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...

Absolutely beautiful!!!

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

Give this one a try... and Enjoy!!!


  1. Todd,

    You don't need a Traeger, brother. If you want to do some serious cold smoking and use your money for buying more quality meat to work with, just buy one of these cold smoke generators from Mac at ProQ:

    My wife got me one last Christmas and it's been an AWESOME addition to my charcuterie toybox. Enjoying your blog. Keep up the great work!

  2. Glenn:

    Thanks for the tip! I just checked out the website, looked through the videos and will order one this weekend.... I'm dying to test it with cream cheese like Dr. Smoke did.