Smokeless smoked salmon recipe

Smokeless smoked salmon recipe

Postby Massimo Maddaloni » Wed Dec 26, 2012 4:44 pm

I capitalized on information available to develop the following recipe. FIllet the fish first and remove the cross bones.
1) cure is 50% salt 50% brown sugar, 1 drop of liquid smoke (distilled, Sausage Maker Buffalo NY) per 100grams of cure
2) apply 150g cure per Kg of fish according to the thickness (meaning more toward the head)
3) put the two filleted halves back together, wrap and put in the fridge ON into a pen to collect exudates
4) rinse and blot dry. Dry in the oven at 40-50C for 1-2 hours
5) return in the fridge without cover 1-3 days until right texture is achieved.

Decrease sugar in the cure to suit your taste.
Massimo
Massimo Maddaloni
No one knows more than all of us (quoted from Zulululu)
Massimo Maddaloni
Registered Member
 
Posts: 285
Joined: Fri Dec 03, 2010 5:36 pm
Location: South Western Montana

Postby wheels » Thu Jan 24, 2013 7:46 pm

Interesting, that's useful for people who don't have access to a smoker.

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

Postby Oddwookiee » Thu Jan 24, 2013 7:57 pm

Liquid smoke is great stuff for the home person. Most people don't realize it's a 100% natural product, it can't be effectively made artificially.
Oddwookiee
Registered Member
 
Posts: 255
Joined: Tue Apr 10, 2012 7:32 pm
Location: Oregon City, OR, US

Re: Smokeless smoked salmon recipe

Postby Massimo Maddaloni » Wed Apr 17, 2013 7:32 pm

I just found out that 150g cure/Kg salmon works well with farmed salmon. Wild-caught salmon, having less water, needs a little less.
Massimo Maddaloni
No one knows more than all of us (quoted from Zulululu)
Massimo Maddaloni
Registered Member
 
Posts: 285
Joined: Fri Dec 03, 2010 5:36 pm
Location: South Western Montana


Return to Fish curing

Who is online

Users browsing this forum: No registered users and 1 guest