Easy Cold Smoked Salmon
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Easy Cold Smoked Salmon
I've had a lot of people asking about Cold Smoked Salmon lately.
Here is a dead simple method:
I wrote this up as an article I wrote for Storyque, this is a cut down recipe from that article.
Mix equal quantities of salt and sugar, place a layer of the mixture in a non-reactive container, place the salmon on top, sprinkle the rest of the mixture over the salmon, and put the container in the refrigerator uncovered.
After 24–36 hours, remove the container from the refrigerator and wash the sugar and salt mixture off the salmon; you will notice the salmon is now quite firm. After that, I wash mine in a splash of gin (whiskey, bourbon, and rum also work well), which removes the surface water. I place it on a rack, still glistening with gin, and put it uncovered into the fridge to dry overnight.
In the morning, the surface of the fish has a shiny, almost sticky finish; this is the pellicle, a thin outer layer of proteins that help the smoke stick.
Place the salmon in the kettle; I’m using Teflon-coated mesh to stop the salmon sticking to the cooking grill. I can’t resist doing some cheese at the same time!
I’ve put a cup of local red gum pellets in my prototype smoke mug; you could use a smoke tube or tray. I use a gas torch to light just the top few pellets. Red gum is a heavy smoke flavor similar to hickory, but you can use something lighter like a fruit wood.
Place the lid on the Kettle and let the magic begin. I have the top vent set to half and the lower vent set to fully open.
The cup of pellets will provide a dense smoke for roughly two hours—plenty to get a nice flavour going.
Remove the salmon from the smoker. You’ll see the smoke has turned the pellicle a dull color. I dribble a thimblefull of gin over the fish and place it in a plastic bag in the refrigerator for a day to mature—two days is even better.
Home-smoked salmon leaves the storebought stuff for dead! You could sprinkle it with dill an hour or so before serving, but I like it just the way it is.
Cheers
Chris
Here is a dead simple method:
I wrote this up as an article I wrote for Storyque, this is a cut down recipe from that article.
Mix equal quantities of salt and sugar, place a layer of the mixture in a non-reactive container, place the salmon on top, sprinkle the rest of the mixture over the salmon, and put the container in the refrigerator uncovered.
After 24–36 hours, remove the container from the refrigerator and wash the sugar and salt mixture off the salmon; you will notice the salmon is now quite firm. After that, I wash mine in a splash of gin (whiskey, bourbon, and rum also work well), which removes the surface water. I place it on a rack, still glistening with gin, and put it uncovered into the fridge to dry overnight.
In the morning, the surface of the fish has a shiny, almost sticky finish; this is the pellicle, a thin outer layer of proteins that help the smoke stick.
Place the salmon in the kettle; I’m using Teflon-coated mesh to stop the salmon sticking to the cooking grill. I can’t resist doing some cheese at the same time!
I’ve put a cup of local red gum pellets in my prototype smoke mug; you could use a smoke tube or tray. I use a gas torch to light just the top few pellets. Red gum is a heavy smoke flavor similar to hickory, but you can use something lighter like a fruit wood.
Place the lid on the Kettle and let the magic begin. I have the top vent set to half and the lower vent set to fully open.
The cup of pellets will provide a dense smoke for roughly two hours—plenty to get a nice flavour going.
Remove the salmon from the smoker. You’ll see the smoke has turned the pellicle a dull color. I dribble a thimblefull of gin over the fish and place it in a plastic bag in the refrigerator for a day to mature—two days is even better.
Home-smoked salmon leaves the storebought stuff for dead! You could sprinkle it with dill an hour or so before serving, but I like it just the way it is.
Cheers
Chris
Common Sense is so rare these days it should be a Super Power!
Re: Easy Cold Smoked Salmon
Looks great. Thanks Chris
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Re:
As low as you can get, winter is the perfect time!magste wrote:Great stuff. What temp range do you want to keep when smoking?
The smoking pellets will increase the heat in the kettle, this one got to 35C (but it was spring).
Cheers
Chris
Common Sense is so rare these days it should be a Super Power!
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Re: Easy Cold Smoked Salmon
Looks great. Thanks Chris. Must. Try.
Is there a max temp in the pit that would spoil the fish ?
Is there a max temp in the pit that would spoil the fish ?
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Re: Easy Cold Smoked Salmon
The fish won't spoil, but after 45C (ish) you start to cook the salmon and it becomes Hot Smoked, which is a different product, but equally as good.
Cheers
Chris
Cheers
Chris
Common Sense is so rare these days it should be a Super Power!
Re: Easy Cold Smoked Salmon
First, catch yourself a trout.....
Thanks for the recipe, been on the to-do list for a while now.
Thanks for the recipe, been on the to-do list for a while now.
Re: Easy Cold Smoked Salmon
thanks so much for sharing UG
one question.... given that work cold smoking.. fish in particular.
do we need nitrites? i know theres alot of discussion over use of nitrites when curing meats for example..
one question.... given that work cold smoking.. fish in particular.
do we need nitrites? i know theres alot of discussion over use of nitrites when curing meats for example..
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- Posts: 9453
- Joined: Sun Sep 14, 2008 8:46 pm
- Location: Perth WA
Re: Easy Cold Smoked Salmon
Nitrates are a chemical preservative. In meats they combine with the protein Myoglobin (the red colour in muscle) to form a pink (Ham) colour in the meat. In fish it will still act as a preservative.skuzy wrote:thanks so much for sharing UG
one question.... given that work cold smoking.. fish in particular.
do we need nitrites? i know theres alot of discussion over use of nitrites when curing meats for example..
I don't use nitrates, I prefer no chemicals, I just eat it all before it goes off!
Chris
Common Sense is so rare these days it should be a Super Power!
Re: Easy Cold Smoked Salmon
urbangriller wrote:Nitrates are a chemical preservative. In meats they combine with the protein Myoglobin (the red colour in muscle) to form a pink (Ham) colour in the meat. In fish it will still act as a preservative.skuzy wrote:thanks so much for sharing UG
one question.... given that work cold smoking.. fish in particular.
do we need nitrites? i know theres alot of discussion over use of nitrites when curing meats for example..
I don't use nitrates, I prefer no chemicals, I just eat it all before it goes off!
Chris
Great recipe Chris, I might nick it for the Fruitwood comp How long will it keep in the fridge after smoking it and would it freeze ok?
Cheers, Wayne
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- Joined: Sun Sep 14, 2008 8:46 pm
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Re: Easy Cold Smoked Salmon
It freezes fine, and I've kept it two weeks in the fridge.
Chris
Chris
Common Sense is so rare these days it should be a Super Power!
Re: Easy Cold Smoked Salmon
NIce! I'm not the biggest fan of smoked salmon but the girlfriend is and my brother has been asking me if I plan on cooking any up as he's a bit of a fan... Guessing it could still be done in the barrel of the Hark?
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- Posts: 9453
- Joined: Sun Sep 14, 2008 8:46 pm
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Re: Easy Cold Smoked Salmon
Yep, in the barrel would be fine!SilentBoB wrote:NIce! I'm not the biggest fan of smoked salmon but the girlfriend is and my brother has been asking me if I plan on cooking any up as he's a bit of a fan... Guessing it could still be done in the barrel of the Hark?
I'm not big on smoked salmon either, but this I like!
Chris
Common Sense is so rare these days it should be a Super Power!
Re: Easy Cold Smoked Salmon
I shall give this a try a then! Will have to make up some bagels to with it too!