• smoker recipes 1

    From JIM WELLER@1:135/392 to NIGEL REED on Mon Dec 27 19:46:00 2021

    Quoting Nigel Reed to Fidonet.cooking <=-

    also have smoked salmon, which turned out really good.

    I live in northern Canada where there's no tradition of hot smoking or barbecue. We like to cold smoke fish here:

    Cold smoked products are still raw, deeply colored, with a texture
    like cured ham and can be thinly sliced without flaking or
    crumbling. It is known variously as Scotch, Irish, Norwegian or Nova
    Scotian smoked.

    We also do hard smoked fish jerky, so dehydrated that it does not
    need refrigeration. It is a traditional Native ("Indian")
    preparation Fillets are cut into thin strips, partially dried by
    wind on sunny days (or by fan in a dehydrator) and then smoked for a
    little while to finish drying. The Inuit ("Eskimo") word for it is
    Piffi. I mentioned it here last week.

    From a long out of print book I acquired decades ago ...

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Scotch Smoking Preparation part 1
    Categories: Smoked, Info, Salmon, Trout
    Yield: 1 text file

    trout
    salmon

    This method is the most well known and the best; it is also the
    most complex.

    Scotch smoking can be done to a whole side, that is a large skin-on
    fillet or to several pieces cut according to thickness which is
    easier. Don't brine a whole side as the thinner parts, the tail and
    belly get too much salt. Dry salt instead. This allows you to place a
    specific amount of salt on each part of the side according to its
    thickness. Let the developing brine drain off. With pieces you can
    brine for varying times according to thickness.

    For dry salting use plain pickling salt not a mixture to condition the
    flesh so it can be thinly sliced for serving. Other flavors can be
    added after. When brining pieces sugar and spices can be added to the
    brine if you want.

    Dry salting whole sides: Cut thick [over 4"] fillets into two slices
    OR inject brine into the thickest portion with a pumping needle.
    Injection brine should be made up in the ratio of 1 1/4 c salt per
    quart water, cooled to 60 deg F and injected before applying the dry
    salt. Score or cut just through the skin into the fatty tissues
    beneath [slashes] in several places with a sharp knife or a razor
    blade to promote salt penetration and apply the salt. Rub salt into
    the scores, lay the fillet down on a 1/4" bed of salt in a tray and
    place salt on the top of the fillet- from a 1/2" on the thickest part
    to just a sprinkling on the tail. Slant the tray so that the brine
    that develops flows away from the thin belly meat.

    Fatty fish take longer to salt as they contain proportionately less
    water.
    DRY SALT TIMES

    :Fillet Thickness Fat Fish Lean Fish

    : 3/4" 9 hrs 5 hrs
    : 1" 12 hrs 7 hrs
    : 1 1/4" 15 hrs 8.5 hrs
    : 1 1/2" 18 hrs 10 hrs
    : 2" 24 hrs 13 hrs
    : 2 1/2" 30 hrs 17 hrs
    : 3" 36 hrs 20 hrs

    With experience you can tell by feel; a moderately fat fish will
    loose 10% of its weight. When touched with a fore finger the flesh
    should feel firm and spring back when pressed.

    After salting you can use a special Scotch sugar-rum cure or a
    finishing brine.

    Scotch sugar-rum cure: rinse the dry salt off the side. Drain and
    cure it in a cool place for 6 hours. Rub it with vegetable oil [olive
    or peanut preferred] and let it stand another 6 hours in a cool
    place. Rub off the oil with a rum soaked cloth. Cover the side with
    brown sugar just as you did the dry salt and let it stand another 6
    hours. Then wipe off the sugar, coat it with oil again and let stand
    6 hours. Wipe off the oil again with a rum soaked cloth and proceed
    to smoke.

    Finishing brine: If not using the scotch sugar-rum cure, use a
    finishing brine to take away some of the hardness caused by the dry
    salt and finish distributing the salt through the fish. Make
    finishing brine in the ratio of 11 oz salt to 4 qt water and leave
    the side in the brine for 20 min for a 3/4" fillet up to 90 min for a
    2" thick fillet. Drain the side skin side down making sure the brine
    can drain away so there are no salt deposits on the fish. A salt
    gloss will form and the flesh will cure. Allow to cure overnight 12
    hours or even more.

    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

    MMMMM

    Cheers

    Jim


    ... 'Iced coffee' sounds cool but 'cold coffee' sounds gross.

    ___ Blue Wave/QWK v2.20
    --- Platinum Xpress/Win/WINServer v3.0pr5
    * Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)
  • From Nigel Reed@1:124/5016 to JIM WELLER on Sun Jan 2 05:30:26 2022
    On Mon, 27 Dec 2021 19:46:00 -0500
    "JIM WELLER" <jim.weller@1:135/392> wrote:

    Quoting Nigel Reed to Fidonet.cooking <=-

    also have smoked salmon, which turned out really good.

    I live in northern Canada where there's no tradition of hot smoking or barbecue. We like to cold smoke fish here:

    My wife is into salmon so maybe I'll have to try one of these while the
    weather is cooler. I don't like trying to smoke when its cold because
    its harder to keep the temperature steady, plus...it's cold!

    Thanks,
    Nigel
    --
    End Of The Line BBS - Plano, TX
    telnet endofthelinebbs.com 23
    --- SBBSecho 3.14-Linux
    * Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)