hot smoke salmon

hot smoke salmon

Postby cryan1980 » Wed Sep 26, 2012 8:27 pm

Appologies If I am just missing a post to help..

A friend brought back a King from Pulaski NY area. I plan to dry cure then Hot smoke.

Never have done this but found a cure suggestion of

1c Kosher
1/2 c white sugar
1/2 c light brown sug
table spoon fresh crack pepper

So I plan to rub it, wrap it and weight it in the fridge for approx 16 hours, Rinse allow the pelice to form, then smoke keeping it under 150

I need to start in 2 hours so if I am off track or if there is some info I need to read I'd greatly appreaciate the help!
cryan1980
Registered Member
 
Posts: 20
Joined: Sun Sep 04, 2011 12:41 pm
Location: Penna. USA

Postby wheels » Wed Sep 26, 2012 11:25 pm

Oh, maybe too late, but here's what I do for cold smoke - the cure bit should be OK for hot smoking.

http://www.localfoodheroes.co.uk/?e=681

...and yes, keep the temp as low as you can whilst getting the fish to a safe temp for eating. I'd start low and gradually work upwards keeping the smoker temp just above the internal temp of the fish. If you see white foamy residue (for want of a better description) coming out of it, it's too hot.

HTH

Phil
User avatar
wheels
Global Moderator
 
Posts: 11996
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby cryan1980 » Thu Sep 27, 2012 12:20 pm

Thanks, I ended up doing equal parts sugar and salt, about a 1/2 tbs of garlic powder and some fresh cracked pepper. Another friend plans to go out Saturday so If tonight is not a debacle i'll see about getting him to bring back one to try your version.

I'll try to get some pictures smoking tonight. Going to use my propane smoker for ease of temp control- Mostlikely cherry wood since I am out of olive.
cryan1980
Registered Member
 
Posts: 20
Joined: Sun Sep 04, 2011 12:41 pm
Location: Penna. USA

Postby wheels » Thu Sep 27, 2012 12:56 pm

Don't bother doing mine - yours sounds nicer! :lol: :lol:

Phil
User avatar
wheels
Global Moderator
 
Posts: 11996
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby cryan1980 » Thu Sep 27, 2012 4:58 pm

... I like the simplicity yours should give. Just smoke, salt and fish...

Can't wait to get out of work and get to the fun!


Edit: Not bad first attempt, tasty, had a few temp spikes so a little oil seepage but overall-- I'll definately make more in the future

Image
cryan1980
Registered Member
 
Posts: 20
Joined: Sun Sep 04, 2011 12:41 pm
Location: Penna. USA

Postby crustyo44 » Fri Sep 28, 2012 10:50 am

Looks great, I prefer hot smoked salmon better than cold smoked anyday.
With hot smoking they have a better colour as well.
Regards,
Jan.
crustyo44
Registered Member
 
Posts: 619
Joined: Thu Oct 07, 2010 12:00 am
Location: Brisbane.Australia

Postby wheels » Fri Sep 28, 2012 4:08 pm

That's made me hungry!

Crustyo44 wrote:I prefer hot smoked salmon better than cold smoked anyday.


My favourite is hot smoked trout.

Phil
User avatar
wheels
Global Moderator
 
Posts: 11996
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK


Return to Fish curing

Who is online

Users browsing this forum: No registered users and 2 guests