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Cold Smoked Salmon Update

Frank from HoumaFrank from Houma Posts: 5,755
edited 11:23PM in EggHead Forum
Let the salmon rest overnight and tried it this evening - wow!

Here is the original post

First a little self basting for Robbie Burns' birthday :laugh:

The salmon

Plated with onions, capers, boiled egg, and cream cheese - some cracked black pepper and some crackers on the side - eggcelent

I'll do this many more times.

Thanks to Don Marco for his post - here it is


  • Glad to know it turned out so good!

    I'm puttin' that on my list. I was falsely under the impression that one would have to cold smoke salmon for much longer periods of time. 5 hours, I can handle!
  • eenie meenieeenie meenie Posts: 4,392
    Frank, The cold smoked salmon looks fabulous. :) Thanks for the pics. My cold smoking device just arrived in the mail, can't wait to try it.

    By the way, where's the haggis? :woohoo: Give Robbie another toast from me!
  • Neaux Haggis :sick: B)

    No problem with another toast to Rabbie :laugh:
  • Clark - I should have added that my bride thought it was a little salty but I liked it like it was. Next time I'll give the fish a soak and rinse cycle similar to buckboard bacon to take the saltiness down one notch.
  • What was your target dome temp?? 90-100 degrees? Set up indirect? When you cold smoke, is the only thing that is on fire is your smoking chips? I ordered this off line and I am looking forward to receiving it.

    Looks great though! Gonna have to give it a whirl for sure.

    GO VOLS!

  • cookn bikercookn biker Posts: 13,407
    Frank, I'm all over that!! Thanks and looks so good.
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • Good to know. My wife likes things much saltier than I, but she can just add what she wants! :laugh:
  • There was no lump - just a tin can at the bottom of the mini with chips and a cheap soldering iron. The grate was just barely warm to the touch.

    The smoke generator looks pretty cool.
  • Still grazing on it :laugh:

    We're big time smoked salmon zealots B)
  • AZRPAZRP Posts: 10,116
    Looks awesome Frank! -RP
  • Frank-

    I also did Don Marco's recipe and my wife had the same complaint that it was too salty. I then did another piece using a 1:1 kosher salt to brown sugar cure, and it was fantastic. I will be doing that again.
  • Good idea on the 1:1 - Thanks
  • It's nice
  • BashBash Posts: 1,011

    That looks amazing. Bookmarked for a future cook. Thanks for posting the update.

  • when yall say 1:1 parts for the dry brine, does that mean a cup or a half cup?

    will it make any difference using a Large BGE using the tin can/soldering iron smoker?

    how open was your bottom draft door and daisy wheel? I can imagine maybe like 1/8 of an inch and barely open up top??
  • wspwooks1-

    1:1 means using equal parts, of salt and sugar. so it could be 1/2 cup to 1/2 cup or 1 cup to 1 cup, ect. I would make sure you have a good thick brine on the fish.

    as for the dasiy wheel and bottom, I left it barely open and the bottom I closed to hold the soldering iron snugly. FYI: I found that a regular bean can will burn for around 2 1/2 hours. I refilled once in my 5hr smoke
  • What CC said
  • FiretruckFiretruck Posts: 2,678
    That looks very nice Frank.
  • Don MarcoDon Marco Posts: 287
    That looks abulous Frank ! Im glad you tried and liked it !

    I see you didnt baste and cover it with dill again after smoking ?

    Regarding the salt, i did 5 salmon filets since christmas with the 2/1 salt/sugar ratio and none was overly salty. Maybe its the type of salt over here or the grain size ? I think 1/1 would also work though, since after all its quite a big ammount you put on the fish for 2 - 2 1/2 days.

    Cheers !

  • DM - I did the Jack Daniels baste before and during the smoke. Decided not to baste with the dill after. Tried a piece and thought it was just like smoked salmon that I buy at the store and decided to have just like always with the capers, etc. It was mightyfine and thanks again for your original post.
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