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Cold smoking some salmon today
Posted on 3/17/21 at 8:49 am
Posted on 3/17/21 at 8:49 am
The wife picked up a couple nice filets of salmon from Costco a few days ago and I did a dry rub and put them in the fridge in gallon freezer bags to marinade.
Took them out at 4 this morning, rinsed them off, dried them and put them back in the fridge uncovered on a cooling rack to form a pellicle and then lightly season them to smoke.
I put them in the smoker about a half hour ago and they will be there for upwards of 20 hours smoking at 85 degrees.
Then I'll cool them back down in the fridge and thinly slice, wrap them in parchment paper and vacuum seal to freeze what we don't eat right away.
I also use some chopped up with green onions, parsley, a bit of salt and black pepper mixed in Philly Cream Cheese to put on toasted bagels and that is one of the wife's favorites with a hot cup of coffee to get the day started.
Took them out at 4 this morning, rinsed them off, dried them and put them back in the fridge uncovered on a cooling rack to form a pellicle and then lightly season them to smoke.
I put them in the smoker about a half hour ago and they will be there for upwards of 20 hours smoking at 85 degrees.
Then I'll cool them back down in the fridge and thinly slice, wrap them in parchment paper and vacuum seal to freeze what we don't eat right away.
I also use some chopped up with green onions, parsley, a bit of salt and black pepper mixed in Philly Cream Cheese to put on toasted bagels and that is one of the wife's favorites with a hot cup of coffee to get the day started.
This post was edited on 3/17/21 at 8:51 am
2
Posted on 3/17/21 at 8:51 am to gumbo2176
you dont cure it at all?? i dry brine mine when i cold smoke for around 48hrs
Posted on 3/17/21 at 9:09 am to gmrkr5
quote:
i dry brine mine when i cold smoke for around 48hrs
So did I. Hit it with sea salt, black pepper, some crushed garlic and a bit of brown sugar for sweetness. Let it sit in my fridge 48 hours before rinsing it off.
Posted on 3/17/21 at 9:10 am to gumbo2176
lol damn i must have missed that
Posted on 3/18/21 at 9:31 am to gmrkr5
I do the same thing, if you chop up dill into the cure, you get glavlax, however gravlax is not smoked. I add other things just for extra flavor, caraway seed, zest from different citrus fruits, grapefruit, lemon, lime.
After curing some of the thinner parts get stiff, I chop those up and make a spread for toast points.
After curing some of the thinner parts get stiff, I chop those up and make a spread for toast points.
Posted on 3/18/21 at 10:01 am to gumbo2176
quote:
I also use some chopped up with green onions, parsley, a bit of salt and black pepper mixed in Philly Cream Cheese to put on toasted bagels
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