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Cold smoking a little salmon

post #1 of 25
Thread Starter 
Woke up to 10 degrees this morning, so it's definitely cold smoke time here.

2 days ago I picked up a wild caught salmon filet from our local fish market. It weighed in at just over 3 pounds.


Trimmed off the belly and the tail to hot smoke for the bride and then covered the big filet with a mixture of kosher salt, brown sugar, and a wee bit of white pepper.



Cured in the frig for around 24 hours and a LOT of moisture was pulled out.



Rinsed it off, tasted good, so into the frig for pellicle formation overnight. Didn't get pics, but it's in the smoker now ginning along at 54 degrees with sugar maple smoke.

Probe 3 is the ambient temp outside. It's now up to 24 outside. Probe 1 and 2 are top inside temp and grate temp.


More later (about 8-10 hours)
post #2 of 25

Nice start Charlie 

At least it's not snowing there

Richie

post #3 of 25
Thread Starter 
Quote:
Originally Posted by tropics View Post

Nice start Charlie 
At least it's not snowing there
Richie

That was yesterday! Almost an inch of the white crap.
post #4 of 25

Looks good Charlie!

 

This is a favorite of mine!

 

Al

post #5 of 25
I'll trade ya my 20+ inches of snow for your 1"!
post #6 of 25
That's it? One file?

You will be back at it next week.

Nice fish. Show us some sliced .
post #7 of 25
Looking good...If I might ask, what's your salt to brown sugar ratio?
Walt.
post #8 of 25
Looking good Charlie!
post #9 of 25
Thread Starter 
Quote:
Originally Posted by atomicsmoke View Post

That's it? One file?

You will be back at it next week.

Nice fish. Show us some sliced .

That's all the bride and her mother wanted. I'll be doing more for sure, happens every year.

Sliced shots around 9 PM central.
post #10 of 25
Thread Starter 
Quote:
Originally Posted by jokensmoken View Post

Looking good...If I might ask, what's your salt to brown sugar ratio?
Walt.

I do 1/2 cup brown sugar to 1 cup kosher salt. White pepper until the mix tastes right.
post #11 of 25
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

I'll trade ya my 20+ inches of snow for your 1"!

Nah, I'm good, all melted now! biggrin.gif
post #12 of 25
Thread Starter 
Taking on a little color. Love the smell of sugar maple smoke!



Gouda and muenster cheese just went in as well.
post #13 of 25
Thanks...That's about what I use too...Just curious...I like to keep up on what everybody's doing...Some of the recipes I get here are amazing...
Seems like I got something new to try all the time...
post #14 of 25
Thread Starter 
Quote:
Originally Posted by jokensmoken View Post

Thanks...That's about what I use too...Just curious...I like to keep up on what everybody's doing...Some of the recipes I get here are amazing...
Seems like I got something new to try all the time...

This place will put some weight on you for sure! laugh1.gif
post #15 of 25
Quote:
Originally Posted by CrankyBuzzard View Post

This place will put some weight on you for sure! laugh1.gif

I had to buy a new belt! Lol
post #16 of 25

Looking good.....   What else you got in there ????   Looks like biltong ....  or maybe fish trimmings......

post #17 of 25

For us newbies to cold smoking we would appreciate a quick run down on what you have in the smoker. I am like you as I want to do more than just one thing. Life is too short to only smoke one "something" at a time. But, the meat is too expensive to screw it up...at least screw it up too badly. Clearly you had a package deal figured out. 

post #18 of 25
Thread Starter 
Good morning all.

I did maximize my smoke for sure. 3# salmon went 22 hours, biltong smoked for 8, and the cheese smoked for 4.

Highest temp in the pit was around 65, and that was when the sun was shining full on the front door. Average temp was 54 for the duration.

Salmon is resting, ill slice it when the bride gets up.
post #19 of 25

Looking good there amigo.

 

I gotta do some salmon soon. 

post #20 of 25

Yummy looking Salmon.  Can never smoke too much of it.

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