!
     
  11. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    By finish you mean spices on the fish before smoking?
     
  12. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    Or slicing afterwards. Or do you keep it as a steak?
     
  13. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    I always slice my cold smoked lox the day after smoking, then vacuum seal and freeze.
     
  14. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    I vac-pac the entire piece (maybe cut in two if too big).
     
  15. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    I recommend freezing before vac packing.... then cut open the vac pack bag before thawing....
     
  16. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    Yes freezing hot smoked salmon before vac packing is a good tip as it help it to keep its shape and stops it from breaking apart. As Dave says, it is best to cut open the pack before thawing as the structure of the fish is quite delicate after hot smoking and this helps to prevent it from being crushed/crumbled as it thaws.

    With cold smoked salmon though it is best vac packed before freezing (especially if it has been sliced) as it helps to natural oils to distribute more evenly throughout the fish. When cold smoking a whole salmon side the tail, being thinner, is often a little drier than the thicker parts. When sliced and vac packed together it helps to more evenly distribute the oils and ensure that all of the slices are equally succulent. When thawing cold smoked fillets or slices of salmon you no not need to open the pack first as the fish still has enough of its structure to hold together.

    When cooking lightly cold smoked salmon steaks they work well as boil in the bag straight from the freezer.
     
    Last edited: Dec 9, 2015
  17. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Fine looking salmon, Sir.

    Disco
     
  18. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Thank you Disco. Sockeye is a treat for us Easterners. Hope one day I won't call myself that.
     
  19. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    ....and smoked lox done ...30h of smoke
     
  20. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Tastes nice

    Ready for storage
     

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