Cold Smoking Salmon

[Marley]

Hi Guys

Good weekend for smoking salmon. Post your cold smoking contraptions here.

We hooked the trager up to the Weber.
@Tiki

 

[Alex_c]

I just toss a pellet smoke tube into my Bradley because I’m cheap like that. Temp doesn’t seem like it gets too high, not sure how cold it is but the end result was good

 

[Rain City]

I just toss a pellet smoke tube into my Bradley because I’m cheap like that. Temp doesn’t seem like it gets too high, not sure how cold it is but the end result was good

Yeah the trays or tubes really make it a no brainer.

 

[Alex_c]

Yeah the trays or tubes really make it a no brainer.

Pucks are like $1.5/hr, and to be honest the smoke tube is more convenient than pucks. It adds up: 12 hours of smoking is about $20. I think a pellet tube holds something like 400g of pellets, and there’s 20 lb in a bag. That’s about 22 tubes worth (88 hours total smoke time) out of a $23 bag of pellets.

Long story short, it probably saves you about $100 per bag of pellets. I go through one or two a year. And like I said, easier than pucks.

 

[Tsquared]

Pucks are like $1.5/hr, and to be honest the smoke tube is more convenient than pucks. It adds up: 12 hours of smoking is about $20. I think a pellet tube holds something like 400g of pellets, and there’s 20 lb in a bag. That’s about 22 tubes worth (88 hours total smoke time) out of a $23 bag of pellets.
.

Long story short, it probably saves you about $100 per bag of pellets. I go through one or two a year. And like I said, easier than pucks.

I do the very same with my amazn tray. I don’t turn anything on in my Bradley when I’m cold smoking.

 

[RiverBoy]

My recipe is 5:1 using demerara brown sugar. just a splash of garlic powder. simple simple.

i put it on the brine in the afternoon and overnight in the fridge. next morning i rinse off and put it in front of fan to form the pellicle. fresh cracked pepper all over the top.usually goes on around 11:00 am and i cold smoke till around midnight

 

[Ryan A]

Just did some cold smoked last night in the Bradley, set the time before I went to bed and added a few more hrs first thing. Easy peazy.

 

[Wondermur]

I need your collective advice…
I have a bradley and an Amazn pellet tray and have never cold smoked anything in it.
Usually just do a candied salmon.

1. I think of cold smoked salmon as locs, so if I cut fillets into @1lb pieces and cold smoked for 10-12 hours and vac packed it, do I just freeze then slice it up into thin locs? What else do you do with it and how do you eat it?

2. Would this brine that I have used before for candied salmon be ok for cold smoked?
2 litres cold water
470 ml teriyaki OR yoshida sauce
1/2 cup pickling salt
750g to 1kg brown sugar
1 Tbsp garlic powder
2 Tbsp cayenne pepper

3. Should I load up the tray and let it smoke for 8 hours or more?

I have quite a bit of white chinook I should do a little smoke on. Thanks for your help

 

[Marley]

I have used the recipe out of the cook book charcuterie with great success.

You create a dry brine and cover the filets with it for a few days. Then take out and let dry overnight in the fridge. I then smoke for about 8 hrs. Turns out amazing.

 

[Wondermur]

I have used the recipe out of the cook book charcuterie with great success.

You create a dry brine and cover the filets with it for a few days. Then take out and let dry overnight in the fridge. I then smoke for about 8 hrs. Turns out amazing.

It says the fillet has the skin on. Do you smoke it with the skin on then remove and slice. Or freeze it with skin on and slice it once thawed?

 

[Marley]

It says the fillet has the skin on. Do you smoke it with the skin on then remove and slice. Or freeze it with skin on and slice it once thawed?

I smoke it with the skin on. Cut it into portions and vacuum seal (skin still on). I then thaw when ready to serve and slice on an angle down and off the skin.

 

[leaseman]

The Bradley cold smoke adapter is great!

 

[IronNoggin]

The Bradley cold smoke adapter is great!

Yep!!

 

[Squire]

Yep!!

Now that’s just showing off!

 

[Max123]

Wow - those all look amazing. I'm curious if anyone knows the approximate recipe for the double-smoked that they sell at Longliner in Granville Island (I know its hot smoked). I've always been a huge fan, nice and simple: salmon + smoke.

 

[RiverBoy]

similar as Nogs. the bradley smoke adapter is to the right of the smoke house

 

[jackfish]

This thing on a Masterbuilt. Simple, and no proprietary pucks.

 

[Phish]

This is the set up i have , to get the main unit to smoke you have to heat it up to 170 which gets too hot because the temperature will fluctuate trying to maintain that temp , but you can turn on the heat to around 140 and get the smoke from the cold smoke attachment

 

[jackfish]

Phish...what I'm doing with the main unit is no heat at all. I just use the external unit to generate smoke on its own.

 

[Phish]

Yes , i am doing that as well , but to do a hot smoke the unit smokes too hot for my liking , so i use the smoke attachment for hot and cold smoking