Как приготовить вкусное сало холодного копчения: советы и рецепты

Вкусное копченое сало – настоящий деликатес, который получил огромную популярность не только на Украине и в России. Такое блюдо высоко ценится гурманами Польши, Чехии, Англии и других стран. В небольшом количестве этот продукт полезен, с ним получаются отличные бутерброды, закуски и завтраки. Если вам не нужно кормить грудью или придерживаться особой диеты, то стоит обязательно попробовать такое блюдо. Но как грамотно сделать сало холодного копчения?

Рекомендации по выбору сырья

Чтобы копченость получилась вкусной, душистой и полезной, необходимо внимательно выбрать основу. Рекомендуется отказаться от копчения, если продукт:

• · замороженный несколько раз;
• · старый;
• · с желтоватым оттенком;
• · имеет неприятный запах.

Подходит для заготовки свежее сало, у которого нежный розовый цвет. Продукт не должен иметь посторонних запахов.

На заметку! Если сырье неприятно пахнет, коптить его бесполезно. Оригинальные рецепты, разнообразные специи, правильная засолка не помогут справиться с проблемой. Даже дымогенератором убрать плохой запах нельзя

Лучше всего для холодного копчения использовать свежую основу с мясными прослойками. Тогда на выходе получится настоящий деликатес, который отлично подойдет на каждый день или для праздничного стола.

Правила подготовки

Готовить шпик в домашних условиях достаточно просто. Но нужно учитывать ряд тонкостей и нюансов, чтобы продукт холодного копчения получился безопасным, ароматным и вкусным.

Секреты засолки

Для начала надо правильно нарезать сырье. Рекомендуется разделить весь шпик на длинные куски. Хорошая ширина – 4-5 см. Длина сала должна быть такой, чтобы оно свободно умещалось в коптильню.

Если же куски получаются достаточно большими и увесистыми, а мельчить их нет возможности или желания, то предлагается сделать на заготовках надрезы. Их оставляют с внутренней части. В надрезы можно положить:

• · чеснок;
• · сушеные травы;
• · паприку;
• · соль;
• · различные специи и приправы.

Другой важный момент подготовки – засолка. Ведь маринад или полос правильно обрабатывают жировую прослойку. Перед копчением шпик обязательно нужно мариновать или солить. Второй вариант более прост, а потому предпочтителен для новичков в данном деле.

Посолить сало своими руками несложно. К тому же есть много рецептов маринада и засолки. Самый простой вариант предлагает отправить нарезанный шпик в большую емкость из нержавеющей стали, дно которой предварительно нужно просыпать солью. В результате должна получиться «подушка» в 2-3 см толщиной.

Каждый ломоть жировой прослойки необходимо тщательно обтереть солью. Потом все заготовки плотно укладываются в посуду. Каждый слой необходимо обильно просыпать солью. Шпик отправляется в холодильник или погреб. Выдержать заготовку надо не менее 1,5-2 недель.

Внимание! Но один раз в 2-3 дня куски требуется менять местами и переворачивать. Нижние слои необходимо поднять на верх, а кусочки из середины следует отодвинуть к краям кастрюли.

Через 2 недели шпик потребуется вымочить. Засоленные куски следует тщательно промыть в проточной холодной воде. Эта процедура избавит от лишних приправ, трав и специй.

Затем нужно просушить сало. Засоленные промытые куски рекомендуется выдержать на открытом воздухе, но не под прямыми солнечными лучами. Нужно держать продукт в тени, закрыв шматки марлей. Это позволит обезопасить заготовки от контакта с насекомыми.

Сколько по времени нужно просушивать шпик? Тут все индивидуально. Сроки напрямую зависят от температурного режима. В среднем просушивать шпик следует от 2 часов до 1 суток.

На заметку! Если избыток влаги не удалить, то вкус будет испорчен, а сама процедура приготовления сала в коптильне по холодной технологии – нарушена.

Процедура копчения

После того, как шпик подготовлен, можно переходить к копчению. Но важно помнить, что вкус готового блюда зависит не только от самого сала. На этот фактор влияют выбранная древесина, специи и заданная температура. Для получения вкусной копчености рекомендуется использовать такие добавки:

• · чеснок;
• · кориандр;
• · молотый черный перец;
• · сладкая паприка;
• · майоран;
• · гвоздика;
• · красный перец;
• · веточки розмарина и т. д.

Щепу тоже надо выбрать грамотно. Для холодного копчения оптимально подходят вишневые, ольховые и яблоневые опилки.

Также не менее важно поддерживать правильный температурный режим. Шпик должен обрабатываться дымом низкой (то есть комнатной) температуры.

Вкусно закоптить сало помогут фото и видео. Итак, сперва нужно было замариновать или засолить шпик. Потом его надо промыть и просушить. Только после этого куски потребуется подвесить в коптильне. При невысокой температуре сырье выдерживается не менее 8-10 часов. Но можно оставить заготовки в коптильной камере до 2 суток. На протяжении всего этого времени температурный режим не должен превышать 40 градусов.

Когда процесс копчения будет завершен, готовое блюдо нужно вынуть и оставить на сутки на сквозняке. Это позволит дыму равномерно распределиться и впитаться в сырье.

Хранить шпик, приготовленный самостоятельно этим способом, нужно в бумаге, потом продукт отправляется в герметичную емкость. Деликатес держат в холоде. Но съесть его следует в течение 1.5-2 месяцев.

Подробнее познакомиться с технологией можно по видео

90000 Charlies Secret Cold Smoked Salmon Recipe 90001 90002 90002 Fresh salmon might not be the best for cold smoking 90004 Smoked salmon is one of the great joys of life! What beats that delicious smoky flavor and texture? In my opinion, one of the best kinds is cold smoked salmon. 90005 90004 It is the perfect accompaniment to a platter, great with Eggs Benedict or just fantastic on a cracker with cream cheese. The possibilities are endless and I am yet to come across a combination that I do not like.90005 90004 The process of cold smoking salmon is actually surprisingly easy and is something that I wish that I had come across earlier in my smoking career. My whole family is obsessed with the homemade version! Someone is always asking me to make it. 90005 90004 I love cold smoked salmon, but it does take time, a little bit of know-how, and a couple of special pieces of equipment. I often get asked a lot of questions about how to cold smoke salmon so I will cover the basics for you here. At the end of this post, there is also a recipe using fresh salmon.90005 90012 Can You Eat Cold Smoked Salmon? 90013 90004 Yes, you can eat cold smoked salmon. Cold smoked salmon piece is perfectly safe to eat straight out of the smoker, or packet. 90005 90012 What is Cold Smoked Salmon? 90013 90004 Cold smoked salmon is salmon that has been cured in salt and then ‘cooked’ using cold smoke. Cold smoking is when you smoke food at a temperature of between 68 to 86 ° F. Smoking salmon at a low temperature gives it an incredible smoky flavor.90005 90012 The Basics of Cold Smoked Salmon 90013 90004 There are a few things about cold smoking salmon that you should know before you start: 90005 90024 90025 90026 Closely Watch Your Temperatures: 90027 Do not let your smoker reach temperatures over 80 degrees Fahrenheit. This will end up cooking the salmon and you will come away with a different result than desired. 90028 90025 90026 Is Cold Smoked Salmon Raw? 90027 Yep, it is still raw fish. Cold smoked salmon is technically still raw, however, curing allows you to eat it.This is because the highly saturated cure causes the proteins in the salmon to denature. 90028 90025 90026 The Necessary Equipment: 90027 For cold smoking (salmon or any other fresh fish / meat) you need a smoker that can be set up for cold smoking. Cold smoking can be done with any grill or smoker. 90028 90037 90012 Do I need to cook cold smoked salmon? 90013 90004 Although technically cold smoked salmon is not cooked, you do not need to cook it before eating. It is 100% safe to eat.The curing process takes care of all the nasty germs and harmful bacteria. However, you should always get the freshest high-quality sushi-grade salmon for cold smoked salmon. 90005 90042 90004 Do not have time to get to the store? How about ordering seafood online, check out our guide to the best online seafood stores to ensure you are getting the best product and service. 90005 90045 90012 Fresh Salmon or Frozen Salmon for Smoked Salmon? 90013 90004 It may come as a surprise to you but frozen salmon is better to smoke with than fresh.This is because the freezing process does two things: 90005 90050 90025 90026 Kills Any Parasites: 90027 Salmon can have harmful parasites throughout the fillets. The best way to kill the parasites is to deep freeze them at -10 degrees. 90028 90025 90026 Ruptures the Cell Membranes: 90027 During the freezing process, the liquid inside the cell membrane expands. This puts more pressure on the cell walls and causes ruptures. Once the walls have been ruptured and the salmon starts to thaw, the liquid from inside the fillets drains from the flesh.This means there is less water for the cure to remove. The result is a much better texture. 90028 90059 90060 90060 90012 What Type Salmon Should I Use For Cold Smoking Salmon? 90013 90004 Now you know you should be using frozen salmon, what breed of salmon should you use? Choosing what salmon is very important. There are plenty of different breeds of salmon out there, but what one is right for smoking? 90005 90004 Each different type of salmon has different oil levels. You will get a better smoke out of salmon with higher oil content.90005 90012 What is The Best Type of Salmon For Smoking 90013 90004 The best breed of salmon for smoking is sockeye salmon or King salmon (Chinook salmon). 90005 90004 It is not imperative that you use one of these cuts in my cold smoked salmon recipes, however, for you seafood lovers out there it will be well worth it! 90005 90012 Why Smoke Salmon 90013 90004 Smoked salmon has a tonne of nutrient benefit. Salmon is a great source of protein, omega-3, vitamin D, vitamin B, magnesium and selenium.Although smoked salmon does not help lower cholesterol it does help increase your intake of good cholesterol. 90005 90012 How To Cold Smoke Salmon 90013 90012 Cold Smoked Salmon Recipe 90013 90004 This is a basic recipe for cold smoked salmon or Lox. It is a great recipe to use a base to work on your own secret recipe to make the fish taste perfect for your preference. Please feel free to swap out the cure ingredients with your own herbs and spices. 90005 90004 Prep Time1 hr 90005 90004 Cook Time12 hrs 90005 90004 Cure Time2 d 90005 90004 Total Time2 d 13 hrs 90005 90004 Course: Appetizer 90005 90004 Cuisine: seafood 90005 90004 Servings: 10 90005 90004 Calories: 200kcal 90005 90004 Author: Charlie 90005 90004 Cost: 40 90005 90050 90025 2 — 3 pounds salmon fillet fresh and from the head end if possible 90028 90025 cold water 90028 90059 90110 Cure 90111 90050 90025 2 tablespoons crushed black pepper 90028 90025 3 cups brown sugar 90028 90025 3 cups Kosher salt or sea salt or enough to cover you salmon 90028 90025 4 cloves of crushed garlic 90028 90025 1 tsp crushed fennel seeds 90028 90059 90110 Garnishes (optional but recommended) 90111 90050 90025 brined capers Drained 90028 90025 brioche toast points or crackers Toasted or grilled 90028 90025 fresh dill Chopped 90028 90025 lemon sliced ​​90028 90025 red onion Thinly sliced ​​90028 90059 90050 90025 90004 Place the salmon fillet on a flat surface flesh side up.If the salmon is not at room temperature, let sit for an hour or so for it to come to room temperature. Run your fingers overtop of the skin side of the salmon fillet and feel for the ends of any pin bones. Pull out any pin bones with a pair of tweezers by pulling the ends of the pin bones. Once all the pin bones have been removed, run your fingers over one more time to double check all pin bones have been removed. Clean the salmon fillet and make sure there is no muck on them 90005 90028 90025 90004 In a mixing bowl mix together the Kosher salt (or sea salt), black pepper, brown sugar crushed fennel seeds and garlic.90005 90028 90025 90004 Place the salmon in a glass baking dish flesh side up. Ensure you place the salmon inside the dish so it has plenty of room and no filets are touching. Spread out 1/3 of the cure. Place the salmon fillets on top of the cure making sure that the cure extends around ½ inch from each side of the salmon. Spread the remaining cure on the top side of the salmon, coating each salmon fillet completely with no gaps or holes. 90005 90028 90025 90004 Cover the dish completely with plastic wrap and place the salmon in the coolest part of your refrigerator for 24 — 48 hours to cure.For best results place a weight on top of your salmon while in the cure. I recommend something like a pie dish or a baking tray with a couple of cans of food. You are looking for around 1 — 1.5 pounds of weight to help draw out moisture. The key with the cure is the longer, the better. 90005 90028 90025 90004 Place the salmon In a large bowl filled with 3 inches of cold water soak the fillets for 30 minutes. After 30 minutes drain well with lots of fresh cold water to remove any salt and muck.90005 90028 90025 90004 Pat the salmon dry on both sides with paper towels then place the salmon skin side down, uncovered on a wire rack on top of a sheet pan to air dry. Place in the refrigerator and let air dry for around 4 hours. The fillets should feel a little sticky at this point. This is when the pellicle forms. Do not worry the salmon fillets will not stick to the wire rack. 90005 90028 90025 90004 Prepare your smoker for cold smoking as per your manufacturer’s instructions. For this recipe I use a Masterbuilt gas grill.Remember cold smoking temperatures are important so ensure your temperatures never exceed 86 degrees Fahrenheit. 90005 90028 90025 90004 Place the salmon in your smoker flesh side up. Let the salmon go through the smoking process until it feels leathery, firm and has a nice bronze color. This should take a minimum of 12 hours right up to 20 hours. 90005 90028 90025 90004 Before serving wrap the salmon in butcher / baking paper and rest in the refrigerator for a minimum of 4 hours. Ideally leave overnight.90005 90028 90025 90004 Diagonally cut thin (or thick depending on your preference) slices with a very sharp knife and garnish with lots of fresh dill, lemon slices, black pepper, capers, red onion, crusty bread and a squeeze of lemon juice. If you are feeling fancy a garnish of teaspoon of lemon zest will also 90005 90028 90059 90004 Its as simple as that. Cold smoked salmon or ‘Lox’ I know your family and friends are going to absolutely love you for this one! 90005 90004 Do you have any some life changing cold or hot smoked salmon recipes I need to try? Id love to hear them! 90005 90004 Happy Smoking everyone, 90005 90004 Charlie 90005 .90000 Making Magnificent BBQ Marinades For Your Smoked and Grilled Meats 90001 90002 Why would you want to use BBQ marinades with your recipes, and when is their use appropriate? Does marinating meat make it more tender? What should you never do with a marinade? Read on and get the lowdown on this viscous flavoring liquid. 90003 90004 90005 Commonly Used Marinade Ingredients 90006 90007 90002 A marinade is a mixture of various liquids, herbs, spices and other flavors that is used to improve the flavor and texture of meats, poultry and seafood.Common ingredients include: 90003 90010 90011 Vinegar, citrus juice, or some other acidic liquid 90012 90011 Oil, either neutral or something with flavor like extra-virgin olive oil, hazelnut oil or sesame oil 90012 90011 Prepared condiments, like mustard, ketchup, soy sauce, Worcestershire sauce, or any of hundreds more 90012 90011 Alcoholic beverages, from beers to wines to spirits 90012 90011 Fresh herbs, fresh veggies, garlic, fresh fruit 90012 90011 Dried herbs, spices and seasonings 90012 90011 Salt of some kind — sea salt, smoked salt, kosher salt, pickling salt…just about any salt but iodized table salt 90006 90012 90026 90010 90011 Sweeteners, including cane sugars and various syrups 90006 90012 90026 90002 Most anything with flavor is fair game as a marinade ingredient. 90006 90003 90035 BBQ Marinades, The Basics — How Do They Work? 90006 90037 90002 How does a marinade work? The acidic portion helps to soften the proteins to some extent. A common misconception is that marinades tenderize meat. 90003 90002 They do not, but they will break down some of the proteins at the surface.When this happens, flavorings and oil are more easily absorbed, adding taste and increasing moistness. 90003 90002 For a marinade to do its job, the oil has to be well incorporated with the other liquids, and that’s where a wire whisk or your handy dandy blender come into play. 90003 90002 Always add the oil last, pouring it in slowly while whisking or blending. The ingredients will emulsify. Otherwise, the oil will float on top, and the marinade will not work as it should. 90006 90003 90005 How Long To Marinate Fish, Beef, Pork, Chicken 90007 90002 In a nutshell, fish requires less marinating time than other meats.Beef can handle more marinating than pork and chicken. 90003 90010 90011 90053 Red meats 90054 — beef, pork, lamb: 2 to 4 hours per inch of thickness 90012 90011 90053 Poultry 90054 — 2 to 4 hours for pieces, 4 hours to overnight for whole or half birds 90012 90011 90053 Fish 90054 — about 1 hour per inch of thickness 90012 90026 90002 Less marinating time means less flavor. But marinate for too long, and the proteins at the meat’s surface will break down, negatively affecting the taste and texture.90003 90002 Most marinades can be used as basting liquids, brushed on as the food’s cooking. Some would even make good sauces to use with the food when served. 90003 90002 If you plan to use marinade as a baste or sauce, do not use 90070 used 90071 marinade. To prevent the spread of bacteria, reserve part of the marinade for basting or sauce before the meat goes in. 90006 90003 90005 How To Make a Marinade, Step by Step 90006 90007 90077 Step 1 — Add The Marinade Ingredients To a Mixing Bowl 90006 90079 90080 90002 Here’s where you start combining all of the marinade ingredients, except the oil.Go ahead and dump in the spices and herbs, the vinegar, fruit juice, salt and pepper. Like I said, everything EXCEPT the oil. 90003 90077 Step 2 — Whisk It All Together, Then Start Adding The Oil 90006 90079 90086 90002 Using a good quality whisk, mix the added ingredients well. Once combined, continue whisking and start to slowly pour in the oil. The marinade will begin to emulsify. Continue pouring in the oil and whisking until all of the oil has been added to the bowl. 90003 90077 Step 3 — Keep On Whisking The Marinade 90006 90079 90092 90002 The marinade is starting to come together, though you can still see small globules of oil floating on the top.90003 90077 Step 4 — Whisk a Little More … 90006 90079 90098 90002 You gotta keep up the whisking action until all the ingredients come together. It may take a few minutes, depending on the ingredients used and ratio of oil to the other liquids. 90003 90077 Step 5 — Take a Break — The Marinade Is Emulsified 90006 90079 90104 90002 This is what you’re looking for. Once the marinade is completely emulsified, it looks smooth and velvety, with no little drops of oil floating on the surface.It’s ready to use on the meat now, but do not wait too long or it will start to separate, and the oil will rise back to the top. 90003 90005 BBQ Marinades — Some Tasty Marinade Recipes 90007 90010 90011 90053 Tri Tip Marinade 90054 — How appropriate! A trio of tri tip marinades, one with garlic, one with wine, and another one, straight from Tonk. 90012 90011 90053 Chardonnay Salmon Marinade 90054 — Smoked salmon is nice, especially when marinated in a simple mix of wine, dill and oil.The subtle flavors of the marinade let the salmon shine through. 90012 90011 90053 Brisket Marinade Recipes 90054 — A pair of bbq marinades for smoked brisket … one with orange juice, another with hearty imported Beck’s Lager. 90012 90011 90053 London Broil Marinade 90054 — Marinated flank steak is cooked to medium rare, and sliced ​​thinly for a tasty beef experience. 90012 90011 90053 Guinness Brisket Marinade 90054 — Made with Guinness Extra Stout, this recipe for brisket marinade is paired up with a tasty dipping sauce recipe.90012 90011 Marinated Rib Eye Steaks — Add loads of flavor to your rib eyes with this rich marinade that includes Johnny’s Seasoning Salt, A-1 Steak Sauce and extra virgin olive oil. 90012 90011 Grilled Shrimp Marinade — Lemon, lime and fresh herbs combine to make a marinade that gives shrimp out of this world flavor! 90006 90012 90026 90136 90137 .90000 How to Make Cold Smoked Salmon That’s Perfect For Sunday Brunch! 90001 90002 The process of making cold smoked salmon requires patience, knowledge and specialized equipment. Preparing and smoking this delicacy takes time, but properly done it’s worth the wait. 90003 90004 90002 90006 90007 «So what exactly is involved in cold smoking salmon, and how long does it take?» 90008 90009 90003 90011 90002 That two-pronged question came by way of the Smoker Cooking contact form.The reader received a gift of smoked salmon, and she liked it so much that she had to have more. 90003 90002 When she went out to buy more, she found that it does not come cheap, and decided that making it herself might be possible. So kick back, take your shoes off, and sit a spell while we dive into the world of cold smoked salmon! 90003 90016 Atlantic Salmon Fillet With Brine Ingredients 90017 The Basics of Cold Smoked Salmon 90011 90019 90002 When cooking salmon in a cold smoker, it should never reach a temperature above eighty degrees Fahrenheit.Technically, the fish is raw, but cured. 90003 90002 A long bath in a highly saturated brine causes the proteins to denature … it modifies the structure of the salmon flesh. And in a sense, that’s «cooking it» by way of a chemical process. 90011 90003 90025 Smokers For Salmon Must Operate At a Low Temperature 90011 90027 90002 To make your own cold smoked salmon, you’ll first need the right equipment. A standard meat smoker usually runs just too darn hot to cold smoke. 90003 90002 If you have a wood burning pit smoker or a charcoal smoker, it’ll have to sit this one out.If you have a little time and a little money, can build your own cold smoke generator using inexpensive items and your gas or charcoal grill. 90003 90025 Fish Smokers and Cold Smokers For Salmon 90011 90027 90035 A High Quality Fillet of Salmon 90002 Choose your cold smoker wisely. Many «fish smokers» run too hot for making cold smoked salmon, though they are great for hot smoking salmon. 90003 90002 The Smokehouse Products Big Chief and Little Chief smokers operate at around 160F, and they’re not adjustable … that’s way too hot for cold smoking salmon.90003 90002 Cookshack smokers will smoke at 100F, but that’s still too warm for what we want to do. 90003 90002 Smokin ‘Tex provides an optional cold smoke plate that fits their smoker. I have not used a Smokin ‘Tex with the cold plate, so I am not able to comment on the effectiveness of that set-up. 90003 90002 The best I’ve found is the Bradley Smoker, which can cold smoke, but tends to run too hot unless steps are taken to keep the temperature lower. Placing ice in the smoking chamber with the salmon is one cure to the problem.90003 90002 Another fix is ​​to separate the smoke generator and smoker chamber with a length of clothes dryer ducting and a large cardboard box. The box acts as a cooling chamber for the smoke. 90003 90017 What About The Salmon? 90019 90002 Fresh salmon and previously frozen salmon are not equals when it comes to cold smoking salmon. Freezing actually benefits the cold smoked salmon in a couple of ways. 90011 90003 90053 90054 90055 Freezing Ruptures Cell Membranes 90056 90057 90054 90055 Freezing Kills Parasites 90056 90057 90062 90002 As the salmon freezes, the liquid in the cells expands, causing the cell walls to rupture.When thawed, liquid drains readily from the flesh, meaning there’s less water for the brine to remove. 90003 90002 Freezing also kill parasites. One week at minus ten degrees Fahrenheit kills parasites that would otherwise survive brining and cold smoking. To be safe, deep-freeze your salmon that has been cold smoked using fresh fish. 90011 90003 90025 Choosing Salmon For The Smoker 90011 90027 90002 There are many types of salmon to choose from. King, coho, sockeye, chum and Atlantic are some of the commonly available salmons.90003 90002 You’ll find that different species of salmon have different levels of oil (and flavor) in their flesh. There are also tips on how to pick out the freshest salmon for your smoker. 90003 90025 Salmon Preparation Tips That Improve Quality 90011 90027 90002 Salmon fillets should be scaled and boneless. The fillets may have pin bones running down their length. If they do, a pair of pliers is all it takes to remove them. Here’s how to do it. 90003 90002 With light pressure, run your fingers along the flesh side of the fillet.If the pin bones are there, you’ll feel the ends, evenly spaced between the head end and the tail end. As you find them, pull them out with the pliers … needle nose pliers work best. 90003 90002 The sides can be left whole if there’s room in your smoker, or cut into smaller pieces. One and one-half to two inch wide chunks cut from the fillet is a good size. Either way, leave the skin on to hold everything together. 90003 90002 Smaller pieces will brine and smoke more quickly, since a greater surface area of ​​each section is exposed.Puncturing the skin or carefully scoring it with a razor blade will ensure more even brining and curing. Do not cut or puncture deeply, but go deep enough to expose the flesh. 90011 90003 90017 The Cold Smoked Salmon Brine 90019 90089 Salmon Fillet Being Brined Prior To Cold Smoking 90002 This is a brine recipe that I use to prepare the salmon for cold smoking. 90011 90003 90053 90054 90055 1 and 1/2 cups canning salt, or 2 cups kosher salt 90056 90057 90054 90055 2 cups white sugar 90056 90057 90054 90055 1/4 cup maple syrup or molasses 90056 90057 90054 90055 2 cloves of garlic, crushed 90056 90057 90054 90055 2 whole bay leaves, dried or fresh 90056 90057 90054 90055 1 tablespoon black peppercorns, cracked 90056 90057 90054 90055 1 gallon water 90056 90057 90062 90002 Combine all of the ingredients in a large pan and heat to a boil.Simmer for five minutes, cover the pan, and then cool to room temperature. Try to float an egg in the brine. If it does not float, mix in another 1/4 cup of salt. Test again with the egg. 90003 90002 Again, if it does not float, add another 1/4 cup of salt. Repeat until the egg floats. Refrigerate the brine until it is 40 degrees or less before adding the salmon. 90003 90025 Brining The Salmon 90027 90002 The brine must be between 35F and 40F. Too cold and it slows the brining reactions, and if too warm it could allow bacteria to grow … over 40F is getting into the danger zone.The salmon now goes into the brine where it remains from 6 to 12 hours. 90003 90002 The brining time is variable due to a couple of factors … thickness, and whether it was previously frozen. The thicker the fillets are, the longer they’ll need to brine. If previously frozen, decrease the brining time. 90003 90002 Now the excess salt needs to be rinsed from the salmon. Remove the salmon into a clean container, or reuse the rinsed out brining container. The salmon needs to be rinsed for one-half hour to remove the excess salt.90003 90002 Allow water to run constantly into the container throughout the half-hour. Gently agitate the salmon every few minutes during the rinse, and be gentle with the salmon, since it can break up easily at this stage. 90003 90002 Now the fun part … it’s time to taste test for saltiness. Go ahead! Try a piece of it raw! But if you do not want to, do not fret. Slice off a piece and gently cook it in the microwave before you taste. 90003 90002 If it’s still too salty, rinse it for another ten to fifteen minutes, but no more, or it will begin to absorb water.90003 90025 Curing and Pellicle Formation 90027 90002 The salmon must now be allowed to cure. Place the fish on a rack and let it rest in the fridge, uncovered, for 12 hours. At this time, you can also add spices or herbs to the salmon for flavor and appearance. 90003 90002 As the salmon cures, the remaining salt in the flesh evenly redistributes, preventing you from having salty-centered salmon. The proteins start to bind together, and the salmon dehydrates a bit, too, which both need to happen before it hits the smoker.90003 90002 This is also when the pellicle forms. The pellicle is a dry, thin layer of proteins that were liquefied during brining. When it’s formed, you’ll see a semi-glossy, clear coating on the fish. 90003 90002 The pellicle prevents large amounts of liquid from oozing out of the salmon as it smokes, which would create whitish curds on the surface … unattractive, but harmless. 90011 90003 90025 Smoking the Salmon 90027 90002 So are you ready? Let’s smoke! Make sure there’s plenty of space around each piece of salmon for air and smoke to circulate.Leave space around the outer edges of the rack, too. 90003 90002 Put the rack in the smoker, and start it up. When using the Bradley smoker, make sure to unplug the heating element and use only the smoke generator. 90003 90002 The salmon will be done in twelve to sixteen hours. The salmon will slightly dry while smoking, and become a bit firmer to the touch. Continue smoking if you’d like a more intense smoky flavor. 90003 90002 If you do not have a vacuum food sealer, by all means find one.Vacuum storage is the ideal way to pack cold smoked salmon. After sealing your smoked salmon, refrigerate it for short term storage, or freeze it to enjoy year around. 90003 90002 Making cold smoked salmon at home requires specialized equipment and knowledge. With these, and patience, you can create healthy and delicious cold smoked salmon. 90011 90003 90165 90166 .90000 Cold-Smoke Meats Indoors Without Any Expensive Equipment «Food Hacks :: WonderHowTo 90001 90002 For me, the smoky brilliance of a good barbecue can not be beat. The way the smoke flavor seems to permeate every part of the meat is, in my opinion, the closest thing we have to food magic. Throw a piece of meat in a smoker with some select wood choices, wait a few hours, and suddenly you have something rich, complex, and bursting with smoky flavors.90003 90004 90002 90006 Do not Miss: 90007 90003 90002 Make Smoked Ice for One-of-a-Kind Cocktails 90003 90011 90002 However, if you’re an apartment dweller, you probably do not have a bulky smoker, or even a grill (a smokeless one will not work), with which to impart that flavor. Even if you do happen to have one, it’s a very seasonal item, so using it when it’s snowing out is not very fun. Luckily, there are a few indoor DIY options you can try. 90003 90002 There’s the «pot smoker» which utilizes wood chips, aluminum foil, a pot, and a steamer basket to smoke foods on your stovetop, a method that I use frequently for fish.However, if you want that smoky flavor for any cooking method, cold smoking on the stovetop is the way to go. 90003 90016 What Is Cold Smoking? 90017 90002 Cold smoking adds that smoky flavor to your meat while not actually cooking anything. Traditional cold smoking is still accomplished in a smoker, usually with a separate vessel for creating the smoke, and takes a great deal of skill and precision to pull off safely since the meat is sitting for extended periods of time without enough heat to cook away bacteria .It also requires that the meat be cured, salted, or fermented beforehand to draw out the moisture that bacteria thrives on. 90003 90002 For those of us without the necessary equipment for professional-style cold smoked meats, there’s a shorter and relatively safe method of doing this at home right in your kitchen, as long as you intend on cooking the meat right away afterward. 90003 90016 Important Safety Note 90017 90002 Before continuing, it’s important to address the danger of leaving uncooked meat out at ambient temperatures.Rapid microbial growth occurs in uncooked meats between the temperatures of 40 ° F and 140 ° F, so it’s best to minimize the time at which you keep your meat out-make sure to keep any meat you intend on smoking in the fridge until you ‘ re ready to use it. And, just to be safe, it’s best if you do not serve meat flavored by cold smoking to very young children, pregnant women, or older people. The risk of contamination is minor, but it still exists. 90003 90016 Step 1: Line a Baking Dish with Aluminum Foil 90017 90002 Get a sturdy baking dish or cast iron skillet, and line it with aluminum foil.Make sure you have far more aluminum foil than covers the bottom, as you’ll need to be able to fold it over, like you’re wrapping a present. 90003 90004 90002 90006 Do not Miss: 12 Brilliant Kitchen Hacks Made Possible with Aluminum Foil 90007 90003 90011 90036 90037 Image by Brady Klopfer / Food Hacks Daily 90038 90016 Step 2: Add Wood Chips 90017 90002 Put a few cups of wood chips in the aluminum foil. You can use whatever kind of culinary wood chips you prefer (I’m fond of apple or pecan).If you’re having trouble finding wood chips, you can order them online, but you should be able to find them in grocery stores, butcher shops, or big-name hardware stores. It’s best to soak your wood chips ahead of time, but you can use them dry as well. 90003 90004 90002 90006 Do not Miss: Make Smoked Salt at Home (& Keep Grilling Season Alive All Year Long) 90007 90003 90011 90049 90037 Image by Brady Klopfer / Food Hacks Daily 90038 90016 Step 3: Fold Your Foil & Add Perforations 90017 90002 Fold your tinfoil over the wood chips, being sure to make it as air tight as possible.Flip the package over (so the «clean» side is on top), and poke some holes in the foil with a paring knife (about 10-15 holes). These perforations will allow the smoke to slowly ease out of the package. 90003 90056 90037 Image by Brady Klopfer / Food Hacks Daily 90038 90016 Step 4: Add Ice 90017 90002 Cover the top of the package with ice, and keep some on reserve just in case you need some for later, to help keep the cooking temperature low. 90003 90063 90037 Image by Brady Klopfer / Food Hacks Daily 90038 90016 Step 5: Add Your Meat & Smoke 90017 90002 Place a cooling rack or meat rack on top of the ice, and then place your meat on top.Your cold smoker is now complete! 90003 90002 To use the cold smoker, place it over a burner (or two) on your stove, and turn it on medium heat for about 15-20 minutes, or until the ice has melted. As the wood chips heat, smoke will seep through the foil perforations and into the ice. The ice will cool down the smoke before it hits the meat, which allows the flavor of the smoke to land on the meat without the heat doing so. As a result, you’ll have smoky raw meat, just ready to cook up. 90003 90072 90037 Image by Brady Klopfer / Food Hacks Daily 90038 90002 You can go beyond 15-20 minutes if you want, but never go over an hour, especially if your raw meat has not been cured, salted, or fermented beforehand.To get really serious with this technique, you can make sure that the ambient cooking temperature (add a grill thermometer to the pot / pan before starting) never gets above 100ºF by adding more ice on top of the wood chips. But to play it safe, we recommend sticking to the 15-20 minutes if you plan on cooking immediately after. 90003 90016 To Cook Immediately or Save for Later? 90017 90002 It is important that you cook your meat as soon as you’ve finished smoking it, especially if you have not cured, salted, or fermented the meat beforehand.Again, this is to reduce the amount of time that your uncooked meat is at room temperature (and in that microbial danger zone). 90003 90002 If you want to save it for later, however, you need to flash-freeze it, as placing the meat in the freezer will not bring the temperature down quickly enough. Do not worry-flash-freezing is not a lot of extra work! 90003 90002 Simply place your meat into a resealable plastic bag, remove as much air as possible from the bag before sealing it again, then submerge the bag in a bowl full of heavily iced water and let it sit at the bottom for at least 45 minutes .Then store the meat in your fridge or freezer (fridge if you’ll be using it within a day or two, freezer if you’ll be waiting any longer to use it). 90003 90002 Of course, nothing beats a true cold smoker if you have one. But most people do not, and even if you do, you probably do not want to spend hours smoking your food. So try DIY cold smoking; you’ll be done in 20 minutes, and your food will be delicious. 90003 90016 More Hacks You’ll Enjoy: 90017 90002 90006 Want to master Microsoft Excel and take your work-from-home job prospects to the next level? 90007 Jump-start your career with our Premium A-to-Z Microsoft Excel Training Bundle from the new Gadget Hacks Shop and get lifetime access to more than 40 hours of Basic to Advanced instruction on functions, formula, tools, and more.90003 90002 90006 Buy Now (97% off)> 90007 90003 .