cold smoked

If ever you’ve enjoyed the rich goodness of Cold Smoked Salmon over cream cheese on a bagel and wondered, “how do they do that?” Today we’re here to show you. Chef Tom walks you through the curing and cold smoking process that creates that incredibly flavorful Cold Smoked Salmon.

Cold Smoked Salmon

salmon

salt

brown sugar

sugar

lemon juice

lemon

fennel seeds, toasted

tbsp black peppercorns,

tbsp anise seeds, toasted

thyme

Combine all ingredients except the salmon and mix well.

Lay out a large sheet of plastic wrap. Sprinkle half of the mixture over the plastic wrap, in the shape of the salmon fillet. Place the salmon on the salt mixture. Cover with the remaining salt mixture. Fully enclose with the plastic wrap.

Place the pan in a baking dish. Place a pan on top of the salmon and weight it down with a few canned goods or a brick. Use about 5 pounds worth.

Refrigerate for 24 hours. Remove the weights and pan and flip the salmon. Place the weights and salmon bacon on the wrapped salmon. Repeat this every 24 hours until the salmon should be firm to the touch at the thickest part, and fully cured after 3 days.

When the salmon is fully cured, rinse it well under cool water, and pat it dry. Place on a wire rack over a sheet pan and place in the refrigerator. Let sit open for 8-12 hours to form the pellicle.

Place an A-MAZE-N Tube Smoker in your Yoder Smokers YS640 pellet grill. Fill with cherry pellets and light with a torch. Blow the flame out after 30 seconds of burning. Turn the grill “on” but do not hit start. This will allow the fans to force air through the grill without creating heat. Smoke for 3-5 hours. Remove from the grill. Chill. Slice to serve.

Note: To toast peppercorns, or any whole spices, heat them gently in a small dry skillet until they begin to release their fragrance, a few minutes.

https://www.youtube.com/watch?v=2BCP-TgXt7c

Chef Tom walks us through the process of curing and cold smoking salmon, which is perfect on bagels, in soups or all by itself, in this video for Cold Smoked Salmon.

Smoked mozzarella cheese and smoked cheddar cheese are easy to make at home! Follow this simple recipe to make your own smoked cheeses!

How to Smoke Cheese

mozzarella cheese

cheddar cheese

Start the smoke tube so that you have a steady smoke.

Place the cheese on the smoker along with a bowl of ice. Place the lid on the grill.

Rotate and turn the cheese to ensure the smoke flavor is even, about every 15 minutes.

After at least an hour of smoking, your cheese is done.

You can serve the smoked cheddar or smoked mozzarella immediately or keep it in the refrigerator for up to two weeks.

Spicy Cheddar Snack Sticks

lean beef

pork

300 g pork pack fat

2.5 g insta cure

17 g kosher salt

g black pepper

garlic powder

onion powder

g chipotle powder

g Super spicy pepper flakes

mustard powder

g cheddar cheese

g milk powder

water

Sheep casings (18mm-20mm)

Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes.  Place the meat and fat in the freezer for an hour or until the temp reaches 32f – 34F.

Prepare all of your seasonings (except the encapsulated citric acid), clean and rehydrate your casings

Grind your very chilled meat and fat on a course plate (12mm).  Add all of your seasonings to your course ground meat (except the encapsulated citric acid)

Regrind your seasoned meat on a 6mm or 4mm plate.

Add the ice cold water to your seasoned meat and begin to mix till it becomes very tacky.  If you grab a small handful it will stick to your hand if you hold your hand upside down.  Once that happens add the small cheddar cheese cubes and mix till they are well incorporated.  LASTLY ADD THE ENCAPSULATED CITRIC ACID and mix for 20 more seconds till it&#039;s well incorporated.

Stuff your mince meat into the sheep casings and form your links.

After you form your links place the sticks in your smoker and let them dry out for 1 hour.  I keep a low 100F temp with the door slightly open.

Start cooking at 125F for 1 1/2 hours, 135F for 1 hour, 155F for 1 hour, 165F for 1 hours then 180 till the internal temp reaches 150F (smoke is being applied lightly through the entire cooking process)

Once finished cooking submerge in ice cold water and hang to bloom for 4-8 hours

Cooking Schedule

Smoked Salmon Galette

For the dough1 1/2 cups all purpose flour

black pepper

butter,

Muenster cheese

For the caramelized onions1/2 stick butter

sweet onions, roughly chopped

vegetable broth

dry sherry

For plating12 ounces Acme smoked salmon

chives,

parsley,

Start

Start by preparing the dough. In a large bowl, whisk together the flour, sugar, 1½ teaspoons of salt, and 1½ teaspoons of black pepper. Add the butter and the grated Muenster cheese to the flour mixture and toss the mixture until the butter cubes and grated cheese are fully coated. Using your fingers, pinch the butter and cheese into the flour to make pea-sized pieces. Drizzle in the cold water and stir until you reach a shaggy dough consistency. Dump the dough onto a floured work surface and knead a few times to combine. Wrap the dough in plastic wrap and refrigerate it for no less than 4 hours.

In a large skillet, melt your butter for the caramelized onions over medium heat. Add onions and thyme sprigs. Season with 1 teaspoon of salt and a ½ teaspoon of pepper and cook, stirring occasionally, until the onions are translucent and lightly golden. This should take about 20 to 25 minutes. Reduce the heat to low-medium, add the broth and the sherry and cook while stirring frequently until the onions are browned and the liquid has mostly evaporated, but the mixture should still be saucy. This should take about 16 to 18 minutes. Transfer to a bowl and set aside to cool for at least 30 minutes.

Pre-heat

Pre-heat your oven to 375. Roll the dough into a 13-inch round on a sheet of parchment. Spread the cooled caramelized onions on the dough, leaving a 1-2 inch border. Fold the edges inward, over the very edge of the onion area. Transfer to a baking sheet and bake until the dough is golden brown. This should take 40 to 50 minutes. Rotate your galette halfway through the baking process.

Remove

Remove your galette from the oven and let it rest for about 10 minutes. Distribute the smoked salmon evenly over the top of the galette. Garnish with sliced chives and chopped parsley and serve immediately.

Smoked Salmon Aguachile Verde

Acme Smoked Fish smoked salmon

Whole cucumber (sliced on the bias)

Whole purple radishes (diced)

White sesame seeds (to garnish)

For the Aguachile Verde1 Bunch of cilantro

Cloves garlic

red onion

lime

Serrano pepper

ginger

Ounce of rice vinegar

olive oil

For the Aguachile Verde: Combine all the aguachile ingredients in a blender and season to taste. Blend and set aside.

To Plate: Pour the aguachile in a wide bowl. Alternate slices of smoked salmon and cucumber in a bowed line across the bowl. Garnish with diced purple radish and white sesame seeds.

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Top Tags

Cold Smoked Salmon

Cold Smoked Salmon

How to Smoke Cheese

Spicy Cheddar Snack Sticks

Smoked Salmon Galette

Smoked Salmon Aguachile Verde

Top 6 cold smoked recipes from across the web

The most viewed cold smoked recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cold Smoked Salmon

Cold Smoked Salmon

How to Smoke Cheese

Spicy Cheddar Snack Sticks

Smoked Salmon Galette

Smoked Salmon Aguachile Verde

The most viewed cold smoked recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine