Cold Smoked Salmon... As I prepare a huge amount of smoked salmon with a basic draw out the liquids. Set up in a glass pan takes 15 minutes, to rub in the salt and sugar. - I used 3 parts brown sugar to 1 pound sea salt. This quickly turns into liquid overnight, The salt removes the water and leaves the nutritious fat, and cures the fish.. but is the sugar doing the same and sweetening the meat. I like the idea that when the fish is done in this first step, its very firm not floppy like fresh. The process takes five days in the refrigerator and once this is started I check and rotate the pieces and pour off the water, about three minutes a day.
Here is the set up with a digital smoker (Unplugged) On the right is a "Camping Webber" Charcoal Stove the duct is nothing more than exhaust duct from a dryer. Yes - Duct Tape. Inside the Webber is a 1/2 pile of natural charcoal and soaked Apple Wood. The Webber is my dads, they do not make this model anymore the round mini with top vents is still available at $29.
Here is the Salmon, all washed off and five days cured. 2 hours about to smoke and yes that is a tray of ice.
Here is the set up with a digital smoker (Unplugged) On the right is a "Camping Webber" Charcoal Stove the duct is nothing more than exhaust duct from a dryer. Yes - Duct Tape. Inside the Webber is a 1/2 pile of natural charcoal and soaked Apple Wood. The Webber is my dads, they do not make this model anymore the round mini with top vents is still available at $29.
Here is the Salmon, all washed off and five days cured. 2 hours about to smoke and yes that is a tray of ice.
Be wise enough to walk away from the nonsense around you!
The post was edited 1 time, last by Wise Old Owl ().