wheels wrote:Hi Kev
What price is the salmon?
I don't measure the cure but put a good sprinkling on to cover the fish. I only cure for about 8 hours. I smoke using the ProQ CSG for about 30 hours - but I have a fast throughput on my smoking chamber. Others, I know find 12 hours plenty.
The skin keeps it all intact. I imagine it would be difficult to finely slice it if it was skinless.
Ryan C wrote:Hi Kev,
Thanks for the heads up on the salmon offer!
I presume you are using some kind of kettle BBQ and that cool wire mesh thingy I looked at yesterday?
I agree with Phil, 16 hours seems a long time to cure unless you have a particularly large side of salmon. I prefer a mild cure, three parts salt, one part molasses, one part demerara. Cured for five or six hours until it becomes firm, then just rinsed under the tap before being placed in the fridge for usually a whole day to dry and equalise ( I do my smoking overnight when the temperature is cooler - in winter too!)
- I fear you may find it tough to keep your temperature low in your BBQ.
Most professional smokehouses smoke for 2-3 days!! they use a very light amount of fruitwood smoke so that the smoke has time to penetrate to the centre of the fish. If your smoke is too dense you will get a bitter coating of phenols on the outside while the inside is still smokeless.
You can offset a dense amount of smoke by wrapping in clingfilm for a couple of days to allow the smoke flavour to distribute evenly.
There is no magic formula for the right amount of smoke and you will just have to experiment with your smoker (although I would say the lighter the smoke, the better)
Whisky syrup! - sounds bloody magic! Be careful though as a thickish coating on the fish will not only make it more difficult for the smoke to penetrate, but will also absorb a lot of smoke making it quite bitter. I've used a similar technique but by giving the fish a half an hour bath in some whisky, water and sugar before putting in the fridge to dry.
As for the fish skin, I'm not sure why this is done but, like you I use a mesh to rest my fish on instead of hanging it and I have found that by placing the fish skin side up, it is slightly more moist at the end of the process. My best guess is that the oils that are just under the skin distribute themselves through gravity, while the skin acts as a barrier to slow down evaporation. This is just a guess though, and the results are not hugely noticable.
Hope this is of some help
saucisson wrote:My only comment is that 40g of salt seems a bit high if you are wrapping the salmon up in a bag with it, if your putting it on a rack so any liquid drains away that will probably be fine
Ryan C wrote:Kev,
I think your plan to smoke overnight then into the fridge during the day and back into the smoker overnight the next night is a good way to go. This way you will be able to taste the fish before you return it to the smoker each time and decide if it needs more smoke or not. This is how it was done traditionally, a half-drunk Scotsman (like me!:wink:) would light the fire then bugger off to the pub for the night. If it stayed lit, it stayed lit. If it went out, it went out.... no biggie. then repeat the process until it was sufficiently smoked. Just keep an eye on your temperatures.
BTW, I've found the best way to taste is to take a small sliver from the middle of the fish as the end pieces which are thinner, are far smokier and can trick you into thinking it is sufficiently smoked. As long as you're resting your fish on mesh this shouldn't cause any falling apart issues like it would if you were hanging it.
wheels wrote:With the weather we're having, it's more chance of freezing than being too hot!
Users browsing this forum: No registered users and 1 guest