hello...
i will try cold smoke salmon...and i was google for method of this procedure ...i find a few of them but..each of them give different cold smoking temperatures..and preparation...
so..what is the right temp. for cold smokig salmon
good recipe and preparation
thank you
When cold smoking I try to keep the temperatures around 70°F - 80°F.
Here are a link that I feel work well when adapted to the Bradley smoker.
Home Cold Smoke Salmon (http://www.smoker-cooking.com/coldsmokedsalmon.html)
There are others I feel work well, but my connection is acting up this morning, so my searching abilities are limited.
Here's a video on how it's commercially made. I tried to copy it and had trouble keeping the smoker that cold. Next time I'll do a few things differently to get the temp down.
http://forum.bradleysmoker.com/index.php?topic=14295.0
Also in the recipe section under salmon there are a few different recipes
http://www.susanminor.org/forums/forumdisplay.php?f=180
Another video, the chef in this clip sells the salmon he makes in his BS commercially in restaurants and also in a well know British store ....... Selfridges.
He seems to use food grade rock salt and molasses sugar now.
http://www.youtube.com/watch?v=_XvrqYiR4Eo
http://www.bradleysmoker.co.uk/news/?p=97
I have got some molasses sugar and rock salt on order to try it.
They called for 24h of smoking time from what i understood. I heard in a Bradley we do not smoke so long usually not much than 5 hours, what do you think? Would you smoke it for so long or not?
Yup. Used up a lot of bisquettes though. My only problem was getting the temp down to 50. Best I could do was 55 and it got a little over that overnight. Next time I'll turn off the heat in the garage of maybe move it outside when it's a little warmer. The end result was great IMO.
QuoteWould you smoke it for so long or not?
I think the article said to smoke for "up to" 24 hours. I think Hix uses 6 hours from what I remember from another article I read, personally I would use 4 - 6 hours but that is a matter of choice. :)
That would make more sens this way :D 6h and not 24h. Thx for the clarification.
If I remember correctly the video said they smoke for 8 hrs with Maple, 8 with cherry and 8 more with apple. Seems they explained that the long smoke had to do with the short time with the salt cure and the cooler smoke. Most shorter smokes are in the 70 - 80* range.
What I generally do when a cold smoke recipe calls for something like 20 hours or so, for fish I only apply the smoke for the fist 2 hours and hold it at that temperature for the rest of the time to expel moisture to concentrate the flavors and to firm up the flesh.