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LOCATION: Recipes >> Preserving Meats >> Smoked Salmon 01

Print this Recipe    Smoked Salmon 01

SMOKED SALMON

1 to 2 gallons water
1/2 lb pickling salt (at least)
1/4 lb brown sugar (at least)
3-4 tbs pickling spice
2-3 tbs paprika

Put the water on to boil, adding the entire 1/2 lb of salt, stir
until salt is dissolved. Add sugar and stir. Add the pickling spice
and paprika. You may not be able to get the sugar to dissolve, but
if you can, add more salt. Irrespective of the amount of water,
you want to achieve a super-saturated saline solution with the salt
and sugar. The mixture will be super-saturated when you have salt
granules on the bottom of the pot at a boil.

Boil the mixture covered for five or so minutes, and either set it
aside to cool, or put it in a sink of cold water (change the sink
water several times as it gets hot).

Cut fish in fillets and then in pieces about two to three inches
wide. Brine the pieces for 3.5 to 5.0 minutes, depending upon
thickness. Don't brine longer than 5 minutes.

Take the pieces from the brine and place on a paper towel-covered
board. Allow to dry at least until a pelicle (hard outer surface)
has formed.

Smoke the pieces, skin side up; alternating the ones on the lower
racks with those on the upper racks between chip loads.

If your smoker is warm, the paprika will cause the meat to darken
without your having to smoke the heck out of it. Too many hobbyists
impart a creosote flavor to their meat in the attempt to make it
LOOK like it's smoked. Paprika is a great way to make it look
really well-smoked without having to leave it in too long. If your
smoker is cool, the cooking will turn it dark.

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