cold smoked salmon

[oakley]

i have been curing my salmon at work for a while . Is there a reason why when i am carving the salmon sometimes the salmon slides away from the skin ? also at work i cure smoke any thing i want almost the perfect job learn with someone elses money so i have some pix to share but i cant work out how to post a pix
thanks

[Pork Pie Eyed Dolly]

Salmon is very oily and just comes away from the skin; could it be that? I have no smoking experience though, I just cook a lot with whole sides of salmon (cold smoked, hot smoked and regular), so my advice is probably not helpful!

To post a photo, I think you'll need to host it on somewhere like Photobucket, then link to it using the [img]photo%20address[/img] tabs.

[wheels]

oakley

Is that hot or cold smoked salmon?

(There's a tutorial on posting photos here)

Phil

[oakley]

oakley

Is that hot or cold smoked salmon?

(There's a tutorial on posting photos here)

Phil

it was cold smoked. I think i am not curing enough on the skin side i have two sides of salmon that i have cured for three days in the fridge i have added extra salt to the skin side we will c how it works.. I cant think of any other reason the salmon is fresh wild salmon

[welsh wizard]

Hi Oakley

I smoke a fair bit of salmon for my customers and as a general rule of thumb this is what I do re the cure........

into the item you are going to salt cure your salmon in, layer the bottom with a thin layer of salt. Place the fillet on top of the thin layer, skin side down. Then cover the flesh side with salt until completly covered. Leave for 8 hours and rinse off with cold water. Leave to dry and get sticky, this allows the pellicle to form which is basicialy what the smoke will stick to.

Smoke as needed.

I can honestly say I have never had flesh slip from the skin using this method.

Cheers WW

[wheels]

I've never had this problem either - I'm wondering whether the smoker is getting a bit hot and 'cooking' the salmon slightly?

Phil

[oakley]

I've never had this problem either - I'm wondering whether the smoker is getting a bit hot and 'cooking' the salmon slightly?

Phil

i think your right maybe the smoker got to hot . i have the salmon on my menu at the moment and although i have small issues i have been very impressed. The 2 i smoked this week are hanging in the fridge and are looking realy good i add cumin corriander black pepper sugar and i lightly salt and leave on a rack in the fridge turning every day for 4 days i dont rinse the salmon i just place it on a perforated tray. I smoke wood chips in a pan with a lid. When there is lots of smoke i slip the salmon in put a weight on the top and put it in the walk in freezer. I then hang to dry in the fridge it has a great crust i am lucky enough to use wild scottish salmon all the way in the usa which makes my job a little bit easier. so you c it takes a lot of trouble shooting to get it right when you dont have the equiptment..........