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Post Options Post Options   Likes (0) Likes(0)   Quote Te Awa Kairangi Angler Quote  Post ReplyReply Direct Link To This Post Topic: Cold Smoked Trout or Salmon
    Posted: 15 Nov 2012 at 7:58am
Te Awa Kairangi Angler View Drop Down
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Who is doing this here?
I'd like to see brine recipes, brine and smoke times, which smokers and wood smoke types,


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Post Options Post Options   Likes (0) Likes(0)   Quote Jet_ski_fisher Quote  Post ReplyReply Direct Link To This Post Posted: 15 Nov 2012 at 11:15am
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Do not liquid brine salmon, or you will kill the flavour it already has
curing in a dry brine of salt and sugar, the salmon fillets are smoked at a low temperature in natural wood smoke.

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Post Options Post Options   Likes (0) Likes(0)   Quote FarmerBrowne Quote  Post ReplyReply Direct Link To This Post Posted: 15 Nov 2012 at 12:47pm
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I do plenty cold smoked trout

  • gut & split fish & remove bones
  • liberally sprinkle sea salt and brown sugar over the flesh
  • close fish up so it is flesh to flesh (fillet to fillet) and wrap in newspaper
  • stick in fridge for 24 hours (newspaper absorbs the moisture)
  • rinse of salt sugar mixture and hang to dry over night - sometime I will have a fan blowing it to assist drying
  • cold smoke for 12 hours

http://www.youtube.com/watch?v=SpNYaDGkMPw&feature=plcp

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Post Options Post Options   Likes (0) Likes(0)   Quote Kezza Quote  Post ReplyReply Direct Link To This Post Posted: 15 Nov 2012 at 12:58pm
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hey guys....I'm curious why you cold smoke? is it for preserving or the like?

I do mine at 88 degrees for 2 hours and it comes out primo as a meal that night or van packed for 'ron...in fact we are still eating a bunch of...ummmm...lets call it medium-smoked salmon i did about a month ago now....still plenty of flavor, moist and great color.

- A tsp or so of Bradley maple cure rubbed in to the flesh
- place flesh to flesh in the fridge for 12-48hours
- remove from fridge and add organic maple syrup, garlic salt and chopped parsley if you wanna get all fancy n' sh!!t
- place in to a preheated Bradley Smoker at 88degrees
-  smoke for 2-3 (depending on how much meat) hours with maple wood

That is it and most everyone that has had it "best salmon ever!" including a couple of Master Chef Australia and one Master Chef NZ winner, several big time chefs and my biggest critic SWMBO!

Just not sure what cold smoking chives in this day n' age?.....cheese sure! delicate veges sure! beef, pork and lamb for grilling or cooking after sure!....fish not so sure.




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Post Options Post Options   Likes (0) Likes(0)   Quote Te Awa Kairangi Angler Quote  Post ReplyReply Direct Link To This Post Posted: 15 Nov 2012 at 2:45pm
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Have you experimented with a wet brine doing salmon?
I use a dry brine for 8 hours and then wet brine for a further 4 hours.
The salmon fillet is dried for 3 days then smoked.
It's full of flavour and very moist.

After the double brine and drying, the salmon is cured.
It can be eaten then and tastes beautiful.
The reason I cold smoke it after that is to give it a different flavour.

I'm interested to see how people smoke too - especially their own made up smokers
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Post Options Post Options   Likes (0) Likes(0)   Quote Jet_ski_fisher Quote  Post ReplyReply Direct Link To This Post Posted: 15 Nov 2012 at 4:44pm
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That is how i did my slab of salmon i caught in wellywood.. the key is to dry it before the smoke.:) super yummy. what flavours did you add to the brines angler?
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Post Options Post Options   Likes (0) Likes(0)   Quote Te Awa Kairangi Angler Quote  Post ReplyReply Direct Link To This Post Posted: 15 Nov 2012 at 11:01pm
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My dry brine is the 50/50 non-iodised salt and raw sugar

Wet brine
1 cup non-iodised salt
1/2 cup raw sugar
1/2 cup golden syrup
pepper corns
crushed garlic
sprigs of rosemary
juice of one lemon
1 cup The Famous Grouse whiskey

The brining and drying are all done at room temperature.

I've got a cold smoking attachment a bit like FarmerBrowne's.
4 hours smoking with oak wine barrel sawdust combined with more rosemary that's been oven dried then chopped fine. 
Also smoked 2kg of cheese for the first 2 hours. It takes more than a month to mature and just gets better with age.



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Post Options Post Options   Likes (0) Likes(0)   Quote Te Awa Kairangi Angler Quote  Post ReplyReply Direct Link To This Post Posted: 15 Nov 2012 at 11:14pm
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Here's the salmon after brining then drying for 3 days


 


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Post Options Post Options   Likes (0) Likes(0)   Quote Jet_ski_fisher Quote  Post ReplyReply Direct Link To This Post Posted: 16 Nov 2012 at 12:10am
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Yumm, I used apple and cherry wood back in the old days, but have found oak barrel chips now. so will use them instead. thanks for the recipe :) 

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Post Options Post Options   Likes (0) Likes(0)   Quote FarmerBrowne Quote  Post ReplyReply Direct Link To This Post Posted: 16 Nov 2012 at 10:51am
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[QUOTE=Kezza]hey guys....I'm curious why you cold smoke? is it for preserving or the like?

Have you tried cold smoked trout yet Kezza?
 
We cold smoke because it tastes excellent and keeps really well in the fridge
 
Plus the technique we use to produce the smoked trout costs SFA and leaves coin available to purchase expensive shimano fishing gear.
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Post Options Post Options   Likes (0) Likes(0)   Quote Te Awa Kairangi Angler Quote  Post ReplyReply Direct Link To This Post Posted: 16 Nov 2012 at 4:08pm
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Tried to fillet a trout last night and failed pretty badly.
Have two thin fillets and had to throw out too much flesh on the bones. Can only improve - hopefully.

That's a long time you're smoking for FarmerBrowne. Have you tried different times and what were your results?

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Post Options Post Options   Likes (0) Likes(0)   Quote FarmerBrowne Quote  Post ReplyReply Direct Link To This Post Posted: 16 Nov 2012 at 8:18pm
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generally if I am doing a cold smoke I will fill the smoker up with 2-3 trout plus I will be smoking some home cured bacon plus venison and/or alpaca pastrami.  Also chuck in cheese, boiled eggs garlic. 
 
Set the smoker alight in the morning.
 
I then bugger off on the farm or go fishing for the day.
 
Take out cheese, trout garlic pastrami in the evening and then leave the bacon in for another 12 hours smoking overnight.
 
Every one seems pretty happy with the flavour and timing suits with whatever I happen to be doing.  I imagine that smoking for less time would work fine as well.
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Post Options Post Options   Likes (0) Likes(0)   Quote Kezza Quote  Post ReplyReply Direct Link To This Post Posted: 17 Nov 2012 at 3:10pm
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Originally posted by FarmerBrowne FarmerBrowne wrote:

[QUOTE=Kezza]hey guys....I'm curious why you cold smoke? is it for preserving or the like?


Have you tried cold smoked trout yet Kezza?

 

We cold smoke because it tastes excellent and keeps really well in the fridge

 

Plus the technique we use to produce the smoked trout costs SFA and leaves coin available to purchase expensive shimano fishing gear.


Having in the past lived in Taupo for a good many years i think ive eaten trout every way possible....cool if that is your rationale then sweet as...was just curious.

Most of the people ive presented trout/salmon done in the way i mention comment about the texture being more appealing than the cold smoked stuff they've had...eitherway all good.
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Post Options Post Options   Likes (0) Likes(0)   Quote Te Awa Kairangi Angler Quote  Post ReplyReply Direct Link To This Post Posted: 17 Nov 2012 at 10:43pm
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It is different and would come down to what you like most.
My salmon is ready for smoking when a pellicle forms. This has taken a good 3 days.
The flesh is firm and you might describe the feel as light leathery.
It is cured and tastes beaut even before smoking.

I think the cold smoked flavour is more subtle than hot smoked.
Just a personal opinion and am sure not everyone would like the texture or taste.
For me though - nothing compares!

It takes an enormous amount of shagging around to smoke this way.
There's something very satisfying about the whole DIY thing though
and the final result is worth it,
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Post Options Post Options   Likes (0) Likes(0)   Quote Bull Quote  Post ReplyReply Direct Link To This Post Posted: 21 Nov 2012 at 11:16am
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I like the texture of the cold smoked fish. Like raw fish.
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