Cold smoking is actually not cooking the food, but preserving it to last for many months. Curing the food before smoking is a critical step. It draws out moisture from the food, preventing bacterial growth and allowing the smoke to penetrate easily and completely into the food. Cold smoking is much trickier than hot smoking because of the temperature that needs to be maintained. The key is to always check the temperature of the smoker making sure it doesn’t exceed 80°F otherwise, the food will start to cook and lose its preserving qualities. If curing and cold smoking are done right, you will get a delicious, tender, and succulent meat or fish.
This cold smoked salmon recipe is very easy to make. The curing mix gives the fish a delicious flavor and aroma. This smoked salmon can be served on its own or used in salads, pizza, sushi, pate, soups, dips or sandwiches.
• 500 grams of salmon fillet
• zest of 1 lemon
• 1 bunch of dill, chopped
• 1/4 cup of salt
• 1/4 cup of sugar
This recipe takes about 20 minutes to make. The salmon is cured in the refrigerator for 24 hours, smoked for 16 hours and cooled in the refrigerator for another 24 hours. Serves 4.
Sprinkle salt, sugar, lemon zest and chopped dill on both sides of fillet.
Put the salmon fillet in a zip-lock bag.
Let it cure in the refrigerator for 24 hours.
After curing, rinse salmon fillet with cold water.
Using a kitchen or paper towel, dry the salmon fillet.
Prepare the cold smoke generator.
Smoke the salmon for 6 hours at a maximum of 80°F only.
Place the salmon in a vacuum sealed bag and place in the refrigerator for another 24 hours.
To serve, thinly slice smoked salmon, against the grain.
Ideas And Tips:
• Cold smoke generators produce wet smoke which gives the food great flavor and aroma. They generate just enough heat to let the wood dust or chips smoke but not ignite.
images – https://www.youtube.com/watch?v=G8a4ER6c6xs