Cold Smoked Salmon Food
SMOKED SALMON
Provided by Alton Brown
Categories appetizer
Time P1DT5h30m
Yield 20 to 30 portions, depending o
Number Of Ingredients 5
Steps:
- In a bowl, mix together salt, sugar, brown sugar and peppercorns. Spread extra-wide aluminum foil a little longer than the length of the fish and top with an equally long layer of plastic wrap. Sprinkle 1/3 of the rub onto the plastic. Lay 1 side of the fish skin down onto the rub. Sprinkle 1/3 of the rub onto the flesh of the salmon. Place second side of salmon, flesh down onto the first side. Use the remaining rub to cover the skin on the top piece. Fold plastic over to cover then close edges of foil together and crimp tightly around the fish. Place wrapped fish onto a plank or sheet pan and top with another plank or pan. Weigh with a heavy phone book or a brick or two and refrigerate for 12 hours. Flip the fish over and refrigerate another 12 hours. Some juice will leak out during the process so make sure there's a place for the runoff to gather. Unwrap fish and rinse off the cure with cold water. Pat salmon with paper towels then place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process. Smoke fish (see Note) over smoldering hardwood chips or sawdust, keeping the temperature inside the smoker between 150 degrees F and 160 degrees F until the thickest part of the fish registers 150 degrees. Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days. Cook's Note: Trout, mackerel, and bluefish also smoke well.
SMOKED SALMON
My husband and I manufacture meat smokers and we of course use our own product regularly. We had tried several smoked salmon recipes but this one tasted the best to us. The recipe was given to my husband by a co-worker.
Provided by LadyYager
Categories Lunch/Snacks
Time 3h10m
Yield 4 Fillets
Number Of Ingredients 10
Steps:
- In a large bowl, mix all brine ingredients thoroughly.
- In a large, deep pan combine whole salmon fillets with the brine mixture to soak over night, keeping refrigerated.
- Rinse thoroughly after brining.
- Pat dry with a paper towel and allow to air dry for at least one hour prior to smoking.
- Lay salmon fillets on smoker rack skin side down.
- Cook in smoker at 165°F for 3-5 hours.
- Cooking time will depend on the thickness of your fillets.
Nutrition Facts : Calories 635.3, Fat 15.2, SaturatedFat 2.8, Cholesterol 156.9, Sodium 10731.1, Carbohydrate 26.9, Fiber 1.3, Sugar 19.7, Protein 85.2
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