Garlic and brining?

On 8-Sep-2009, "Don Phillipson" wrote:

I would like to know more about cold smoking
Can you elaborate a bit - ?
I tried it w some sockeye salmon (lox) but then I was afraid it would be
undercooked or smoked so I smoked them as normal a for a litte less time
I would like to know more about and have more confidence in cold
smokimg?

Vendors of smokers usually explain, e.g. see
http://www.bradleysmoker.com/faqs.asp
Generally hot smoking (at 150 deg. Fahr. or hotter) is
cooking for eating today and cold smoke (100 deg. F)
is for storage (a month in the fridge, a year if frozen.)
Cold smoking takes two or three times as much time.
My portable Abu smoker (size of a shoebox, burning
alcohol) cooks a fish or cheese sandwich in 20 min.
(No need to brine fish. Mixed salt and red pepper is
lightly sprinkled beforehand. The red pepper helps
you see what you are doing.) My Luhr Jensen smoker
hangs 4 to 8 whole sides (max. 16") where they are
smoked 7 hours for storage.

Recommended brine for cold smoke:
Brown sugar 0.25 lb.
Salt 1.25 lb.; we use coarse pickling salt
Lemon Juice 85 ml. = 85 c.c. = 3 fl. oz (at 29.5 c.c. ea.)
Garlic 3 or 4 cloves well mashed
Dill weed 3 tablespoons
Oregano ample pinch
Marjoram ample pinch
Water 15 cups (@8 oz.)

Time: max. one hour per (weighed) pound of fish.
Rinse afterwards under a running faucet and dry
overnight (hanging from a bulldog clip) before
smoking for several hours.


Thanks to you and others (who were at one time blocked) for help re cold
smoking.

I willl keep this recipe and try it
We raise rainbows and I smoke some from time to time in my Weber charcoal
smoker
I can fit 8 filets or 4 fish
It really is not worth smoking less than 2 at a time

But I will try the cold smoking on some salmon

Fred