Cold smoked salmon during the chilly weather

[crankybuzzard]

I saw that we had a cold snap happening on Friday night, so I started a couple of salmon filets in the dry cure I use.

I had just over 5 pounds of filets so I mixed up some kosher salt, brown sugar and some cure #1. I covered the bottom of the glass pan and then, after laying the filets on top of the mixture, I covered them with the remaining mix. After 27 hours in the frig, I pulled them out and saw that a LOT of moisture had been removed.

IMG_8583.JPG

• crankybuzzard
• Feb 26, 2017

IMG_8584.JPG

• crankybuzzard
• Feb 26, 2017

After rinsing them, I dropped them into a bowl of cool tap water and let them soak for about 30 minutes. I've found that to be about where we want it salinity wise.

IMG_8585.JPG

• crankybuzzard
• Feb 26, 2017

Then into the frig with a PC fan blowing to get a semi pellicle going. Looked ok to me...

IMG_8586.JPG

• crankybuzzard
• Feb 26, 2017

Lit the AMAZEN tray full of apple pellets, and then into the smoker.

IMG_8588.JPG

• crankybuzzard
• Feb 26, 2017

IMG_8589.JPG

• crankybuzzard
• Feb 26, 2017

After a total of 19 hours in the smoker I pulled them.

IMG_8594.JPG

• crankybuzzard
• Feb 26, 2017

Vacuum packed for 24 hours before I sliced a little up for the bride and our very pregnant neighbor. They both loved it! The remaining full filet, and this partial, will rest under vacuum for at least a week before I slice again.

IMG_8603.JPG

• crankybuzzard
• Feb 26, 2017

My mix was 4 cups of kosher salt, 2 cups of brown sugar, and a full teaspoon of cure #1.

I'm starting to like salmon thanks to the suggestions from Cmayna and a few others on here! So much so that I pan cooked the bellies and tail pieces for supper Thursday night!

IMG_8580.JPG

• crankybuzzard
• Feb 26, 2017

IMG_8582.JPG

• crankybuzzard
• Feb 26, 2017

I hope everyone has a great week!

 

[dukeburger]

Awesome, Charlie!

Points

 

[tropics]

Charlie They look great I could go for some of that with a bagel.Don't like cooked for some reason Points

Richie

 

[SmokinAl]

That's some good stuff Charlie!

I could eat salmon just about any way you serve it everyday of the week!

Congrats on making the carousel!

Point!

Al

 

[pc farmer]

Yummy.

I need to try cold smoked salmon.

 

[daveomak]

Looks my-t-fine.....

 

[atomicsmoke]

Awesome salmon.

I see that you made the wise decision to make a little more this time.

Not trying to be a party p--per - but I understand pregnant women should avoid cold smoked meats/fish.

 

[wade]

Looks good - lovely colour

 

[jakester]

That looks awesome! I would have no problem eating all of the salmon, I love cold smoked Salmon. 

What wood did you use for the smoke? Is it necessary to vacuum packedbefore slicing?

 

[crankybuzzard]

 
Charlie They look great I could go for some of that with a bagel.Don't like cooked for some reason Points

Richie

I usually don't care for cooked at all, but I've started liking this stuff and have found a few ways of making it so I will eat it.  My preference is the cold smoked though.

Not trying to be a party p--per - but I understand pregnant women should avoid cold smoked meats/fish.

I agree, but this little, and I mean tiny, German lady can get quite loud and will let you know that she ate what she wanted, and had a daily glass of wine with the other 2 children so there will be no changes on this one!  She did however state that she at least quit smoking when #2 was discovered to be in the oven.  

 
That looks awesome! I would have no problem eating all of the salmon, I love cold smoked Salmon. 

What wood did you use for the smoke? Is it necessary to vacuum packedbefore slicing?

I used apple for this smoke.  19 hours total with a VERY thin smoke.

As for vacuum packing before slicing, I feel that the smoke tends to meld better when I vac pack the whole filet for at least 48 hours before I slice, but last night I had a pregnant lady and a cantankerous blonde demanding some.  

This is the thin smoke it was exposed to...

IMG_8591.JPG

• crankybuzzard
• Feb 25, 2017

 

[gr0uch0]

I didn't like salmon either, CB, until I went to Alaska to fish them several years ago:  25 lb. Kings in the morning back trolling, 8 lb. sockeyes wading with a fly rod in the afternoon.  Guide would do shore lunch over open wood fire 2 ways:

1.  Baste the fillets with a thin spread of mayo and sprinkle with brown sugar.

2.  Butter and cajun seasoning.

Filets went skin side down on foil, would stick to the foil, and meat would slide right off.  Been doing it this way for some time and we all love it--made a convert out of me.

 

[atomicsmoke]

had a daily glass of wine with the other 2 children so there will be no changes on this one!
---
Then I agree...She doesn't need to concern herself about a few slices of cold smoked salmon.

 

[driedstick]

Very Nice,,, 

 

[jakester]

you smoke with the skin off correct?

 

[mds51]

Hi  CB

I really enjoyed this post and I do a lot of Cold Smoked Salmon but cure it a little different and longer in the fridge. I was surprised to see so many hours of smoking. I usually smoke with Alder dust using the AMNPs in my MES Smoker and have a nice hint of smoked flavor after four hours of smoke time. How strong is the smoke taste after that long of a smoke? I also see why you use the Cure 1 for this process. Depending on your reply I might extend my smoke time to see what the results might be for the extra smoke time. As always your posts are interesting and enlightening!!

mds51

 

[crankybuzzard]

I didn't like salmon either, CB, until I went to Alaska to fish them several years ago:  25 lb. Kings in the morning back trolling, 8 lb. sockeyes wading with a fly rod in the afternoon.  Guide would do shore lunch over open wood fire 2 ways:

1.  Baste the fillets with a thin spread of mayo and sprinkle with brown sugar.
2.  Butter and cajun seasoning.

Filets went skin side down on foil, would stick to the foil, and meat would slide right off.  Been doing it this way for some time and we all love it--made a convert out of me.

Cooked on the river bank made it even better I'd bet! Nothing tastes as good to me as freshly harvested and cooked within hours!

had a daily glass of wine with the other 2 children so there will be no changes on this one!
---
Then I agree...She doesn't need to concern herself about a few slices of cold smoked salmon.

This little lady is one of the sweetest women I've ever met, but she was born and raised in Germany and is VERY set in her ways! She chased me out of my own garage once! :laugh1:

you smoke with the skin off correct?

I prefer it with the skin on, but here in Texas, I'm kind of at the mercy of the guy at the fish market. These were skin off. If I want steelhead, I can get that with skin on all day long, but the bride doesn't like the flavor of it.

 

[dirtsailor2003]

Great looking smoke CB!

Point!

 

[jakester]

Also wondering how the smoke flavor was? Did the nail the flavor with the saltness / sweetness?

 

[crankybuzzard]

Hi  CB
I really enjoyed this post and I do a lot of Cold Smoked Salmon but cure it a little different and longer in the fridge. I was surprised to see so many hours of smoking. I usually smoke with Alder dust using the AMNPs in my MES Smoker and have a nice hint of smoked flavor after four hours of smoke time. How strong is the smoke taste after that long of a smoke? I also see why you use the Cure 1 for this process. Depending on your reply I might extend my smoke time to see what the results might be for the extra smoke time. As always your posts are interesting and enlightening!!

mds51

Hola!

I usually only go for 24 hours cure in the frig with a 30 minute soak. This has shown to work best for our tastes. As for the smoke time, I usually go 24 hours, but the sun came around and was hitting my pit and was heating it up.

The smoke flavor right out of the smoker is too much for sure. I bring the filets in, wipe them down a bit with a clean and dry paper towel, and then vac pack for a minimum of 24 hours, 48 is best if we plan to eat it soon. If I can get away with a week in the vac pack, it's even better.

I love alder wood smoke, but all I had this go around was apple, hickory, or pecan. Apple is definitely the lighter smoke. Also, with the pit design I have, my smoke has to travel through a baffle plate and a damper before it gets into the smoke chamber, that also makes for a very thin smoke for me.

Try an extended smoke and then let it rest for around 48 hours and see what you think.

 

[masondixon]

That looks amazing :points: