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Smoking Salmon (Newbie Post)

post #1 of 5
Thread Starter 

Sorry Guys,  I think I posted this in the wrong place, forgive me it's my first time :O(

 

 

Hi all,  we are new to cold smoking and Hubby has just built a small chamber with two racks, and  using the Cold Smoke Generator from ProQ..  We have smoked a few things so far,Whole Chicken, Pork, white fish, home cured bacon, and home made sausages,  all good flavour so we are really happy with it.

 

Yesterday we smoked a tail end of salmon with a London Cure of salt and sugar (3 hrs) then smoking for about 7 hrs with Oak dust.  

Looking forward to preparing for Christmas and we wondered if we want to buy before it is best to buy ,freeze,  then smoke,  or buy,  smoke and freeze.  

 

Look forward to receiving your advice,  Thanks

post #2 of 5

I've done it both ways, and I prefer to smoke it then freeze it in individual servings.

 

Especially if you have a foodsaver.

post #3 of 5
Thread Starter 

Sorry Smokin' Al,  (will get this right eventually )  Thank you for your reply,  from a cold but sunny Brittany France,  I take it a foodsaver is a vac packer ? ('scuse our ignorance)

post #4 of 5
Quote:
Originally Posted by YummyBrittany View Post

Sorry Smokin' Al,  (will get this right eventually )  Thank you for your reply,  from a cold but sunny Brittany France,  I take it a foodsaver is a vac packer ? ('scuse our ignorance)


That's correct, it's a vac packer.

 

 

post #5 of 5

I'm like  Al I always smoke my salmon right away and then cut them up into what ever size you want and vacuum seal them and put them in the freezer. People who  actually catch their salmon do it the other way and it comes out good to.

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