I'm going to try making some smoked salmon tonight.
I've bought a fresh farmed whole salmon(sorry to say from Tesco ) on special at £5 per kilo
I'm going to folow this recipe from Saucisson:
Here's my recipe, make sure you follow it precisely
20g salt, 10ml honey, 50ml whisky per kilo of salmon.
rub the salt mostly onto the flesh of the fish, in a ziplock bag, then rub in the honey, add 15ml of the whisky and seal the bag up in the fridge overnight. Drink the other 35ml of whisky at your leisure to check it was suitable for the cure . This latter quantity may be adjusted according to your own tastes. Next day rinse briefly, pat dry and smoke. I tend to let it form the pellicle in the smoker while it's smoking.
My questions are:
1) Do I need to place a weight on top?
2) What is the shelf life at fridge temperature, after curing and smoking?
I'm going to use honey from my own bees- so it should be a bit special.
What does the whisky do to the flavour- I'll be using Teachers or Jameson's.
Any comments, tips or hints would be appreciated!!
I'm still pretty new at this game
3 batches of sausages and 1 of bacon under my belt so far- all successful
Thanks guys and gals