Hoe maak je koudgerookte zalm?
So you might be wondering how to make yourself some delicious coldsmoked salmon from scratch? I thought it would be a difficult task but in fact it’s not that hard at all. Most of the time you’ll be able to sit back and relax with the idea of some stunning food coming your way. If you have some patience… Cuz making homemade coldsmoked salmon takes some time. This recipe is a basic version. Try adding some more spices or herbs at your own taste to make your own version and impress your family and friends. Hope you’ll have as much fun as I did! Cheers.
Nothing more beautiful than the art behind a craft product. This craftmanship needs passion. Try making this coldsmoked salmon from scratch and you’ll find out soon how easy to become passionate about it. You need to have some patience, but the end result is just awesome!
- 400 gr Salmon
- Beech wood smoking dust
- 2 vacuum bags
- 20 gr coarse salt
- 15 gr sugar
- 1/2 tsp ground juniper
- 1/2 tsp ground piment
- 1/2 tsp ground bay leaf
- 1/2 tsp ground mustard seeds
Mix all brine ingredients by hand to break up any clumps.
Rub the salmon thoroughly with the brine salt and put all of it in a vacuum bag. Put the bag in the cooler for about 6 hours. If you don’t have a vacuum machine you can brine the salmon for 12 hrs.
Remove the vacuum bag and rins the salmon with cold water to remove the brine. Put the salmon on a rack and dry the surface for about 2hrs. in the fridge.
Add the beechwood dust to your cold smoke generator. Burn the starting end of the smoking dust with a torch until the dust starts to burn. Blow out the flame and wait until you see a nice thin blue smoke coming from the cold smoke generator. Open the lower vent of your smoker completely and a leave a small opening at the upper vent. This way your smoker will get a nice airflow leaving the smoke just long enough before it turns bitter.
Put the salmon on the grid above the cold smoker and smoke the salmon for about 6-10 hours (Depending on how intense you like the smoke flavor).
After you’ve smoked the salmon put it in a clean vacuum bag and put in the fridge for about 2 days to stabilise the smoke flavor.