Try this Smoked Salmon recipe, or contribute your own.
Suggest a better descriptionSource: Hank Shaw
1. Cure the fish: mix together the brine ingredients and place your fish in a non reactive container (glass or plastic), cover and place in refrigerator.
2. You will need to cure for at least 4 hours, even for thin fillets. Large fish need 8 hours, and a really thick piece of king salmon may need as much as 36 hours. Never go more than 48 hours, however, as the fish will be too salty. Double the brine if it is not enough to cover the fish.
3. Take your fish out of the brine and pat it dry. Set the fillets on your cooling rack, skin side down. Ideally you do this right under the ceiling fan set on high, or outside in a cool breezy place. By cool I mean 60°F or cooler. Let the Fish dry for 2 to 4 hours (or up to overnight in the Fridge). You want the Surface of the fish to develop a shiny skin called a pellicle. This is one step many beginning smokers failed to do, but drying your Cured, Brined Fish in the cool, breezy place is vital to properly smoking it. The pellicle, which is a thin laquer like layer on top of the fish, seals it and offers a sticky surface for the smoke to adhere to. Don’t worry, the salt in the brine will protect your fish from spoilage. Once you have your pellicle, you can refrigerate your fish for a few hours and smoke it later if you like.
4. Start by slicking the skin of your fish with some oil, so it won’t stick to the Smoker rack. Even though this is hot smoking you do not want high temperatures. Start the process between 140°F and 150°F for up to an hour then finish at 175°F for final hour or two. The goal is an internal temperature of 130-140°F.
5. Baste the fish every hour with syrup.
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Serving Size: 1 Serving (3706g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4303 | ||
Calories from Fat: 704 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 78.2g | 104 % | |
Saturated Fat 12.7g | 63 % | |
Monounsaturated Fat 21.2g | ||
Polyunsanturated Fat 30.7g | ||
Cholesterol 1179.3mg | 363 % | |
Sodium 21028.6mg | 725 % | |
Potassium 7914.7mg | 208 % | |
Total Carbohydrate 431.6g | 127 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 431.6g | ||
Protein 452.8g | 647 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4303
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