Cold Smoked Salmon Session

[Hunkydory]

My first attempt at pictures...I hope I've sized them correctly....

Christmas wouldn't be Christmas in out house without smoked salmon.

First brine your fish:




Getting sticky in the garage.  Brits will note I'm a Guardian reader  ;)




Build a new cardboard box to replace the one Mrs Hunkydory threw out:




The forecast was dry and sunny (perfect English weather)




Is it ready yet ?




Is my wife trying to tell me something ?




The finished product:




Ready for the freezer.....



A question to my British co-smokers.  Where can I buy Ziploc bags (the ones with the proper zip, not the ones you pinch together) ?

[HCT]

Hi Honky,
   Just a little tip, the pinch zip-locks seal better then the zipper. The zipper doesn't seal all the way due to the zippers ending on it's track and lets a small amount of air in.
Forgot to say, the salmon looks great. A beautiful shine to it.

[West Coast Kansan]

Great photos and story line.  :) Love your foul weather set up  ;)

[LilSmoker]

Hi Hunkydory, i'm very partial to cold smoked salmon myself, and hot smoked courtesy of Kummok

Anyway that salmon looks great!  ;)

As for zip locks, this place should have what you need:

http://www.grayspackaging.co.uk/top-slider-zip-lock-bags-30-c.asp

Or this place does the other type bags:

http://www.grayspackaging.co.uk/

Personaly i don't use these bags, i vacuum pack all my stuff, the bags do come in handy, but don't compare to vacuuming imo

LilSmoker

[Hunkydory]

Thanks to all for the feedback, and for the link LilSmoker - I want the bags for marinading / curing in the fridge, rather than long-term storage where yes, I agree, my Foodsaver is the business.

Cheers,

Hunky

[LilSmoker]

Yeah the bags are good for marinating, and curing, but if i have something curing for a few days, like pastrami for example, i vacuum seal it, doing this is supposed to speed up the curing process, and stops the fridge smelling of what's in the cure/marinade  ;)

I just wish we could get the Reveo in the u.k.  ::)

[Hunkydory]

That's really interesting LilSmoker - as a learner I have a fear of vacuums and above-freezing temperatures (combined), having read all the stuff about botulism, but you are ok with vacuum bagging and leaving it in the fridge ?

Thanks

Hunky

[LilSmoker]

Yeah Hunky, i don't have any probs when curing or marinating using the the vacuum sealer.

Habs pastrami recipe calls for the curing to be done for 4 days, well a few times now, i've removed the meat from a vacuum bag after 3 days, and it's been fully cured, i wanted to thoroughly check that the meat was cured, so last time i cut the piece of beef in half, and could see that it was cured consistently all the way through.

Now obviously gaining a day during curing is no big deal, and i certainly don't mind waiting the full 4 days, but this method of curing seems to be more thorough to me?

Usually when curing meat, i've found that turning the meat over every day keeps the penetration even, but when vacuum curing i don't bother, and the results are very even penetration of the cure.

So i'm very happy using this method.

I'll be trying this for a dry cure when doing cold smoked salmon/trout in the future, when i get round to trying it, i'll post the results  ;)

LilSmoker

[Habanero Smoker]

I have got to try the vacuum curing method. That will be a top priority the next time I cure something.

[La Quinta]

Hey LilSmoker...why can't you get a Reveo across the pond? Power issue?

[LilSmoker]

Hey LilSmoker...why can't you get a Reveo across the pond? Power issue?

Hi La Quinta, well the power issue isn't so much of a problem, as my work tools are 110 volt, i have to use a transformer for them which is quite heavy, but it could be used in the kitchen  ;D

The main problem for getting stuff accross the pond, is the postage and duty, which usually kills a good deal  >:(

I have a cousin who is visiting New York at Christmas, so i may get him to bring one back for me  ;)

LilSmoker

[tsquared]

That fish looks great, Hunkydory--now you're all set for xmas. I coldsmoked about 15 lbs of salmon fillets about 2 weeks ago for the xmas season. I still have to do a batch of hot smoked Kummok strips and I'll be set. My neighbor has a 35 lb spring salmon that he wants to give me so I'll use that.
T2

[Hunkydory]

Thanks tsquared - if only I could get salmon in those quantities  :P

[tsquared]

My neighbor's son-in-law loves to fish for salmon but doesn't like eating them! He's in the habit of bringing them whole frozen large springs. They are a retired couple and tell me "What are we going to do with 35 lbs of fish at once?" I bravely volunteer to take it off their hands and then give them some smoked product in return.  :P
T2

[LilSmoker]

I'm envious tsquared, as Hunky and Manx will probably agree, salmon is still quite expensive on this side of the pond (wild variety), and is treated as a luxury by many, i wouldn't mind having the 35lb fish in my freezer!  ;D ;)

We can get farmed salmon at a reasonable price, i always try and buy a whole fish, as this works out cheaper, but the best wild stuff is still pricey, worth it though imo

Anyway, sounds like you have an ideal arrangement with your neighbour