Comments on: Cold Smoking http://www.grillmaestro.com/cold-smoking.htm my journey from grill meekdom to mastery Tue, 02 Dec 2008 12:24:32 +0000 http://wordpress.org/?v=2.6.3 By: GJ http://www.grillmaestro.com/cold-smoking.htm#comment-5271 GJ Fri, 15 Jun 2007 01:27:40 +0000 http://www.grillmaestro.com/cold-smoking.htm#comment-5271 cold smoking is great for things like.......Bacon. That is what I use it for. cold smoking is great for things like…….Bacon. That is what I use it for.

]]> By: gm http://www.grillmaestro.com/cold-smoking.htm#comment-1369 gm Fri, 18 May 2007 21:35:19 +0000 http://www.grillmaestro.com/cold-smoking.htm#comment-1369 Excellent point Jeff, I do enjoy me some smoked salmon and I guess I never really connected how the smoking process worked though the salmon didn't taste terribly salty... at least as much as you'd guess it would need to be if fish sat at room temperature for hours and hours. Do you know how they get it not to go back? Or does the smoke cure it enough to handle it? Excellent point Jeff, I do enjoy me some smoked salmon and I guess I never really connected how the smoking process worked though the salmon didn’t taste terribly salty… at least as much as you’d guess it would need to be if fish sat at room temperature for hours and hours. Do you know how they get it not to go back? Or does the smoke cure it enough to handle it?

]]> By: Jeff http://www.grillmaestro.com/cold-smoking.htm#comment-1368 Jeff Fri, 18 May 2007 19:55:33 +0000 http://www.grillmaestro.com/cold-smoking.htm#comment-1368 Cold-smoking produces a completely different flavour and texture to hot-smoking. For example, hot-smoked salmon resembles a cooked piece of salmon texture-wise, though tasting of smoke. 'Proper' (cold-smoked) smoked salmon has a much more delicate texture (it is uncooked) and a more complex flavour. I think that the quality of salmon you get in the US isn't as good as the stuff from the UK (esp Scotland) though saying that there is a lot of rubbish smoked salmon about here as well. Perhaps if you ordered some wild, Scottish smoked salmon off the internet you could compare it with the American, perhaps have it with brown bread and butter/blinis, it really is a serious gourmet food. Cold-smoking produces a completely different flavour and texture to hot-smoking. For example, hot-smoked salmon resembles a cooked piece of salmon texture-wise, though tasting of smoke.

‘Proper’ (cold-smoked) smoked salmon has a much more delicate texture (it is uncooked) and a more complex flavour. I think that the quality of salmon you get in the US isn’t as good as the stuff from the UK (esp Scotland) though saying that there is a lot of rubbish smoked salmon about here as well. Perhaps if you ordered some wild, Scottish smoked salmon off the internet you could compare it with the American, perhaps have it with brown bread and butter/blinis, it really is a serious gourmet food.

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