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My wife bought me a side of salmon so we could try curing and cold smoking it.
I found a recipe online, added a few more spices, and even added a tiny bit of my curing salts.
recipe called for 2 days of curing, I did 3. I’m worried that the salmon side was too thick for that recipe as it still felt a little “fleshy” even after 72 hours of cure, and 24 hours of dehydrating in the fridge.
Im encroaching on the 4 1/2 hour mark of cold smoking, and I think I’ll probably dry it out in the fridge for another 24 hours.
has anyone else tried cold smoking their own salmon before?
I’m not (edit: typo) sure I’m going to get my desired result as this is my first time, but it’s a starting point. And if it doesn’t work out, I’ll cook it and eat it hot. ?
I found a recipe online, added a few more spices, and even added a tiny bit of my curing salts.
recipe called for 2 days of curing, I did 3. I’m worried that the salmon side was too thick for that recipe as it still felt a little “fleshy” even after 72 hours of cure, and 24 hours of dehydrating in the fridge.
Im encroaching on the 4 1/2 hour mark of cold smoking, and I think I’ll probably dry it out in the fridge for another 24 hours.
has anyone else tried cold smoking their own salmon before?
I’m not (edit: typo) sure I’m going to get my desired result as this is my first time, but it’s a starting point. And if it doesn’t work out, I’ll cook it and eat it hot. ?