A rare look into the exciting world of charcuterie, pickle making, wine drinking, and life on 20th ave in Portland Oregon.
Wednesday, June 23, 2010
Smoked Salmon- From Cure to the Smoker
Now our beautiful Coho fillets have sat in the cure in my manfridge for 3 days, then rinsed off very well and given a really light dusting of black pepper and red pepper flakes.
Now it's off to the smoker. I've mentioned it several times in my previous posts, but here's a pic.
This is the Little Chief smoker from Smokehouse Products in Hood River, OR. This is a pretty common home smoker and ubiquitous here in the Pacific Northwest. It retails for about $70 new, although you can find them often on Craigslist or in the paper for $20-$30 in good shape.
This one belongs to my good friend JDub. Now that Mr. Fancy has a Traeger ( Teachers... overpaid and underworked!!), he's sort of "loaned" the little chief to Pence and myself. I'd love a Traeger, but this thing works and meets our need, so I'm going to suck it up.
Now onto the Coho. Check this beauty out getting placed in the smoker.
I smoked this baby using applewood chips for about 6 hours...
I usually cut each fillet into three pieces for individual serving sizes.. but this time I kept them whole, which allows for a great presentation on a long platter with a sourcream/horseradish/dill sauce, surrounded by sliced baguette ( wish I had a pic ).
Everytime I bring this to a party, or serve it at my house, I get rave reviews, and this is super quick to put together at last minute