Smoked salmon
Posted: Tue Apr 23, 2013 11:34 am
So, I had a great day fishing with my DYP partner Fishdawg on Sunday. I kept a salmon and decided to smoke it. It was awesome!
Brined the fillets the night before, for 5 hours. Two fillets with the skin on.
1/2 cup 'B' syrup
1/2 cup Kosher salt
2 quarts of water
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After brine, took fish out, a light rinse and pat dry with paper towels. Placed fillets on wire rack and put in fridge. When I got home from work, I took them out of fridge and put a fan on them for an hour. This is to create a shiny skin, or "pellicle". I was told this is important. The pellicle will take in the smoke flavor much more than just putting the fillets in the smoker directly.
In the smoker for 2 hours @ 165 F. Glazed them with syrup, and put back for another 2 hours. Pulled them out when the internal temp of fillets reached 145 F. Cracked pepper on top, then vacuum packed. Into the freezer and fridge. YUM
image hosting above 5 mb
Brined the fillets the night before, for 5 hours. Two fillets with the skin on.
1/2 cup 'B' syrup
1/2 cup Kosher salt
2 quarts of water
image upload no size limit
After brine, took fish out, a light rinse and pat dry with paper towels. Placed fillets on wire rack and put in fridge. When I got home from work, I took them out of fridge and put a fan on them for an hour. This is to create a shiny skin, or "pellicle". I was told this is important. The pellicle will take in the smoke flavor much more than just putting the fillets in the smoker directly.
In the smoker for 2 hours @ 165 F. Glazed them with syrup, and put back for another 2 hours. Pulled them out when the internal temp of fillets reached 145 F. Cracked pepper on top, then vacuum packed. Into the freezer and fridge. YUM
image hosting above 5 mb
