Salmon Preparation Tips That Improve Quality
#Smoke salmon done temp how to#
There are also tips on how to pick out the freshest salmon for your smoker. You'll find that different species of salmon have different levels of oil (and flavor) in their flesh. King, coho, sockeye, chum and Atlantic are some of the commonly available salmons. There are many types of salmon to choose from. To be safe, deep-freeze your salmon that has been cold smoked using fresh fish. One week at minus ten degrees Fahrenheit kills parasites that would otherwise survive brining and cold smoking. When thawed, liquid drains readily from the flesh, meaning there's less water for the brine to remove.įreezing also kill parasites. Freezing actually benefits the cold smoked salmon in a couple of ways.Īs the salmon freezes, the liquid in the cells expands, causing the cell walls to rupture. What About The Salmon?įresh salmon and previously frozen salmon are not equals when it comes to cold smoking salmon. The box acts as a cooling chamber for the smoke. Placing ice in the smoking chamber with the salmon is one cure to the problem.Īnother fix is to separate the smoke generator and smoker chamber with a length of clothes dryer ducting and a large cardboard box.
The best I've found is the Bradley Smoker, which can cold smoke, but tends to run too hot unless steps are taken to keep the temperature lower.
I have not used a Smokin' Tex with the cold plate, so I am not able to comment on the effectiveness of that set-up. Smokin' Tex provides an optional cold smoke plate that fits their smoker. The Smokehouse Products Big Chief and Little Chief smokers operate at around 160F, and they're not adjustable…that's way too hot for cold smoking salmon.Ĭookshack smokers will smoke at 100F, but that's still too warm for what we want to do. Many "fish smokers" run too hot for making cold smoked salmon, though they are great for hot smoking salmon.
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