[CH] Smoking trout and salmon (long) [6/7]
Jim Weller (Jim.Weller@salata.com)
23 Jul 00 09:11:21 -0800
>>> Part 6 of 7...
Overhaul [stir and move around] the pieces daily to ensure even
pickling. When ready rinse off the pieces and let water drain off.
Cold smoke at medium density 7 to 10 hours depending on thickness or
30 to 48 hours natural draft depending on thickness and weather.
Continue until the flesh is firm enough for slicing. Cool the
finished product almost onto freezing before wrapping to prevent
sweating and spoilage. Freeze the surplus. Serve as for Lox and
Scotch smoked.
Extracted from: Smoking Salmon & Trout by Jack Whelan. Published by:
Airie Publishing, Deep Bay, B.C. ISBN: 0-919807-00-3 Posted by: Jim
Weller
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Smoking Salmon and Trout Part Xii - Making Seelachs
Categories: Fish, Smoked, Info, Salmon, Trout
Yield: 1 text file
Seelachs: or ersatz salmon are salted, sliced thin, then dyed and
smoked white fish. they can be made from fresh, frozen or salted
white fish. Fillet the fish skin on. For ling keeping, hard salt the
fillets. For immediate use dry salt. Then freshen the fish. Slice the
fish as thin as possible. Dye the slices using a solution of 5 oz
water, 30 drops red food color dye and 45 drops yellow food dye.
Dying time varies from 15 min to an hour. Test by cutting a slice to
check penetration every 15 min. Drain the pieces well. Cold smoke 30
to 60 min or 1 to 2 hrs natural draft. Pack the slices on olive or
any vegetable oil. Refrigerate. It will last up to one month if
fairly salty. Completely freshened fish is more perishable.
Extracted from: Smoking Salmon & Trout by Jack Whelan. Published by:
Airie Publishing, Deep Bay, B.C. ISBN: 0-919807-00-3 Posted by: Jim
Weller
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Smoking Salmon and Trout Part Xiii - Smoking for Canning
Categories: Fish, Smoked, Info, Salmon, Trout
Yield: 1 text file
Because the fish is hot smoked and inclined to crumble, cut the side
into canned sized pieces before smoking. Use a 80 deg sal brine: 5
cups salt per 4 qt water.
BRINING TIMES
: Piece thickness Time
: 1/2" 10 min
: 3/4" 20 min
: 1" 30 min
: 1 1/2" 40 min
: 2" 1 hr Smoking must be
minimized to avoid harsh flavor in the finished product, but drying is
important for quality. For forced draft smokers with hot plates,
smoke 2 1/2 hrs at 110 deg F, and dry two more hours without smoke.
For natural draft smokers, smoke 7 hours low smoke or 3 1/2 hrs
medium smoke and finish drying two hours in a very low oven with the
door ajar. Skin the pieces while still warm. Pack jars or cans as
full as possible finishing with small strips. Process.
N.B. IMPROPERLY CANNED FISH OR ANY OTHER FOOD CAN CARRY BOTULISM - A
DEADLY POISON!
Always process in a pressure cooker. Meat and fish are particularly
susceptible to botulism. If you have any doubts about a canned
product- do not taste it. Always boil home canned products at least
10 minutes before consuming. Never use any canned foods that show any
sign of spoilage. Bulging can ends and jar lids usually indicate
spoilage. When you open containers, check for off odours, froth, foam
or mold.
How to control botulism:
Botulism type E bacteria are found in fish intestines, gills and in
mud from the sea. They thrive in the absence of oxygen in low acid
environments. 5 salt retards growth but smoked salmon runs 1 to 4
only. Prompt removal of guts and gills followed by thorough washing
of the belly cavity reduces contamination by as much as 90. Bacteria
can grow, albeit slowly, in temps as low as 5 deg C so immediate
icing of fish and dropping the temp below 4 deg and maintaining until
eaten will keep them safe.
When pressure cooking, the heat must penetrate into the centre of the
can. Every last bit of food must reach 240 deg F [118 deg C] to be
safe. Test your guage for accuracy periodically. Use pint jars or
smaller. Or you can use small enamel lined 1/2 lb or 1 lb tin cans.
Process 2 hours at 10 lb pressure. Extracted from: Smoking Salmon &
Trout by Jack Whelan. Published by: Airie Publishing, Deep Bay, B.C.
ISBN: 0-919807-00-3 Posted by: Jim Weller
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Smoking Salmon and Trout Part Xiv - Smoking Roes & Livers
Categories: Fish, Smoked, Info, Salmon, Trout
Yield: 1 text file
Roes that are immature are best for smoking as they are easier to
handle and less likely to rupture.
Hard [Female] Roe: Fresh, frozen or salted roes may be used for
smoking. Salted hard roes must be freshened in several changes of
water for up to 24 hours. Frozen roes must be thawed before salting
for smoking. Fresh and frozen-thawed roe must be brined first. Use 70
deg sal brine [2 cups salt to 2 qts water.] Brining time varies from
5 minutes for small roes to 30 minutes for 1 lb roes. Drain. Smoke at
90 deg F at medium density for 2 to 6 hours according to size [4 to
12 hours for natural draft].
Soft [Male] Roe or Milt: Because they are soft, they benefit from
conditioning before smoking. Large soft roes around 1/2 lb need about
30 min in a 70 deg salbrine before conditioning. Small ones do not.
Conditioning consists of simmering them in salted water until they
are firm enough to handle. Drain before smoking. smoke as for hard
roes.
Smoking livers: Remove the gall bladder carefully without breaking by
slicing off the portion of the liver it is attached to. Condition
them by dropping them into boiling salted water until they change
color and get firmer. Brine larger livers in 70 deg sal brine for 10
to 45 min. Drain. they will still be sticky so oil them so they don't
stick to the smoking trays. Smoke at 90 deg with dense smoke for 1 to
3 hrs [or 2 to 5 hrs for natural draft]. Extracted from: Smoking
Salmon & Trout by Jack Whelan. Published by: Airie Publishing, Deep
Bay, B.C. ISBN: 0-919807-00-3 Posted by: Jim Weller
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Smoking Salmon and Trout Part Xv - Salting
Categories: Fish, Smoked, Info, Salmon, Trout
Yield: 1 text file
>>> Continued to next message...