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Cold smoked salmon

Theo_9282

Has anyone cold smoked salmon before? Just started reading up on it, and am gearing up to give it a shot. Advice would be really appreciated! Quite like the sound of a Hix recipe:

80% Salt 20% Molasses - 12h cure

50/50 oak/applewood - 6h smoke

I've read a bit about issues with the safety of home smoking salmon. A temp I have heard to aim for is 25 C? And storage is only 2 weeks from smoking?

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Brendan_Lee_56950

Fill your water pan with crushed ice and keep it topped off so you can maintain more consistent temperatures. What kind of smoker will you be using? I have a really hard time maintaining temps around 25C so I've been unable to do it well. MC recommends for lox style salmon, a 48h cure in 1.5% sugar and 3% salt and a cold smoke at 25C/60% humidity for 4h.

Storage, you are correct, should be used pretty quickly, but if it's a good product it probably won't last long :-) The quality of your fish is going to be obviously be the biggest factor. A good cure should help stave off a good amount of bacteria but obviously there will always be some inherent risk in this type of product.

Theo_9282

Thanks Brendan. Quite honestly, at the moment I only have a Weber kettle. I've been looking at various setups for them but haven't found anything perfect yet. Also considering a smokey mountain (or even bradley smoker) off ebay. Have you been using a dedicated smoker?

Brendan_Lee_56950

Yeah I have a dedicated electric smoker, the temperature settings don't actually allow me to set it that low so I have to play with vents, ice trays, etc, and it's still a pain.

If you're looking for a smoker/grill combo I'd look into the treagers or something similar, that'll be what I go with the next time I come due for a new BBQ gadget.

DiggingDogFarm_65362

The A-Maze-N smoke generator would work just fine in a kettle without the need to baby, as long as it's relatively cool outside. Well worth it if you intend to cold smoke frequently. I used to do it the hard way (for many years)....the A-Maze-N is definitely a game changer.

Sawdust will stay cooler than pellets. Heck, you can cold smoke in a cardboard box.

I have a Weber Smokey Mountain...they're great,

I don't recommend Bradley smokers, the pucks are expensive and the build quality is low.

Smokin-It smokers are good and built like a tank.....I have the #1 (for bbq) and the #4 (for sausages and cured meats).

Brandon_Byrd_40557

@DDF: Thanks for the heads up about the A-Maze-N line of smoke generators. Just did some quick research and they appear to be universally beloved (and they're cheap!). I'm probably going to pick one up soon to up my smoke game on my Weber Genesis E330. I'd been using a (sort of crappy) Cuisinart stainless steel wood chip box that needs to be babysat because it either burns too hot or goes out. One of the A-Maze-N tubes might be just what I need to replace it.

Theo_9282

@DDF Yep great suggestion, I've just emailed them about shipping to the UK. The lack of decent barbecue products in the UK is amazing! The relatively cool weather shouldn't be a problem though.

seijoed

Amazn is the bomb.

Hayu_94465

Brendan I built one out of two soup cans one 3/4 inch and a 1/4 inch piece of pipe and a small pond pump. I basically have the same BBQ as in this youtube video.

https://www.youtube.com/watch?v=SpNYaDGkMPw

I smoke cream to hard cheeses, eggs, salt, tomatoes, peppers and any thing I can think of. It smoke at what ever the ambient temp is. I use pellets like cherry, apple and hickory. I had the cans and pipe laying around so all I had to put out for was the pump. I think it was $22.

seijoed

Nice build! That is pretty close to the unit I have as well.

lfmichaud

With my Bradley I got good results separating the smoke generator from the chamber. With a couple of chimney pipes and a flexible dryer duct I could cold smoke as long as the weather wasn't too warm.

Theo_9282

My A-Maze-N is on the way to the UK, will post pictures when everything is finally done, will be a while though

nykidies

if you are going to cold smoke don't forget the cure. Prague Powder # 1. You risk botulism while cold smoking.........even fish.

Tim_Sutherland_52834

Google "Alton Brown Cold Smoke" and you can find a few ways of how he got it done on Good Eats.

I use a plug in soldering iron in a tin with sawdust. Be careful with cans as you don't want the inside to be plastic lined. Plastic, heat and food are not good.