2nd Attempt at cold smoked Salmon

[MickeyTheShoe]

Hi All, 

 

this was my second attempt at a cold smoked salmon. Attempt #1 was a learning curve for sure. I used a tail end of pink salmon (mistakes #1 and #2). I also pressed the salmon under a plate with 2 cans of tomatoes (mistake #3) in a 50/50 salt/sugar dry rub for 48 hours (Mistake #4). Finally I smoked the whole thing for 12 hours (5th and final mistake) on Adler pellets for 12 hours using an A-MAZE-N maze. The end result was something closer to salmon prosciutto in the centre of the fillet and salmon jerkey on the edges. Now, it wasn’t terrible per say. But it was way too smoky, way too salty a d had the wrong texture.

 

For attempt #2 i went 50/50 salt/sugar dry cure  on a thick, head end piece of fillet from an atlantic salmon. Cured for 24 hours in a vac bag, turned half way through. Rinsed and purged for 30 minutes then dried on a wire rack to form a pellicle for 4 hours. 4hrs of smoke this time around in the KJ. SloRoller set up for indirect cold smoking. We’re having a snow storm up here in Canada right now, but the temp still bumped up almost 20C to 15C ambient inside the smoker. The end result was pretty spot on in texture. Next tine i may take the cure down another 6 hours to 18 hours, but i’m quite happy with the 4hrs of Smoke. The texture was spot on, maybe a little drier than expected but no complaints. 
 

Please let know if any of you cold smoking veterans have any tips. Im currently equilibrium curing a 3lb piece of pork belly for bacon for next weekend. Planning to smoke in 3 Separate 12 hr sessions. That will be pork belly attempt number 1. 

[UTVol]

I had some issues with my cold smoked salmon as well. Interested to hear if someone has found the sweet spot in terms of brine, brine time and smoke time.