Todays Salmon Smoke

thirdeye

<p />Got these 2 fillets Friday.[p][p]Sprinkled 1/4" of cure on plastic wrap; salmon on top of cure[p][p]Wrapped and sealed with seam on the top side, into the beer fridge (on a tray) for 14 hours.[p][p]Rinsed cure off then re-seasoned with lime pepper, black pepper & garlic powder then back into beer fridge for 8 hours to form the sticky pelicle.[p][p]Finished product, 6 hours at 175° with apple & cherry[p]

clausenk

thirdeye,[p]Looks great. What's the cure?[p]Thanks,[p]Clausen

thirdeye

clausenk,[p]SALMON DRY CURE
This makes enough Dry Cure for about 10 pounds of fish: [p]1 cup kosher salt
2 cloves of garlic, finely chopped
2 cups firmly packed brown sugar
1 teaspoon ground ginger
1 teaspoon ground white pepper
½ teaspoon pulverized bay leaf[p]On a cutting board, sprinkle a little of the salt onto the chopped garlic, and mash to a paste with the point of a knife. In a small bowl, combine the garlic mixture with the remaining salt, the sugar, ginger, pepper and bay leaf. Mix this very well. Store in the freezer.[p]Cure fish overnight, (the dry cure will turn into a syrup) then rinse well. Re-season, let pelicle form & smoke until fish is just firm & flakes easily, about 150°. Store finished product in the fridge.[p]~thirdeye~[p]

Clay Q

thirdeye,
Your hot smoked salmon is excellent. How were you able to keep 175 degrees? A very small fire?[p]Clay

Rafterdude

thirdeye,
Those look wonderful! You mentioned lime pepper, is that something that you made or purchased?

thirdeye

Clay Q,[p]In the summer, I can always get away with doing them in my Little Chief, they are great for fish. But yes, winter cooks in the EGG need a small fire. The 175° is the grate temp, so the dome is 200° or 210°. The Guru goes down to 175° and you can fool it by wrapping both probes together in tin foil and it will ramp down lower.

thirdeye

Rafterdude,[p]It is Tone's brand. I found the 1 lb. size at Sams. It has salt, black pepper, dehy garlic & onion, lime peel, sugar, parsley and "other". As you can see it is real coarse.

Mike in MN

thirdeye,
Thanks, that's a great posting! The pictures are great, and the dialogue covers everything.[p]Makes me want to spend the next couple of days "tinkering." [p]Mike in MN

djm5x9

thirdeye:[p]Smoked salmon makes a nice cracker spread too. I add the salmon to a prepaired artichoke dip I pick up at Sam's.