What Exactly Is Cold Smoking by The Smoker King Cold smoking is
very similar to hot smoking, except the cooking temperature is
much lower. The targeted cold smoking temperature range is
between 80 degrees F and 100 degrees F, and the smoking time can
range anywhere from 4 hours to 4 days. This process relies on
smoke to cure the meat or food being smoked instead of using
heat. Some people believe that cold smoking occurs at
temperatures between 160-190 degrees F, but smoking at this
temperature is really a form of hot smoking.
Types of Smoked Foods
A few examples of foods that are usually cold-smoked include
bacon, sausage, ham, cheese, and fish. When smoking fish, a
preservation salt is needed to pickle the fish before it is
smoked. This will help prevent bacteria from groing while the
fish is curing in the smoke.
When to Use Cold Smoking
Cold smoking is very difficult, and even impossible in the
summer months, because the outside air temperature is normally
as hot as or hotter than the temperature needed for true cold
smoking. The best time to use cold smoking is during the winter
months when the days are typically cooler.
How it Works
The key to cold-smoking is using smoke to cure the food. To
achieve such a low cooking temperature while cooking with smoke,
the fire needs to be in a seperate container than the food being
smoked. The smoke is transferred to the cooking container by
piping, and the heat can be easily regulated.
If you are using a wood smoker with a offset fire box, it can be
very hard to consistently maintain the low temperature needed
for cold smoking. The easiest way I have found to achieve the
low cooking temperature is to use a charcoal starter to light
only a few coals at a time. When the coals in the smoker burn
down, simply use the starter to light more charcoal, to add a
small amount of charcoal that is already lit to the fire box.
Then wood chips can be added to produce smoke.
Cold Smoked Salmon Recipe
Use frozen salmon because it has lost some of it's moisture
during the freezing process, and it will accept the brine
solution quicker.
Preparation:
1. Cut the Salmon filets into 3x6 inch pieces. 2. Prepare a
brine solution of salt, brown sugar, and water. The salt to
brown sugar ratio is 2:1. With 2.5 gallons of water, you will
need 7 cups of salt, and 3.5 cups of brown sugar. The water will
be about 80% salt, and to test if the water is salty enough, and
egg should float. 3. Place the fish in the brine solution. Make
sure the fish filets are completely submerged. 4. Refridgerate
for 12-24 hours. If the filets are thin, the time will be
shorter. 5. Before removing the fish from the brine solution,
slice one filet open down the middle to see if the brine has
fully penetrated it. If the brine has not fully penetrated the
filet, place leave the rest in the solution for a little longer,
and then test again. 6. When the filets are done, remove them
from the solution and place under cold running water for 1 hour.
7. Place the filets on a cookie sheet, and refidgerate for 12
more hours. This will allow the salt to even out.
Smoking:
1. Place in a smoker at 70-85 degrees F for 12-16 hours. I use
charcoal and add mesquite or hickory chips to produce the smoke.
2. When the fish are done, vacuum seal the filets and freeze for
3 days for parasite control.
The Smoker King
About the author:
Aaron Ralston, also known as The Smoker King, is the owner of
Outdoor Cooking: Barbeque, Sauces, Mops, Rubs. Visit
http://www.thesmokerking.com to find many great barbeque recipes
and techniques.
