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Cold Smoked Salmon - Question/Help

Misippi Egger
Misippi Egger Posts: 5,095
edited November -0001 in EggHead Forum
I have read the recent posts by Frank (from Houma) and Don Marco and would like to dry/cure and cold smoke some salmon. I also researched it on Google but most of the articles I have found recommend cold smoking for 12-16 hours.

Frank's Post

Don's Post

I plan to use previously frozen, skin-on salmon fillets, dry cure in frig for 36-48 hours and cold smoke ('caveman' technique) for 5 hours like in their posts.

I couldn't find many other similar posts on the Forum or in the Cookbook section so was curious what Frank, Don or other members thought about the safety of the hours smoke vs having to go 12-16 hours? I want to serve to several people at a Super Bowl party and don't want to get a calls from anybody missing work on Monday. :( :ohmy: :)

Thanks for anyone chiming in that has cooked with this technique or can help me feel more comfortable that the salmon will be OK.

Thanks!
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Comments

  • Frank from Houma
    Frank from Houma Posts: 5,755
    My bride and I ate the WHOLE THING and didn't get sick. I also researched and one article said to taste it if you you are okay with raw fish before the smoke.

    It is in this one

    http://www.smoker-cooking.com/coldsmokedsalmon.html

    Not sure if the piece I used was previously frozen but probably was since there aren't any swimming near Corpus. Freezing kills parasites (also in the article) so I think you are good to geaux.

    I think it will be a hit with your guest. If they miss work on Monday it most likely will be the adult beverages. B)
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  • Misippi Egger
    Misippi Egger Posts: 5,095
    Thanks, Frank. The article you referenced was the one I read that smoked for 12-16 hours, in addition to a 12 hour rest/cure after the brine. Sounded too long for me!
    I think I will try your technique. If they get sick, they can just "get over it" since they are close friends! :evil:
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  • Frank from Houma
    Frank from Houma Posts: 5,755
    BTW - I smoked in on Sunday, into a zip lock overnight, and we had it for dinner on Monday.

    Let us know how it comes out - I know it will be mightyfine.
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  • Humphrey Chimpden Earwicker
    Humphrey Chimpden Earwicker Posts: 3,743
    the very reason it is cured is to prevent bacterial issues when cold smoking.

    just gotta make sure it's a true cure
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  • Humphrey Chimpden Earwicker
    Humphrey Chimpden Earwicker Posts: 3,743
    parasites are not really the concern, it would be bacteria.

    the reason things are cured is to allow them to be stored so they can survive without bacterial issues (ham, dry cured sausages, prosciutto...)

    or to allow them protection while being cold smoked (smoke also helps in some regard)

    cure, salt, and to some extent the smoke all help create an inhospitable environment for bacteria. the dry surface of the cured fish (the pellicle) helps too.

    in hot smoking, it's the heat that guards against bacteria, unless you are dealing with ground meats like sausages. then they are often cured too.
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  • Misippi Egger
    Misippi Egger Posts: 5,095
    Thanks for chiming in, SS.

    Didn't want to start a "food safety" debate again, but I wasn't sure the 48 hour dry cure would (Kosher salt, brown sugar) would be enough to "do the trick", but since Frank and Don have had success with it, I think I may give it a try.
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  • doccjb
    doccjb Posts: 238
    Clark,

    The Naked Whiz website has a smoked salmon tutorial that I have used with good result.

    Happy smoking
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  • Misippi Egger
    Misippi Egger Posts: 5,095
    Thanks, Chris. I've read his tutorial, but it is hot smoked, as I recall, and I was trying to do cold smoked this time. I would like to also try his method, though it is a little more involved.

    You doing well? We need to eventually do that cook at Madison Fireplace....
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  • Little Chef
    Little Chef Posts: 4,725
    Clark - You won't make anybody sick (unless the salmon was bad to begin with). Stripsteak is 'spot on' here, so no need to repeat. My only concern is you may find 12 hours of smoke exposure too much, but that's just my opinion. (and admittedly, I am not a fan of food that is too smoky). Make sure you let us know how it goes! :)
    ps...I don't want another food safety debate any time soon either.... :blink: :laugh:
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  • Misippi Egger
    Misippi Egger Posts: 5,095
    Thanks, LC.

    I don't care for salmon that's too smoked either, so I think this will work fine.
    If fact, when eating salmon sushi, I prefer the 'smoked' salmon, that is still raw, but with a hint of smoke flavor.
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