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 Moderated by: bobbarnes
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Cold smoked salmon  Rating:  Rating
 Posted: Tue Feb 14th, 2012 10:24 pm
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Captain Chaos
LSCWA Member

Joined: Wed Apr 16th, 2008
Location: Warren, Michigan USA
Posts: 546
I recently went and cold smoked some salmon, I had a friend who did this before and he isn't with us to share his expertise anymore, so I did my best.

The brine:
1 gallon water
2.25 lbs kosher salt
1 lb brown sugar
2 tsp cure #1
1 tsp white pepper
1 tsp allspice
1 tsp onion powder
1 tsp garlic powder
4 lbs skinned salmon fillets

Brine fillets for 12- 24 hrs. This long brining time is necessary as you have to get the cure to saturate the flesh completely. Rinse fillets under running water, removing any traces of salt or spices remaining on the flesh. Dry on smoking racks for 3-4 hrs. Place in smoker, now the hard part, you have to keep the smoker temp below 70 degrees. I used alder, which is a traditional north western wood for smoking. Apply smoke anywhere from 8-20 hrs, real light smoke. I was able to keep my temp low by using a tomato can with 2 burning charcoal briquettes in it, then putting wood chips on top of them in the smoke box side of my smoker. The flavor is salty and smoky, the texture of the fish is that of ham. I will have some on hand at the February meeting(2-15-12) if anyone is interested in trying a classic nothern European fish snack!

Richard Benson, President

Cpt. & crew, Off the Hook
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