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
- Whole Roasted Fish in Salt Crust (serves 2)
- Tuna Steaks with Lemon Caper Sauce
- Chinese Shrimp Curry and Article: Currying Flavor in a Stir-Fry
- Conger Eel Recipes (5) - I think you are referring to the mighty Conger eel.
- Mexican Corn and Shrimp Skillet Dinner (using lime and zucchini)
- Fish Tacos with Citrus Salsa (using tilapia)
- Herb-Crusted Salmon with Spinach Salad and Lemon Dressing
- Peruvian Ceviche Mixto
- Salmon Patties for Linda
- Salmon and Potato Coriander Fish Cakes (with serving suggestions)
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
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
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
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!