Cold smoking a little salmon

Discussion in 'Fish' started by crankybuzzard, Jan 7, 2017.

  1. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Woke up to 10 degrees this morning, so it's definitely cold smoke time here.

    2 days ago I picked up a wild caught salmon filet from our local fish market. It weighed in at just over 3 pounds.

    Trimmed off the belly and the tail to hot smoke for the bride and then covered the big filet with a mixture of kosher salt, brown sugar, and a wee bit of white pepper.

    Cured in the frig for around 24 hours and a LOT of moisture was pulled out.

    Rinsed it off, tasted good, so into the frig for pellicle formation overnight. Didn't get pics, but it's in the smoker now ginning along at 54 degrees with sugar maple smoke.

    Probe 3 is the ambient temp outside. It's now up to 24 outside. Probe 1 and 2 are top inside temp and grate temp.

    More later (about 8-10 hours)
     
  2. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Nice start Charlie 

    At least it's not snowing there

    Richie
     
  3. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    That was yesterday! Almost an inch of the white crap.
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks good Charlie!

    This is a favorite of mine!

    Al
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I'll trade ya my 20+ inches of snow for your 1"!
     
  6. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    That's it? One file?

    You will be back at it next week.

    Nice fish. Show us some sliced .
     
  7. Looking good...If I might ask, what's your salt to brown sugar ratio?
    Walt.
     
  8. smokin jay

    smokin jay Smoking Fanatic

    Looking good Charlie!
     
  9. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    That's all the bride and her mother wanted. I'll be doing more for sure, happens every year.

    Sliced shots around 9 PM central.
     
  10. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I do 1/2 cup brown sugar to 1 cup kosher salt. White pepper until the mix tastes right.
     
  11. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Nah, I'm good, all melted now! :biggrin:
     
  12. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Taking on a little color. Love the smell of sugar maple smoke!


    Gouda and muenster cheese just went in as well.
     
    crazymoon likes this.
  13. Thanks...That's about what I use too...Just curious...I like to keep up on what everybody's doing...Some of the recipes I get here are amazing...
    Seems like I got something new to try all the time...
     
  14. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    This place will put some weight on you for sure! :laugh1:
     
  15. smokin jay

    smokin jay Smoking Fanatic

    I had to buy a new belt! Lol
     
  16. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Looking good.....   What else you got in there ????   Looks like biltong ....  or maybe fish trimmings......
     
  17. For us newbies to cold smoking we would appreciate a quick run down on what you have in the smoker. I am like you as I want to do more than just one thing. Life is too short to only smoke one "something" at a time. But, the meat is too expensive to screw it up...at least screw it up too badly. Clearly you had a package deal figured out. 
     
  18. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Good morning all.

    I did maximize my smoke for sure. 3# salmon went 22 hours, biltong smoked for 8, and the cheese smoked for 4.

    Highest temp in the pit was around 65, and that was when the sun was shining full on the front door. Average temp was 54 for the duration.

    Salmon is resting, ill slice it when the bride gets up.
     
  19. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Looking good there amigo.

    I gotta do some salmon soon. 
     
  20. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Yummy looking Salmon.  Can never smoke too much of it.
     

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