Cold Smoked Chrome FTW

Decided to try to make some cold smoked chinook salmon from my catch earlier this week from LM. It came out pretty legit and it's probably my favorite salmon recipe so far.

I basically brined it with 2 parts brown sugar and 1 part salt and let it cure for a day. Rinse, pat dry, and soak in a liquid smoke solution. Then dried and let it sit in fridge with towel wrapped around it to draw out additional moisture. Garnish with dill, capers, lemon juice, chopped onions, etc.

Still need to work on my slicing skills though...

Very good...hope I get an opportunity to cold cure a salmon.

Do it Eddie!

I was pretty surprised how easy it was to do. Probably would be even better using a real smoker.

Do it Eddie!

I was pretty surprised how easy it was to do. Probably would be even better using a real smoker.

i have a big chief and the technique is to water brine than rack and have door open, cracked, with element on for 3days?  Then freeze then thaw and serve

man I need to get a real smoker like that...does it slightly cook the fish or just smoke?

I'm also a big fan Candied smoke salmon aka Indian Candy which can only be made with a smoker. Ever try that?

man I need to get a real smoker like that...does it slightly cook the fish or just smoke?

I'm also a big fan Candied smoke salmon aka Indian Candy which can only be made with a smoker. Ever try that?

O yes, candied is brown sugar, honey, cayenne with some options.  I believe the cold smoke or cure in the smoker results in a raw product yet moisture is drawn out.  I will not use smoke in my first round as to create a true cold lox.  That is why it is frozen as a final step for parasite caution then thawed and served.

man I need to get a real smoker like that...does it slightly cook the fish or just smoke?

I'm also a big fan Candied smoke salmon aka Indian Candy which can only be made with a smoker. Ever try that?

O yes, candied is brown sugar, honey, cayenne with some options.  I believe the cold smoke or cure in the smoker results in a raw product yet moisture is drawn out.  I will not use smoke in my first round as to create a true cold lox.  That is why it is frozen as a final step for parasite caution then thawed and served.

I also have a smoker. With mine it’s real hard to keep temps low enough for cold smoke and real had to keep temp consistent when hot smoking. I have made salmon candy with it tho so good! Hopefully will be upgrading to digital one soon !  Also have you used this technique leaving the door open for 3days?!

Gravlax has nothing to do with smoking but it is real easy to make.

https://www.foodnetwork.com/recipes/ina-garten/gravlax-with-mustard-sauce-recipe-1953595

I used to smoke a lot of fish, jerky, even abalone but my smoker is gone. These guys have a lot of smoking supplies. https://www.sausagemaker.com/

Gravlax has nothing to do with smoking but it is real easy to make.

https://www.foodnetwork.com/recipes/ina-garten/gravlax-with-mustard-sauce-recipe-1953595

I used to smoke a lot of fish, jerky, even abalone but my smoker is gone. These guys have a lot of smoking supplies. https://www.sausagemaker.com/

Gravlax and lox are different.  There is something more delicate about lox consistency.  We'll see

man I need to get a real smoker like that...does it slightly cook the fish or just smoke?

I'm also a big fan Candied smoke salmon aka Indian Candy which can only be made with a smoker. Ever try that?

O yes, candied is brown sugar, honey, cayenne with some options.  I believe the cold smoke or cure in the smoker results in a raw product yet moisture is drawn out.  I will not use smoke in my first round as to create a true cold lox.  That is why it is frozen as a final step for parasite caution then thawed and served.

I also have a smoker. With mine it’s real hard to keep temps low enough for cold smoke and real had to keep temp consistent when hot smoking. I have made salmon candy with it tho so good! Hopefully will be upgrading to digital one soon !  Also have you used this technique leaving the door open for 3days?!

Don't quote me on the 3 days.  I'll have to check my notes, don't want to poison anyone.  The door is cracked, not wide open.  Thick fillets cold smoked I could imagine the time it may take to get the consistency I want.

Yes, Gravlax is salt cured and Lox is cold smoked. It is a very difficult process to do it correct, I have read how they do it by burying pipe underground for 10 feet or so from the smoke generator so the temp does not get above 85 degrees (if memory serves me). There may be some easier ways to do it however I have never seen anyone get results like the commercial smokers.

Gravlax is much easier and almost the same consistency as lox.

It's fun to experiment though...