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How To Cold Smoke Salmon

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Cold smoking at home is tedious and some find it difficult to do. However, if you want to go ahead and learn how to cold smoke salmon, here are some handy tips. A portion of smoked salmon

You will need a smoker capable which can keep the temperature of the smoke below 80 degrees Fahrenheit. What you can do to achieve this is to keep your heat source, from which you get the smoke, far away from the smoker, so that the smoke cools by the time it reached the smoker.

Choosing the Salmon – Fresh or Frozen

You can cold smoke salmon which is either frozen or fresh, but frozen salmon works better because some of its moisture is lost while freezing, and the smoking process involves the loss of moisture anyway.

If you haven’t already filleted your salmon, do it now and chop the fish into even-sized pieces. 

The Brine

Now you need to make brine, which you can make by adding two parts salt and one part sugar and mix in water. You can also add any spice that you like to this mixture. Make enough brine so that the salmon is completely immersed in the solution.

Place the fish in the brine and leave it in the refrigerator for 12 hours, after which you have to remove the fish from the brine and rinse under running water for one hour.

Curing the Salmon 

After rinsing, rack the salmon and place it in the refrigerator for another 12 hours. This step allows the salt to even out.

Smoking the Salmon 

Remove the salmon rack from the fridge and place it in the smoker and set the temperature to 70 degree Fahrenheit. Leave the smoker on for 12-15 hours until the salmon has a glazed look to it. 

Remove the salmon from the smoker and let it cool. After the fish has cooled, vacuum seal the pieces. After you have packaged the salmon, and if you had used fresh salmon, freeze it for a couple of days to prevent parasites from settling on your smoked salmon. 

Image courtesy: google.com

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