Cold smoking salmon.......help a little worried.

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Cold smoking salmon.......help a little worried.

Post  Pillbory on Sun Sep 05, 2010 12:46 pm

Hi folks,

Sorry my first post is a plea for help, I meant to introduce myself a little earlier but forgot after receiving my login email. Anyway back to the plea....

I've used my ProQ numerous times over the summer for a variety of things to great success. Today however I have moved to cold smoking. My plan is for what I would traditionally call smoked salmon (I'm Scottish and only knew of the one variety but after research realised the different types in the world, therefore I believe what I'm aiming for is the Lox stuff)

I followed some advice from this website www.coldsmoking.co.uk/salmon.htm, and have now started smoking. But after looking at numerous other sites I think only curing it in the salt for 4 and half hours is not nearly long enough, most other sites advice 24 hours at least.

So my question is, as it is currently in my shed smoking, will it be bad to eat, or more bluntly will it make me hurl for days? affraid

1. Washed and pin boned approx. 1.8kg side of salmon
2. 4.5 hours of salting in fridge (about 3 mugs of salt, 1 of sugar, half of dill)
3. Washed
4. Air dried overnight 12 hours in ProQ in shed (about 10-12C still air)

.... 5 . Currently smoking with Oak dust. I plan to smoke it for about 12 hours.




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Last edited by Pillbory on Mon Sep 06, 2010 7:40 am; edited 1 time in total

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Re: Cold smoking salmon.......help a little worried.

Post  Pillbory on Mon Sep 06, 2010 6:55 am

After four and a half hours curing







Just before 14 hours of Cold Oak Smoke



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Re: Cold smoking salmon.......help a little worried.

Post  Adam on Tue Sep 07, 2010 10:43 pm

Well I can offer no guarantees but I would definitely give it a shot without too much concern. In fact i envy you your likely wonderful eating experience in the very near future. I also recommend trying a load of caraway seeds instead of the dill at some point.

A

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Re: Cold smoking salmon.......help a little worried.

Post  Mack on Wed Sep 08, 2010 4:28 pm

Shouldn't be a problem, once smoked I would leave it in the fridge for a day or so (let it mellow a bit) before eating it.

Enjoy!
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