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Old 01-08-2012, 12:37 PM   #1
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Need Advice Re: Resmoking Salmon

DH brought home $12 worth of smoked grocery store salmon. Unfortunately, it's bland and flavorless. Would it help if I resmoked it in my Cameron stovetop smoker? Or would that just dry it out? It's fairly dry now, which is how we prefer our SS.

I have alder, oak, cherry and hickory chips. Maybe the alder? Thanks!
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Old 01-08-2012, 01:35 PM   #2
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Hi Dawg, I wouldn't re-smoke it , that will for sure , dry it out. The only thing I can think of , is to either use liquid smoke brushed on or make a salmon dip and spice it to your liking.
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Old 01-08-2012, 01:40 PM   #3
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Thanks, S&P, that was kinda my thought too, but wasn't sure.
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Old 01-08-2012, 01:48 PM   #4
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Is it hot or cold smoked? I would think if it is cold smoked and you were to cold smoke longer that would be ok, but hot smoking something already hot smoked would make it dry.
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Old 01-08-2012, 02:03 PM   #5
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It doesn't say, Frank. It's already fairly dry, so am assuming hot? DH likes it as is, so he will be getting plenty of Omega 3 this week.

I might experiment with resmoking a small piece.
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Old 01-08-2012, 02:27 PM   #6
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It is likely hot smoked then..

Not as much a fan of hot smoked salmon as cold smoked.
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Old 01-08-2012, 02:37 PM   #7
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Quote:
Originally Posted by FrankZ
It is likely hot smoked then..

Not as much a fan of hot smoked salmon as cold smoked.
Good to know! I think that goes for me too. Took another nibble, and I hereby pronounce it inedible (for me). DH can have at it. I don't care for salmon unless it is smoked. Will narrow that preference to cold smoked!
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Old 01-08-2012, 03:06 PM   #8
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Quote:
Originally Posted by Dawgluver View Post
It doesn't say, Frank. It's already fairly dry, so am assuming hot? DH likes it as is, so he will be getting plenty of Omega 3 this week.

I might experiment with resmoking a small piece.
Can't you tell by the colour? Hot smoked would be cooked, while cold smoked would be raw. The difference in colour and texture between raw and cooked salmon is huge. Just a tiny bit of heat and that pretty pink colour starts to go very pale.
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Old 01-08-2012, 03:13 PM   #9
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Actually, the salmon we caught from Lake Huron was pale in color. I made some gravlaax with it, and it was good. But yes, this texture is more like cooked.
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Old 01-10-2012, 01:51 AM   #10
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Question

How do you all use hot smoked salmon. The only ways I know are shred and mix with sour cream for a dip, shred and mix with cream cheese for a spread, or both, and knock your sox off, or smear cream cheese on a bagel and top with smoked salmon. What are some other choices?/ thanks.
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