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

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

smoking

How to Scotch smoke: the properly salted and cured salmon now
needs smoke color and flavor and sufficient drying for good taste
and texture. Often the fish needs more drying time than smoking
time to avoid aan overly smoky flavor. In smokers with
suppementary heat drying can continue after smoking at the same
temp -85 deg F. In smokers without supplementary heat use a small
clear fire with as little smoke as possible. The amount of color
depends not on the amount of smoke deposited but the temp.

Smoking Sequence: -Smoke for sufficient color. -Dry further
without smoke to firm up if neccessary. -Give the fish a polished
look. ~Sweat the fish to firm up. -Refrigerate for further
firming.

Smoking:- In a forced draft smoker, smoke temp at 85 F, time 10-12
hrs, smoke density medium. in a natural draft smoker, 85 deg, up
to 24 hrs depending on the weather [you get stronger updrafts at
85 deg on cool days- if the ambient temp is 85 or more the smoker
will have NO updraft!], smoke density light to medium.

Drying: Forced- 1-3 hrs at 85 without smoke. Natural-up to 24
hours at 85 with as clear a flame as possible so as not to
oversmoke.

Polish: Give the fish a moderate burst of heat [100 deg f] for 15
min to bring the oil to the surface.

Weight Loss: From salting and smoking/drying should run around 18%
for fatty fish up to 25% for lean.

Sweating: For fish that are still not firm enough, sweat the fish
by leaving in a cool place 24 hrs. Moisture will come to the
surface. Then continue drying in the smower.

Refrigerate: Difficult fish improve by letting the fish condition
a few days in the refrigerator unwrapped before slicing.

Storage: Cool the fish before wrapping. Even at 85 the fish will
sweat if wrapped before cooling and spoil quickly. Freeze any
surplus as Scotch smoked fish is still perishable.

Serving: Slice very thinly. Serve with rye or pumpernickel bread
and unsalted butter or cream cheese. Pass around lemon wedges and
the pepper grinder. Garnish with sliced or grated hard cooked egg,
paper thin onion slices and capers, country ham slices and home
made flavored mayonnaises.

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


... 'Latte' is Italian for 'you paid too much for that coffee'

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On Mon, 27 Dec 2021 19:48:00 -0500
"JIM WELLER" <jim.weller@1:135/392> wrote:

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

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

This does seem to be an awful lot of work. Maybe I'll just stick to
sushi :)
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