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.
Ingredients:
• 500 grams of salmon fillet
• zest of 1 lemon
• 1 bunch of dill, chopped
• 1/4 cup of salt
• 1/4 cup of sugar
Instructions:
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
😳 What Tinnitus Does To Your Brain Cells (And How To Stop It)
After 47 years of studies and countless brain scans done on more than 2,400 tinnitus patients, scientists at the MIT Institute found that in a shocking 96% of cases, tinnitus was actually shrinking their brain cells.
As it turns out, tinnitus and brain health are strongly linked.
Even more interesting: The reason why top army officials are not deaf after decades of hearing machine guns, bombs going off and helicopter noises…
Is because they are using something called "the wire method", a simple protocol inspired by a classified surgery on deaf people from the 1950s...
This is excellent info about all things fish. I enjoy smoked fish. Will there be any info on how to cold smoke fish with a DIY smoker? In any case, these recipes are appreciated.