Comments on: Cold Smoked Salmon Recipe

By: John

John — Sat, 05 Dec 2020 19:11:30 +0000

Hi I have been cold smoking for a couple years. I have tried the brine method liquid and just salt/brown sugar/black pepper. The dry method works best for 24hrs depending on thickness.
After 3hrs of cold smoke I prepare a chopped jalapeño/dark brown sugar/bourbon/pepper as a marinade every hour. Smoking salmon cold for 8 to 15hrs or longer depending on thickness. No complaints yet.

By: dano

dano — Mon, 15 Jun 2020 20:33:47 +0000

Charlie,

I brined my first two batches. Then on the 3rd batch I didn’t have time so i skipped the brine. I didnt notice much difference in the end product so i ditched brining, and have been curing only ever since.

Another one for you, what controls the shiny appearance of the final product? I cant seem to get a consistent shine going. Some of my fish appear dull. I think its in the pellicle process?

By: Charlie

Charlie — Sat, 13 Jun 2020 00:12:24 +0000

In reply to Dano. Hey Dano! Thank you for asking mate, Ive been doing some testing with all this extra time at home and found some better results without the brining, were you thinking of giving it a go?

By: Dano

Dano — Thu, 11 Jun 2020 13:26:24 +0000

Hey Charlie,

Just curious, why did you remove the brining section? Isn’t that the step you said you noever omitted?

By: Charlie

Charlie — Sat, 09 May 2020 21:55:11 +0000

In reply to Emanuele. Hiya Emanuele!! Cheers mate :) I would leave the skin, that extra bit of fat keeps it nice and moist! Let me know how you go!

By: Emanuele

Emanuele — Fri, 01 May 2020 23:59:48 +0000

Hi Charlie awesome recipe, after smoking do I leave skin on , I’m thinking cryvac the Salmon , skin on or off.
Regards Emanuel

By: Charlie

Charlie — Thu, 26 Mar 2020 23:21:01 +0000

In reply to William.

Hi William!! No worries at all 🙂 I don’t take the temp I also just make sure it goes for at least the 10 hours! Yepp just the salt and sugar mate! Let me know how you go!!

By: William

William — Thu, 26 Mar 2020 02:36:31 +0000

Hello! Thank you for the the recipe and tips!
At what point do you know if it is smoked enough? I see a minimum of 10 hours, but do you take the temperature?
Also for the cure, no quick tender, just salt and sugar, right?

By: Charlie

Charlie — Fri, 20 Mar 2020 00:02:41 +0000

In reply to Sandy.

Hey Sandy! Yep you definitely can refreeze it once you have smoked the salmon! Nice work freezing it first I find that salmon takes the brine better if it’s frozen first! That is because it becomes more porous which in turn lets the salmon absorb both the brine and the smoke flavor better.
Just make sure it’s not freezer burned! Let me know how you go with it!

By: Sandy

Sandy — Sat, 14 Mar 2020 15:51:18 +0000

Hi Charlie,
If using frozen salmon can you freeze again after brining, curing and smoking?
Would you follow the same rules if smoking a piece of haddock for example?