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Pigfqr

First cold smoked salmon

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Well here is the salmon, about 1.7 pounds worth, packed in some light brown sugar, Korean solar salt, dill and lemon zest.  I am going to let it cure til Tuesday morning, then rinse heavily, and onto the grill with the EZ smoker tube filled with alder pellets. So almost 48 hours cure, and I am hoping to smoke it for at least 12 hours.  Might throw some cheese in there as well.

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So far it is pretty amazing how much liquid is coming out of the salmon.  I just drained the container this morning.  24 hour more on the cure.  I also bought a bunch of cheese, and grapes.  If I am going to run the cold smoker, might as well get my money's worth.

 

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https://photos.app.goo.gl/dWmjgC3YgHmeMrg99

 

And into the grill with heat deflector in place

https://photos.app.goo.gl/2Z8HeCKWsrbEu4rK8

https://photos.app.goo.gl/tr86hHtq8KSzo2ABA

https://photos.app.goo.gl/HYyduELh334tiCbM7

 

I guess my first few images were too big, so I have to post links.  I smell like a campfire now.

 

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ok from left to right truffled gouda, 2 year aged raw gouda, 2 year aged sharp cheddar (Vat 17), Gruyere,  butterkase, and those weird looking things are moondrop grapes

https://photos.app.goo.gl/RoiL1ThVwf7q81Ai6

 

And all of it into the smokey grill

https://photos.app.goo.gl/FsVM8jJfxsbiSoBW9

 

I'll check back in about 4 hours or so when I pull the cheese.

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By the way, I did do a "dry run" yesterday with the smoke tube, and the pit temp maxed out at 74 degrees.  That is with outside temps in the fortys and the tube was on the grill grate with the pit probe.  Today we are in the thirties and I moved the smoke tube under the heat deflector, so I don't think I will have to worry about temps getting too high in there.

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ok pulled the cheese and grapes after about an hour and a half.  Left the salmon on there for close to 12 hours total.  Wrapped it, and popped it in the fridge over night, and smoked salmon on a bagel for breakfast.  Turned out really good.  I might only do 8 hours of smoke next time.  It isn't overpowering, but I think I want a little less smoke next time.

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The smoke tube worked really well.  It went about four hours between fill ups.  For 16.95 it is a great accessory to have.  It did warm the inside of the grill a bit, so I don't know how well this would work in warmer temperatures.  Luckily it is pretty damn cold in Cincy right now, so it works great.

IMG_20181121_092029.jpg

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