I first need to thank Frank (fpmich) for his recent post http://www.smokingmeatforums.com/t/237669/is-this-true-when-using-dry-salt-sugar-cure-on-fish#post_1486181, which got my noggin thinking more about experimenting with more cold smoked salmon recipes. Though I am pretty happy with my current smoked lox recipe, I'd love to know if there was another recipe out there that would excel what I currently do.
This is all fpmich's fault!
Below I provided the links of 6 different recipes that I find when I google "cold smoked salmon" and listed:
* Dry or wet brine
* How many hours in the brine, how many hours drying, how many hours smoked. ( hours brined -- hours fridge dried -- hours cold smoked)
1. Dry brine - Pitmaster x ............................................. 1-1/2 -- 0 -- 24
2. Dry brine - barbecuebible http://barbecuebible.com/recipe/cold-smoked-salmon/ ................................24to48 -- 4+ -- 12
3. Wet brine - smoker-cooking http://www.smoker-cooking.com/coldsmokedsalmon.html ...........................6to12 -- 12 -- 12to16
4. Dry brine - fastandfoodiest http://fastandfoodiest.com/?p=612 .....................................................................24 -- 4 -- 5to8
5. Wet brine - Kasilof Seafood http://www.kasilofseafoods.com/Smoking/cold-smoked-lox.htm ...............12to24 --12 -- 12to16
6. Dry brine - Newenglandprovision http://www.newenglandprovisions.com/coldsmokedsalmon.html .............13 -- 12 -- 2
Which one would you try? My current recipe calls for both a dry and then wet brine session (8 hours each) fridge dry for 5 hours, room dry for 3 hours, smoke for 3 hours. I could spend forever researching more and more recipes but need to stop somewhere. :-)
Looking at the above numbers on the right, I'm having a tough time accepting to smoke for the typical 12 plus hours that most are suggesting. I'm afraid it will add too much smoke, maybe not?
Here's a quote I took from #6's recipe which made me chuckle
"......If you ever read a recipe or article that fish is smoked for days; the writer is wrong and maybe is smoking something else. The salmon should be tasty, slightly salty with a rich salmon flavor backed with a nice smokey finish. Salmon first, then smoke and slight saltiness......"
Thoughts please
This is all fpmich's fault!
Below I provided the links of 6 different recipes that I find when I google "cold smoked salmon" and listed:
* Dry or wet brine
* How many hours in the brine, how many hours drying, how many hours smoked. ( hours brined -- hours fridge dried -- hours cold smoked)
1. Dry brine - Pitmaster x ............................................. 1-1/2 -- 0 -- 24
2. Dry brine - barbecuebible http://barbecuebible.com/recipe/cold-smoked-salmon/ ................................24to48 -- 4+ -- 12
3. Wet brine - smoker-cooking http://www.smoker-cooking.com/coldsmokedsalmon.html ...........................6to12 -- 12 -- 12to16
4. Dry brine - fastandfoodiest http://fastandfoodiest.com/?p=612 .....................................................................24 -- 4 -- 5to8
5. Wet brine - Kasilof Seafood http://www.kasilofseafoods.com/Smoking/cold-smoked-lox.htm ...............12to24 --12 -- 12to16
6. Dry brine - Newenglandprovision http://www.newenglandprovisions.com/coldsmokedsalmon.html .............13 -- 12 -- 2
Which one would you try? My current recipe calls for both a dry and then wet brine session (8 hours each) fridge dry for 5 hours, room dry for 3 hours, smoke for 3 hours. I could spend forever researching more and more recipes but need to stop somewhere. :-)
Looking at the above numbers on the right, I'm having a tough time accepting to smoke for the typical 12 plus hours that most are suggesting. I'm afraid it will add too much smoke, maybe not?
Here's a quote I took from #6's recipe which made me chuckle
"......If you ever read a recipe or article that fish is smoked for days; the writer is wrong and maybe is smoking something else. The salmon should be tasty, slightly salty with a rich salmon flavor backed with a nice smokey finish. Salmon first, then smoke and slight saltiness......"
Thoughts please
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