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Our aim is to promote and discuss anything to do with BBQ. If you are new to BBQ, please feel free to ask any questions, and one of our more experienced members will be happy to assist.


Salting

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macsbbqforum.com :: Member Recipes :: Fish

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Salting Empty Salting

Post  Dunney Tue Aug 03, 2010 8:02 pm

I'm new to cold smoking, and would love some advice on how much and how long to pre-salt salmon before smoking. I've seen quotes of any time between an hour and 60 hours, with a light sprinkling, to an inch of salt. How do I choose? Any advice appreciated as I'm longing to get my new CSG on the go.

Dunney
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Post  Mack Wed Aug 04, 2010 10:58 am

Hi and welcome to the forum Dunney.
I usually cover the salmon completely with salt, then place a heavy object on top (separated by some cling film) and leave in the fridge overnight (about 8 hours). Wash the salmon once you remove it from the fridge, under cold water, then hang it for another 8 hours, or until it forms a pellicle. Then smoke it for at least 10 hours.

Full details, slightly different can be found Here http://www.macsbbq.co.uk/Salmon.html
Mack
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Salting Empty Proper job. Thanks for the advice I'll give it a go.

Post  Dunney Wed Aug 04, 2010 2:52 pm

Mack wrote:Hi and welcome to the forum Dunney.
I usually cover the salmon completely with salt, then place a heavy object on top (separated by some cling film) and leave in the fridge overnight (about 8 hours). Wash the salmon once you remove it from the fridge, under cold water, then hang it for another 8 hours, or until it forms a pellicle. Then smoke it for at least 10 hours.

Full details, slightly different can be found Here http://www.macsbbq.co.uk/Salmon.html

Dunney
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macsbbqforum.com :: Member Recipes :: Fish

 
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