So I really want to give this a try this year. Anybody feel like they have a really solid method, spice, wood type that really would be a great way for me to get my feet wet with this kind of cook?
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Mine basic recipe when I'm not making squaw candy is very similar I use 3/4 cup fine seas salt, 4 cups of dark brown sugar.My "hot" smoked Salmon is more like warm smoked. Temp starting at 125 and ending at 145. My brine is very simple dry brine of brown sugar with non iodized salt (4/1 ratio). Smoke for 3-5 hours depending on size of the pieces.
You will find lots of recipes here. Good luck.
I think the difference is in the end result. And looking back at the OP's question.... maybe the question was not about 'cured' and hot smoked salmon, but about un-cured hot smoked salmon? The curing makes for a different texture and the smoking temp is somewhat low and the overall smoking time can be 5, 6 or more hours. Some people eat it hot, but many like myself let it chill for 12 to 24 hours and eat is chilled or at room temperature, ou used in a dip, or in a pasta dish.Well I guess I do it differently than you guys. I coat it in EVOO and dust it with Cajun seasoning, put it in a zip lock bag for a few hours then into the smoker running at 225. It only takes about 45 minutes to get flaky, just before it gets done I put a few pats of butter on top, better to be undercooked than over cooked, I took the IT one time & it was about 140. Absolutely melts in your mouth. As a matter of fact I just keep an eye on it cause the thinner pieces get done sooner & I pull them off & we usually end up just standing at the smoker eating the small pieces until the main piece is done. One of our favorite meals. I use the trimmed parts off the filet‘s that I buy for lox for the hot smoked salmon. BTW I buy sushi grade salmon from WildForkFoods, Quality is superb.
Al
Do you not need to add cure if smoking that low of temperature?View attachment 487748
View attachment 487749
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Dry cured and smoked trout, steelhead or salmon has been one of my signature dishes for more years than I can count on both hands and feet. It's actually really easy. Here is my full write-up on dry curing and smoking.
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SEAFOOD - Dry Cure for Salmon, Trout or Steelhead
Revised 1-13-2022 Cured fish has been prepared for centuries as a means of food preservation. Because of refrigeration and our knowledge ...playingwithfireandsmoke.blogspot.com
I don't add Cure #1, but I suppose you could. My normal curing times are from 4 to 7 hours depending on the thickness of the fillet, and I leave the skin-on whenever possible, so the curing is from one side only. That said, during this time, the salt does diffuse into the flesh, so I would think that Cure #1 would also penetrate the flesh. I would also think that even though the fillet is rinsed it gets an overnight rest.... so, would any salts and Cure #1 that had penetrated the flesh still be mobile and equalize throughout the full thickness? I think yes.Do you not need to add cure if smoking that low of temperature?
Thanks for the reply. This be my first try dry cure fish. I normally do wet with cure. Salmon on sale this week and going to give it a try. Will e using the MES40 for this one which reminds me need to get some cherry dust ready.I don't add Cure #1, but I suppose you could. My normal curing times are from 4 to 7 hours depending on the thickness of the fillet, and I leave the skin-on whenever possible, so the curing is from one side only. That said, during this time, the salt does diffuse into the flesh, so I would think that Cure #1 would also penetrate the flesh. I would also think that even though the fillet is rinsed it gets an overnight rest.... so, would any salts and Cure #1 that had penetrated the flesh still be mobile and equalize throughout the full thickness? I think yes.
The reasons I don't add cure #1 is that the amount of my salt/sugar cure is not measured, it's an eyeball kind of thing. And, I control my smoking times to a maximum of 4 to 5 hours, shooting for a final internal temp is150°. My preferred smoker is my Big Chief and it runs about 175° +/-. Usually after 2.5 hours I'm in the 125°'s internal and getting some nice color, so I know the surface temp is over 140°. During the 4th hour my goal is to reach 140° internal and if that does not happen I transfer the fillets into my oven (using convection) and finish them to temp.
Cracked ginger has been dried and crushed into chunks. Much coarser than ground ginger and the pieces are very fragrant when they are ground. But if you like fresh ginger.... go for it. You would probably need less and I would mix into the salt the same way the recipe calls for garlic to be mixed with salt.Never heard of cracked ginger? I use fresh all the time. Maybe I can dehydrate to make some? I just picked up Salmon. Brine this afternoon and smoke tomorrow afternoon. Think all I have to do is set smoker in sun and won't need no electricity it getting so hot now.
I think it time to move this up my list. Atlantic Salmon on sale for $5.99 lb. Not sure to get whole or half? Does this freeze well?View attachment 487748
View attachment 487749
View attachment 487750
Dry cured and smoked trout, steelhead or salmon has been one of my signature dishes for more years than I can count on both hands and feet. It's actually really easy. Here is my full write-up on dry curing and smoking.
![]()
SEAFOOD - Dry Cure for Salmon, Trout or Steelhead
Revised 1-13-2022 Cured fish has been prepared for centuries as a means of food preservation. Because of refrigeration and our knowledge ...playingwithfireandsmoke.blogspot.com