Cold smoked salmon on WSK round 2


 
Y

Yair Halamish

TVWBB Fan
A few months ago I tried cold smoking a side of salmon on the WSK with a pellet smoke tube and the results were very good for a first try.

This weekend I attempt a second try, on a bigger scale and adjusting for what I learned.
Last time I used GMG pellet gold blend, which is Oak/Hickory/Maple. And added a bit of Mesquite. Initially off the grill the smoke flavour was too sharp for my taste. A few days in the fridge gave it a more well rounded taste.
This time I will use GMG Cherry/Beech/Pecan blend and hope for a milder and sweeter taste profile.

When slicing the salmon last time, I found the thin edges not worth the trouble. This time I decided to trim and square the fillets before curing and smoking.
This should allow me to smoke 5 salmon sides at the same time on the WSK.
For curing I use 50/50 mix by volume of kosher salt and a light brown/dark brown sugar. 3 cups cure mix per salmon side.

Untrimmed sides and cure mix:

20251205_175327.jpg

quantities:
- 5 sides Salmon - 13 lb. trimmed, skin on.
- 4 lb. Kosher salt
- 3.3 lb. Dark/light brown sugar

Trimmed, coated with cure and wrapped .
20251205_180043.jpg
20251205_180116.jpg
20251205_182045.jpg

Five wrapped pieces with 3 lb. trimming on the side.
Into the fridge they go for the night.
20251205_183253.jpg
 
Looks good. If I may offer input. Don't wrap the slabs in cling wrap for the cure. You really need the moisture to leave the fish as the fish cures. That's key to setting the correct texture.

I usually only do a 24 hour brine, then full rinse, then fully exposed in the fridge to dry and develop the pellicle which is needed for the smoke to adhere to the cured salmon.

And sweet woods will impart that traditional Jewish style lox flavor, if that's what you're seeking. Other cultures/countries use different smoke woods based on their traditions. I have come to love maple alone on mine.

After the smoke, I then wrap in cling wrap to help mellow the smoke flavor as it will penetrate the cured fish.

Looking forward to your results.

I did have to crack open the WSK lid with my smoke tube as the smoke generator. The WSK is TOO INSULATED and will cook the fish if the temp goes above 100F. A small lid crack will still allow the smoke to waft over the fish and you'll avoid cooking it. Smoke session on the WSK was 2 hours max from what I recall.
 
Yair Halamish said:
A few months ago I tried cold smoking a side of salmon on the WSK with a pellet smoke tube and the results were very good for a first try.

This weekend I attempt a second try, on a bigger scale and adjusting for what I learned.
Last time I used GMG pellet gold blend, which is Oak/Hickory/Maple. And added a bit of Mesquite. Initially off the grill the smoke flavour was too sharp for my taste. A few days in the fridge gave it a more well rounded taste.
This time I will use GMG Cherry/Beech/Pecan blend and hope for a milder and sweeter taste profile.

When slicing the salmon last time, I found the thin edges not worth the trouble. This time I decided to trim and square the fillets before curing and smoking.
This should allow me to smoke 5 salmon sides at the same time on the WSK.
For curing I use 50/50 mix by volume of kosher salt and a light brown/dark brown sugar. 3 cups cure mix per salmon side.

Untrimmed sides and cure mix:

View attachment 122770

quantities:
- 5 sides Salmon - 13 lb. trimmed, skin on.
- 4 lb. Kosher salt
- 3.3 lb. Dark/light brown sugar

Trimmed, coated with cure and wrapped .
View attachment 122768
View attachment 122769
View attachment 122771

Five wrapped pieces with 3 lb. trimming on the side.
Into the fridge they go for the night.
View attachment 122772
Click to expand...
Great step by step prep instructions. Looking forward to seeing particulars/pics of how you cook it.
 
Brett, regarding grill temperature. Last batch I did in the summer, so I've put a big tray filled with ice to keep a low ambient temperature. This time I wasn't planning on using ice, but I'll watch the grill temperature.
 
Yair Halamish said:
Brett, regarding grill temperature. Last batch I did in the summer, so I've put a big tray filled with ice to keep a low ambient temperature. This time I wasn't planning on using ice, but I'll watch the grill temperature.
Click to expand...
i have a thread posted on the forum where I cooked it. that's when i learned the WSK is too tight for cold smoking. even with a pellet tube.

I can find that link and share here if you think that's of value to you. lmk.

QUICKLY FOUND: https://tvwbb.com/threads/cold-smoked-salmon-lox-in-about-2-days.93203/

it'll freeze okay. wrap it tightly in cling wrap with a little bit of neutral oil. this will help stop freezer burn.

we eat a whole side of lox once i make it so there isn't leftovers per se.

i am due to make some so TY for the reminder and inspo. i haven't had good lox since my summer cruise vacation.
 
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