Cold Smoked Atlantic Salmon

[Canadian Bacon]

My first attempt at cold smoked salmon,I think it turned
out very well,I had a good teacher,thanks Tony.

I took a little over 3 pounds of Atlantic Salmon and
washed it in cold water a patted dry.I prepared a dry cure
of 1 cup Kosher salt,1/2 cup brown sugar,2 tbl spoons garlic powder,
2 tbl spoons onion powder and 2 tbl spoons cracked black pepper.

I pulled out some plastic wrap and put about a third of the
dry brine mix on the saran all spread out, I placed the fish skin side down on the dry brine.
I put the remaining dry brine on top of the the fish,I also placed lots of fresh dill on top.I wrapped the fish up in several layers of saran,and
then placed it in a heavy plastic bag.I placed this on a board and placed a lasagna dish on top for a little weight.I kept this in the fridge for 5 days and turned every 12 hours.















After five days I removed the fish,unwrapped it and rinsed
it under cold water and patted dry.I placed it on a drying rack
and moved underneath the ceiling fan to to dry the fish a little and form a pellicle on it.I had this under the fan for about 3-4 hours,I think I could have went just a little longer.



I went outside and fired up the smoke pistol with Pecan and
pumped it into my whiskey barrel,the temp was 39 degrees for the whole smoke.This is also the first time using my smoke pistol.
It worked awesome,so I fired up a Rocky Patel and poured a shot
of tequila so I could monitor things for awhile.

I smoked the salmon for 3 1/2 hours with some fairly heavy smoke,
yet it was fairly mild in the fish.Halfway through the smoke I brushed the fish with a 50/50 mix of tequila and honey.After smoking I placed the fish loosely in foil and back into the fridge overnite for the smoke to mingle with the fish.













In the morning I removed the skin,sliced it all up while trying not to eat more than I was slicing. One thing I did notice was that there was still a fair amount of fish oil,I thought maybe the texture would be a little more firm.









All in all it tasted great,nice mellow smoke,all that dill did not really
come through on the fish.I hit the bakery for a couple bagels
and some cream cheese.I had to do an official taste test.


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LIAR #25

[BigPhil32]

Wow oh wow!!! Man that looks AWESOME! I need to try cold smoking one day, but I want to dry age some steaks first and then learn about cold smoking things like salmon. I would be all over that, but my wife you pass. That is why I need to learn how to dry age steaks first, as she WILL eat steak, but not fish...thanks for sharing, and the photos came out great as well! Wish I was there...
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[italian skewer]

Way to go buddy, i'm happy everything worked out for you. This could have been a very nasty thread if that pistol didn't work for you, considering you just bought the thing. Salmon looks awesome and glad to see the pistol is still in one piece. After the tequila, i don't know if you are though. Talk to ya.
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If we're not supposed to eat animals, how come they're made out of meat?

[Pit Boss]

Now that does not look bad in the least.

Throw a small pack of that in the freezer and I'll swing by on our next trip to Vaughan.
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[Canadian Bacon]

Thanks BigPhil32,I think it turned out great for a first attempt,I had a great teacher.

Thanks italian skewerThere was a moment when i first lit that smoke pistol and it went out........I thought it was going over the fence,I had a shot of tequila,calmed myself down and things went smoothly after that.

Thanks Pit Boss taste's so good on a toasted bagel with butter and cream cheese,makes me happy inside.
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30 " Electric Masterbuilt(Digital)
Large BGE
Napoleon Legend Gasser
20"& 26" Discada
Two of the fastest Thermapens ever made ... Black& Blue
LIAR #25

[patruns]

[Canadian Bacon]

[whitey]

Man that looks great C.B
That little smoke pistol is the hit..
Great job on the salmon.
Bagel and cream cheese with a little of that was what put your cook over the top.
As always..
AWESOME..
Whitey..
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[Tony]

HOLY SMOKE(S) C.B. (Pun Intended ) I almost can't believe what
I'm looking at!

But then again, if it came from Your Smokin' Camp...I'm a Believer!

Short and Sweet without raggin' on...Ya'll Nailed it Dude!

Awesome Freakin' Money Shots...New Camera on my Valentine's Day List!

Ya'll also got it right on the oil thang...Salmon is Oily and That's That!

Unless You Hot Smoke it =(Baked) the oil is there...A good Deli Person
knows how to slice Salmon paper thin, lessening the "Oil overture."

Tell Ya' What...It doesn't bother me in the least and never did...I'd be willin' to bet right now that it doesn't bother Ya'll Either!

Fine Job, Rick!

Hey, Do You eat Sushi? ..Ya'll got the makins right in front of 'ya!

Best Regards,

Tony

[SoEzzy]

All looking good, the only additional thing I would suggest is to cut it on the bias so that you can make thinner wider slices, they just cover the baggel a little better.

JM2C!
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I still work here!

[Tony]

[Canadian Bacon]

Thanks whitey the smoke pistol worked great,I got almost 4 hours on that cartridge.It was a great bagel,made for a nice lunch.

Thanks Tony....Oh master of the salmon,thanks for all your help Tony,you are a good teacher. I think the only thing I might do different next time is after curing,let it dry a little longer,couple more hours at least.Other than that I am perfectly happy with my results.

Thanks SoEzzy ,I understand exactly what your saying about slicing on a bias for the bigger slices,but then I have to use my bigger and more exspensive vac bags. I got a little lazy when it come to the slicing,my back was hurting and all i wanted to do was sit down,so my slices got a little thicker as well.
_________________
Horizon Offset (Marshall RD Special)
30 " Electric Masterbuilt(Digital)
Large BGE
Napoleon Legend Gasser
20"& 26" Discada
Two of the fastest Thermapens ever made ... Black& Blue
LIAR #25

[Gray Goat]

Canadian Bacon the salmon looks great and that's a cool little gadget you have there for the barrel smoker
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[Canadian Bacon]

[jeepdad]

Rick, outstanding job! That looks fan-freaking-tastic! And like Tony said make some sushi! Thanks for posting. I know who I'm coming to when i try it! All the best.

--Dan

P.S. What is cutting on the "bias"?

[Canadian Bacon]

[Oregon smoker]

Outfreakingstanding!!!!!!

I think i will go get a slab and start this using your method.

Thanks!
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[Canadian Bacon]

[Tony]

[killswitch505]

CB that salmon looks Sweet....
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