Smoked salmon suggestions?

[Wildfire]

Any idea how I can turn this:


Into this?:

 

[Wildfire]

Thanks in advance!

 

[Reel Therapy]

I do gravlax and then smoke it for an hour cold. Turns out great

 

[spincast]

Did you brine it before you froze it?

 

[Reel Therapy]

I did used fresh fish but I believe you can use frozen/thawed to get same result, brine once thawed.

 

[Reel Therapy]

Have Homemade Salmon Gravlax in 24 Hours

Gravlax, or Scandinavian-style cold-cured salmon, is easy to make with this recipe. It's delicious on crackers or with cream cheese on a bagel.

www.thespruceeats.com

I use vac seal bags when I do mine then put weight on top

RT

 

[hvyhaul]

Have Homemade Salmon Gravlax in 24 Hours

Gravlax, or Scandinavian-style cold-cured salmon, is easy to make with this recipe. It's delicious on crackers or with cream cheese on a bagel.

www.thespruceeats.com

I use vac seal bags when I do mine then put weight on top

RT

That is absolutely hilarious.

I just finished reading that exact recipe @Reel Therapy

 

[spincast]

I did used fresh fish but I believe you can use frozen/thawed to get same result, brine once thawed.

I haven't tried it that way, I usually brine the whole filet with skin on or 24 - 36 hours, then soak with fresh water. I boil the water, add the seasonings, drop in a few cubes and let it chill, then add the filets. Soak meat face down in the water with 2 cloves and a bayleaf for an hour. Remove, pat dry, wait 12 - 24 hours covered with saran wrap in the fridge to form a nice patina, then smoke. But it can't hurt to try freezing first. I cold smoke mine between1 and 2 hours with the breather opened full. It gives a gentle smoke flavourful very similar to the store bought but, if I do say so myself (and most who try it) better. If you like a little sweetness, brush with maple syrup before smoking.

 

[spincast]

all that is left of one of my last batches.lookinh forward to this year's production

 

[vmuravin]

Hey @Wildfire,

If you saw my earlier post, here is how you do it.

2:1 dry brine of brown sugar and costco pink ground salt, cover with this mix a fillet of salmon in a ziplock, take as much air as possible from the ziplock, then marinate for 4-6 days depending on how big is the fish.

After that, dry it with paper towels and further with a fan for about 12-24 hours. Then put it on a smoker, which is basically a vertical closet having on its bottom a maze-style pellets container and I put just enough pellets for 2-3 hours of smoke then let the fish stay overnight to aerate it.

Then... Well... it goes like this!

Enjoy
V