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    You are in: Home / Community Forums / Fish & Seafood / Anyone make Cold Smoked Salmon?
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    Anyone make Cold Smoked Salmon?

    Wed Jun 23, 2010 8:57 am Groupie
    Need Advice
    Wed Jun 23, 2010 7:24 pm
    Forum Host
    I have used my smoker for fish, heat around 220, is that what you are calling cold?
    Wed Jun 23, 2010 7:27 pm Groupie
    Dawnab wrote:
    I have used my smoker for fish, heat around 220, is that what you are calling cold?
    Cold smoked salmon should be between 100 and 140 tops, Mine is 220 but that is what I do my hot smoked salmon on. I make that all the time. Two very different processes and recipes and results. Cold smoked is more like gravlox, but it is cold smoked with a smoky flavor vs the gravlox which is done in the fridge with a brine but no smoke flavor. Very different.
    John DOH
    Wed Jun 23, 2010 9:02 pm Groupie
    Temp as I understand it is about 97 degrees, as "cold smoked" gives you that thin sliced, near "sashimi" texture...

    Sun Jun 27, 2010 10:30 am
    Forum Host
    Oh I know what you mean now. I saw and episode of Ina where she did it for breakfast. Here is the link, let me know if you try it, it sounds interesting.
    Wed Nov 03, 2010 6:30 am Groupie
    Isn't 'lox' cold smoked?

    That's what I make.
    Wed Nov 03, 2010 1:42 pm Groupie
    Lox / gravlox is usually made in the refrigerator with a salt rub and most often dill. Pressed down lightly for a day or so. Some people let it go later. Thin sliced

    Hot cold salmon obviously in a smoker with charcoal and or wood and wood chips for a smoky flavor. Salmon is usually seasoned with salt/pepper or any of your choice.;

    Cold smoked as the same as the hot smoked above, but a lower temp, usually no more than 110 or so. There are different ranges of temperatures. But it has a smoky flavor vs LOX which does not.
    Sat Mar 12, 2011 8:24 pm Groupie
    We make what we call " Salmon Candy'...not smoked, cooked or anything. Coated in good quality brown sugar for some time then hung to dry in the sun. It is great! Lotus.
    Fri Mar 18, 2011 2:35 pm
    Forum Host
    Sorry if this sounds snotty, because we do not even have salmon in South Africa -- all of it is imported and very expensive.

    But as far as I understand cold smoked salmon cannot be made at home. It is more of a specialised process. Not that I know! icon_eek.gif

    I could LIVE on cold-smoked salmon. (That's the "raw" type which is sliced into very thin slices).

    Ohhhh ... fantastic!! Hot smoked salmon (as is any other fresh fish) is easily made in a home smoker such as a Cameron, even on the stove (the small smoker). But the two types of smoked salmon cannot be more different ...

    I adore cold-smoked salmon. I secretly spend my grocery money on the small vacuum-sealed packets of about 3 - 4 ounces ... icon_redface.gificon_redface.gificon_redface.gif

    I wish someone would come along and tell me ... Maybe I cannot cold-smoke with our imported (and not sea fresh) salmon -- but can I cold-smoke local fresh fish???? icon_eek.gif HOW?? icon_eek.gif
    Sat Mar 19, 2011 7:21 am Groupie

    Cold smoked can be done at home, however ... you need to have a good smoker that you can control the temperature, also, if it is warm out forget it.

    It is brined just line hot smoked, but then it is smoked at a very low temperature for a longer period of time. That's pretty much it.
    Temp runs from 80 to no higher than 110. It can also take 8-16 hours depending on the thickness and the temp. I use hickory chips for a light flavor. But if it is hot outside, it is very difficult to keep the grill cool. I tried it in the spring and the temp was around 75 and even though my grill was at the right temp, the salmon didn't cook as well as I liked.

    For the brine, I use a standard salt, water and a bit of sugar. I have made it about 6x now, but I really prefer to just buy it because it takes time. Hot smoked I do all the time. Cooking time is 3-4 hours and it turns out great.
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