Tank of the Month!
- Oct 29, 2020
- Reaction score
I’m taking my second crack at cold smoked salmon, except I’m using Arctic char, because well, the price of salmon is super crazy and the local farmed trout was on ‘special’, which is not something you want to buy to eat.
60 hour cure, 24 hour dry time in the fridge and now on hour 5 of a cold smoke… can’t wait to taste it tomorrow.
Cold smoke setup on my Weber Natrual gas grill, no heat, outside temp of 5 degrees C, 12” smoking tube with maple, cherry and hickory pellets. I’ve *ice bathed* to double down on keeping the temperature low. Every once in a while I drape the BBQ cover over, but you have to “burp” the smoke by opening up to prevent the acrid taste from the smoke.
And yes, I’m smoking some baby bell cheese rounds as well, because why not!?
Fall cooking is my favourite, especially in the cold.