Cold smoking Salmon

nolaegghead

This is in OT because I didn't use the egg like usual.

In a nutshell, I cured about 8 pounds of salmon (coho and farm raised).  Made a new smoke source, put it all in my smoker and (with 85-95 F ambient) smoked the fish at 61-64 F for about 16 hours.  Probably a little too long because this new setup has much lower humidity than when I used my egg as the smoke source, and I did get some drying.  Not a bad thing if you want it, but I'd rather have dessication with jerky than fish.

Behold, the pictures.

I pre-baked the cherry pellets at 350F for 2 hours.  The maze smoker was made from a commercial Hobart dishwasher filter and some perforated metal that I bought and plasma cut.  I tacked everything together with a wire welder, then glass bead blasted it to clean it.  Everything worked great.  The smoker box is something I made a while back and I ran the refrigeration on it, otherwise I wouldn't be able to do this in the summer in the deep south.

misu

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