Salmon two ways

Discussion in 'Fish' started by scubadoo97, Feb 17, 2009.

  1. scubadoo97

    scubadoo97 Smoking Fanatic

    My local grocery store had farmed Atlantic salmon on sale for $6.99/lb so I had them cut me a 3 lb section and did a hot and cold smoke. I started by brining the salmon for 6 hours in a salt and sugar brine. For one gallon of water I added 1 1/2 cups of kosher salt and 3/4 cup of dark brown sugar. In the photo an egg is floating in the brine as a quick dirty check for salinity.

    After brining the salmon was dried under a fan and cut in half.

    I cold smoked one half in the MES. I used the can smoke generator and loaded the drip tray with two frozen foam packs to keep the temps around 70-80*. We have been eating sliced Nova style "lox" for breakfast the last couple of days with a smear of cream cheese, capers and some fresh chopped dill. The other section was cut into 3 servings and hot smoked. I smoked at 190* on the MES for 2 1/2 hours. We ate the hot smoked salmon the first night and the left overs have been used for a smoked fish spread.
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  2. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Looks real good scubadoo...did ya prefer one to the other???
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  3. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Smoked salmon is awesome, isn't it? Nice job. [​IMG]
     
  4. scubadoo97

    scubadoo97 Smoking Fanatic

    The cold smoked is wonderful. My wife only likes salmon raw in sushi or as lox. She has been really enjoying this. I like them both but they are very different. The cold smoked is so easy. You can buy a 1 lb fillet any day at the market and be eating cold smoked salmon for breakfast through the week. I smoked it for 2 hours over apple wood. I really good long sharp knife makes slicing very easy. I used a Japanese 270mm sujihiki slicer
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  5. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Thanks for the reply. Never had or tried to make cold smoked salmon (only hot smoked). Gonna have to give it a try now!!
     
  6. mrsb

    mrsb Smoking Fanatic

    It has been years since I have had lox and bagels. Yours looks wonderful. Haven't tried to make it myself. Too many picky eaters at home
     
  7. blacklab

    blacklab Master of the Pit SMF Premier Member

    Great Job! Just a couple cold beers is all thats needed now [​IMG]

    I really enjoy smoked salmon. Usually I hot smoke it with alder an apple. Since I have the mes it might give my cold smoking another kick start.
     
  8. cowgirl

    cowgirl Smoking Guru OTBS Member

    Scubadoo, both look and sound excellent. [​IMG]
     

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