I picked up a couple skin on salmon filets from Costco 2 days ago and brined them for 24 hours using salt, brown sugar, dill and coriander. I rinsed them and then let them sit overnight in the fridge on a rack uncovered so they dried out a bit and formed a pellicle on the meat surface.

Just got them on the smoker to cold smoke for the next 18 or so hours and I can't wait until they are done. I use one of those stainless steel pellet mazes, light one end and let it burn for about 5 hours before needing to reload it. That makes it pretty much a hands-off thing and easy as hell.

I love to slice it razor thin and have it on crackers and use some with Philly Cream Cheese mixed with fresh garden herbs to spread on a toasted bagel.

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Posted by J_Bo

Member since Jul 2023

49 posts

Posted on 5/16/24 at 2:13 pm to gumbo2176

I took the time to do smoked salmon right, the way you describe it, once. Damn good eating.

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Posted by tewino

Member since Aug 2009

2311 posts

Posted on 5/16/24 at 5:06 pm to gumbo2176

I’m very interested in that snake smoker. I really would love to cold smoke some salmon, but I don’t have the set up. I do have a WSM and green egg. That sounds like the perfect set up to cold smoke in the set up I already have.

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Posted by baldona

Florida

Member since Feb 2016

20633 posts

Posted on 5/16/24 at 9:14 pm to gumbo2176

Does it really take 18 hours? How come so long? I’ve only smoked fish for flavor and it only takes an hour or so. I’m not disagreeing I just had no idea

Eat: one of my favorite things for breakfast and also is a good hearty app, is to cut a medium boiled (not hard boiled) egg in half and top it with smoked salmon, cream cheese, and capers. The latter 3 are also great on a cracker as you said OP

This post was edited on 5/16/24 at 9:16 pm

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Posted by gumbo2176

Member since May 2018

15415 posts

Posted on 6/15/24 at 10:59 am to baldona

quote:
Does it really take 18 hours? How come so long? I’ve only smoked fish for flavor and it only takes an hour or so. I’m not disagreeing I just had no idea

Damn, I'm just seeing your post. When I cold smoke, it is just that----cold smoke with no heat. I don't let my homemade smoker get hotter than the upper 80 degree range, so the fish is just sitting on a rack being flavored with smoke and not at all cooking in any way.

When I referred to a snake method, that is a utensil that allows for me to put pellets in it and it is like a maze of sorts. The maze is a stainless steel gizmo that you put pellets into and you light one end and the pellets slowly burn, kind of like incense from one end and zig-zags to the other end over about a 5 hour period. Therefore, the meat doesn't cook in any way, shape or form. It just absorbs smoke to cure it and add a lot of flavor.

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Posted by Jcorye1

Tom Brady = GoAT

Member since Dec 2007

71671 posts

Posted on 6/15/24 at 12:53 pm to gumbo2176

I'm hot smoking some rainbow trout tomorrow. Shoving it full of lemon and thyme.

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Posted by gumbo2176

Member since May 2018