In Florida, you gotta monitor weather to catch a perfect day for cold smoking the salmon. Today we’ve got 52F brisk morning. Smoking time.
Fish.
Wild caught pacific coho salmon. Kept in freezer over a month.
Brine.
For 1kg of fish you need 1.2L of water.
For each (1kg fish + 1.2L water) we need 45g of salt and 25g of sugar.
Spices really is what you like - up to you. In my case it was Allspice, bay leaf, coriander seeds.
Boil 10min and let it cool.
After cooling I added cure#1 according to cure calculator.
Curing.
I used vacuum bag. Easier for me to tuck fish all around to make sure it is fully submerged.
Cured for 48hours
Drying.
Dried overnight over sink with gentle breeze from fan. Toothpicks inserted to open the belly.
Smoking.
Smoked 6 hours inside Masterbuilt with master built cold smoking attachment. Alder chips.
Aging
After aerating it goes to curing chamber until next saturday.
Before
After
Fish.
Wild caught pacific coho salmon. Kept in freezer over a month.
Brine.
For 1kg of fish you need 1.2L of water.
For each (1kg fish + 1.2L water) we need 45g of salt and 25g of sugar.
Spices really is what you like - up to you. In my case it was Allspice, bay leaf, coriander seeds.
Boil 10min and let it cool.
After cooling I added cure#1 according to cure calculator.
Curing.
I used vacuum bag. Easier for me to tuck fish all around to make sure it is fully submerged.
Cured for 48hours
Drying.
Dried overnight over sink with gentle breeze from fan. Toothpicks inserted to open the belly.
Smoking.
Smoked 6 hours inside Masterbuilt with master built cold smoking attachment. Alder chips.
Aging
After aerating it goes to curing chamber until next saturday.
Before
After