Cold Smoking Salmon

[doc holiday13]

Whats the safety protocol on cold smoked salmon? I know there are parasites in salmon and obviously if you're cold smoking the internal temp doesn't get above 100 so thats not gonna cut it.

A google search says freeze solid for 2 weeks and that kills any parasites. Is it really that simple?

Lastly..

Spicy Candied Salmon recipes... Who's got them??

I saw a recipe with write up on pirate4x4.com about 20 years ago but can't seem to locate it

 

[Fireflyfishing]

Cold smoke cheese? Oh yeah!

Cold smoke salmon…nah, I’ll pass on that.

 

[Tod osier]

Whats the safety protocol on cold smoked salmon? I know there are parasites in salmon and obviously if you're cold smoking the internal temp doesn't get above 100 so thats not gonna cut it.

A google search says freeze solid for 2 weeks and that kills any parasites. Is it really that simple?

Lastly..

Spicy Candied Salmon recipes... Who's got them??

Yes, that is it on the freezing to kill parasites, won't necessary remove any bacteria. The freezing time doesn't have to be nearly that long if you have a cold freezer (so you need to know your freezer temp, there are freezing tables published). Could freeze before or after. To be honest, I would nearly guarantee that just the salt and dryness of the curing process would kill everything, but don't go by that. Never done anything other than traditional smoked salmon, so no help on the recipe.

 

[SteveAndTheCrigBoys]

-4*F for 7 days is the recommendation. I use a Temp Stick to track freezer temps. Usually wait two weeks for a bit of safety factor. Ate two kings last year as sushi, zero issues.

 

[Tod osier]

Whats the safety protocol on cold smoked salmon? I know there are parasites in salmon and obviously if you're cold smoking the internal temp doesn't get above 100 so thats not gonna cut it.

A google search says freeze solid for 2 weeks and that kills any parasites. Is it really that simple?

Lastly..

Spicy Candied Salmon recipes... Who's got them??

I saw a recipe with write up on pirate4x4.com about 20 years ago but can't seem to locate it

You piqued my curiosity with the spicy candied and it seems like that is hot smoked from what I read. Something eaten like that as a smack food is usually hot smoked.

 

[doc holiday13]

You piqued my curiosity with the spicy candied and it seems like that is hot smoked from what I read. Something eaten like that as a smack food is usually hot smoked.

I specifically remember it being cold smoked. The photos the dude posted were bushcraft looking structure made from from pine and the guy had wire racks, Every 2-3 hours he'd recoat with some sort of concoction of a syrupy mixture that had red pepper flake. Whole process took him like 14 hours

 

[bozeman]

Cold smoked salmon and scrambled eggs for breakfast!! One of my favs for sure.

 

[Tod osier]

I specifically remember it being cold smoked. The photos the dude posted were bushcraft looking structure made from from pine and the guy had wire racks, Every 2-3 hours he'd recoat with some sort of concoction of a syrupy mixture that had red pepper flake. Whole process took him like 14 hours

I believe that he said it was cold smoked, but I doubt it was. All the products I've seen like that (eaten and made) are hot smoked. Were it cold smoked for 14 hours would not be cooked or dried out at all (especially if basted with a sugar glaze) - it would be soft like lox or raw fish.

 

[william schmaltz]

We freeze all salmon for at least a couple weeks before we eat it. For cold smoke I wait until temps are single digits. Pack with kosher salt and dill and compress for a few days. You want it to feel like leather. Then I put it in the cold grill with a smoke tube. Outside temps down in the single digits will keep the temp in the grill around 40 degrees or so with that tube putting off a little heat. You don’t want it to cook the salmon and don’t want it warm enough for bacteria.

 

[Isildur]

Going below your cold smoke temp won’t hurt your fish, you only have to worry about going above 85 or so when you have the heat on.

 

[Pharmseller]

5-Cents Smoked Salmon Step by Step With Pics

I have been getting quite a few emails recently about my smoked salmon so I thought I would post a step by step with pictures :grin: First go to your freezer and check to see if you have enough salmon to smoke... If you open your freezer and salmon falls out you know its time to smoke some...

www.ifish.net

Delicious

 

[elkliver]

A friends uncle, older guy used to make a salt cold cured salmon. Really yummy. Always wanted the exact recipe... roughly... He would throw a layer.of salt in a bucket. Add salmon fillets, add salt and continue stacking layers until bucket was almost full... seems like he topped off with water and then left in garage for a few weeks. Sounds scary as he'll but omg it was good. Never had enough salmon or the nerve to try it. He has passed on now. So not sure I'll ever know exactly

 

[akcabin]

Cold smoking is tricky. Folks around here usually indirect heat. I use a small 30 gallon drum for a wood stove setting 6' away from a 4x4x4 plywood box with removable screened sides. The stove pipe was burried in dirt to cool the smoke. For basic cure half lots use half salt half brown sugar. Go from there. Rub the dry mix on to salmon filets or pieces. Place in large cake pans or such n refrigerate overnight. To a couple days. It will be wet when you remove it. Rinse lightly and place the fish on the dry racks. If you want to add flavor like white pepper or honey, put it on before you put on racks.
I believe it's important to let the outside of the fish dry and form a , can't remember name, but it will get glossy. A fan blowing on it helps. Then it's ready to smoke. Again cold smoking, start with small batch. The weather has the biggest effect. I had over 100 pounds of filets to cold smoke. It would not stop raining. Took days. And the fish took on a bitter almost sooty taste.
Now I use several big chief smokers. Takes 7-8 hours. In the winter I wrap heavy blanket around it to keep the heat up. If you want candied salmon I'd use the higher temperatures of a smokers like that big chief or similar. Easy to, tending a fire for days, yeah.
For a smoker. Use more brown sugar. And you can put some on the fish just before you place it on the rack to for the pellica. Remembered it think. It will get shiny. Don't over cook. Bigger pieces on bottom racks. Check web for safe temperatures. Probably near 135 or so. I just use my senses.
I kinda found that most folks never write their process down just do it.
For what I learned to be called squaw candy is a type of candied salmon. Cut filets into long narrow strips. Cure a bit in salt sugar mix. Hang strips in the sun to dry. They will get to being like little chew strips when dry. But last a bit and tasty
Best way is to get started. You can treat trout just like salmon also. I've done up some big slabs of fresh arctic char. Really good stuff. And hopefully you get to go fishing.
My beautiful wife n me hope to get 35 or more salmon to put up for the year. We really like to smoke the filets a bit then can it. Sooooo good right out of the jar

 

[Pharmseller]

Pellicle.

Gets tacky.

 

[roosiebull]

Cold smoke cheese? Oh yeah!

Cold smoke salmon…nah, I’ll pass on that.

You are missing out, spring chinook cold smoked might be the best fish there is

It’s crazy good

 

[ProStaffSteve]

Not an expert here as I’m new to hot smoking. BUT, I had steelhead in a standard freezer for two weeks & when I thawed a filet a big ol wiggley white worm popped his head out alive and well.

 

[TaperPin]

It’s old old school Ninilchik, AK cold smoked salmon from a small local business long ago that still makes my mouth water, but is rarely seen anymore because it was so dry. As a kid we tagged along gathering driftwood for the smoker which was not much more than a shed with a small fire of some kind that kept warm air flowing with a little smoke. Salmon was filleted in strips with skin on, salted and hung in the shed - I’m not sure how long it took, weeks for all I know, but the end result was quite dry, more like jerky. I’m sure any worms didn’t survive and were turned into delicious salmon flavored slivers of dry worm jerky.

Just today I see this talked about as “Ninilchik style” cold smoked. Lol

 

[Kakashi]

I usually go for a week brining. But I usually make Gravlax, no smoking, but have cold smoked a few.

 

[doc holiday13]

I believe that he said it was cold smoked, but I doubt it was. All the products I've seen like that (eaten and made) are hot smoked. Were it cold smoked for 14 hours would not be cooked or dried out at all (especially if basted with a sugar glaze) - it would be soft like lox or raw fish.

Hmm.. Well. .I'll take your word since we know that memory does tend to forget details we weren't specifically looking for.

You are missing out, spring chinook cold smoked might be the best fish there is

It’s crazy good

Agreed

 

[Blake C]

Once you go cold smoke, you won't want anything else. I don't even care for salmon but cold smoked salmon is great.