Recent content by Paddy Walsh
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Cold Smoking Coho Salmon
Yeah I reckon myself it could have been the freezing process of the salmon. I compared it to a wild Atlantic salmon testing both smoked and unsmoked and the coho was much softer / mushier than the Atlantic (even more so when both were smoked). I thought it may be to do with the curing/smoking...- Paddy Walsh
- Post #4
- Forum: Fish
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Cold Smoking Coho Salmon
I'm based in Ireland and have done almost all my smoking with either wild Atlantic salmon or farmed Atlantic salmon. I recently got some wild Alaskan coho salmon (frozen) to smoke but I am having difficulty as its a very different salmon to the Atlantic. I find the flesh much softer and chewier...- Paddy Walsh
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- Replies: 3
- Forum: Fish
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Hot Smoking Salmon in an artisan fashion
Thanks, it looks like a great forum - seems like there's tonnes of information on here. Yeah the reason I'm looking to go so high in temperature is the dry out fish skins in it as well. It might not be viable to have the temp go so high when I'm looking to cold smoke as well but it's an idea at...- Paddy Walsh
- Post #4
- Forum: Other Builds
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Hot Smoking Salmon in an artisan fashion
Hi there, any help on the matter would be appreciated. I'm looking at building a bigger cold smoker which I can also hot smoke in. It will be a stainless steel smoker approx 1.4m cubed with an external wood burner. The smoke will be carried through a pipe from the burner to the smoker. Any ideas...- Paddy Walsh
- Thread
- Replies: 3
- Forum: Other Builds
