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Recipe: Home Smoked Salmon, Step-By-Step

Main Dishes - Fish, Shellfish
HOME SMOKED SALMON, STEP-BY-STEP

"There are dozens of recipes for smoked fish. The following one has worked for me for many years and has provided a product with good consistent flavor. As always, you want to get the freshest salmon possible. You will need a brining container to hold the amount of fish you want to smoke. I have several different sizes ranging from 4 quarts all the way to a 48-quart cooler for large batches."

FOR THE BRINE:
(you can vary the amount of brine for the batch size)
5 quarts water
1 pound salt
1/2 pound sugar
Add other ingredients to meet your taste that may include:
bay leaves, thyme, black pepper, etc.

The brine and salmon should be placed in a refrigerator and maintained between 38 to 40 degrees F. For salmon that is 1 to 1 1/4 inches thick (thickest part), I normally leave in the brine for 12 to 13 hours. For pieces that are 1 1/2 inches thick, I'll brine approximately 14 hours (experiment to fit your taste).

Take salmon out of brine and rinse with cold water; place on smoking rack, and gently pat dry with paper towels. Let salmon air-dry for about 2 hours (this causes a "pellicle" - a tacky glaze on the fish - to form, indicating that it is ready for the smoking process).

Place in a preheated smoker at 130 degrees F, applying a heavy smoke. When fish start to turn brown, increase smoker temperature to 165 to 170 degrees F. Hold this temperature until salmon is a golden brown. For softer salmon, look for an internal temperature of 125 to 130 degrees F. For a firmer consistency, 131 to 135 degrees F (you be the judge). Depending on fish size, type smoker, and how well you control the smoker temperature, it could take anywhere from 5 to 8 hours to smoke. However, I only apply smoke 3 to 4 hours. Again, adjust to meet your tastes.

When smoking is done, fish should be cooled for 2 to 3 hours. Then, wrap in wax paper and put in refrigerator. Remember, smoked salmon is perishable, I vacuum seal my smoked salmon and put it into the freezer for up to a year.

Lt. Colonel (Ret.) Bob Tom - Phillips, Wisconsin

Source: Best of the Best Air Force Cookbook Compiled by Karen Tosten
MsgID: 171311
Shared by: Betsy at Recipelink.com
Board: Outdoor Cooking at Recipelink.com
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