Cold smoked salmon on the WSM. 24 hour sugar/salt cure
2021年3月3日 · Recipe was stupid simple. 1:1 salt and sugar cure (but next time will be 3:2 in favour of salt) 24hrs in the fridge. Rinse, pat dry, then back in the fridge for 4 hours until the surface is tacky. Onto the smoker at 70F for at least 4 hours, or as long as you have the patience for. Remove, chill, then slice. Reply reply.
Cold Smoked Salmon, need nitrates? : r/Charcuterie - Reddit
2019年12月5日 · 1. Award. pandakahn. • 5 yr. ago. No, nitrates or nitrites are not required when cold smoking salmon. You also don't need them if you are doing the exact same thing with beef or pork, assuming you are doing the same thing to a similar protein. An example would be taking a #2 salmon filet and using your cure as stated above.
Other uses for cold smoked salmon besides bagels and lox?
2023年2月24日 · Super quick and easy with olive oil, parmesan, fround pepper, salmon and salt flakes. Or, similar to carbonara, mix egg yolk and egg with a bit of pasta water, add it to the spaghetti, add parmesan and top off with salmon. Or use pumpkin purree and cream cheese to make a pasta sauce and add the smoket salmon in the end. Reply reply.
How healthy is smoked salmon? : r/nutrition - Reddit
EllyLing-Nutrition. •. Smoked salmon has great nutritional qualities, healthy fats (omega 3), great source of protein, B-vitamins, vitamin D, magnesium and selenium as u/Present-Society5782 already mentioned. However, it is also very rich in sodium - we all know that's why it tastes so amazing! Nice and salty.
Cold Smoked Salmon! : r/smoking - Reddit
2016年1月18日 · Fresh Costco salmon fillet, brined ~14 hours with 1.5 cups kosher salt/1.5 cups brown sugar, and a bit less than a gallon of water (salt enough to pass the egg test) Rinsed/soaked in big pot of fresh water for 30 minutes Sat uncovered in fridge for ~12-14 hours uncovered to form a good pellicle Cold smoked 16 hours with hickory pellets
There are so many smoked salmon options. I'm a newb. Help me
Salmon 101: *Lox is salt cured, therefore on the salty side. And is strong in terms of fishiness (Most deli's and such serve the cold smoked variety, not salt cured lox..) *Gaspe nova, Irish, Scotish, Norwegian are cold smoked. (Smoked salmon tends to be mild.
Smoked Salmon, tell me everything : r/smoking - Reddit
2014年6月19日 · Rinse if you want and pat dry (not completely dry). Leave fillets whole at this point with the skin on. BRINING: (Two-Step process) Step One - Dry Brine Ingredients: 5 lbs. Kosher or canning salt 6 lbs. Dark brown sugar Directions: Mix salt and sugar well, using your hands to break up the chunks of brown sugar.
First cold smoked salmon. : r/BBQ - Reddit
2017年8月22日 · 3 quarts water, 2.5 cups salt, brined for 3 hours, left in the fridge overnight to dry, then cold smoked with a cold smoke tube. Don't know the exact temp, but it didn't get over 100. Reply reply More replies
Cold smoked salmon : r/BBQ - Reddit
2023年2月16日 · You create hardwood smoke in a chamber that maintains a temperature below 90f and do so for an extended period of time. Most quality commercial lox and cold smoked salmon is smoked for 12-36 hrs. I’ve made lox before, but I did it during the summer in Virginia and could not keep my temps below 90f consistently, so I stopped after 10 hrs.
Cold smoked salmon : r/biggreenegg - Reddit
2022年12月17日 · It's a fun thing to do if it's cold enough and you have the time. It doesn't take much to quickly go from a cold smoke to a hot smoke, and the BGE isn't designed to shed heat, so it's not the ideal cooker for cold smoking. The best I can do here in Florida is a longer sort of hot smoke, but eventually the salmon gets fully cooked.