The kit arrived with bent edges, although it was securly packed. This shows up in my picture. Cookshack replaced it with an unbent unit. They were supposed to send me a prepaid mailer to send the bent unit back, but did not do so (Attention Stuart or Donna!).
The fish was smoked about a month ago.
The unit came with a recipe for cold-smoked salmon which basically called for the following:
Rub 2-2.5# Salmon filet (skin on) with 1/2 cup maple syrup and leave uncovered in frig for 4 hours.
Cover with rock salt and cure in frig for 8 hours.
Rinse under cold water for 1 hour
Pat Dry and smoke for 20 minutes at 100 degrees with the smoke barrier in unit and a pan of ice cubes above it (shown in my picture). Turn off unit and smoke for 1 hour.
I used apple wood- 2 ounces. Lots of smoke came out of the Smokette during the cook.
I covered the lox with canola oil for 2 hours, took it out of the oil and it was ready to eat.
The result was great- not exactly like Scottish smoked salmon, but excellent for a first attempt. A friend that I gave some to said it was as good as Nova lox!
Smokin and Andi- what do you think? Has anyone else had experience with cold-smoking salmon?
Please check post below dated April 25, 2002 by Terry@cookshack which includes several images of the CS cold-smoking process.
