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6 salmon steaks (1- 1.5 inches thick)
2 cups cold water
2 tbsp. sea salt
1-1/2 tsp. white wine vinegar
1 tsp. dried mixed herbs
1/4 cup extra virgin olive oil
Combine the water, salt, vinegar and mixed herbs. Sr unl salt dissolves.
Place the sh steaks into a non-reacve dish (glass) and pour the mixture over.
Cover and refrigerate for 30 minutes, use this me to set up your smoker.
Once the smoker is ready, water pan in and lled about 1/2 way, place the steaks
on the cooking grill. Put the lid on (remember to open the lid vent fully) and add
the wood of your choice to the charcoal, using the boom access door.
We recommend a mild wood such as Alder for sh. Cook for about 2 hours at
220ºF, or unl the sh akes easily.
Salmon Steaks
Cold smoking is used to cure, rather than, cook the food. Foods that are usually
prepared in this method include sh, ham, bacon and cheese. It must be said,
that “cold” smoking is a lile harder to master than “hot” smoking, and we would
suggest buying a book that deals specically with the methods used. Home
Smoking and Curing by Keith Erlandson is a good place to start. Cold smoking is
done, as the name suggests, at low temperatures, below 30 °C (85 °F). For this
reason, not all days are ideal for cold smoking, so colder periods of the year are
best. For some meats, such as sh or seafood, a brine is used before the food is
smoked. A brine is usually a water, salt and sugar soluon.
Cold smoking on your Apollo
®
Smoker
1. Get 4 or 5 charcoal briquees going in a chimney starter, once they have a
grey appearance, place them in the re bowl (you won’t need the charcoal
basket for this type of smoking).
2. Cover the briquees with wood dust (a cupful should do it), this will allow
the wood to smolder, plus reduce the heat given o by the briquees. Like
this, it should produce smoke for about 1 hour.
3. Place the water pan in its usual posion, just above the re and either ll
with water or leave dry, this will depend on the ambient temperature, as
you may need cold water to help keep the temperature inside the unit
down below 30 °C (85 °F).
4. Place the food on the cooking racks and put the lid on (do not close the lid
vent, it must remain fully open).
With cold smoking, it is important to monitor the temperature inside the unit at
all mes, we suggest using a digital thermometer for this.
Cooking mes will vary greatly depending on what food you are cold smoking,
for instance, cheese will only take an hour or 2, whereas a side of salmon may
take 10 – 12 hours. Meat such as ham will take several days.
Cold Smoking
10.
13.
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