How to Make Smoked Salmon

Introduction : Cold Smoked Salmon

This is the culminating instruction on creating a the cold smoke generator. This is where the food is actually smoked.

I have decided to break the instructions into a number of key parts which might just be useful components on their own.

Part 0 - Smoker

Part 1 - Vent

Part 2 - Door

Part 3 - Pump

All the ingredients to create smoked salmon.

• 0.75kg Salmon

• 2.0l water
• 250g PDV salt
• 250g Sugar
• 50g maple syrup
• 1 clove of garlic
• 10g cracked black pepper

• Oak wood (tree)

Needed to brine and smoke the salmon

• Large container (plastic trug)
• Plate
• Flat dish or oven pan
• Cold Smoker
• Charcoal
• Firelighter

Brine the salmon

• Mix all the ingredients together in the large container
• Place the salmon into the brine
• Place a plate on top of the salmon to hold it under the water
• Leave in a cool place for 6 hours curing

Dry the salmon

• Remove the salmon
• Wash the salmon
  • Previously I have never done this enough and the salmon was too salty
• Wash the salmon more
  • Taste some and check its edible
• Place in a flat container
• Leave to dry for 6 hours (The surface will dry and become slightly tacky)

Now just smoke the salmon

• Cut up the wood into reasonable sized chunks
• Open all the vents in the cold smoker
• Add a firelighter to the cold smoker
• Add a small amount of charcoal
• Set fire the firelighter
• Add the wood to the smoker
• Place the salmon in the smoking chamber
• Turn on the pump
• Wait for 6 hours

**There was a certain amount of adjustment needed opening and closing the top vent to keep the smoker working**

**The volume of smoke generated was generally about the same as the video**

**I did a temperature check to make sure that it was same as the outside temperature**