Cold Smoked Salmon.

Planet X

For the freezer, for Christmas. Did it last year and will not buy packaged salmon again most likely.

It turns out, obvs, nicely smoked with good flavour but......so moist. It's a different kettle of......😆😆 (I can't)

So......cure with salt in the fridge for a few days. I suspend mine if possible because a lot of moisture will come off the fish. I'll follow up with more pics / stages.

Planet X

Ha Ha....just looked up on my technique last year......cure for about 8 hours or so, not as above, for a few days😶. Wash off brine, dry, place in fridge overnight on a rack for further drying and tomorrow I'll cold smoke in a Weber for 8+hours.

Then, clingfilm in the fridge for a day or so to concentrate flavour before slicing and freezing.

Planet X

Washed off salt last night and stored in the fridge overnight to further dry.

On for a smoke.....😈

the beer revolu

How low can you keep the temperature? Doesn't it cook?

Planet X

Doesn't cook at all.......just cold smoked for flavour.

Temp is ambient air temp, not ideal, should be in high teens but hey.....I never think of it in the summer.

Planet X

Just off and wrapped but had to taste. It's fine. Mature smoke flavour, in fridge for a few days, sharpen up knife, slice and freeze.

the beer revolu

How do you create smoke in a kettle bbq without heat?

Looks fantastic, btw.

Planet X

See the "doo daa" above in post#3, cold smoke burner. Light the dust at the start of the "Maze".

Burns / smoulders a specific type of wood dust......would last over 10 hours. put mine out after about 8 hours and still a few hours of smoking left if needed.

Planet X

Sliced and for the freezer.