- Apr 15, 2015
- 200
- 60
Hi All,
I attempted to make my first cold smoked salmon, following the recipe from Project Smoke. All went good except for the smoker not being able to keep really low temperature despite having filled the water bowl with ice-water, so the charcoal died out.
I therefore need to get myself a smoker from A-MAZE-N, because in Houston, TX it is approx. 70 F at night now, which is pretty good for cold smoking salmon. This I will keep in mind the next time and I do not need to keep a fire with charcoal and wood chunks, which anyway will be cooled.
But despite the cold smoking did not go as planned I realized that I actually managed to get a good smoke flavour to it after all, so me and my wife chose to cut some nice pieces for a bagel(see the results below) and then half of it we hot smoked and make a spread for the other bagel.
After 26 hours of dry-cure in the fridge:
Soaking in water before going into the fridge for drying for 4 hours
When we realized that it had a good smoked flavour after all :)
Sliced and ready for the bagel
While it was resting in the fridge we chose to take the half of it and hot smoke at 180 F until IT was 145 F. This is the result
The bagel with the cold smoked salmon, like we know it from Scandinavia :)
I know there is a couple of pics. of hot smoked salmon, but thought that it was still the best place to keep it.
I attempted to make my first cold smoked salmon, following the recipe from Project Smoke. All went good except for the smoker not being able to keep really low temperature despite having filled the water bowl with ice-water, so the charcoal died out.
I therefore need to get myself a smoker from A-MAZE-N, because in Houston, TX it is approx. 70 F at night now, which is pretty good for cold smoking salmon. This I will keep in mind the next time and I do not need to keep a fire with charcoal and wood chunks, which anyway will be cooled.
But despite the cold smoking did not go as planned I realized that I actually managed to get a good smoke flavour to it after all, so me and my wife chose to cut some nice pieces for a bagel(see the results below) and then half of it we hot smoked and make a spread for the other bagel.
After 26 hours of dry-cure in the fridge:
Soaking in water before going into the fridge for drying for 4 hours
When we realized that it had a good smoked flavour after all :)
Sliced and ready for the bagel
While it was resting in the fridge we chose to take the half of it and hot smoke at 180 F until IT was 145 F. This is the result
The bagel with the cold smoked salmon, like we know it from Scandinavia :)
I know there is a couple of pics. of hot smoked salmon, but thought that it was still the best place to keep it.
