The brine is 50/50 salt&sugar, sprinkle generously over the salmon and let it work for 1-2 hrs
Rinse off the salmon with water after the brining is done.
The salmon was coldsmoked for just about 1,5 hours.
Sous Vide cooked at 55C/131F for one hour.
Cucumber Salad:
1 English cucumber (sliced)
4 tbs water 2 tbs white vinegar (7%) or white wine vinegar
0,5 ts salt
1 tbs sugar
White ground pepper to taste
In a bowl, mix all liquids and salt-sugar and pepper and whisk until dissolved. Add the sliced cucumber and mix well.
et it aside in the fridge for some while to let the flavors to develop.
Served with sourcream and potatoes.
Last edited by Elton's BBQ; January 22, 2020, 01:56 PM.
Reason: grammar fubar
I am allergic to fish or I would be headed home to make this now. Maybe I'll make it for the wife one day soon. I am going to make the cucumber salad though. I love me some cukes.
What temp did you coldsmoke at? I have never tried coldsmoking.
OK, 52.3F. I looked at the video.
Last edited by klflowers; January 22, 2020, 01:15 PM.
Reason: Answered my own question by paying attention and looking at the video link Elton posted.
That is great. I was going to ask the Pit the million dollar question - How do you Sous Vide Grill salmon? I have tried as I might and it hasn't worked for me.
Other (non flaky) fish work out. At lower temps in the SV, the salmon still gets too flaky to transfer and flip on the BBQ even with a fish basket. Broiling the top works OK. I have tried flash cooling - still no real luck. I'm really not sure there is an advantage of SVQ with salmon but your method of Q-SV is intriguing. Thanks.
So... a safety comment. Having the salmon at 50-65F for a couple of hours is pushing it a little. You obviously kill anything when you SV it, but if someone tries this I would not push the smoking phase past 90-120 minutes. Those temps are firmly in the danger zone.
Now... the light cure helps here too and I think you're fine in practice... but I wanted to mention all this for anyone who things longer smoke time would be better; it would be... for the bacteria.
Henrik - you mean grilling it after the SV step? I wouldn't. It's possible if you SV to a medium rare but I'd just broil it. In practice, you're not going to add much from a couple of minutes on the grill that you wont get under a broiler. Also, for fish, I often spread a little olive oil on the fish to help it release from the bag a bit easier.
Last edited by rickgregory; January 22, 2020, 04:11 PM.
Yeah, I know, hence the comment about the SV killing the bacteria. But the smoke phase before that is in the danger zone. The risk isnt the bacteria since those die during the SV bath, but any toxins that they produce. For a couple of hours? Meh, not a big deal esp since you lightly cure it which will inhibt growth.
My comment was more for anyone tempted to extend the smoke for several hours and to do it at those temps. THAT could be risky.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
I cannot imagine salmon being any better than than my very old method. Salt / brown sugar / black pepper. (equal parts brown and salt, 10% pepper) Tightly vacuumed sealed overnight to mimic having a heavy weight upon it in the fridge overnight. (pre-saran type wrap before vacuum to avoid sucking moisture from salmon) Day of cook. Wash off salmon well. Pat dry. Leave at room temp while preparing smoker. Salmon is one of a very few foods that handles an attic fire. IE: don't worry about a heavy smoke fire. Smoke at 225Ëš for 2 - 3 hours. Internal temp anywhere from 145Ëš to 160Ëš and you will be loving life AND that salmon. One last thing. Save your $$. The cheaper "farm raised" is fattier than store bought "wild" and hence is much better tasting 😁👌👍ðŸ‘
Troutman - Taku River king or bust... Seriously, you can have good sockeye, coho etc... it's just that unless they're cold water, they tend not to be as fatty. But yes, they can be really good. We don't get the Norwegian stuff here but I bet that's nice.
Well rickgregory, because my retired boss, (who happens to be a female and has no relevance to this) goes Salmon fishing every summer in Alaska for the entire summer, I am the lucky recipient of much wild caught salmon. And it is certainly magnificent. My comment was directed at the available wild caught you can access at the average U.S. grocery store. At those average stores, I prefer the farm raised.Peace.
First off Elton's BBQ I know you cold smoke salmon, you seem to like the technique. I do prefer to be a little more on the safe side so I myslf hot smoke. Be that as it may, you have a really nice plating. I especially love the cucumber salad.
But.....(and there's always a but ), I'm confused by the whole SV step. Why? Brine, smoke then do a fast grilling, something like that. I don't know what SV does for fish personally other than cook it. Like to hear your thought process.
As you say Sous vide just warms up the salmon to my desired temperature.. And the method gives a much more moist result than i have ever had in the kitchen/on the grill/smoker.
The reason i burn off the surface is that i want to have that maillard reaction, that gives a better exterior and flavorful result in my opinion. I also buy fresh high quality salmon from a local fish store (not supermarket/grocery stores) when i cook SV or coldsmoke. But i do understand your food safety concerns.
If you need help to learn more about the sous vide method, here is a website with free generic templates, this company of experts has been working with HACCP for years:
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