Hi All,
A few weeks back a I bought an a-maze-n pallet smoker and wanted to make some Nova Lox. For my first go I used a 4 lbs Atlantic Salmon fillet, dry bribed it in a 50/50 sugar to kosher salt mix for 24 hrs, rinsed it there after pat dried, followed by letting it rest for 3 hours to form a pecille.
All good so far, texture is nice, colour is good and taste is fine.
I then smoked the filet for 12 hours on my WSM using the maze and orange wood pellets. I had the bottom vents full closed and the top opened half way, had a really nice deep smoke throughout the cold smoke.
Once finished I tried the salmon and it has a deep smokey flavour which is really acrid, almost stale tasting which also leaves a really strong after taste of smoke.
Any help on what I did wrong?
Appreciate any feedback
A few weeks back a I bought an a-maze-n pallet smoker and wanted to make some Nova Lox. For my first go I used a 4 lbs Atlantic Salmon fillet, dry bribed it in a 50/50 sugar to kosher salt mix for 24 hrs, rinsed it there after pat dried, followed by letting it rest for 3 hours to form a pecille.
All good so far, texture is nice, colour is good and taste is fine.
I then smoked the filet for 12 hours on my WSM using the maze and orange wood pellets. I had the bottom vents full closed and the top opened half way, had a really nice deep smoke throughout the cold smoke.
Once finished I tried the salmon and it has a deep smokey flavour which is really acrid, almost stale tasting which also leaves a really strong after taste of smoke.
Any help on what I did wrong?
Appreciate any feedback