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**SMOKED MEATS** CURRENTLY UNAVAILABLE - CHECK BACK SOON
Cold Smoked for 7 hrs
Cold Smoked Salmon
Cold Smoked Salmon
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.
The cold smoking keeps the fish basically raw yet deliciously cured and the Prague powder #1 keeps bacteria from forming at low temps.
This method uses a simple wet "quick" brine that produces excellent results. Mild, a little sweet and not too salty.
Cold Smoked Salmon
Cold Smoked Salmon
Ingredients:
Ingredients:
Salmon with skin on - sliced in 1 - 1 1/2" wide strips
1 quart warm water
1 cup Diamond Crystal Kosher salt
1 cup dark brown sugar
1/2 Tbsp Prague Powder Cure#1 (Don't skip the cure it prevents botulism).
1 sm can (6oz) pineapple juice for salmon
Stir until dissolved.
Add 1 quart ice and mix to chill brine.
Preparation:
Preparation:
Clean fish by washing under cold water as most bacteria will be on the outside of the fish
This recipe makes 1/2 gallon enough for 2-4 lbs of fish.
Adjust recipe for amount of fish. Typically a quart will do 1-3 lbs, a gallon will do 4-8 lbs of fish in plastic bags.
Divide larger amounts of fish up into 1 1/2 - 3 lb per bag, place in large plastic tub to catch any leaks.
Add chilled brine to fish in plastic bags.
Brine for only 45 min for every 1/2 inch thickness of the fillet. If its too salty soak the fish in clean water for an hour.
Remove from brine and place on a oiled wire rack over a sheet pan open in refrigerator overnight. This helps form the pelicle which allows smoke to penetrate better.
Cold Smoke on the oiled rack for 4-8 hours at 80 - 100 deg F until desired doneness.
Urban Cowgill January 2026
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