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I have said this elsewhere, but it was getting a little off topic so I figured a new topic was best.

I had my first attempt at cold smoked salmon yesterday. Left it overnight (Sat into Sun) in a bag with salt, honey & whiskey as per Sauccisons suggestion.

Weight before this 660g, weight after 605g. Left it out on the side for 5 hours before smoking, it was in the smoker for around 5 1/2 hours.

I was waiting for the skin to start to turn golden (again as per Saucisson tip), only the tail end of the side changed in that time.

I had to abandon the smoke at 9pm as rain stopped play, I bagged it up and put it in the fridge, this morning there is a slight yellowing across the whole skin.

The side now weighs 580g.

I have a couple of questions....

1. Is this weight loss sufficient?
2. I could not hang the side, so was smoked on a rack, should it have been skin up or down?
3. If the weight loss is not sufficient can I put it back in to smoke again, does a repeated cycle of fridge temperature -> room temperature -> fridge temperature affect the fish.
4. There seems to be a change in the colour of the fish, it seems to have gone a little lighter at the surface, is this okay?

I actually used the standard BBQ wood chips yesterday, and the soldering iron only tripped the circuit breaker once, I wonder if sawdust gets it too hot and causes me the problems. I also think I need a bigger tin, and a better way of "sealing" the bottom of the smoker, its a bit of a pain at the moment to tend to the tin and soldering iron.

Thanks!!

Richard

Hi Richie,
I always smoke skin side down as I cant hang my salmon at the moment, I don't want rack marks on the side I cut. Can't comment on the weight loss with any authority, but colour can be varied, so I go on time in the smoke. and then trust my taste buds the next day. The most I have smoked salmon is 3 hours in a Bradley, and I have found that more than sufficient (we had herb coated smoked salmon fillet for dinner last night that I smoked recently, divine!) I'm guessing that the change of colour may be due to temperature rising, ie cooking, so may be less time smoking with the outside summer temperatures. Could be wrong, but consider than smoke permeates everywhere quickly, eg smell your skin, clothes, after you have checked the smoker, so imagine what it is doing to the food in there. I'm sure you have produced a piece of smoked salmon you will enjoy, and if it has started to cook, lightly pan fried in butter with a good salad goes down a treat I reckon.

I smoke skin side down for the same reason as Jen. The golden colour I go for on the skin is rather dependent on where in the smoker the fish sits, if low down close to the smoke you could easily get more colour on one region rather than another, but as Jen says the smoky flavouring will get everywhere. My 1.2kg side now weighs 900g, 25% weight loss, but it has been maturing in the fridge wrapped in greaseproof for a fortnight since smoking, so will have lost a fair bit of weight that way. Yours is probably fine, whereas mine is certainly too dry around the thinner periphery (but still very tasty if you still have your own teeth)





Dave

Thanks for the responses, I think it is okay, I tried a little last night. The colour seems to have evened out a little, there is no discernible difference between the inner and out parts now. The honey and whiskey come through quite well, so much so the Wife thinks its too much, so will try some with just sugar and salt next time. I quite like the flavour, there is a sweetness and then quite a deep aftertaste, probably the whiskey, I think 3 hours in the Bradley is not going to be comparable to 3 hours in the soldering iron smoker, although if anyone has thoughts on this it would be appreciated, maybe 6 hours of intermittent smoke in the Brinkmann is okay.

The side is currently sealed in a bag, probably not the best way to store it, I guess greaseproof is the way forward, is it worth keeping it in a tupperware with the lid cracked in order to keep a slightly more humid atmosphere.

I should look on the positive side, I ate a small bit last night, and I am here to type today!!

Hi Richard

Ref smoking times, it does as you say depend on your smoking unit. A Bradley is a very compact box and as such a side will only take c2.5 - 3 hours to smoke. Any more and it gets very smokey if you know what I mean...........

When your salmon is dry and ready to smoke try smearing some honey on the fillet. It gives it a fantastic flavour as the sweetness cuts through the salt.

Regarding resting after smoking, for home consumption I leave uncovered in an old fridge for 3 - 4 days then bag (i have purchased a cheap small vac packer) and eat as required. It will last easily 2 weeks, but not in this house

Cheers WW

All signs post to the fact that it probably is okay.

Will probably leave the honey out, seems the Wife is not too keen.

Thanks again.

I'm making another batch today. Usually what I'll do is blitz up some salt with some bay leaves (about a leaf per side), and a few juniper berries.

I then make up 25%Caster sugar and 75% salt. I use Franco's fine sea salt.

I cover the salmon with the cure in layers and place in the fridge for 12-18hrs depending on the size of the fillets. once washed off they hang in the chiller for 12-24hrs depending on what else I have to do then I do as Wiz suggests, &and brush with warmed honey to help it spread. They then go straight into the smoker, for about 18-24hrs.

Then it's back into the chiller for 2 days before I vac pack. They have to be hidden as my missus can go through virtually a whole side in one sitting!!

FB,
How long do they keep after vac packing, and do you vac them as fillets?

Hi Lemon,

Just seen your post.

I've never really tested how long they last for to be honest as the other half goes through the stuff at a rate of knots!!

I haven't smoked any recently as we found out we're expecting, so she's off the salmon. She asked last night that instead of the bling could I just smoke some Salmon for her when the baby arrrives!!

What I tend to do is vac pack some wole sides that I'm giving away or using at home within the next 10 days, and the rest I cut into thirds or half fillets and vac pack for the freezer.

Rgds,
K

Sygxaritiria (sp?) FB and Mrs FB.

Jen

Thanks Jen,

without the fonts the spelling is impossible but I got what you were saying straight away!!

Rgds,
FB

Congratulations in Greek? May I add mine too?

Dave