Cold Smoked Salmon

Mighty_Quinn · January 12

I did this earlier this week and am just now getting around to consuming some of it. I cured using the recipe from 'Charcuterie'. Wow, it came out really good.

Here they are after the cure....the thin tail ends are a little over cured...not sure how to remedy that next time.

...and after a 6 hour cold smoke (cherry chunks for smoke).

Finally...Served for lunch today after letting it sit a few days to let the smoke mellow. I'll be doing this a lot from now on..really good stuff.

rtt121 · January 12

I hate to have an off topic first comment. Beautiful salmon...

You aren't a golf pro by chance are you?

Mighty_Quinn · January 12

thanks...no golf pro here. I'm a pro at riding in the cart and drinking beer :))

rtt121 · January 12

10-4. I happened to see in another post you are from Philly Burbs. There is a local pro in the area (South Jersey) who uses the moniker Mighty_Quinn. Puts it on everything... license plate etc..

Sorry for the hi-jack. Resume normally scheduled programming..

Mighty_Quinn · January 12

I grew up near Pittsburgh (haven't lived there for 20 years or so) but live in the Denver burbs now...never Philly. No worries on the hijack...hang around here long enough and you'll see it happens all the time...no one seems to care.

nolaegghead · January 12

Damn! That looks great Quinn!

I used the same recipe before. Trick on the thin parts, sprinkle less cure on the thin parts...make your cure thickness proportional to the fish thickness.

tulocay · January 12

That looks really good. Can you share details about the cold smoke? Temp, wood, time, etc? Thanks in advance.

Little Steven · January 12

What Nola said MQ!

Mighty_Quinn · January 12

tulocay said:

That looks really good. Can you share details about the cold smoke? Temp, wood, time, etc? Thanks in advance.

I used a small bge (fire) connected to a large bge (smoke chamber)...temp was in the 45-50* range. cherry for wood, smoked 6 hours.

Mighty_Quinn · January 12

Thanks nola and LS...I tried that suggestion nola...it recommends that in the Ruhlman book. I guess I need to use even less cure at the tail ends.

Little Steven · January 12

Quinn, I see you are using the stike-o-matic cold smoker B-)

tulocay · January 12

Thanks for the info.

Mighty_Quinn · January 12

Little Steven said:

Quinn, I see you are using the stike-o-matic cold smoker B-)

yep...works really well.

miscjames · January 12

Quinn can you give us the details on the cure pls? I would like to try some of this with the beancan CS...

Mighty_Quinn · January 12

from rulhman 'charcuterie'. for 1 1/2 lbs salmon side--125g kosher salt, 50 g dark brown sugar, 100g sugar, 6g pink salt, 3g white pepper, 3g ground allspice, 3g ground bayleaf, 2g gound cloves, 2g ground mace, 1 1/2 T dark rum. Basically lay half the cure out in a pan, put salmon skin side down and then cover flesh with other half. go 24-36 hours until fish feels nice and firm.

500 · January 28

Is this the flavor of smoked salmon that you might typically find on a bagel with cream cheese, capers, red onions, dill, and cucumber? Really enjoy that taste.

Mighty_Quinn · January 28

Yep

BYS1981 · January 29

Looks delicious!

jimfastcar · April 27

Do you have to have 2 Eggs to do Salmon ?

GA_Dawgs · April 27

No, check out the amaze-n-smoker or any of the other cold smoke devices. They are cheap and work great.

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Cold Smoked Salmon

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