1st Cold Smoke

Hello slimjim...Looking good so far!  I'll be following to see how it finishes.

I love the design of your sawdust cold smoker box!  Very similar to an A-Maze-N Smoker, but I'll bet yours will burn longer on one load of dust.

Red

Looking good.  I'm in for the duration.



Gary

Looking Good, can not advise n Cold Smoke Salmon, as I do not like fish and fish doesn't like me!

Hi Jim. That is a good start. The fish is a lovely colour. I am looking forward to hearing how the fish tasted.

Some questions and suggestions from your great Q-view 

What was the mix of salt and sugar in the cure? Was there anything else in it?

I notice that you applied the cure to only one side of the fish and that you placed both halves together and wrapped them tightly in clingfilm. The main reasons for curing at this stage is to increase the salt content of the fish but also to remove water. By doing it that way you will certainly increase the salt content (but it will probably be too salty) however you may not remove much of the water.

Next time try coating the cure on both sides of the fish and place them separately on a wire rack over a tray, loosely covered with clingfilm. Leave in the fridge for 24 hours. This way you will get sufficient salt to penetrate but it will also allow the water to run off. You will be surprised just how much liquid comes out of the fish. One of the biggest problems people find when they first start to cure fish is that it tastes very salty - and then they try to add more sugar to mask the saltiness.

Hanging the fish is fine and in that design of smoker you will get more whole fillets in if you hang them. If you are going to smoke things like cheese or nuts then you wull need to rig up some shelves.

Yes the fish will rip if you simply try to hook it up by the tail - you found that out the hard way... When I fillet fish I leave the collar on by the gills but this method will work with full fillets too. At the thick end of the fillet weave a metal or wooden skewer through the skin at each side and through the flesh in between. Take a length of string and thread it through the skin just below the skewer at each sides of the fish and then tie the ends to make a loop. This will then provide a good firm fix from which you can hang the salmon in the smoker.



I have one of those ProQ generators too which I used to use and they can be quite difficult to keep burning sometimes - especially if the dust is a little damp. A good tip with them is to microwave the dust for a few minutes on high power to warm the dust and drive off some of the moisture. 

I hope this helps. I am looking forward to seeing your next batch photos 

Wade

That is great. From your second photo it looks as if you had packed two of them together skin side out.

You may find this link helpful. This thread is with Trout but it is the same method as I use for Salmon which I sell commercially.

http://www.smokingmeatforums.com/t/237224/smoking-fish-an-old-dog-can-still-learn-new-tricks

When I get home tonight I will upload a photo that better shows the curing rack.

Good morning Jim,

The salmon looks delicious!  I'd say it was a successful first try...and as you gain in knowledge and experience, and learn your smoker, things will only get better!

Wade caught something that is a concern I wish to repeat.  The link you provided in your other thread regarding your smoker indicated that it might be constructed of galvanized steel.  As Wade mentioned over there, hot smoking or cooking with galvanized steel is risky.  Before you hot smoke in it, I'd suggest making sure it isn't galvanized...and if it is, taking the precautions Wade already suggested.  If your unit turns out to be stainless steel, you're certainly good to go!

Red

I love making smoked salmon. It's one of those things where you can really play with the recipe. It's criminal how much they charge for smoked salmon compared to the small amount of effort it takes. I just wish I had a use for the skin because nothing goes to waste normally. Smoked Salmon got me into the whole smoking game. I strongly recommend that you try making bacon. It's just as simple as smoked salmon. This great community will help you no end.

Morrit said:

It's criminal how much they charge for smoked salmon compared to the small amount of effort it takes. 

Click to expand...

Sssshhhhh! don't let everyone know that or I will have to reduce my prices 

Aaah... but there's a difference between mass produced and artesan ;)

Today salmon, tomorrow bacon - after that the world!!!

Be very careful when you start to make bacon. Once you have tasted your first home made bacon you will never want shop bought bacon again.

A couple of pointers before you begin...

• Make sure that you buy your Nitrite cure from a reputable source - some cheap sources on the Internet do not supply what they claim
• In the UK it is permissible to use both Nitrite and Nitrate (Cure #2) when curing bacon however in the USA only Nitrite (Cure #1) is permitted. As the EU are currently trying to stop the use of Nitrate, in line with the USA, I would recommend that you only use the cure #1. The reason for the Nitrate ban is that Nitrate at high temperatures (e.g. when bacon is fried) produces Nitrosamines which has been linked to cancer in animals.
• Get yourself a set of digital scales that weigh to an accuracy of at least 0.1 of a gram for weighing out the cure.
• Belly pork will give you streaky bacon and pork loin will give you back bacon. For your very first attempt I suggest that you try back bacon - mainly for the reason that it is less fiddly to work with and is more compact. You will get the most flavour though from the streaky bacon due to the greater proportion of fat.

I have attached a quick guide that may help get you started

Your smoker will be perfect for cold smoking it after it has been cured.

If you would like some recommendations as to where to buy your cure then please let me know. If you want, to get you started I could send you some (enough for 3-4 Kg bacon). I use quite a bit of it.

Cheers

Wade

Looks very tasty indeed! Slicing salmon is a pain but this video is actually really good. This is how we used to do it in the kitchen. The D cut. Also a good knife is a must.

I once witnessed the Maitre d at Claridges slice a salmon. Expertly done and wafer thin near transparent slices. Never been able to reproduce it myself... One day though!
It is an art just like slicing a prosciutto.

I like a hollow ground knife, also known as a scalloped slicer for slicing but it's whatever you feel most comfortable with.

As for bacon try and get some juniper berries... believe me... It transforms it... and Wade is correct... you will NEVER buy shop bacon again!

Hi Jim, glad to see the Salmon went well.

Home made Bacon is like a drug, once you start there's no going back. You to will have to admit to being hooked.

Plenty of advice on here for guidance.

Baconolics anonymous...

Was trying to think of name for it last night!

Off for a fix now!