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-   -   Smoked Salmon Part II (http://www.theflyfishingforum.com/forums/alaska-general-discussion/234041-smoked-salmon-part-ii.html)

monello 01-30-2012 09:02 PM

Smoked Salmon Part II
 
OK here's my way to prepare smoked salmon. I hope I can keep my thougths in order as it's quite involved. It takes me 3 - 4 days to go from fresh fish to vacuum packed product or pressure cooked jars.

http://i527.photobucket.com/albums/c...Silvers011.jpg

The first day is spent catching some fish. I prefer to smoke reds but I have also smoked pinks and silvers. Bleed your catch as soon as you land it. Then filet as soon as possible. Leave the skin on it. Refrigerate immediately. Depending on when you start the marinating process can be the same day or the next day.

http://i527.photobucket.com/albums/c...n/pinks030.jpg

I use a dry cure. I use this ratio: 2 cups brown sugar, 2 cups white sugar, 1 cup kosher salt. Mix this good in a bowl. The cut the salmon in to manageable pieces. (Save the bellies!!!)

Myroadtrips: Smoking Salmon

Once all the fish is cut take a generous handful of the dry cure and cover the flesh side of the fish. Then take a 2nd piece and do the same. Then take the 2 pieces and sandwich the cure sides against each other. Place this in a container, preferable 1 that has a sealable lid. Continue until the entire bottom of the pan is covered. If you cut the fish correctly it will almost cover the entire bottom of the pan.

http://i527.photobucket.com/albums/c...n/pinks006.jpg

Then do the same with the next row of fish. Then you should have 2 rows of fish with the cured side flesh touching and the skin touching. Once the pan is full over overnight and refrigerate. Depending on when you begin you can turn the pans over in the refrigerator or iced cooler.

If you don't have the pans then heavy duty ziplock bags will also work. Bags are better if you are doing it at a campsite as the bags fit better in a cooler. Make sure you have plenty of ice.

The cure will draw a huge amount of liquid out of the flesh. It is amazing how much liquid renders out.

I use a marinate to soak the fish. I don't have amounts but its molasses, soy sauce and you can mix in some ginger or ginger root, red pepper flakes or parsley flakes. Mix this up and have it ready for the next step.

The next day drain the filets. Rinse all the cure off the filets. Then rinse the fish in 6-7 batches of fresh, cold water. A good plastic dishpan is good for this. You may want to use a few of them. This ensures that salt is rinsed off of the fish. Pat the pieces dry and set aside.

http://i527.photobucket.com/albums/c...n/pinks011.jpg

Cover the fish with marinate and leave overnight. Turn the bags or containers occasionally to ensure the marinate touches as much of it as possible.

http://i527.photobucket.com/albums/c...n/pinks015.jpg

The next day drain the fish. Let it air dry in a bug free area. Take some wood pieces and soak in water. I prefer chunks of wood instead of the chips. Just a personal preference. The chunks last longer. Fill the racks and make sure there is room around every piece.

http://i527.photobucket.com/albums/c...n/pinks016.jpg

Set up the smoker. Try to put it out of the way of the wind. I use the cardboard box the smoker came in to create a windbreak. Just put the box on the smoker upside down. It also helps retain the heat.

I smoke for several hours. I sort of know by eye when it's done. I really like smoked red salmon bellies the best. If you see people throwing them out see if you can take them off their hands. You can also smoke the bones. Yes ther is a bit of meat on the top of the backbone when you are done fileting. Once it's smoked you can just peel or pick the meat off the bone.

http://i527.photobucket.com/albums/c...ks005-Copy.jpg

Cool the fish quickly then vacuum pack and freeze or pressure cook. Make sure you write on the package what kind of fish it is and if it's sweet or spicy.

http://i527.photobucket.com/albums/c...ingfish006.jpg

http://i527.photobucket.com/albums/c...n/2d94f9f1.jpg

http://i527.photobucket.com/albums/c...ingfish003.jpg

Let me know if you have any questions. I'm sure I left out a step or a hint or 2.

http://i527.photobucket.com/albums/c...ingfish005.jpg

beagle 01-31-2012 10:35 PM

Re: Smoked Salmon Part II
 
Here's a smokehouse full of red salmons strips from Bristol Bay.http://i132.photobucket.com/albums/q...DSCF0535-1.jpg

mrfzx 02-03-2012 10:34 AM

Re: Smoked Salmon Part II
 
My process is very similar, except I do not use a marinade, and I include some Morten's Tender Quick Cure in my suger/salt mix. When I can mine, I put a few (or more if you like) pickled Jalapeno slices in each jar with the smoked fish.

rapid eddy 03-21-2012 06:45 PM

Re: Smoked Salmon Part II
 
Beagle, That's the way the natives in the interior smoke their salmon that they feed their sled dogs with. Of course they dont season em for the dogs but more or less dry and smoke. They use "Dog Salmon".
Eddy

cattech89 03-21-2012 06:59 PM

Great step-by-step monello!thanks for sharing.

jw12 07-12-2012 04:36 PM

Re: Smoked Salmon Part II
 
yum! ill be sure to try this out!


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