FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


Cold Smoked Atlantic Salmon
Goto page 1, 2, 3  Next
 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> General BBQ Discussion
View previous topic :: View next topic  
Author Message
Canadian Bacon
BBQ Super All Star


Joined: 06 Sep 2007
Posts: 13547
Location: Mississauga ON Canada

PostPosted: Thu Jan 27 11 2:58 am    Post subject: Cold Smoked Atlantic Salmon Reply with quote

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

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. Very Happy 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.


_________________
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
Back to top
View user's profile Send private message
BigPhil32
BBQ Super Pro


Joined: 05 Dec 2009
Posts: 1742
Location: Frisco, TX

PostPosted: Thu Jan 27 11 3:03 am    Post subject: Reply with quote

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...
_________________
1 homemade UDS smoker
1 18.5 WSM
Check out my blog on BBQ joints: http://lordofthesmokerings.wordpress.com/
Smoking since November of 2009...
Back to top
View user's profile Send private message
italian skewer
BBQ Super Pro


Joined: 09 May 2010
Posts: 1677
Location: Brampton, ON, Canada

PostPosted: Thu Jan 27 11 3:09 am    Post subject: Reply with quote

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. Laughing Laughing After the tequila, i don't know if you are though. Laughing Laughing Talk to ya.
_________________
WSM 18.5"
WSM 22.5"
Weber One Touch Platinum 22.5"
Weber 22.5" Silver
Weber Smokey Joe
____________________

If we're not supposed to eat animals, how come they're made out of meat?
Back to top
View user's profile Send private message
Pit Boss
BBQ Super Pro


Joined: 04 Sep 2008
Posts: 2362
Location: Mt. Pleasant, South Carolina

PostPosted: Thu Jan 27 11 3:19 am    Post subject: Reply with quote

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.
_________________
Somewhere in Kenya...a village is missing their idiot.
Back to top
View user's profile Send private message
Canadian Bacon
BBQ Super All Star


Joined: 06 Sep 2007
Posts: 13547
Location: Mississauga ON Canada

PostPosted: Thu Jan 27 11 3:36 am    Post subject: Reply with quote

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

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. Very Happy Laughing

Thanks Pit Boss taste's so good on a toasted bagel with butter and cream cheese,makes me happy inside. Very Happy Very Happy
_________________
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
Back to top
View user's profile Send private message
patruns
BBQ Super Pro


Joined: 03 Mar 2010
Posts: 3193
Location: Long Island, New York

PostPosted: Thu Jan 27 11 4:30 am    Post subject: Reply with quote

Quote:
Halfway through the smoke I brushed the fish with a 50/50 mix of tequila and honey.


Did that inspiration come from the tequila that you were drinking? Razz

Quote:
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.


I'm thinking a little longer on the smoker or your temps were a little too low. Maybe a little more salt next time?

Seriously CB, way to go! That stuff looks great! I'm thinking a little chopped in a cream sauce on some pasta would make a fine meal! Smile
_________________
Pat

Char-Griller Outlaw with SFB
Weber Smokey Joe
Weber Q 220
LIAR#49
Back to top
View user's profile Send private message Send e-mail
Canadian Bacon
BBQ Super All Star


Joined: 06 Sep 2007
Posts: 13547
Location: Mississauga ON Canada

PostPosted: Thu Jan 27 11 4:39 am    Post subject: Reply with quote

patruns wrote:


Quote:
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.


I'm thinking a little longer on the smoker or your temps were a little too low. Maybe a little more salt next time?


The fish spent five days in all that salt,and cold smoke means cold smoke in my books,the oil was under the skin and once I patted with a paper towel it was not bad.Oil does not evaporate ,a higher temp would sweat the oil out ,but then its not cold smoke,Just my thoughts.
_________________
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
Back to top
View user's profile Send private message
whitey
BBQ All Star


Joined: 25 Apr 2008
Posts: 5318
Location: washington state

PostPosted: Thu Jan 27 11 5:24 am    Post subject: Reply with quote

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..
_________________
Lang 84 delux long neck chargrill.
The Lil Squealer (UDS)
My Lab is smarter than Your Honor role student!!
Chicken Throwdown Champ..2010..
Almost the Biggest Liar on the "Ring"
Back to top
View user's profile Send private message
Tony
BBQ Super Pro


Joined: 06 Feb 2005
Posts: 3482
Location: Rehoboth Beach ,Delaware

PostPosted: Thu Jan 27 11 5:26 am    Post subject: Reply with quote

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

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

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! Wink

Fine Job, Rick!

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

Best Regards,

Tony Cool
Back to top
View user's profile Send private message
SoEzzy
Site Admin


Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT

PostPosted: Thu Jan 27 11 5:52 am    Post subject: Reply with quote

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! Wink
_________________
Here's a change Robert.

I still work here!
Back to top
View user's profile Send private message Send e-mail
Tony
BBQ Super Pro


Joined: 06 Feb 2005
Posts: 3482
Location: Rehoboth Beach ,Delaware

PostPosted: Thu Jan 27 11 6:20 am    Post subject: Reply with quote

SoEzzy wrote:
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! Wink


X 2 ...GOOD CALL ,Chris! Cool

Stay Tuned for More of "Cold Smoked Atlantic Salmon."

Any other Players here? Laughing Wink

Best Regards,

Tony Very Happy
Back to top
View user's profile Send private message
Canadian Bacon
BBQ Super All Star


Joined: 06 Sep 2007
Posts: 13547
Location: Mississauga ON Canada

PostPosted: Thu Jan 27 11 6:58 am    Post subject: Reply with quote

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. Very Happy 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. Very Happy 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. Very Happy
_________________
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
Back to top
View user's profile Send private message
Gray Goat
BBQ Pro


Joined: 25 Nov 2009
Posts: 699
Location: Crystal Lake, IL

PostPosted: Thu Jan 27 11 7:06 am    Post subject: Reply with quote

Canadian Bacon the salmon looks great and that's a cool little gadget you have there for the barrel smoker Very Happy
_________________
"Everything in moderation, including moderation"

Home made offset
Weber gasser
Weber kettle
UDS
Large BGE
Masterbuilt 30"
Back to top
View user's profile Send private message
Canadian Bacon
BBQ Super All Star


Joined: 06 Sep 2007
Posts: 13547
Location: Mississauga ON Canada

PostPosted: Thu Jan 27 11 7:13 am    Post subject: Reply with quote

Gray Goat wrote:
Canadian Bacon the salmon looks great and that's a cool little gadget you have there for the barrel smoker Very Happy


Thanks Gray Goat...yes that cool little gadget worked okay for cold smoking.Check it here................ http://www.smokepistol.com/
_________________
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
Back to top
View user's profile Send private message
jeepdad
BBQ All Star


Joined: 21 Sep 2008
Posts: 5566
Location: Stafford, Virginia (Transplanted Tarheel)

PostPosted: Thu Jan 27 11 7:15 am    Post subject: Reply with quote

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"?
Back to top
View user's profile Send private message Send e-mail
Canadian Bacon
BBQ Super All Star


Joined: 06 Sep 2007
Posts: 13547
Location: Mississauga ON Canada

PostPosted: Thu Jan 27 11 7:40 am    Post subject: Reply with quote

jeepdad wrote:


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


Thanks Dan,cutting on a bias......cutting more on an angle to get wider slices,instead of cutting straight across the filet.
_________________
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
Back to top
View user's profile Send private message
Oregon smoker
BBQ All Star


Joined: 07 Nov 2006
Posts: 6246
Location: Portland, OR

PostPosted: Thu Jan 27 11 10:15 am    Post subject: Reply with quote

Outfreakingstanding!!!!!!

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

Thanks!
_________________
#3 LIAR
Back to top
View user's profile Send private message
Canadian Bacon
BBQ Super All Star


Joined: 06 Sep 2007
Posts: 13547
Location: Mississauga ON Canada

PostPosted: Thu Jan 27 11 11:02 am    Post subject: Reply with quote

Oregon smoker wrote:
Outfreakingstanding!!!!!!

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

Thanks!


Thanks Oregon smoker..very tasty indeed. Laughing
_________________
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
Back to top
View user's profile Send private message
Tony
BBQ Super Pro


Joined: 06 Feb 2005
Posts: 3482
Location: Rehoboth Beach ,Delaware

PostPosted: Thu Jan 27 11 11:22 am    Post subject: Reply with quote

Canadian Bacon wrote:
Oregon smoker wrote:
Outfreakingstanding!!!!!!

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

Thanks!


Thanks Oregon smoker..very tasty indeed. Laughing



So...

What's for Breakfast? Laughing Wink Cool

Nice Show, Rick!

Best Regards,

Tony Very Happy
Back to top
View user's profile Send private message
killswitch505
BBQ Super Pro


Joined: 05 Apr 2009
Posts: 3921
Location: Hobbs, NM

PostPosted: Thu Jan 27 11 12:12 pm    Post subject: Reply with quote

CB that salmon looks Sweet....
_________________
Club Disco
Mrs. K.A.M. wrote:
Those are some of the best looking wieners I've ever seen Shocked
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> General BBQ Discussion All times are GMT + 8 Hours
Goto page 1, 2, 3  Next
Page 1 of 3

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group