Cold Smoked Salmon - pic

[MirrOlure]

So I returned from Alaska with +50 lbs. of Coho Salmon fillets.

This weekend, I experimented with 1/2 fillet by "cold smoking" it....that is, brining it and cooking it under 100 degrees.

First, I brined the fish overnight, using kosher salt, brown sugar, regular sugar and cracked black peppricorns. Then this morning, I thoroughly rinsed the fillet, and returned it to the fridge.

Then, I jerry-rigged my home-made cold smoker by getting a tin can, a cheap new soldering iron, some foil, and some smoking chips.

Total time in the smoke was about 6 hours. Had to refill my tin can with chips about 4 times.

Just tried it and it was EXCELLENT! Can't wait to do more.

 

[BigWill]

so the soldiering iron is the heating element for the wood chips in the tin can, correct?

Is there any purpose for the foil, other than holding the chips in the can?

Is the soldiering iron plugged in the entire time?

Wood chips wet or dry?

 

[MirrOlure]

Yes. Soldering iron is the heat source. Left it plugged in the whole time.

Foil was for keeping chips in place.....so I could lay the can on its side, and the iron wouldn't "burn itself", if that makes sense.

Left it plugged in the whole time. Even though the can was hot to the touch, the grill, and the fish, never got even the least bit warm.

I confess that I borrowed heavily from this site.

 

[BigWill]

i don't have the courage to do the fish, but your method would probably be great for cheese.

 

[BigWill]

BTW: a summary of the Alaska trip will be appreciated by more here than just me, I'm willing to bet. Please do one if you can find the time. With photos!

 

[MirrOlure]

No problem BW!

Keep an eye on the "On the Road" Board and I'll get something up soon.