Ruedeleglise Posted June 12, 2020 Share Posted June 12, 2020 Hi there! Hope everyone is healthy in this unsettling time. Well this is the first time except for my first foray into cold smoking when the plume of smoke nearly had the fire brigade round, that I have had a total failure! 1 kilo of Scottish Salmon, cured for 12 hours in the fridge with a mix of salt and sugar. 2/3 salt to 1/3 sugar. Rinsed patted dry and rested in the fridge for 12 hours. Then smoked using apple wood chips for 11 hours. Result a pale moist and rather tasteless side of salmon which is now cut up for bbqing! i suspect I was too mean with the cure. (As my wife tends to complain my smoked salmon is too salty) The weight loss was minimal. Then also the smoking time?......again HID complains my produce is sometimes too smoked!! Usually I would have smoked for 18 hours. Note: everyone I have given or supplied with my smoked salmon have been happy ...or kind...and like the taste! No I won’t change the wife, not after 50 yrs 9 months and 6 days! I recon I have probably answered my own questions but would appreciate your ideas as well. David / ruedeleglise. Quote Link to comment Share on other sites More sharing options...
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