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Salmon bacon

post #1 of 3
Thread Starter 
I am planning to make some salmon bacon at some point in the near future, and I thought I would check in to see if anyone has experience doing this before I 'go it alone'.

I found this thread ( http://www.smokingmeatforums.com/t/119214/salmon-bacon )
and have done some reading.

Based on limited understanding so far, I plan to do a long cure (1-1.5 days per lb of fish), and then a fairly long cold smoke. I will read more detailed bacon curing threads when the time comes, but if anyone has any experience doing this I would love to hear about any "do" or "do not" lessons you care to pass along.
post #2 of 3
I don't know anything about salmon bacon, but it sounds pretty similar to smoked lox. Only advice I'll offer is to make sure you soak it in fresh water for an hour or two after curing, changing the water a couple times. Then give it a day or two to rest before smoking. This will even out the cure and give it a better overall texture.
post #3 of 3
Thread Starter 

Thanks - that is exactly the kind of thing I am looking for. Cheers.

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