First (successful) Cold Smoked Salmon

[waycoolcat]

When I got my BDS a few months ago the first thing I tried was cold smoked salmon. I did it with the smoke generator in the smoker with ice and the temp. went to 130*F. The salmon tasted great but it was baked and flakey.

This week I got the Bradley Cold Smoke Adapter. I only dry cured a 1 1/2 lb. salmon fillet because I'm still learning. I smoked it 2 hours 40 min. over apple. The temp inside the smoker was 68 to 70 the whole time. It is delicious! It has great flavor and a rich, silky texture.

Two questions:
1. Does cold smoked salmon retain texture if frozen? I'd like to load the smoker up next time.
2. Instead of a dry cure, would a brine cure give it better texture? Has anyone tried both?

[Habanero Smoker]

Cold smoke salmon freezes well, and you do not loose any texture.

I use Spy Guy's Recipe. I used it the first time, and got such great results that I never bothered to try any other way.

[waycoolcat]

Thanks Habanero Smoker, I'll try that next time.

[Dano]

Looks good!  Has anyone compared cold smoked salmon to Kummok's recipe, which is a hot smoke?  I was wondering what the taste/texture/color differences are like, a part from the flavour of the brine of course.

[Habanero Smoker]

For myself I couldn't compare the two. It would be comparing apples to oranges, or sashimi to baked fish. :)

Cold smoke salmon is the same or similar as lox, depending on what definition of lox you go with. Hot smoked salmon is cooked with heat to denature the proteins, while cold smoke salmon is "cooked" chemically by the salt to denature the proteins, so the texture is completely different.

[pkadare]

Cold smoke salmon freezes well, and you do not loose any texture.

I use Spy Guy's Recipe. I used it the first time, and got such great results that I never bothered to try any other way.

Another positive vote for this method. Simply awesome results!

[warbirdog]

Coolcat.. Google up "how to remove pin bones from salmon".  You will find it easier to cut thin horizontal slices with the pin bones out.

[Doug in Alaska]

Coolcat, a pair of needle nose pliers is how we remove pin bones up here, and we do a lot of salmon.  Remove them before you cure and smoke.  JMHO

[Salmonsmoker]

Coolcat, you can also buy a pair of fish bone tweezers. They work better and faster than needle nose pliers.

[Jim O]

Habs - I'd love to try Spy Guys recipe but ---(recipe site ????)



.

I use Spy Guy's Recipe. I used it the first time, and got such great results that I never bothered to try any other way.

[Habanero Smoker]

Habs - I'd love to try Spy Guys recipe but ---(recipe site ????)

No word on the recipe site. Did you downloaded the recipe file that made it easy for users to view the recipes offline; when the site was up? It will be in there.

Or you can do a quick search on this board:
Best Smoked Salmon

[Jim O]

Habs - I believe I did. 

I'll try there.

Thanks.

Did you downloaded the recipe file that made it easy for users to view the recipes offline; when the site was up? It will be in there.