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pnoon
10-30-2011, 01:24 PM
Dry Cure For Salmon - 1.5 lb. fillet

1/2 cup kosher salt
1/4 cup sugar
1/4 cup brown sugar
1 tsp pink salt
1 tsp ground white pepper
1 tsp allspice
1 tsp ground bay leaf
1/2 tsp ground clove
1/2 tsp ground mace

1.5 Tbsp dark rum
1.5 lb salmon fillet

Place half of the dry cure in a dish/pan. Place salmon. Sprinkle rum. Coat with remainder of cure. Cover in plastic wrap. Place 5-8 lb. weight on top.
Refrigerate ~36 hours or until thickest part feels dense and stiff.

Rinse thoroughly. Pat dry.

Place on rack over a pan and refrigerate uncovered for 4-24 hours. I did 12 here and it worked fine.

I then put it in my cold smoker for around 3 hours.

:dr

replicant_argent
10-30-2011, 04:37 PM
Sounds great, Peter. Salmon in any form agrees with me. I haven't cured or smoked any in a long time, the last being a refrigerator cured lox a few years back (6-7, wow, time flies)
My wife isn't a fan of fish, but I think lox/hot/cold smoked salmon is one of the great savory treats.

tupacboy
11-02-2011, 12:50 PM
thanks for posting... gotta give this a whirl :)

bvilchez
11-02-2011, 01:04 PM
Salmon is my all-time fave fish. Thanks for the recipe brother.

tupacboy
11-04-2011, 11:16 AM
just curious... what's the purpose of the weight?

pnoon
11-04-2011, 11:24 AM
just curious... what's the purpose of the weight?

Helps the cure extract liquid and infuse flavor.

tupacboy
11-04-2011, 10:27 PM
oic thanks...

so after 3 hrs you just cut it up and ate it?

pnoon
11-05-2011, 02:09 AM
oic thanks...

so after 3 hrs you just cut it up and ate it?

Yep.
:dr

pnoon
12-04-2011, 10:20 AM
Another 5 pounds of salmon going on the smoker this afternoon/evening.
:)

backwoods357
12-04-2011, 11:29 AM
This sounds very :drool. Excuse me if I missed it in the smoker thread, but what type of smoker do you use for cold smoking?

Taki
12-04-2011, 11:31 AM
Thanks for sharing Peter....sounds :dr:dr

pnoon
12-04-2011, 11:36 AM
I bought a cheap charcoal grill and some dryer vent hose with duct tape. I tape the vent hose chimney to chimney from my Traeger to the grill and it works like a charm.

http://i73.photobucket.com/albums/i209/pnoon/Foodie/IMG_0256.jpg

688sonarmen
12-04-2011, 01:06 PM
Nice setup Peter, smoked salmon is damn tasty:dr

Chainsaw13
12-04-2011, 02:36 PM
Great idea to get the necessary temps for cold smoking. I've seen something similar for the Bradley with the smoke generator is taken off and ducting used like how you're setup. Can't wait to see your results.

T.G
01-17-2012, 12:32 PM
Earned it, I did.

T.G
01-21-2012, 12:43 AM
Thanks Peter.

I modified the recipe a bit for a slab of lox for the Napa Polar Bear herf.

Removed the skin.
Left out the pink salt since I hate using nitrates.
Added 1 heavy tsp of finely ground white pepper.
Doubled the bay leaf.
All other spices measurements were "heavy"
Used some brandy as the booze to kick start it (it's what I had around).
Used a couple bricks in ziploc bags to get a really firm direct contact pressing on the fish while curing.

Pics in the smoker thread
http://www.cigarasylum.com/vb/showthread.php?p=1536559#post1536559

pnoon
01-21-2012, 12:48 AM
Wow. Talk about irony. I have been meaning to go back and edit my original post. Soon after posting this thread, I made some more and went back to the book I got the recipe from. It seems I left off one ingredient. Yep. 1 tsp white pepper!

T.G
01-21-2012, 12:53 AM
That is ironic.

The first one I did, it tasted like something was missing.

So the next one got white pepper, but only 1/2 tsp.

Not enough.

This slab was run #3 - it got a full tsp.

T.G
01-22-2012, 12:04 PM
The pnoonlox was a hit with everyone who tried it. You have a winner of a recipe there Peter, thanks a bunch for posting it. :tu

PS: Ignore my modification about doubling the bay leaf, I figured out why I had to do that. I always thought it was that my trees were of a slightly milder variety, turns out I wasn't aging the leaves long enough before I chucked them in the coffee grinder with the other spices. To develop the pungent flavor, bay leaves need much longer after drying than I had realized.

Coach Deg
05-30-2012, 05:48 PM
Does this work on a regular smoker at a low temp? I have no cold smoker.

pnoon
05-30-2012, 07:20 PM
Does this work on a regular smoker at a low temp? I have no cold smoker.

To cold smoke salmon (lox), you must keep the temp below 90 degrees. Hot smoking, which will cook the fish, should be 180 and above. Anything between 90 and 180 you run the very high risk of bacteria and disease.

T.G
11-27-2014, 09:39 AM
Based on some comments Peter and I made in the smoker thread, here is where this recipe has ended up for me when I'm making it for goyims.

Dry Cure For Salmon - 1.5 lb. fillet

1/2 cup Diamond Crystal kosher salt **
1 cup sugar
1 tsp instacure #1 (prauge #1)
2 tsp white pepper
2 tsp allspice
1 TBS bay leaf (about 25 leaves)
1 tsp clove
1 tsp juniper berries
1 tsp mace (ground)
1 TBS dill leaf

1.5 lb skinless salmon fillet (use a milder one like coho/silver or chum/dog/keta)

Mix the salt and sugar together in a large bowl along with the mace, dill and instacure #1 (prauge #1) curing salt (if using).
Crush bay leaves by hand and place in spice grinder, grind to powder. Add white peppercorns, allspice, clove and juniper, grind to powder. Mix all of this into the salt/sugar mix.

Place half of the dry cure in a dish/pan. Place salmon on top of that. Coat with remainder of cure. Cover in plastic wrap. Place light (about 2 lb.) weight on top.
Refrigerate ~36 hours or until thickest part feels dense and stiff.

Rinse thoroughly. Pat dry.

Place on rack over a pan and refrigerate uncovered for 18-24 hours.

Cold smoke for around 2 hours. Serve daintily on a my little pony platter.

**: If using Morton kosher salt, which happens to be denser, reduce to about 1/3 cup.


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When I'm making it for me, it looks more like this:


1/2 cup kosher salt
1/2 cup sugar
2 tsp ground white pepper
1 tsp instacure #1

zest of two limes

skinless salmon filet (sockeye/red or king)

Mix the salt, sugar and pepper. Dump it in a tray, dredge the filet(s) through it, toss half the zest down and then place them on top of the pile. Put remaining zest on top of the fish.

Place a cutting board or pyrex tray with a big ass weight on top of the fish, like 10lbs.

Place in the refrigerator for 48-52 hours.

Wash the salt off, then soak for about 2 hours in a few changes of ice water.

Dry the salmon, place on a rack and back into the refrigerator for 3 days.

Cold smoke for 2 hours or so.


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