Ok so I'm going to do my first smoke this weekend, and I'm going to try an cold smoke a small salmon fillet, and I have no cold smoke attach ment. I have 3 big salmon given to me but I want to experiment with this first. Is there a time how long each puck will last? Or should I say how many pucks per hour?
Anyways if anyone has any recipes or cook times it would be highly recommended!
Thanks
I'm looking for a real simple recipe
SpyGuy's lox recipe is simple but time consuming:
Best Smoked Lox (http://www.susanminor.org/forums/showthread.php?103-The-Best-Smoked-LOX-Style-Salmon&p=119#post119)
If you want a quicker recipe for your first time google gravlax. Then follow the smoking directions in the above recipe. You don't want the cabinet to get any higher then 90°F. So to keep the temperature down with the generator attached, locate the fish on the upper rack(s), leave the vent fully opened, you can add a pan of ice to help keep the temperature down, monitor the temperature closely if it get close to 90°F crack the door open to let the heat escape.
Thanks a lot man, so any idea how long I will have to smoke for? Also how do you no when it is done?
Haha that seems like a lot of work for a small piece maybe I will wait till I get the 3 ready! Maybe. I'll try snack sticks this weekend!
A puck burns 20 minutes and then gets kicked off into the water pan so 3 pucks per hour.
When you prepare salmon for cold smoking, such as making lox and/or gravlax it is "done" when you take it out of the salt cure. The salt cures and chemically "cooks" the protein. So once you place it in the smoker for cold smoking, it is a matter of how much smoke you want to apply. The average amount is 1 to 3 hours, but for the first time you may want to apply 1:40 hours.
If you want to cook the salmon, using a hot smoke method. The below link will take you to one of the most popular hot smoked salmon recipes.
Kummok's Smoke Wild Salmon (http://forum.bradleysmoker.com/index.php?topic=107.0)
I would start by using 6 pucks--2 hours of actual smoke, and the rest will be drying time--as habs says--90 degrees or less but it will remove moisture from your fillets, which is what you want.
T2
Well I just got done smoking my salmon. I cold smoked without a adapter. I held it at about 70 for 1 hour 4o minutes. Soo next question. He do you no if its not fit to eat? Haha I didn't try it tonight, I have it in a plastic container in the fridge. If it was bad it would smell wouldn't it? I just don't wanna get sick!
What did you do to the salmon prior to putting it in the smoker? If you just tossed it in the smoker with no other prep to it, I wouldn't touch it.
I will most certainly yield to the more learned folks on the Forum for their guidance. Take their advice.
The link below is the first recipe I used for smoked salmon, and still use it. Very good and simple for the first time at smoking salmon. Mine must be store bought.
http://honest-food.net/2012/08/12/how-to-smoke-salmon-recipe/
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Did you cure the salmon in anyway prior to smoking? (put it in a salt and/or sugar brine, either wet or dry) If you didn't, then I wouldn't eat it, to be on the safe side.
T2
Haha sorry i guess I should of included that. I found a simple gravlax recipe, and it has been in the fridge for 3 days
Well I tryed it, it's pretty good! A little bit
of an off taste but not bad really
Quote from: Thompsoncentre on June 05, 2013, 08:46:49 AM
Haha sorry i guess I should of included that. I found a simple gravlax recipe, and it has been in the fridge for 3 days
Whew!! I was hoping you would say that. :)
Quote from: Habanero Smoker on June 05, 2013, 01:29:04 PM
Quote from: Thompsoncentre on June 05, 2013, 08:46:49 AM
Haha sorry i guess I should of included that. I found a simple gravlax recipe, and it has been in the fridge for 3 days
Whew!! I was hoping you would say that. :)
Me too Habs! Me too.
If you got an "off" flavor you probably used regular salt, which has iodide and other stuff. Use kosher salt next time if this is what you did.
Dash
Quote from: Thompsoncentre on June 05, 2013, 08:46:49 AM
Haha sorry i guess I should of included that. I found a simple gravlax recipe, and it has been in the fridge for 3 days
Please share! I want to do the same thing here!!
Quote from: tmo1138 on June 17, 2013, 02:16:13 PM
Quote from: Thompsoncentre on June 05, 2013, 08:46:49 AM
Haha sorry i guess I should of included that. I found a simple gravlax recipe, and it has been in the fridge for 3 days
Please share! I want to do the same thing here!!
Yes please share, I would love to do some for my Dad. :D
http://scandinavianfood.about.com/od/cookingtechniques/ss/gravlaxhowto.htm
Try copy and pasting that into your google.
I brought it to my buddies cottage last weekend and he could not get over how good it was. He said hands down it was the best he's ever had!
That's just a gravlox recipe, but then I smoked it for 2hrs with apple.
And it really is a simple recipe. I thought it had a bit of an off taste at first but I think it was just in my head. It was the first time I ever made something like that and was nervous haha.
If that doesn't work for you I will try seething else.
Thanks dash, I will try that!
Thanks TC, that does look like a simple recipe, I'm assuming you cold smoked after the cure time?
Yup! I cold smoked for about 2hrs. I don't have an adapter for mine, but just kept a close eye on it and left the door open about 2 inches