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Topic: Cold Smoked salmon  (Read 1730 times)

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Night_Hawk

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  • Location: Dixon, CA
  • Date Registered: Oct 2010
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My intention was to cold smoke these fillets at night and move them back into the refrigerator.  However the weather has not been cooperating and has not gotten below 70 degrees at night here in the valley.  So necessity becomes the mother of invention... I built this cold smoker from an used refrigerator.  Going on 36 hours now.  I have a liittle less than a day left before im at the right moisture level...
salt, brown sugar, garlic, red pepper, white pepper, corriander.  one used refrigerator and random aluminum pipe, Hickory wood, and two thermometers (one for dry bulb, one for wet bulb), and yes that's a computer fan im using to circulate air and bring the smoke in because the inside air is too cold and it didn't allow the warmer smoke to come in because it's soo warm outside.  This is why i wish I still lived in Illinois.
 I tried my first slice tonight, needs a bit more time drying and a bit more sugar.  Ill dial that in on my next catch.


kayakjack

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Man, there are few things better than cold smoked fish. I built a similar cold smoking operation years ago. I used the rigid 4 inch pipe and ran it underground from the firebox to the fridge. This allowed the smoke to cool down on its way to the fridge.


beenfishin

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Update, update!  How'd it come out, I'd love to build something similar.


Night_Hawk

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It came out awsome.  I had to leave it till Tuesday though.  this damn cold front came two days too late. the humidity kicked up so much over the weekend it didnt' get done till tuesday.  But it rocked.  I will will tweek the seasoning a bit and add more white pepper but it was eaten by Thursday night.  I would emagine that if your up in Redding you may not need the frig.  If the weather stays under 70 all day you should be fine.
Moisture is the key point.  You want to start at 80% atmosphere Humidity  and keep moving down to about 55-60 by the end.  Target 30-35% weight loss on the fish.  don't let the smoke heat up the smoke house.  I will post again ... when i get my next catch.     


beenfishin

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Very cool, thanks for the info.  Now if I could just get out fishing perhaps I could put all these tips to good use!  tight lines!


 

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