Smoking salmon and trout part 09 - indian or hard smoked
1 Text file
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| BRINING TIMES | ||
Directions
Low-fat fish make the longest keeping hard smoked fish as it is the fat that causes rancidity. Very fat hard smoked fish should be frozen or salted until just before eating. Medium fat fish will last a week unrefrigerated before starting to go slightly rancid. And lean fish will keep indefinitely unrefrigerated. Hard smoked fish can be made from fresh, frozen or hard salted fish [instructions for hard salting follow in a later chapter].
Hard salted fish should be freshened before smoking. Depending on the hardness of the salting, your taste and the thickness of the pieces to be smoked this may take 24 to 48 hours with water changes every 3 to 6 hours.
There should be no salty taste left as the drying will concentrate any saltiness remaining. Other products retain 50 to 75% of their original moisture but hard smoked fish only 6% Fresh fish and thawed frozen fish should be very lightly brined if at all.
Brining draws out moisture and cuts drying time but salt also speeds fat rancidity in the finished product. Make a 90 deg sal brine and soak pieces no more than:
: Thickness Time : ¼" 2 min : ½" 4 min : ¾" 7 min : 1" 10 min : 1½" 15 min : 2" 20 min Smoking directions: Smoke for only a portion of the total drying period according to taste. Dry at 85 deg F for 30 hrs with a forced draft smoker and up to 3 weeks with a natural draft depending on the weather or until the fish is completely dry and hard.
Extracted from: Smoking Salmon & Trout by Jack Whelan. Published by: Airie Publishing, Deep Bay, B.C. ISBN: 0-919807-00-3 Posted by: Jim Weller Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Sep 08, 98
Related recipes
- Smoking salmon and trout part 01 - caring for the catch
- Smoking salmon and trout part 03 - smoking fish
- Smoking salmon and trout part 04 - scotch smoking prepara
- Smoking salmon and trout part 05 - scotch smoking prep con
- Smoking salmon and trout part 06 - scotch smoking
- Smoking salmon and trout part 07 - kippering and barbecui
- Smoking salmon and trout part 08 - making lox
- Smoking salmon and trout part 10 - smoking small trout
- Smoking salmon and trout part 11 - pickle smoked fish
- Smoking salmon and trout part i - caring for the catch
- Smoking salmon and trout part iii - smoking fish
- Smoking salmon and trout part iv - scotch smoking prepara
- Smoking salmon and trout part ix - indian or hard smoked
- Smoking salmon and trout part v - scotch smoking prep con
- Smoking salmon and trout part vi - scotch smoking
- Smoking salmon and trout part x - smoking small trout
- Smoking salmon and trout part xi - pickle smoked fish
- Smoking salmon and trout part xiii - smoking for canning
- Smoking salmon and trout part xiv - smoking roes and live
- Smoking salmon and trout part xv - salting