Go to the Recipe: Salmon Pastrami
I would say yes, how ever I would recommend using a farm raised salmon like we did, or frozen first product.
It will also be a bit more salty than the nova.
Can this recipe be cold smoked in the end instead of hot smoked and thinly sliced like nova?
thanks
The smoker temp at 140-145°F will help to regulate internal and the fish will be still be fully cooked. The temp for well done salmon is 145°F.
why no mention what internal temp that were going for?
Since nobody answered, I would say bring to room temp and flake it on something. Great on fries with some kind of appropriate sauce. Hollandaise is great.
Exactly. So, would you know what the internal temperature should be? I was reading somewhere around 130 F.
c.bot is an anaerobic bacteria so not with this application.
cooked above botulism temp concern (60c)
If you're going to be using liquid smoke, just go and buy industrial low quality smoked salmon...
Late to the party on this recipe. Is there a botulism concern here?
This recipe is great. The only thing I did different was air dry the fish overnight before smoking. I placed it on a rack uncovered and put back in the fridge for 24 hours. The air drying allows a pellicle to form over the flesh. This helps seal in moisture. That combined with a low smoking temp will result in a very moist fish. You can even cold smoke if you want a more "lox" style fish.
i live in a apartment. Can I do the smoking without the smoker using liquid smoke?
Does one eat this salmon warm or cold?
have to try this!
For me interesting is it Fish will be very sweet with brine and rub ( I think it's too much sugar)
Looks so awesome, love what you guys do
Smoked at a little lower temperature about 115 degrees retained a more raw consistency. The recipe is great i smoked with hickory
Do you guys use alder for this? Have you tried any fruitwoods?
Thinking out loud here... Have you tried smoking at a higher temperature? Moving to more like 160-190F opens up the use of smokers without separate smoke generators (Weber, ceramic grills). Perhaps you could increase the salt and/or sugar to help retain water and keep the product moist and just take smaller bites to compensate for the saltiness? As long as you wind up towards the chewy, jerky end of the spectrum instead of the dry, flaky/crumbly side the results would still be delicious, I suspect.
replying!
editing
This looks amazing, I have to try this. What type of wood did you use in the smoker?
The smoke time is mostly for flavor and surface texture development. The salmon cooks much faster than the smoked flavor develops.
Is the varied smoke time indicated for the actual cooking or the amount of smoke flavor? Am I trying to achieve a specific internal temperature in the salmon, or does the 48 hour brine essentially "cook" it enough to allow for whatever desired amount of doneness I'd like?
- originally posted by D-Rizzle
also, there is a good chance your skin wont be delicious after you've brined and set a pelical.
Travis — The smoke gun won't get you the result you want. You really need to cold smoke for quite a while to substantially develop the pellicle and smoked flavor. So the cold smoker will work better.As for freezing a container to help with condensing the smoke, it doesn't quite work that way and you are likely to get very sour tasting smoked fish with less, rather than more, of a smoked flavor.
Hey guys, so I want to do a dish with a similar preparation to get a slightly diffrent result and was wondering if you think I can achieve it like this:Brine the fish, dry and form a pelical on the fish, cold smoke cause I want te fish to remain raw so I can pick it up on my plancha to achieve the crispy skin that I want. Before I would plancha it I was going to season it with the rub mixture. To get in that extra flavor. I guess my real question is I have a smoking gun and can use that or could set up a cold smoker using ice and racks and a lexan. Also was wondering if you have ever messed with freezing a container and inducing smoke into that so the cold would help condense the smoke resulting in a heavier smoke flavor. Thanks for the time.
Yes, you can vacuum seal it and refrigerate (although this may or may not be legal depending on you local health regulations) or freeze it. The smoked aroma will tend to diminish over a period of weeks as aroma compounds either diffuse through the plastic (some of them can do that) or react further with the food to become less aromatic. You can easily reheat in a water bath.
re-heat I meant....;-)
What about conservation ? when you set up a smoker, it worth making a lot of fish a the same time like in the recipe. But, unless you own a restaurant or plan to host lot of guests, you won't eat all the fish in one meal. Would it be ok to put the finished fish under vacuum and keep it in the fridge or freezer. How long would you recommend to keep it (fridge and freezer) ? Would you use a water bath to re-eat ? 45°C - 30 min ?Thanks
Ok awesome. I was thinking locally we have a ton of rockfish and croaker and bluefish which are pretty oily and in abundance.
The biggest problem with stovetop smokers is that temperature and humidity control is non-existent, so you inevitably end up with overcooked fish and a poor quality smoked appearance and flavor. In the ChefSteps forum there is some discussion of other improvised approaches that yield a better smoked result.
Although there is no reason that this recipe can't be adapted for just about any fish, my personal bias would be to use a rich, oily fish. Mackerel, for example, would likely be delicious.
What other varieties of fish, or more simply put what characteristics are ideal in a fish for this process? You guys obviously have access to kick ass salmon being in Seattle, I would like to adapt this to more local fish.
What's the deal with stovetop smokers for things like this? Can they be used effectively in an apartment kitchen? I'm talking about essentially putting woodchips into a covered pan.
Yes, and it's delicious.
Great! The same can be done with pork?
That's beautiful.I'm lovin that soundtrack, too.
