Our Step-by-step Guide To cold-smoking Salmon Or Bacon At Home
Just because the seasons’ change doesn’t mean you can’t still enjoy cooking outside. We’ll introduce you to the wonderful world of cold smoke curing at home. If you like your bacon or salmon smoked (we do!), then you’ll love our simple step-by-step guide to home cold-smoking.
WHAT YOU’LL NEED:
- Cling film
- A suitable smoking cabinet, such as
- Any BBQ with a lid, including gas BBQs
- An old filing cabinet
- A cardboard box with some dowels pushed through it
- ProQ purpose-built cold smoking cabinets.
Step 1
Hang your bacon or salmon in the container you plan to smoke it in – or lay it flat on a grill rack. We found that using hooks on a large side of Salmon didn’t work so well due to the weight, so we chose to lay it down instead. If smoke can flow around your food, you’ll be fine.
Step 2
Light your cold smoke generator, following the product instructions. Don’t forget to remove the candle before moving on to the next step otherwise you’ll end up burning your woodchips and/or smoker!
Warning! – Do not use a cold smoke generator indoors – it can create concentrations of carbon monoxide which is odourless and can be deadly if inhaled. Use in a well-ventilated area.
Step 3
Place the lit cold smoke generator into the smoking container, ensuring it is at least 30cm from the food.
Step 4
Close your smoking container, making sure there is sufficient airflow to allow smoke to escape.
Now smoke for 8-12 hours – after 1-hour check to ensure the smoker is still lit and smouldering.
Tip – if you prefer a stronger/heavier smoke flavour, then you could re-fill and
re-light your cold smoke generator and smoke for a few more hours.
Step 5
Remove the food from the smoking cabinet, wrap in clingfilm and place in the fridge for 12-24hrs.
This really helps the flavour develop.
Step 6
Your smoked food is now ready! Please ensure you cook your bacon before eating it. Cold smoked salmon can be sliced and eaten without being cooked. Enjoy!
Advice – keep the smoked bacon or salmon refrigerated and consume it within 5 days.
