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Hey Alaskan C ~ Salmon Advice Please

thirdeye
thirdeye Posts: 7,428
edited November -1 in EggHead Forum
DSC02744a.jpg
<p />I'm on my second batch of smoked Copper River salmon, just took these out of the smoke box. Cold smoked with alder & hot finished with cherry. I do enough for me to have my fill as well as give some away. They are telling me in another 2 weeks it may not be available here.[p]Can you give me any advice on freezing smoked salmon? I have a vacuum sealer. I buy full fillets, trim the fatty strip on the belly and leave the skin on. [p]~thirdeye~
Happy Trails
~thirdeye~

Barbecue is not rocket surgery

Comments

  • Richard
    Richard Posts: 698
    thirdeye,[p]Don't know about smoked salmon, but 10 years ago or so we used to net mullet in the river and smoke them very oily fish. They would last 4-6 months wrapped tightly in heavy saran wrap in the freezer. Vacuum sealer should be ever longer.
  • stike
    stike Posts: 15,597
    thirdeye,
    if you brined it and cold smoked it, well, you preserved it. they didn't do that for taste, well, not at first![p]vacuum seal and refrigerate[p]

    ed egli avea del cul fatto trombetta -Dante
  • thirdeye
    thirdeye Posts: 7,428
    stike,[p]I used my dry cure which turns to a syrup overnight. The cold smoke time is for flavor and the hot smoke sort of firms it up. I like a very moist product so I only go to an internal of 125 or so which still retains a lot of the natural oils. Mine is not as done as some are. [p]~thirdeye~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • JohnnyH
    JohnnyH Posts: 17
    thirdeye,[p]Where can I get your recepie/technique for that salmon. It looks great.[p]John

  • stike
    stike Posts: 15,597
    thirdeye,
    smoke,salt and the dry cure ARE preservatives....
    smoke and salt are anti-microbial. plus,the atmosphere is incredibly hostile to bacteria.[p]that stuff you see vac-packed in the store is no more "preserved" than what you have. except i bet yours is better tasting.[p]

    ed egli avea del cul fatto trombetta -Dante
  • thirdeye
    thirdeye Posts: 7,428
    JohnnyH,[p]It's the only entry in the "Seafood" section of my cookin' site. Man,... I need to update that. I cook a lot of seafood. I just really love salmon and trout. And walleye, grouper, perch and flounder. Squid, shrimp, oysters too.[p]I'm about 6 minutes away from pulling off a grilled fillet of salmon right now.....[p]~thirdeye~

    [ul][li]Click Me[/ul]
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • JohnnyH
    JohnnyH Posts: 17
    thirdeye,[p]I guess I should have looked first. I was just on your site yesterday looking up Pig candy recepie.[p]Thanks
    John