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Cold smoked salmon (pics)

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Post Sat May 15, 2010 12:33 pm
tbk420 well done
well done

Posts: 721
Location: Western Pa.
I've been so excited to try this with my Pro-Q, promised my son I'd wait until he got home from school. Without further ado:

3.5 lb wild salmon filet:

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Dry brine - 1 cup kosher salt, 1/2 cup turbinado sugar, fresh ground pepper:

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Added some dill:

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I wrapped in plastic wrap, then foil. Weighted it down with a cedar plank and six packs for 24 hours. A lot of liquid was drawn out - good thing it was in a baking pan.

After 24 hrs, I rinsed it well. I then soaked it in cold water for two hours, changing every 20 minutes:

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I put it on a cooling rack in the fridge to dry and form the "pellicle" - about 11 hours. This is what it looked like after drying:

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Ready for the smoker:

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Smoked with maple sawdust for 6.5 hours - after smoking:

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Glazed with some thinned honey:

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Final dusting of dill:
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I'm letting it sit overnight, and I'll post pics of the slicing tomorrow. I cannot wait!
:lol: :lol:

Post Sun May 16, 2010 3:22 am
smokeybeaver well done
well done

Posts: 835
That looks great. Can't wait for the taste test report.

Post Sun May 16, 2010 6:20 am
BBcue-Z well done
well done

Posts: 3062
Location: Atlanta-GA
Great looking Salmon!!
Can’t wait to see it sliced.
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Post Sun May 16, 2010 7:36 am
BBQ Bob well done
well done

Posts: 536
Location: Clifton, New Joisey
Awesome job on that salmon,tbk420! Wifie would die for that right about now. I have got to do a cold smoke.
I have a polish friend who cold smokes his salmon for 24 hours and it is the best salmon I have ever had.
Just curious if the salt to sugar ratio was to much. I used the same ratio for my bacon a few months ago and the bacon was great some did mention is was kinda salty. Thanks for sharing!
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FURN. Short for furniture that I should have instead of this thing - wifie

Post Sun May 16, 2010 10:00 am
tbk420 well done
well done

Posts: 721
Location: Western Pa.
Updates -

Finished product:

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Sliced and ready to go:


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Assembly:

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Good eats:

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I was very impressed with the results. I may even brine for longer next time, in an attempt to get a firmer texture.

BBQ Bob - since I freshened the fish for a couple hours, the saltiness didn't seem to be a problem. I think that rinse and soak is the key.

Lastly, I can't say enough about the CSG. It's revolutionized my BBQ life!
:D

Post Sun May 16, 2010 11:21 am
Trollby well done
well done

Posts: 1304
Location: MadCity, WI

WOW!

The only thing missing was my Mouth to taste it!!

Thanks for sharing

Post Sun May 16, 2010 2:39 pm
smokin'gal well done
well done

Posts: 1541
Location: Seattle, WA
It all looks mighty tasty - great job. How did the smoked cheese turn out?

Post Sun May 16, 2010 5:26 pm
BBQ Bob well done
well done

Posts: 536
Location: Clifton, New Joisey
tbk420 wrote:
BBQ Bob - since I freshened the fish for a couple hours, the saltiness didn't seem to be a problem. I think that rinse and soak is the key.


I did the rinse and I may have to agree with the soak. Will have to try that next time. Thanks tbk420!
Image
FURN. Short for furniture that I should have instead of this thing - wifie

Post Sun May 16, 2010 8:26 pm
nicneufeld well done
well done

Posts: 542
Location: Kansas City, BBQ Capital

Big fan of the cold smoke generator...although I've semi-retired it for the summer. The salmon looks excellent. I did salmon once but it was Scandinavian style gravlax, smoked after curing. Don't think I smoked it quite as long, that colour is very nice.

But I can at least attest to cold smoked cheese with this device...its wonderful stuff!
22" Weber Kettle One-Touch Gold w/ Smokenator
2009 18.5" WSM
Pro Q Cold Smoke Generator

Post Mon May 17, 2010 11:19 am
Old Smoker well done
well done

Posts: 1247
That looks just about as perfect as it can get. Awsome job.
22.5 WSM - Chargriller - Traeger Texas
I cook to eat not to compete

Post Tue May 18, 2010 2:49 am
bajamike560 well done
well done

Posts: 359
Location: Vancouver WA
GREAT looking fish!!!!
My wife would love it if I could do that.. :(
I think I need or should try it.

Mike

Post Tue May 18, 2010 4:54 pm
CharredGriller User avatar
BBQ Deputy
BBQ Deputy

Posts: 5918
Location: Central Alberta, Canada
Excellent job, tbk420! That looks just like it should! 8)
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.


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