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Salmon- smoking tutorial Recipe

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Category:
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Ingredients:  
Ingredients:  
Dry rub technique - filet the fish, leaving the skin on, remove inner ribs and backbone. Sprinkle rub on flesh, Let fan dry for 2-4 hours, room temperature- this helps reduce the amount of white protein coming out of the fish as it smokes.
For rub mixture, Per one average (red) fish, Use 1 T kosher salt and 1 T white sugar (using brown sugar makes it too dark), mixing in about a tsp each of seasonings, usually ginger, garlic powder, black pepper, ancho chili powder. This helps it spread better, and keeps it the right saltiness.

Keep it 100 - 120 for about 3- 4 hours, then bring it up to 160 and hold for about an hour. (Smoking it less makes it look raw and mushy and people will say it's not done). Possibly put maple syrup and/or lemon on during the smoking process. Try to keep the white protein from coming out of the flesh, not as pretty.

If you plan on canning it, cut it differently, in steaks, about 1" thick, and put a thin coat of rub, as it will get covered on both sides and can get too salty. By cutting in steaks you save the bones which are high in calcium. Canning intensifies the salt, and smoke so be careful to lighten up. You should stop the smoking process before you get it up to 160, taste for flavor and if it seems correct, proceed. It can be canned at this point The longer you smoke, the saltier and smokier it will be.
Directions:
Directions:
Can at 11 pounds of pressure for 100 minutes.

 

 

 

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