Smoked salmon - day 3 part one

After 24 to 48 hours on cure in refer you wash the fillets removing 90 % of the cure. The fillet has shed weight and moisture.

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Then dry the fillets on racks (Pam) until a thin skin forms to seal the fillet. About 1 hour.

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Place fillets in the smoker. Ours is a double decker affair with plenty of room.

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Then 5 hours on mesquite, alder and hickory. This is a cold smoke measuring about 95-100 degrees. More on this when I finish.

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[Jenise]

Mike, one reason for me to consider buying another and different type of smoker would be the ability to get the translucence I suspect you're going to get on your truly cold smoked salmon. We have trouble keeping our propane smoker in the 150-200 degree range, which delivers a more opaque, cooked result.

We're going to smoke a bunch of fish in the next couple days.

Looking forward to Day 3 part two.

Mike, one reason for me to consider buying another and different type of smoker would be the ability to get the translucence I suspect you're going to get on your truly cold smoked salmon. We have trouble keeping our propane smoker in the 150-200 degree range, which delivers a more opaque, cooked result.

We're going to smoke a bunch of fish in the next couple days.

Looking forward to Day 3 part two.

I cold smoke it to begin the process but for safety reasons I finish by actually cooking it all the way. So I dont get the opaque product. What I do get is a mouthfull of smoked flavor better than anything that I have purchased. Some people that have shared this salmon say its the best they have had in the area. We like it and its fun to take on the challenge.