Cold Smoked Salmon

Mighty_Quinn

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

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

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

Mighty_Quinn

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

rtt121

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

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

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

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

Little Steven

What Nola said MQ!

Mighty_Quinn

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

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

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

tulocay

Thanks for the info.

Mighty_Quinn

Little Steven said:

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

yep...works really well.

miscjames

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

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

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

Yep

BYS1981

Looks delicious!

jimfastcar

Do you have to have 2 Eggs to do Salmon ?

GA_Dawgs

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

NDG

I will be doing this next time I see salmon on sale, which leads me to my question . . . . what kind of salmon is recommended for this exact process?  Forgive me if it is listed in Rulhmans book (mine is packed away since our move) and THANKS!

Griffin

That is gorgeous, MQ!! Good job. Are you 100% sure its safe to eat? You can send some down my way and I'll try it out for you to make sure.

NDG

@griffin that batch might not be safe because it was made back in January!  I tend to respond to old bookmarked pages, sorry, but you are right it is gorgeous!