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
"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
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Fish, Shellfish
Main Dishes - Fish, Shellfish
- Tony's Shrimp Stew (using Tony's Creole Seasoning)
- Just Like Applebee's Low Fat Grilled Tilapia with Mango Salsa
- Fish Almondine (Wesson Oil, 1958)
- Biloxi Shrimp Stew (served in rice ring)
- Shrimp Tarragon with Pimento Rice (1971)
- Basic Best Salmon Loaf (using canned salmon and soft bread crumbs)
- Quick Crab Dinner
- Noodles, Courgette and Smoked Salmon served with Beurre Blanc
- Pappadeaux Crab Cakes and Sauce (copycat recipe)
- Spicy Shrimp and Rice (Minute Rice recipe)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute