dry aged salmon has anyone done it

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
Wow that all looks amazing!!!

How did the flavor turn out?
Also were you able to get the textures you were looking for?

I feel like you made some very good fish to eat there and I love the thin sliced pictures.
Flavor was excellent. I initially thought third eyes recipe was going to be too salty but after the wet brine its evened out pretty good and tasted great after smoking. Dry cure recipe was spot on was usual i like the dill weed and pepper on it! texture was was id expect from store bought maybe a little drier. Id wanted to dry it more but was worried about doing it safely sitting in the fridge relying on the fridge to dry it. ( i keep reading about it going rancid or bad in a few days even in the fridge so i didn't want to chance it) Weight loss for both fillet were almost identical both started at 1.2 kg and ended at 1.0 kg so roughly 20%

MY circulator fan did a good job of not making the fillet overly smoky even though it sat in the smoke for 10 + hours. The fan has one speed ..fast as shit.....i check on it at 5 hrs and didn't feel it had the right color and texture so i let it run. temps started at 67F and ended at 56F when i woke up in the morning.

will definitely do it again and try alternative drying methods

thanks for the help!
 
Wow that all looks amazing!!!

How did the flavor turn out?
Also were you able to get the textures you were looking for?

I feel like you made some very good fish to eat there and I love the thin sliced pictures.
another thing id like to add is i did weigh it after thirdeyes dry cure with the 100 g of sugar and 100g of salt mixture and it went from 1.2kg to .85kg in just 12 hours but after a 30 min soak in water it gained almost all of it back. but i think it would been too salty based on a small test taste i did
 
This is all awesome info!

I too am a all about the dry cure with the correct numbers so nothing gets too salty. Less steps, less fuss, and life is just easier.

So both were cold smoked with no heat correct?

Also good to hear you didn't get any stale smoke flavor.

I think you will continue to perfect your method and get things nailed down after a couple more tries. That is how it works for me.

This is making me want to do some dried salmon strips (closer to jerky than lox). Hmmm maybe next weekend. I don't have much planned other than going to sight in to get ready for a deer hunt. It would be no thing to have some salmon cured and ready to hit the smoker for some dried strips :D
 
  • Like
Reactions: slavikborisov
This is all awesome info!

I too am a all about the dry cure with the correct numbers so nothing gets too salty. Less steps, less fuss, and life is just easier.

So both were cold smoked with no heat correct?

Also good to hear you didn't get any stale smoke flavor.

I think you will continue to perfect your method and get things nailed down after a couple more tries. That is how it works for me.

This is making me want to do some dried salmon strips (closer to jerky than lox). Hmmm maybe next weekend. I don't have much planned other than going to sight in to get ready for a deer hunt. It would be no thing to have some salmon cured and ready to hit the smoker for some dried strips :D
correct! no heat at all. yeah that sounds pretty good!
 
correct! no heat at all. yeah that sounds pretty good!
Ah cool.

I may do some salmon soon. What I'm thinking will be lowly heated to dry more.

The store has $7/lbs for a whole fillet of salmon so that isn't too bad. I prefer when it is $6/lbs but this is the deal they have :D
 
Last edited:
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky