Fired up the cold smoker today

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Fired up the cold smoker today

Postby Chef Patrick » Fri Mar 22, 2013 7:02 pm

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I was doing up a batch of coho lox. I used my usual cold smoked salmon recipe, except this time I used a cherry infused brine I had leftover from making maraschino cherries. (Papa loves a good cocktail)
I also decided to try doing some cold smoked albacore as well.
I did a pressed dry brine on it, with a touch of chili & cayenne, instead of the dry/wet combo I use for salmon.

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After that it got the same glaze & cold smoking as the salmon.
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The tuna came out damned good. It has that smooth lox texture rather than the firmer, hot smoked feel. Although I think next time I'll try adding in a wet brining step and see how that comes out.
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Re: Fired up the cold smoker today

Postby Chef Patrick » Sun Mar 24, 2013 6:09 pm

Enjoying some Albacore Lox hors d'oeuvres with a bourbon cocktail this evening.
This'll do. :D

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