Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Advice on cold smoking salmon

hey guys
my buddy is giving me a whole salmon from Alaska tomorrow.  Any advice how to cold smoke it so I can save it for later? Also what kind of wood would I use?
San Diego, CA

Comments

  • U_tardedU_tarded Posts: 1,580
    edited August 2017
    Google third eye smoke salmon.  Done it before with great results. 

    Edit it here's the link 

    http://playingwithfireandsmoke.blogspot.com/1995/02/seafood-dry-cure-for-salmon-trout-or.html?m=1
  • nolaeggheadnolaegghead Posts: 27,259
    As an overview, you cure then smoke with Adler, cedar or a fruit wood, keeping the salmon below 70F.   Texture changes drastically over 90F.   Because of the cure, it can have a shelf life in the fridge for months.  Or less, depending on cure and storage.
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • TeefusTeefus Posts: 632
    I did an overnight cure followed by a low temp smoke and the fish kept for several weeks. There's my process: http://eggheadforum.com/discussion/1202749/smoked-salmon#latest
    Michiana, South of the border.
  • vb4677vb4677 Posts: 467
    Here's what we like to do with our salmon!

    http://eggheadforum.com/discussion/1198868/sub-200f-salmon-smoke

    Kansas City: Too Much City for One State - Missouri side
    Large BGE, Instant Pot, Anova Sous Vide, and a couple of gas smokers...
    Barbeque, Homebrew and Blues...
  • windnsea26windnsea26 Posts: 159
    Thanks guys.  I may try a few different things.  Maybe even try to make some salmon jerky.  
    San Diego, CA
  • HeavyGHeavyG Posts: 5,050
    Of course there are party poopers who say don't do it: http://amazingribs.com/tips_and_technique/cold_smoking.html
    Camped out in the (757/804)
  • windnsea26windnsea26 Posts: 159
    edited August 2017
    Good article HeavyG.  Hopefully everything works out. I just picked up the salmon.  It's a good sized one so I may try a couple diff things. 


    I just bought a food saver.  If I smoke the salmon can I vacuum seal it and save it for a say like a week?  
    San Diego, CA
  • nolaeggheadnolaegghead Posts: 27,259
    HeavyG said:
    Of course there are party poopers who say don't do it: http://amazingribs.com/tips_and_technique/cold_smoking.html
    That's a terrible article.  I used to respect those guys.
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • windnsea26windnsea26 Posts: 159
    Hey guys, so I finally smoked it last night.  Came out pretty good.  I went with what was listed here.  I vacuum sealed a few and gave some to the neighbors.  I think next time I want to do something with a honey glaze.  I like it sweet.

    Thanks to all for your tips.
    San Diego, CA
  • HeavyGHeavyG Posts: 5,050
    edited August 2017
    Steve Raichlen's show Project Smoke had a couple episodes where he cold smoked salmon. You might want to give that a watch (sorry, don't recall which season and episode #).
    Camped out in the (757/804)
  • fishlessmanfishlessman Posts: 23,151
    try a sweet salmon jerky, you dont need high quality salmon for that, ive used stocked salmon for it before with good results
  • 500500 Posts: 2,735
    HeavyG said:
    Steve Raichlen's show Project Smoke had a couple episodes where he cold smoked salmon. You might want to give that a watch (sorry, don't recall which season and episode #).
    http://video.mpt.tv/video/2365555046/
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • scdafscdaf Posts: 75
    Cold smoked salmon in August?   Where do you live?  McMurdo station?
  • TeefusTeefus Posts: 632
    Hey guys, so I finally smoked it last night.  Came out pretty good.  I went with what was listed here.  I vacuum sealed a few and gave some to the neighbors.  I think next time I want to do something with a honey glaze.  I like it sweet.

    Thanks to all for your tips.
    When I did my second batch I put some brown sugar in a shaker jar and sprinkled it over the fish with a couple hours left to go. It made for a light, sweet glaze.
    Michiana, South of the border.
Sign In or Register to comment.
Click here for Forum Use Guidelines.