[CH] Smoking trout and salmon (long) [5/7]
Jim Weller (Jim.Weller@salata.com)
23 Jul 00 09:11:18 -0800
>>> Part 5 of 7...
pickling salt. Dry salt by placing the pieces in a container of mix.
Cover each piece but do not rub it into the flesh. Sprinkle some mix
into a container and lay the salt mix dredged pieces on it skin side
down. Sprinkle each layer with more mix and add another layer etc.
Times for salting according to thickness are the same as for Scotch
smoked dry salting above.
Remove the pieces from the mix, rinse and drain. Now brine the pieces
in 90 deg sal brine [2 1/2 c salt per 2 qts water] with optional bay
leaves included. Keep brine and fish cool throughout the process.
Then freshen the fish under running water more or less to taste; the
table is just an approximation.
BRINING AND FRESHENING TIMES
Thickness Brining Time Freshening Time
3/4" 9 hrs 45 min
1" 12 hrs 1 hr 1 1/2" 18 hrs
1 1/2 hrs
2" 24 hrs 2 hrs
At this point decide whether you want smoked Nova Lox or unsmoked Lox
Salmon. For Nova Lox smoke as for old fashioned Lox. For Lox Salmon
the pieces must be dried without heat until firm enough for slicing.
A frost free refrigerator will dry uncovered Lox enough to firm it.
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 Ix - Indian or Hard Smoked
Categories: Smoked, Info, Trout, Native, Salmon
Yield: 1 text file
Info file
Low-fat fish make the longest keeping hard smoked fish as it is the
fat that causes rancidity. Very fat hard smoked fish should be
frozen or salted until just before eating. Medium fat fish will last
a week unrefrigerated before starting to go slightly rancid. And lean
fish will keep indefinitely unrefrigerated. Hard smoked fish can be
made from fresh, frozen or hard salted fish [instructions for hard
salting follow in a later chapter].
Hard salted fish should be freshened before smoking. Depending on the
hardness of the salting, your taste and the thickness of the pieces
to be smoked this may take 24 to 48 hours with water changes every 3
to 6 hours. There should be no salty taste left as the drying will
concentrate any saltiness remaining. Other products retain 50 to 75
of their original moisture but hard smoked fish only 6
Fresh fish and thawed frozen fish should be very lightly brined if at
all. Brining draws out moisture and cuts drying time but salt also
speeds fat rancidity in the finished product. Make a 90 deg sal brine
and soak pieces no more than:
BRINING TIMES
: Thickness Time
: 1/4" 2 min
: 1/2" 4 min
: 3/4" 7 min
: 1" 10 min
: 1 1/2" 15 min
: 2" 20 min
Smoking directions: Smoke for only a portion of the total drying
period according to taste. Dry at 85 deg F for 30 hrs with a forced
draft smoker and up to 3 weeks with a natural draft depending on the
weather or until the fish is completely dry and hard.
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 X - Smoking Small Trout
Categories: Fish, Smoked, Info, Salmon, Trout
Yield: 1 text file
Unboned: Make an 80 deg sal brine with 8.5 oz salt per quart water,
score skin and brine 1 hr. Spit them through the eyes with a heavy
wire [a welding rod works well here]and hold the belly open with
small match stick sized sticks. Dry at 90 deg F for 30 min [forced
draft] or 1 hr or more [natural draft]. Then smoke at 160 deg F for 1
1/2 hrs [forced] or 3 hrs or more [natural].
Boned: Make an 80 deg sal brine and brine 8 min stirring often.
Depending on the shape desired and the boning method used, spit
through the eyes and prop open with match stick sized wood, or hang
over a dowel, or rolled and skewered. Drying and smoking temps and
times are the same as for unboned.
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 Xi - Pickle Smoked Fish
Categories: Smoked, Info, Pickles, Salmon, Trout
Yield: 1 text file
Pickle smoked: fish are pickled before smoking. This is a good way to
enhance the taste of lean fish that do not otherwise smoke well.
Prepare and defat skinless fillets: To do this, when you fillet, leave
plenty of meat on the backbone where the meat is especially fat. Cut
off the belly portion. Skin the fillet leaving about 1/8" meat on the
skin. Make cuts on either side of the lateral line, lift it out and
discard it. Divide the fillet into pieces of different thickness.
The pickling procedure is similar to corning meats. The flavored
sugar-salt brine is weaker than normally used and the fish brined
longer to achieve a cured taste. prepare brine in the following
proportions: 4 tb mixed pickling spice, 3 cups salt and 2 cups brown
sugar per 4 qts water. Keep the brine and fish below 45 deg F at all
times. Use a salinometer and maintain salinity at 60 deg minimum at
all times adding more salt periodically if needed. Don't overpickle;
remove the thinner pieces as they become cured.
PICKLING TIMES
:Fillet thickness Fat Fish Lean Fish
: 1/2" 30 hrs 20 hrs
: 3/4" 40 hrs 30 hrs
: 1" 2 1/2 days 40 hrs
: 1 1/4" 3 days 2 days
: 1 1/2" 3 1/2 days 2 1/2 days
: 1 3/4" 4 days 3 days
: 2" 5 days 3 1/2 days
: 2 1/2" 6 days 4 1/4 days
: 3" 7 days 5 days
>>> Continued to next message...