I tried cold smoke salmon for the first time.
I cured the 2 salmon sides for 24hrs using a dry cure:
70% salt
30% Brown sugar
Chopped dill
After the cure, I let the salmon dry in the fridge for another 24 hours.
Today was the smoke day:
6 hours of smoke (50% oak and 50% apple)
The setup:
(http://i1206.photobucket.com/albums/bb452/aerostef/IMG_2622.jpg)
Inside the smoker. I added a duck breast previosuly cured in salt/pepper/bay leaves, a few garlic bulbs and salt + paprika.
(http://i1206.photobucket.com/albums/bb452/aerostef/IMG_2624.jpg)
After 6 hours, ready to vacuum pack!
I won't be here to eat this next week so all the salmon will go in the freezer! The duck breast will just rest and dry naturally in a cold room...
Can't wait to try it!
Is there a minimum amount of time (like cheese) before it will be good to try?
How did it come out?
Hi,
What you have in the smoker looks wonderful. Just message me your address and I will be over in no time.
My experience with smoked salmon is that the smoke penetrates better after the sides were frozen for some time.
The cheese develops a better smoke taste after 10-14 days and vacuumpacked as well.
Do let us know how the salmon tasted with your dry cure. I will have a go at it as I never have used a dry cure before.
Regards,
Jan.
Brisbane.
I would suggest that you smoke your salt again. This time use one of the flat style of coffee filters. That will allow you to spread the salt out more so you get better surface area exposed to the smoke. You don't have to cold smoke your salt either. Salt doesn't melt until 2745ยบ F I haven't seen a Bradley get that hot yet!! ;D Although some have tried
Real curious about the duck. Sounds good.
Thanks for your comments.
Good idea about the smoke, as the one I've done so far is not very smoky!
I froze all the salmon but will try some next week... will let you know!
As for the duck, I do this fairly frequently. I'm luck y enough to have a steady import of duck breast from a small farm in France.
I use a dry cure: rock salt, pepper and bay leaves for 24 hours. I rinse them and dry them for a day. coat them with either a little honey, calvados or any other tipple of choice. Dry again for a day and cold smoke.
They are REALLY good...
:D
The taste test went well! The salmon is good, although with a slight ashtray taste still... I might reduce the smoking time next round...
Quote from: aerostef on November 24, 2011, 06:35:18 AM
The salmon is good, although with a slight ashtray taste still... I might reduce the smoking time next round...
What position was your vent set at? Wonder if having it more open and letting the smoke roll/pass freely would help with that.
The vent was fully open
I think if you try the salmon. Tomorrow it will have a better taste. Just let it sit for a while.
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Six hours of smoke may be too much. Although it may taste better after a day or so, you may want to keep your smoke times for the salmon to 1 - 3 hours.
Yes you are probably right. I will reduce the smoking time for the next round! Smoking bacon tomorrow!
I would also keep the smoke to 2 - 3 hours for the bacon, maybe 4 hours but I would not go any longer.