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Message
Q
Posted on 7/9/22 at 8:53 pm
Posted on 7/9/22 at 8:53 pm
(no message)
This post was edited on 9/17/23 at 11:40 pm
Posted on 7/9/22 at 10:08 pm to TigerGrad2011
Costco
Whole Foods
Rouses
Trader Joe’s
Whole Foods
Rouses
Trader Joe’s
Posted on 7/9/22 at 10:41 pm to TigerGrad2011
Order from thunder’s catch
Posted on 7/9/22 at 10:54 pm to TigerGrad2011
quote:
Does anyone have a go to where they ship from or a store they go and get it from?
I love making my own smoked salmon. I'll buy a nice filet with skin on, brine it for a couple days in my brining mix.
Then I rinse it well and let it sit in cold water for about 30 minutes to remove he brine and lower the salt content of the meat.
I'll then pat the salmon dry and put it on a cooling rack in the fridge leaving it uncovered so the meat forms a tacky feeling.
Prior to smoking I'll then add whatever dry seasoning I want to add to the fish and get it ready for cold smoking.
Then I smoke it using the cold smoke method, never letting the smoker temperature get above 80 degrees. I'll smoke it for 12 or more hours like that. The fish is still raw, but smoke cured when I'm done.
It slices, and holds together well when cold smoked and is not flaky like cooked salmon.
Posted on 7/10/22 at 5:12 am to gumbo2176
Who downvotes a post like this?
Bravo gumbo2176! Can you share more about your cold smoke rig?
Bravo gumbo2176! Can you share more about your cold smoke rig?
Posted on 7/10/22 at 6:20 am to TigerGrad2011
Albertsons has really good salmon and it goes on sale for around $6-7/lb often.
Posted on 7/10/22 at 6:53 am to ThreeBonesCater
quote:
Bravo gumbo2176! Can you share more about your cold smoke rig?
A few years ago I built my own smoke box that stands 6 ft tall, approx. 2 ft. wide and 20 inches deep. It has 3 heavy wire metal shelves in it and the area where the pan with the coals and wood used for smoking/cooking go on the bottom.
The actual smoking chamber is about 4 ft tall by the other dimensions with an area under it to store wood, coals, axe and other equipment used.
I also built a much smaller box to use when cold smoking. It is big enough to place a single element electric heat plate with a stainless bowl on top of it. It has one door for easy access to add wood chips and adjust the heat plate setting.
I cut a 3 x 4 hole in the top of the box and attached a gutter downspout starter facing up. To that, I attach a 5 ft. long piece of downspout and run it to a hole in the side of my homemade smoker. This allows me to get smoke to the smoke box without any heat and that is how I cold smoke things like fish, oysters, cheeses, etc.
I can also use the big box of the smoker to cook things like ribs, chickens, briskets, dry my homemade jerky, etc. by filling a stainless tray with charcoals and topping that off with wood chunks for the smoke. I can hold 250 pretty easily to cook or down to 160 if making jerky or smoking pork bellies for bacon.
Oh, and as for the downvoter, I think I have a serial downvoter who will automatically lay one on me no matter what I post. I swear, I could post that today's weather is great, clear skies, cool temperatures, hope everyone has a nice day and some malcontent will drop a downvote on it. People like that are too stupid to know they're stupid.
This post was edited on 7/10/22 at 11:23 am
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