Cold smoked salmon on WSK round 2

[Yair Halamish]

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:



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 .




Five wrapped pieces with 3 lb. trimming on the side.
Into the fridge they go for the night.

 

[Brett-EDH]

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.

 

[Mike-GA]

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

Great step by step prep instructions. Looking forward to seeing particulars/pics of how you cook it.

 

[Mike-GA]

Question…For left overs, how long do you think the salmon lasts once smoked?

 

[Yair Halamish]

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.

Thanks for the tip, I'll unwrap and stack on a grate in the fridge, like I do for meat.

 

[Yair Halamish]

Question…For left overs, how long do you think the salmon lasts once smoked?

Last time it lasted two weeks in the fridge without spoiling.

 

[Yair Halamish]

Last time it lasted two weeks in the fridge without spoiling.

This time I plane to split to small portions and freeze, as it's a big batch.

 

[Yair Halamish]

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.

 

[Brett-EDH]

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.

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.

 

[Yair Halamish]

Took the fish out of the brine, washed gently and tap dried. I'm down to 11.3 lb so about 12% weight loss.
Due to time restriction I only brined for 12 hours.

 

[Yair Halamish]

This is how it looked before washing:

 

[Mike-GA]

Took the fish out of the brine, washed gently and tap dried. I'm down to 11.3 lb so about 12% weight loss.
Due to time restriction I only brined for 12 hours.

View attachment 122788

LOL. Looks like someone else has an eye on your Salmon for a feast if you were to walk away for a second. The cat in the window is like "who me?"

 

[Yair Halamish]

LOL. Looks like someone else has an eye on your Salmon for a feast if you were to walk away for a second. The cat in the window is like "who me?"

Yea
We have two well behaved house cats that we brought with us from Vancouver. Then there are the four-genearation clan of yard cats that adopted us, we always need to watch out for them.

The salmon sides go into the WSK, I see that with the Weber extension I can squeeze up to 7 trimmed salmon fillets.



My setup:
- charcoal grate on lower position, with a 12" pellet smoke tube on it.
- Weber diffuser plate on charcoal upper position, with a large SS Ikea roasting pan filled with ice water.
- fish on WSK grate + expention grate.

I let the salmon stay in the fridge for 7 hours, but it does not feel sticky/tacky

I'm thinking of spritizing some AJ?
Any advice?

 

[Brett-EDH]

No spray. Nothing. Jest let the smoke waft over the salmon. I am concerned about the lack of 24 hour cure though.

 

[Yair Halamish]

Cure was 12 hours, then 7 more hours to dry.
I am planning on freezing most of this batch, so don't worry so much about the conservation effect. Main focus is about taste.

 

[Brett-EDH]

You’re probably going to be fine. Just watch your smoke temp. 2-3 hours smoke then wrap in cling and fridge overnight should mellow the smoke. Slice next day and enjoy.