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I don't know about you, but I have a terrible time remembering anything, and I'm a terrible record keeper. Usually, I just search my email if I need to find anything. If I'm looking for how I cooked something, I as often as not, look at a previous post. That is what this is, a record so I don't forget. I've made smoked salmon about a dozen times in the last month and I keep forgetting stupid things. If you want some good smoked salmon, see Don Marco's post:
http://www.bbq-brethren.com/forum/showthread.php?t=75692&highlight=salmon
This is a super tutorial. When I did it it came out a bit saltier than I liked, so I cut down on the curing time. Probably I salted a bit thicker than Don Marco. I know I rinsed really well. Also, Thirdeye is an encyclopedia:
http://playingwithfireandsmoke.blogspot.com/1995/02/seafood-dry-cure-for-salmon-trout-or.html
So, now that I've given those two references, you can look them up, as I've got nothing I can add to that. The rest is just what I do, so I don't forget. So if you haven't left already, you're welcome to find another post that has some useful information in it.
I cannot fish and don't see wild salmon for sale too often here, so I stick with what they have at Costco. At least it doesn't stink, like the salmon at the local grocery stores. I also prefer the salmon to the steelhead, but that is my preference. It we're shy some room in the fridge or want to try them different ways, we slice these up.
The first lack of memory was the cure: 3:1, sugar:salt. For some reason, after doing this a dozen times, I could not remember that I'd been using brown sugar:
Thankfully, my wife's brain is fully equipped and she can remember. This is sprinkled somewhat liberally on the salmon, both sides:
Then wrapped in plastic. Usually we used ziplocks, but cling wrap also works if you do a good job:
We put the individual slices on plates and in the fridge, weighted down:
We've been keeping them there for about 6 hours, but could be a bit longer. Then a good rinse and a pat down. Typically we let it sit for about an hour or so.
We've been flavoring them with maple syrup and ground pepper:
But we have tried a number of other flavorings. This one I think is the new favorite, sesame oil and sesame seeds:
The smoker is brought up to about 160-200*. I also put a huge chunk of cherry wood in. That is really nice. This is not a cold smoke. I prefer cold-smoked salmon, but my wife likes it taken up to about 145*. This I also have a habit of forgetting: put the salmon on cookie racks. This makes putting them on and taking them off the smoker really easy, just lift the rack:
Usually it takes about 1.5-2.5 hours, depending on the temperature and how late it is.
Finally, we let them sit a day before eating. Normally, they're gone pretty quickly.
http://www.bbq-brethren.com/forum/showthread.php?t=75692&highlight=salmon
This is a super tutorial. When I did it it came out a bit saltier than I liked, so I cut down on the curing time. Probably I salted a bit thicker than Don Marco. I know I rinsed really well. Also, Thirdeye is an encyclopedia:
http://playingwithfireandsmoke.blogspot.com/1995/02/seafood-dry-cure-for-salmon-trout-or.html
So, now that I've given those two references, you can look them up, as I've got nothing I can add to that. The rest is just what I do, so I don't forget. So if you haven't left already, you're welcome to find another post that has some useful information in it.
I cannot fish and don't see wild salmon for sale too often here, so I stick with what they have at Costco. At least it doesn't stink, like the salmon at the local grocery stores. I also prefer the salmon to the steelhead, but that is my preference. It we're shy some room in the fridge or want to try them different ways, we slice these up.
The first lack of memory was the cure: 3:1, sugar:salt. For some reason, after doing this a dozen times, I could not remember that I'd been using brown sugar:
Thankfully, my wife's brain is fully equipped and she can remember. This is sprinkled somewhat liberally on the salmon, both sides:
Then wrapped in plastic. Usually we used ziplocks, but cling wrap also works if you do a good job:
We put the individual slices on plates and in the fridge, weighted down:
We've been keeping them there for about 6 hours, but could be a bit longer. Then a good rinse and a pat down. Typically we let it sit for about an hour or so.
We've been flavoring them with maple syrup and ground pepper:
But we have tried a number of other flavorings. This one I think is the new favorite, sesame oil and sesame seeds:
The smoker is brought up to about 160-200*. I also put a huge chunk of cherry wood in. That is really nice. This is not a cold smoke. I prefer cold-smoked salmon, but my wife likes it taken up to about 145*. This I also have a habit of forgetting: put the salmon on cookie racks. This makes putting them on and taking them off the smoker really easy, just lift the rack:
Usually it takes about 1.5-2.5 hours, depending on the temperature and how late it is.
Finally, we let them sit a day before eating. Normally, they're gone pretty quickly.
