As I just bought an A-MAZE-N Pellet Smoker, I wanted to try cold smoking the Coho (silvers to those below the border) I caught last Thursday. I used the recipe from: http://www.susanminor.org/forums/showthread.php?103-The-Best-Smoked-LOX-Style-Salmon
I brined the 12 lbs of coho for (8 hours), wet brined it (8 hours), refreshed it (35 minutes), air dried it (2 hours), then smoked it for 2 hours. First time trying this recipe, but it worked out really well.......As I couldn't find Alder pellets, I used a combination of Apple pellets and Alder wood chips in my A-Maze-N smoker box. To ensure the temperature didn't go above 75 degrees farenheit I put a pan of ice in the Big Green Egg and used my temperature probe.
Smoked the fish in the Egg for two hours and just had a very tasty noon hour snack of cold smoked salmon on crackers with cream cheese and capers! Awesome!
I brined the 12 lbs of coho for (8 hours), wet brined it (8 hours), refreshed it (35 minutes), air dried it (2 hours), then smoked it for 2 hours. First time trying this recipe, but it worked out really well.......As I couldn't find Alder pellets, I used a combination of Apple pellets and Alder wood chips in my A-Maze-N smoker box. To ensure the temperature didn't go above 75 degrees farenheit I put a pan of ice in the Big Green Egg and used my temperature probe.
Smoked the fish in the Egg for two hours and just had a very tasty noon hour snack of cold smoked salmon on crackers with cream cheese and capers! Awesome!
