Please help. I have read a million post and seen every you tube. I want to use my new a mazin pellet smoker and cold smoke some salmon for a cold lunch without giving my family bocolism.. Somebody helllpppp!!
Hiya Lemans, Don't just stick to cheese, this is my recipe that I have adapted from a few other recipe's and the flavours are fantastic.
1. First you need to brine the salmon for 24 hrs. I use a mixture of ordinary salt & sugar, this gives a sweet & salty taste. fully cover the salmon in the mix, wrap with cling film and put in the fridge for 24 hrs.
2. After 24 hrs carefully rinse all the salt/sugar off the salmon, pat dry with kitchen roll and leave in the fridge to dry out, for about an hour.
3. Cold smoke for 12 hours. I use a 50/50 mix of oak & apple.
4. Once your salmon has smoked for 12 hours, remove from your smoker and enjoy
Thanks for all the info, does the nitrite have a brand name? so i know what I am looking for.
Hiya Dave, Thanks for the input, I was led to believe that a high content of salt prevents botulism, however I have just found an extract from a document, which is quite interesting:
"Salmon flesh is either dry salted or brined before being cold smoked, the time of salting varying with the size of salmon being cured. The presence of salt in the product has a great effect on the growth of Clostridium botulinum, but the concentration of salt in smoked salmon is not usually high enough to prevent growth altogether; commercial smoked salmon usually contains 1 to 4 percent of salt. The concentration required to prevent growth at room temperature can vary from as low as 3per cent to 5 per cent or more, so that the amount of salt present in smoked salmon is on its own no guarantee against the danger of botulism."
What cure do you use, and any other advice you can give would be greatly appreciated
Regards
Smokewood