Hi All:
Does anyone have a good idea about cold smoking Salmon?
You see it at Costco, and in yuppie deli's at high prices. You see it at
Trader Jose's. How do you make it?
I am going to try:
First make Gravlax with 72 hours of salt, sugar and dill cure. Actually
for the last two batches I have used a product similar to Morton's
Tender Cure, with .65% sodium nitrite in it.
Then 12 hours of dry wood smoke at 90F, if I can keep the temp that low.
Then eat with a bottle of bubbly.
Any suggestions would be most appreciated.
Kent

Kent H. wrote:

> Hi All:
> Does anyone have a good idea about cold smoking Salmon?
> You see it at Costco, and in yuppie deli's at high prices. You see it at
> Trader Jose's. How do you make it?
> I am going to try:
> First make Gravlax with 72 hours of salt, sugar and dill cure. Actually
> for the last two batches I have used a product similar to Morton's
> Tender Cure, with .65% sodium nitrite in it.
> Then 12 hours of dry wood smoke at 90F, if I can keep the temp that low.
> Then eat with a bottle of bubbly.
> Any suggestions would be most appreciated.

I'd say you have this well in hand. My comments are minor.

I like to freeze fish that I use in gravlax to make sure any
parasites are dead. This is a minor precaution and probably
not required since you're using a nitrite cure.

A soak in cool water after it comes out of the cure is good,
especially if you're salt sensitive. I usually do 30 minutes or so.

Make sure you get a really good pellicule. It's especially important
when cold smoking fish.

On plain gravlox I like a rum glaze - equal parts brown sugar and
myers dark. Some people hurl at the idea of this, however.

Hopefully you'll get some more people interested in trying
gravlax. It's a favorite and I've got some interesting recipes.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

I used to make really nice gravlax, but I've stopped using farmed salmon.

Use an electic hot plate in your pit as teh heat source for cold smoking.
And small chips, or sawdust for smoke.

--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Kent H." > wrote in message
...
> Hi All:
> Does anyone have a good idea about cold smoking Salmon?
> You see it at Costco, and in yuppie deli's at high prices. You see it at
> Trader Jose's. How do you make it?
> I am going to try:
> First make Gravlax with 72 hours of salt, sugar and dill cure. Actually
> for the last two batches I have used a product similar to Morton's
> Tender Cure, with .65% sodium nitrite in it.
> Then 12 hours of dry wood smoke at 90F, if I can keep the temp that low.
> Then eat with a bottle of bubbly.
> Any suggestions would be most appreciated.
> Kent

"Kent H." > wrote in message
...
> Hi All:
> Does anyone have a good idea about cold smoking Salmon?
> You see it at Costco, and in yuppie deli's at high prices. You see it at
> Trader Jose's. How do you make it?
> I am going to try:
> First make Gravlax with 72 hours of salt, sugar and dill cure. Actually
> for the last two batches I have used a product similar to Morton's
> Tender Cure, with .65% sodium nitrite in it.
> Then 12 hours of dry wood smoke at 90F, if I can keep the temp that low.
> Then eat with a bottle of bubbly.
> Any suggestions would be most appreciated.
> Kent

Ok, I'm showing my ignorance here (no wise cracks from you know who!) but
what is Gravlax? I was thinking of smoking some salmon, too, and it looks
like some people here have done that. I'll just step back now and listen.

Gravlax is a Scandinavian dish where there is an abundance of fresh wild
local salmon. You rub a combination of equal parts of kosher salt,
noniodized salt, or pickling salt if you want a bit of nitrate in your
dish, along with fresh dill. You weight the salmon and cure it in the
frig for about 48H. Then rinse, slice thin and eat. I think Reg is right
on, and now I am freezing my salmon briefly to kill the parasites before
the dry cure.
My thought was to cure the salmon and then smoke it at a very low temp.,
in the 90F range. My first attempt at this with the Luhrs-Jensen smoker
cooked the salmon too much, though after 6 hours it was pretty tasty.
Look at: http://www.recipesource.com/munchies...3/rec0392.html
though a search will reveal many similar recipes.
Cheers,
Kent

"L. Cook" wrote:
>
> "Kent H." > wrote in message
> ...
> > Hi All:
> > Does anyone have a good idea about cold smoking Salmon?
> > You see it at Costco, and in yuppie deli's at high prices. You see it at
> > Trader Jose's. How do you make it?
> > I am going to try:
> > First make Gravlax with 72 hours of salt, sugar and dill cure. Actually
> > for the last two batches I have used a product similar to Morton's
> > Tender Cure, with .65% sodium nitrite in it.
> > Then 12 hours of dry wood smoke at 90F, if I can keep the temp that low.
> > Then eat with a bottle of bubbly.
> > Any suggestions would be most appreciated.
> > Kent
>
> Ok, I'm showing my ignorance here (no wise cracks from you know who!) but
> what is Gravlax? I was thinking of smoking some salmon, too, and it looks
> like some people here have done that. I'll just step back now and listen.

In article >, Steve Wertz
> wrote:

> On Sun, 11 Jul 2004 00:29:57 GMT, "Kent H." >
> wrote:
> >You rub a combination of equal parts of kosher salt,
> >noniodized salt, or pickling salt if you want a bit of nitrate in your
> >dish
>
> Pickling salt does *not* contain any nitrates (or nitrites),
> though nitrates can and are sometimes used in pickling.
>

But doesn't pickling salt have enough trace nitrates to let you store
your meat in a nice warm garage? Maybe KuntH's ravings are the result
of mild botulism?

monroe(playing a Dr. on TV)

I meant curing. Sorry.

Steve Wertz wrote:
>
> On Sun, 11 Jul 2004 00:29:57 GMT, "Kent H." >
> wrote:
> >You rub a combination of equal parts of kosher salt,
> >noniodized salt, or pickling salt if you want a bit of nitrate in your
> >dish
>
> Pickling salt does *not* contain any nitrates (or nitrites),
> though nitrates can and are sometimes used in pickling.
>
> -sw

"Kent H." > wrote in message
...
> My thought was to cure the salmon and then smoke it at a very low temp.,
> in the 90F range. My first attempt at this with the Luhrs-Jensen smoker
> cooked the salmon too much, though after 6 hours it was pretty tasty.
> Look at: http://www.recipesource.com/munchies...3/rec0392.html
> though a search will reveal many similar recipes.

It's 89 degrees outside now at 11:15 AM.

You can't cold smoke in Memphis in the summer. Let's talk in the fall
winter ok?

__Stephen

"L. Cook" > wrote in message
...
>
> "Kent H." > wrote in message
> ...
> > Hi All:
> > Does anyone have a good idea about cold smoking Salmon?
> > You see it at Costco, and in yuppie deli's at high prices. You see it at
> > Trader Jose's. How do you make it?
> > I am going to try:
> > First make Gravlax with 72 hours of salt, sugar and dill cure. Actually
> > for the last two batches I have used a product similar to Morton's
> > Tender Cure, with .65% sodium nitrite in it.
> > Then 12 hours of dry wood smoke at 90F, if I can keep the temp that low.
> > Then eat with a bottle of bubbly.
> > Any suggestions would be most appreciated.
> > Kent
>
> Ok, I'm showing my ignorance here (no wise cracks from you know who!) but
> what is Gravlax? I was thinking of smoking some salmon, too, and it looks
> like some people here have done that. I'll just step back now and listen.
>
>
for cold smoking you need a fire separate from what ever your smoking I
use a 2' stove pipe from the fire to the smoke box.