Cold smoked salmon

Discussion in 'Fish' started by crankybuzzard, Nov 19, 2014.

  1. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Cold smoked this critter in my new smokehouse. Dry brined 24 hours, pellicle formation 24 hours, cold smoked at
     
  2. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Looks beautiful. What was the salt/sugar ratio?

    I see that you didn't separate the belly...wasn't it saltier than the rest?
     
  3. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Was it saltier? Absolutely! LOL just the way my dad likes it. The tail trim and the belly will be taken to him this weekend at the farm. He loves the saltiness of it. I have 2 more filets in the box now that will be for him, and they will dry brine for 48 hours to increase the salinity. Due to the stroke meds he takes, he can't really taste much. That's why we don't let him cook for us! :biggrin:

    For the dry brine

    2-cups brown sugar
    1-cup kosher salt
    White pepper ground until I thought it was right
    Cure #1- weighed out 3 grams to meet the requirements for the fish weight.

    I've used this for quite a few years and stick to it since the family likes it. If it's just for me and my sons, I'll add some other spices and do a final glaze made from whiskey, honey, and garlic. That rocks!
     
  4. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    NH
    Looks excellent !
     
  5. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks great ! Nice smoke !

    :beercheer:
     

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