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Cold Smoked Salmon
Ingredients:
***BASIC FISH BRINE***
4 U.S. gallons water
5 pounds salt -- (8 cups)
1 pound dark brown sugar
1-1/2 cups lemon juice
2 tablespoon liquid garlic
2 tablespoon liquid onion
Instructions:
Prepare the fish by cleaning, gutting and, if desired, by cutting
into fillets or chunks. Then immerse the fish in basic fish brine
for a time proportional to the weight. Remove from the brine and rinse
briefly in cold water. Hang in a cool airy place for 3 hours or longer
if necessary, until the surface is completely dry. Hang the fish or
place on racks, in the smoke oven. Keep the temperature between 70
and 85 F. and use a fairly light smoke. In prolonged cold smoking
it is not necessary that smoke be generated all the time. At night,
for example, it does not matter if the hardwood is all consumed, or
if the fire goes out. Simply compensate for the lost time when calculating
the total smoking period. The time required for cold smoking depends
upon the time that the fish is to be kept. The following table will
give a rough guide. : SMOKING TIME KEEPING TIME 24 hours 2 weeks 2
days 4 weeks 3 days 2 months 4 days 4 months 5 days 6 months 1 week
1 year 2 weeks 3 years These times assume a steady of smoke and uniform
oven temperatures. Well smoked fish will for some time at room temperature,
but for best preservation, each fish or piece should be separately
wrapped in waxed paper or aluminum foil and refrigerated at 35F. BASIC
FISH BRINE: If liquid garlic and liquid onion are not available, garlic
and onion powder may be substituted although they do not readily dissolve
in water. Alternatively, garlic cloves and onions may be crushed,
but peel them first. If a stronger flavor is desired, add a little
Tabasco sauce to the brine. Dill may be added to the brine, for those
who like it. Two tablespoons of dill salt will be about right. Alternatively,
crushed or broken dill plants may be put in the brine as they are
for dill pickles. The dill flavored brine is particularly good for
making smoked or kippered Salmon. For a subtle variation of flavor,
honey or blackstrap molasses may be substituted for the brown sugar.
Above excerpted from "Home Book of Smoke-Cooking Meat, Fish and Game
Copyright 1971 by Stackpole Books ISBN 0-8117-0803-9 Posted to BBQ
List by DBrophy627@aol.com on Sep 19, 1997 |
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