Text 16084, 66 rader
Skriven 2008-11-04 08:08:20 av DAVE SACERDOTE (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Salmon Smoking
======================
Some comments based on your smoking notes (just my 2c, you can
take 'em or leave 'em [g]):


DSh> It turned out well, but I think it could have been better.  I 
DSh> think I said that I brined two pieces in two separate brines.  
DSh> I put them into the brine last night and took them out mid 
DSh> morning today.  Rinsed them off, blotted them with paper towels 
DSh> and then let them air dry for about 3 1/2 hours until the surface 
DSh> was dry and slightly tacky.

Very good.  A pellicle is important for proper smoking of fish.

DSh> Then based on a combination of things read, I put the fish, skin 
DSh> side down, into the smoker about 2 pm, setting the smoker 
DSh> temperature control to 175 degrees.  Wood was apple chips, also 
DSh> soaked overnight.

175 is a relatively cool smoke.  

DSh> I had expected the fish to be done in a couple of hours.  

I have a recipe/method from an Alaskan game guide that calls for
the fish to be held in the smoke for 10 hours at 160 - 175 F.

DSh> 1. Don't brine for so long.  Next time, I'll either not brine 
DSh> or do so only for about 1 hour.

Don't skip the brine, just shorten the length of time.

DSh> 2. Open up the vent partially so that the air moves through 
DSh> and keeps the fish dry.  (this was never a problem with the 
DSh> pork that we have done).

I never close off the vents to my smoker, but propane creates
more moisture than electric and I keep that into consideration.

DSh> 3. Try higher temperature.

I recommend 225 to 250 for quicker smoke cooking.  Since your 
goal actually is a hot-smoked product, the higher temp should
work better for you; plan on checking the fish after 2 hours
and then every 1/2 hour or so after that if it's not done to
your liking.

Or, as I mentioned above, stay with the cooler temp and let it
go much longer.

DSh> 5. Experiment with other woods, e.g. mesquite and/or pecan.

I would go with hickory before mesquite.  Pecan and other nut
woods should be fine, though, because of the robust smoke flavor
that has to compete with the rich salmon fishiness.  Apple is
probably too subtle a smoke to do a really good job.  You could
also try oak if you're so inclined.



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