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Author Topic: Wet-cured, cold-smoked Coho salmon  (Read 126 times)

Offline Electric Miner

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Wet-cured, cold-smoked Coho salmon
« on: October 01, 2018, 10:14:00 AM »
Wet-cured, cold-smoked Coho salmon


Ingredients

Salmon filets/steaks

To each 1 gallon water add the following

19 grams cure#1

375 grams coarse kosher salt

150 grams brown sugar

300 grams white sugar

9 grams pepper (black, or white)

9 grams allspice

9 grams bayleaf

6 grams mace

5 tbsp dark rum


Directions

Make enough brine to completely cover the salmon. The more salmon you use, the more brine you will need. Mix the brine ingredients in a pot and bring to a boil on the stove. Let cool, then refrigerate until chilled. Place salmon in a large container and our in enough cold brine to completely cover the salmon. if it floats to the top, use a weight, such as a plate, to hold it under the surface. Place container in the refrigerator. Let brine for 2 days per inch of thickness at the thickest spot. Most filets will brine for two days. Steaks may take longer. When brined, remove from brine, rinse and pat dry with paper towels. Place on a rack in a single layer, skin side down for filets. Place back in the refrigerator, uncovered, overnight to allow a pellicle to form. The pellicle is a shiny, sticky film that forms on the surface of the salmon. This helps the smoke to adhere to the fish.

Smoke for around four hours with your favorite wood. I used oak for this batch.


Cured and headed for the smoker...




Post-smoke salmon...




6 pounds, 2 ounces, vacuum packed and headed to the fridge/freezer.


Offline sltm1

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Re: Wet-cured, cold-smoked Coho salmon
« Reply #1 on: October 02, 2018, 08:30:32 AM »
Nice...do you need to get rid of some? I'll send you my address  !!!!!

Offline Electric Miner

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Re: Wet-cured, cold-smoked Coho salmon
« Reply #2 on: October 02, 2018, 08:34:16 AM »
I'm out of dry ice for shipping. It did go nice with eggs for breakfast.