I have only cold smoked trout - keep meaning to try some salmon (IMO the trout is better hot smoked).
Is your salmon nice and firm? I ask because Keith Erlandson (Home Smoking and Curing) advises a 8-9% weight loss after (dry) curing with an overall weight loss of 17-18% after a period of between 24-60 hours smoking. If my experience with trout is anything to go by, this would produce a very smoky product. I prefer the sound of yours.
I wonder, firstly, whether the same weight loss is necessary if (say) the finished product was vac packed for storage or eaten shortly after smoking and, secondly, how much weight loss is required for the product to be 'safe'? I am aware of certain advice about 'flash' freezing to get rid of any parasites, but taking this into account, and in the knowledge that salmon is often eaten raw in Japanese dishes, I would assume that there isn't any other particular hazard involved - can anyone advise?
I prefer the sound of yours.
Batman wrote:Wheels my apology. The confusion comes about because having posted my first post I started the second post and got distracted by other things, came back later completed the second post and went to bed without realising that you had already responded to my first post!
Makes mental note to finish posts asap
The sides are smoked for anything up to 48 hours in oak smoke. During this time the sides need to loose 15% of their moisture, and obtain the golden hue and traditional texture. The sawdust is only allowed to smoulder, so a layer of ice is placed on the sawdust and as this melts it damps the surface layer of sawdust. This damp layer stops the sawdust from bursting into flames and so cooking the fish. The maximum temperature can only be 30ï¿½C so it is a difficult process in warm countries.
Unfortunately, there's still no explanation of the 'science' behind the 15-17% weight loss target.
Still hoping for an explanation.
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