Printmaking my own smoked salmon
I have never done it before. My family has a Big Green Egg, which I adore but have never used personally. I am so sick of school right now, because I'm too busy to cook. When I go home for the holidays, I want to cook EVERYTHING. seriously.
I know I probably couldnt do cold smoked in the Egg. Has anyone done this before? Any tips for an adventurous 19 year trying new things?
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3 Comments:
I'd recommend curing the salmon first. Salt, brown sugar and peppercorns are an easy classic (and you'll probably have all of that on hand as it is).
As for the smoking process, do a hot smoke the first time around. Actually that's the only way I smoke salmon at home. As long as you have something enclosed to put it in you're fine. Just keep the temp inside the smoke box at the desired doneness temp, about 150 degrees. It works a little like poaching in that way.
The salmon should be nice and dry on the surface before you begin smoking.
phenosteve at 9:59PM on 11/13/08
Delilah,
For cold smoking you need to have an indirect heat/smoke source. Not possible with BGE. I have been contemplating retrofitting my horizontal smoker for cold smoking, but just haven't gotten around to it.
The smoked salmon that you are talking about sounds like you are looking to do something reminiscent of lox, this is something that I plan to try myself some time in the not so distant future.
As far as hot smoking salmon, it's also very tasty and can be done easily in the BGE. Brining or curing the salmon will increase the flavor potential dramatically and I highly recommend either.
As far as things for an adventurous 19 year old, what sorts of things do you have available? I posted a char siew recipe on cookeatshare.com (http://www.cookeatshare.com/recipes/fatty-cheong-s-char-siew-9696), which is really good, I have been debating trying it on chicken and then smoking it. Or you could go with an old standby and smoke a brisket, always good for the holidays, I'm smoking 2 this weekend myself.
Let me know what sorts of things you might be interested in, always happy to share.
Alan
aholsber at 9:43AM on 11/14/08
I cold smoke salmon regularly using either my monster offset firebox rig or right in my gas grill if I'm feeling lazy. I use Ruhlman's recipe from Chacuterie, curing for 48 hrs., then drying in the fridge for another 24 before smoking for 5-6 hrs. For my smoke generating I used this nifty trick : How to build a cold smoker
Total investment: about $10 for the soldering iron. Works great!
NorthernBBQer at 11:59AM on 11/14/08