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Smoked Salmon in the making

PWise
PWise Posts: 1,173
edited November -0001 in EggHead Forum
I'm making smoked salmon for saturday.

It is now in the curing process out of which will be coming out tomorrow at 6am, after which I will let it rest uncovered in the fridge for it to form a pellicle and then smoke saturday mid-morning in the egg... I want to cold smoke it so I figure I'm gonna do it indirect with a tray full of ice below it, and burning the coal in a chimney and adding 2 or 3 at a time with chips above the pieces to generate smoke...

Any other suggestions?

This is the progress so far. You can see the photos here.

Cheers!
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Comments

  • Panhandle Smoker
    Panhandle Smoker Posts: 3,018
    I have never cold smoked salmon but thats the way I like it best. I am very intrested to see how it turns out.

    Firetruck posted this a week or so ago maybe something similar would work.
    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=638763&catid=1#
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  • Panhandle Smoker
    Panhandle Smoker Posts: 3,018
    Pato the pics look great. I am going to have to get some. :)
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  • fishlessman
    fishlessman Posts: 34,583
    ive seen someone post years ago that they used a tuna fish can with holes poked in it and would slide it in and out of the egg through the lower vent with lump and chip refills. would be real easy with briquets
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • PWise
    PWise Posts: 1,173
    I've already called the shop to order a soldering iron... will be picking it up later... I'll figure out a can to break open for lunch today haha

    Cheers!
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  • PWise
    PWise Posts: 1,173
    That's another alternative...

    I have two fillets... for the sake of experimentation if I have time I might try both... see which is easier... I'm guessing that for 8 hours of smoke I was going to need to refill the soldering iron can anyways...

    Thanks!

    Cheers!
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  • Ross in Ventura
    Ross in Ventura Posts: 7,234
    Pato here is how I cold smoked cheese

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=371175&catid=1

    Ross
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  • PWise
    PWise Posts: 1,173
    I assume there was a redhot briquete under each chip right?

    cheers!
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  • reelgem
    reelgem Posts: 4,256
    Okay Pato you know I'm going to ask for this recipe. Salmon is my all time favorite protein. I could eat it everday. So are you doing Lox? Are you going to smoke it at around 80 degrees?. Also, the "pink salt". Is that just a curing salt?
    Sorry I missed you last night on FB.
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  • Ross in Ventura
    Ross in Ventura Posts: 7,234
    Right
    DSCN2069-1.jpg

    Ross
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  • PWise
    PWise Posts: 1,173
    Hey Anne!

    I couldn't get to you on FB because I was doing this haha...

    I'll share the recipe but I don't have it here, I have it at home and don't remember de proportions off my head...

    It is Lox I am making, and by that I mean cold-smoked (70-80°F) gravlax (which is salmon cured in a brine)...

    There are some misinterpretations regarding the name of the resulting product after subjecting the fish to the specific process so I just wanted to be specific hehe...

    Cheers!
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  • PWise
    PWise Posts: 1,173
    Anne:

    I just realized I didn't answer your question regardint pink salt...

    Pink salt contains nitrite nitrates, which counteract botulism spores that so much like the oxygen deprived not so hot environment in which you smoke stuff... Nitrite nitrates are poisonous in large quantities so it is dyed pink to avoid confusing it with normal table or kosher salt...

    Cheers!
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  • reelgem
    reelgem Posts: 4,256
    Okay, thanks! The curing salt I purchased wasn't pink. I am a little confused though. In picture 2 you have the "pink" salt and in picture 3 you have "curing" salt, which isn't pink. Also, when curing I've always seen the salt put directly on the fish, not just on the skin. The rum should be an interesting flavor, I'm anxious to hear how it comes out.
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  • PWise
    PWise Posts: 1,173
    Well the pink salt was added to the "curing salt", only 6 grams of it. The "curing salt" I made with kosher salt, muscovado sugar, white sugar, clove, allspice, white pepper, black pepper and bay leaves

    Also, I poured the rum on the flesh and then covered with more curing salt... The fillets ended completely buried in salt. I covered in plastic and put another pan on top and weight on the second pan... Only all this doesnt' appear in the photos (had dirty hands hehe)

    You can see if your store bought curing salt inclued nitrites (which I'm almost sure does) so you don't need to add pink salt...

    Hope this helps!
    Cheers!
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  • reelgem
    reelgem Posts: 4,256
    I doubt if I'll be able to find any "muscovado sugar". It's not readily available here and I doubt if there is a substitute for it due to it's uniqueness. I wonder how the curing salt would be without it. I look forward to seeing the recipe.
    BTW- Your duck confit looks great. I just don't eat anything that quacks. :(
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  • PWise
    PWise Posts: 1,173
    Too bad you don't eat duck... it smelled delish...

    Muscovado sugar is similar to Turbinado or Demerara... can you get those? I'm sure you could substitute any of them for Muscovado...

    It's simply raw sugar with molasses contents...

    Cheers!
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  • reelgem
    reelgem Posts: 4,256
    Yes, I can get turbinado, but it will be lacking the high molasses content of muscovado. What would happen if I added a little molasses to the turbinado? It would probably have to be just a trace amount.
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  • PWise
    PWise Posts: 1,173
    I don't know... I would't add liquid mollases to turbinado... I would use it like that on it's own... I'm guessing the difference would be marginal and that you wouldn't even notice the difference unless told about it... I'll have to make more gravlax this way and compare hehehe damn... hahahhaa :P

    my 2 c

    Cheers!
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