Cold smoking salmon.......help a little worried.
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Cold smoking salmon.......help a little worried.
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?
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.
[img][/img]
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?
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.
[img][/img]
Last edited by Pillbory on Mon Sep 06, 2010 7:40 am; edited 1 time in total
Pillbory- Sausage Burner
- Number of posts : 2
Location : ;)
Registration date : 2010-07-20
Re: Cold smoking salmon.......help a little worried.
After four and a half hours curing
Just before 14 hours of Cold Oak Smoke
Just before 14 hours of Cold Oak Smoke
Pillbory- Sausage Burner
- Number of posts : 2
Location : ;)
Registration date : 2010-07-20
Re: Cold smoking salmon.......help a little worried.
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
A
Adam- Charcoal Starter
- Number of posts : 35
Age : 50
Location : Oprington, Kent, UK
Registration date : 2008-10-25
Re: Cold smoking salmon.......help a little worried.
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!
Enjoy!
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