Cold Smoked Salmon - pic heavy

nolaegghead

Shot this a while back, but just got access to my flash card.

This is cured (according to Ruhlman's Charcuterie) and cold smoked with cherry and apple.

This was the trial run before I did the steelhead trout.  I made some adjustments after this experiment.

SteveWPBFL

That's an air conditioner in the salmon box?

misu

that rig almost looks cooler than the fish please tell us more about it you just inspired me to make a cold smoking box out of an old fridge

Griffin

That is too cool!!

LongboardR

Where is the flux capacitor? Pretty cool!

nolaegghead

I'll post some pics of the construction sometime today when I get a chance.

Doc_Eggerton

nola,

I've been waiting for cooler temperatures to do cold smoked salmon in my XL using a pellet tray for smoke.  What would you consider a safe ambient temperature for smoking the fish?

double

Very interested in your cold smoke cabinet!

nolaegghead

Doc_Eggerton said:

nola,

I've been waiting for cooler temperatures to do cold smoked salmon in my XL using a pellet tray for smoke.  What would you consider a safe ambient temperature for smoking the fish?

If you cure it, and you have to for cold smoking, it's more about texture and flavor than temperature.  If you get the fish above 90-95 F, it completely changes the texture of the meat.  Colder is better, and I was around 60-65, but I'm sure you'd be fine anywhere below 80F.  I added sodium nitrite to my cure mostly for color and botulism paranoia relief.

nolaegghead

LongboardR said:

Where is the flux capacitor? Pretty cool!

That's in my Delorean, of course!

Little Steven

Nola, Is the fan thermostat controlled?. Didn't see a box temp on it but I'm sure you have one. 

nolaegghead

I bought an Aubor or whatever they're called for it.  Don't have it hooked up yet.  Just letting the ac run keeps it around 60.

Little Steven

Is it a cabinet air conditioner (Industrial)?

nolaegghead

No.  Cheap $99 dollar LG.  Idea is I use the stoker to balance the heat so the AC has a 4000-5000 btu load, and it can run constantly, and achieve a stable, acceptable temp.  Lots of smoke that way.

Little Steven

And not much gets out Very cool idea. We build control panels and use several kinds of enclosure air conditioners. In this climate I wouldn't need much

nolaegghead

This was the first time I used the smoker.   The salmon quality was not-so-fresh, but I went through the process anyway, figured nothing to lose and it would be good practice.  The next time I did steelhead and it was unbelievably good - I have about 4 people that want to buy salmon (and steelhead) and have me cure and smoke it.