Making the best of bad weather..

[saute86]

Originally Posted by cduhon

Best kind josh, free. Insulated and easy to build. By the way, its a Frigidaire. Putting her to the test now- 100# of meat hanging in her. You in the country??

X2 on the fridge or freezer smoker.

When I was in culinary school we used the upright freezers to cold smoke salmon. The coils make a great racks for the fish. The fire box was a Indian Chief smoker and piped into the bottom of the freezer. We used an electric charcoal started to burn the wood chips. We had the starter on a timer to give 5 minutes of burn every hour to keep the chips smoldering. We would keep the internal temp at 60 to 80 degrees.

This recipe is for the best salmon you will ever eat. The cure has 60% sugar 40% kosher salt, lemon & lime zest, fresh thyme and crushed coriander seeds. Place salmon on a rack in a pan and coat 2 inches thick with cure. Refrigerate for 36 hours uncovered. Wash filets and pat dry. Return to fridge for 12 hours uncovered to dry and form the pelical. Next 12 hours light smoke at 60 to 80 degrees. Remove the filets wrap air tight and refrigerate 24 hours.