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Salmon cold smoked 24 hours - Page 2

post #21 of 39
Thread Starter 
Quote:
Originally Posted by Lemans View Post

So I did two 1/4 lb pieces of salmon I bought at my local supermarket. With the skin on . Brined for 24 in 50/50 salt and sugar. Zest of one lemon and a bunch of dill. Then I washed off the brine and smoked for 10 hours using my tube smoker and cherry pellets
Vacuum warped for 24 hours then sliced
The skin was hard but after some trimming I ended up with the best lox I ever ate!!!

Now that's good news!

Did you use the tube in the firebox and have the fish in the smoke chamber?
post #22 of 39
Believe it or not I used my Weber 22.5
post #23 of 39
Normally I use my offset
post #24 of 39
Thread Starter 
I remember someone telling you that you didn't have a good cold smoking setup. I disagreed then and now! That's why I asked what you used.

Glad it worked out!
post #25 of 39
I am very excited about cold smoking. I have asked a lot of questions and seen hundreds of videos. Cheese is great. Still gotta work on nuts. And I'm buying a how coho filet this week. I like the tube better than the amnps
post #26 of 39
Thread Starter 
Your setup is good! I see a lot of good things coming soon from you!
post #27 of 39
I am going to be using the same set up.

IMG_20160109_163725808_zpszyguepzb.jpg

Well, kinda
post #28 of 39
I know everyone uses 1 tsp cure number 1. With their 50/50 mixture but I don't like chemicals in my food I also don't like boutsuim so where do I go?
post #29 of 39
Thread Starter 
Quote:
Originally Posted by Lemans View Post

I know everyone uses 1 tsp cure number 1. With their 50/50 mixture but I don't like chemicals in my food I also don't like boutsuim so where do I go?

I use the amount required per pound of fish when I do it.

If you eat a normally balanced diet that has green vegetables in it, you're consuming nitrates that are then converted to nitrites within your body. The amounts we use are, at times, much less than you'd get from a big green salad.

aubergine
beetroot
broccoli
cabbage and kale
celery
chard
cucumber
fennel
garlic
kohlrabi
lettuce especially rocket, iceberg, cos
pumpkin
radishes, especially black radish
string beans

All of the above are nitrate heavy. When you buy, "naturally cured" items, if you look at the ingredient list, you'll see celery powder. Celery is loaded with nitrates.

Don't fear the nitrates and nitrites, when used properly, you're ok and you're producing a safe product.
post #30 of 39

CB, Good looking salmon sir !

post #31 of 39

So is it recommended to vac seal it right out of the smoker to cool then take it out the next day to slice?  What is the benefit of that?

post #32 of 39
Thread Starter 
Quote:
Originally Posted by krazykid View Post
 

So is it recommended to vac seal it right out of the smoker to cool then take it out the next day to slice?  What is the benefit of that?

Mine was less than 75 degrees when I took it from the smoker, so no cooling required.  I packaged shortly after due to time constraints.  

 

I've pulled it before and sliced to serve or package within minutes.

post #33 of 39

How in the HE double hockey sticks did I miss this one, I am sorry I am so late, It looks wonderful, love that color, had to be great  points1.png

 

 

Gary

post #34 of 39

Hey CB congrats on the Carousel   ......   again        You are cranking out some mighty fine looking stuff

 

Gary

post #35 of 39
Thread Starter 
Thanks Gary! I've been so busy I didn't notice!

I'll be doing more soon. My little experiment worked out well with the belly and tail trimmings.
post #36 of 39

According to Wade our "Smoking Guru" in the UK group....................... His recent trip and training session with one of the worlds foremost salmon smokers they actually remove the top layer of the smoked salmon with a sharp knife before selling the product

post #37 of 39
Thread Starter 
Quote:
Originally Posted by kiska95 View Post
 

According to Wade our "Smoking Guru" in the UK group....................... His recent trip and training session with one of the worlds foremost salmon smokers they actually remove the top layer of the smoked salmon with a sharp knife before selling the product

That's pretty much how mine went.  After removing the skin, I flipped the filet over and as I sliced the pieces, I ended up with basically another skin.  Worked great and I liked the way it turned out.  I'm going to do the process again and see if I can duplicate it.  

post #38 of 39


Celery salt!!!

post #39 of 39

What was your brine recipe., I just scored some Salmon from a friend who just got back from Alaska, I want to make some LOX.

 

HT

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