[CH] Smoking trout and salmon (long) [4/7]

Jim Weller (Jim.Weller@salata.com)
23 Jul 00 09:11:15 -0800

 >>> Part 4 of 7...

  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 smoker.
  
  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
 
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Smoking Salmon and Trout Part Vii- Kippering And Barbecuing
 Categories: Smoked, Info, Bbq, Salmon, Trout
      Yield: 1 text file
 
 
  These are different processes from Scotch smoking which is cold
  smoking- the fish remains raw. Kippering and barbecuing are hot smoke
  processes where the fish is cooked. In barbecuing you have no control
  over the heat; the smoke is hot only. The fish is placed in a
  pre-heated smoke oven and kept there until cooked. The only control
  is smoke on or off during prolonged cooking. In kippering you
  gradually bring up the heat to condition the fish before final hot
  smoking and cooking.
  
  The salting procedures are the same for both cooking methods. You can
  kipper or barbecue whole sides for special occasions but pieces of
  fillets cut according to thickness is easier to salt and smoke cook.
  You can dry salt, plain or mixed, whole sides and wet brine, plain or
  mixed, pieces. Thick sides are hard to dry salt so either slice into
  two thinner fillets or inject brine.
  
  Plain salt:Score the skins as for dry salting before Scotch curing and
  place the salt the same way. The time required is 1/3 as much as for
  Scotch smoking and 1/6 if brine is injected. This is because Scotch
  smoked fish must be thoroughly conditioned so as to be able to slice
  it thinly but here we are just adding enough salt for flavor. Also
  Scotch smoked fish is an appetizer, a tid-bit and can be salty to the
  taste but kippered and barbecued fish is a main course. After dry
  salting, simply rinse off the salt and drain before cooking.
  
  Salt mixes: add 3/4  cup white or brown sugar to each 2 1/4 c
  pickling salt and optionally add up to 50 bay leaves, 8 tsp pepper, 2
  tb mace, 7 tsp allspice, 2 1/4 tb cloves, or 2 tb juniper berries.
  Prepare the side for salting as for dry salting for Scotch smoking
  and place the salt as for Scotch smoked fish. The time required is
  1/2 as much as for Scotch smoked fish or 1/4 if brine is injected.
  
  Plain Brine: Prepare brine [2 1/2 c salt to 2 qt water] and cool to
  50 deg. Keep fish and brine cool at all times. Stir pieces from time
  to time. The time required is about 3/8 as much as for plain brining
  for Scotch smoking. Drain fish coming out of the brine before
  smoking/cooking.
  
  Sugar-Spice Brine: Prepare brine as for Scotch smoked sugar spice
  brine. Time: 3/8 as much as Scotch smoked method. Drain fish coming
  out of the brine before smoking/cooking.
  
  Reusing brines: Because the fish has absorbed sugar and salt and
  released water, you must bring the brine back up to strength by
  adding more salt or mix. Use a salinometer to be accurate and bring
  back up to 90deg salinity.
  
  Smoking Kippered Salmon: Drying- is important for appearance and
  flavor. During drying the salt soluble protein protein from the fish
  forms a skin on the surface called a pellicle which combines with the
  smoke for a pleasant appearance and most of the smoke flavor. Methods
  of drying include hanging under building eaves in a breeze out of the
  sun, with a fan, a forced draft smoker and a small clear fire in a
  natural draft smoker. Dry at 100 deg with maximum draft for 1 1/2 hr
  [forced draft] or 3-4 hours [natural draft].
  
  First smoking- 1 hr, medium density at 100 deg.
  
  Tempering- is gradual as opposed to sudden heating and is important
  for appearance and quality, so soluble protein juice does not pool on
  the surface and form curds or the flesh dry unevenly and crack.
  Gradually raise the temp to 175 with medium smoke over an hour.
  
  Second Smoking- 1 hr at max. smoke at 175. Take thinner pieces out of
  the smoker now and give the thick pieces 1 more hour.
  
  Barbecued fish: after salting or brining, place in a hot pre-heated
  smoker and cook until fish flakes readily.
  
  Storage: of kippered or barbecued fish. Cool as quickly as possible.
  Do not wrap before it has cooled or it will spoil. Freeze the surplus
  promptly.
  
  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
 
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      Title: Smoking Salmon and Trout Part Viii - Making Lox
 Categories: Fish, Smoked, Info, Salmon, Trout
      Yield: 1 text file
 
 
  There are three products called Lox: old fashioned Lox, Nova Lox and
  Lox Salmon [ plus a whole lot of other smoked and pickled products
  using the name but bearing little resemblance to any of these].
  
  Old fashioned Lox: Freshen mild-salted fish [salting instructions
  follow in a later chapter] by soaking in several changes of water.
  Thin pieces will require less time than thick pieces that may take up
  to 24 hours. Test by tasting, remembering that the subsequent smoking
  will dry the fish and concentrate the saltiness. Drain the freshened
  fish on the smoking racks. Smoke at 85 deg F with medium density
  smoke for 6-8 hrs [forced draft] or 12-16 hrs [natural draft]. Cool
  the fish before wrapping and freeze any surplus. Lox is perishable.
  
  Nova Lox and Lox Salmon: Fish may be either fresh or frozen. Frozen is
  actually better as the freezing and thawing removes some of the
  moisture. If the fish are frozen whole, fillet them when they are
  half thawed. Cut into pieces according to thickness. Use the thick
  portions for Lox and the thin ones in kippering, drying, canning or
  eating fresh. Make a dry salt-sugar mix of equal parts sugar and

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