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Home Smoked Salmon


Home Smoked salmon

Home Smoked salmon

One of those things you usually buy in a shop, because you cant make it or don’t know how to! One of the problems with store bought Smoked Salmon is that it is almost always cooked, hence its not as good as what we do here.

 

If you have a shed, or any place in your garden which is sheltered and where you can leave food for a period of time without it being stolen by man or animal, and when smoke is not a problem, then try to make this, you will never go back to store bought one!

 

Ingredients:

2 Sides of Salmon Fillet, skin on and bones removed.

500 Grams Maldon Sea Salt

400 Grams Sugar

5 Grams Crushed White Peppercorns

5 Grams Crushed Juniper Berries

2 Whole Oranges Sliced

100 Milliliter Blended Whiskey

20 Grams thinly shredded Ginger

 

100 Grams Hickory Chips

100 Grams Apple Wood Chips

(you can buy this at your local BBQ specialty store)

 

Method:

Mix Salt, Sugar, Pepper Corn, Juniper Berries and Shredded Ginger together.

Lay 1 side of Salmon, skin side down on a plastic lined base, and top with ½ the mixture, lay the Orange Slices on top, and top with the left over mix. Top with the 2nd side of salmon, skin side up! Sprinkle with the Whiskey and wrap tightly with Plastic Wrap.

Marinate like this for up to 4 hours.

 

Wash of salt mixture, and pat Salmon Fillets dry. Lay salmon Fillets on Racks.

 

In your shed ensure there is a bit of ventilation, as old smoke is not what we want.

Lay your racks of Salmon in the shed on a trolley or something like that so the smoke can reach it from all sides.

 

Light the Wood Chips in a fire proof pan, and once burning well, dove the flames by placing a cover above it. After 3 seconds, remove cover and place pan on floor.

Leave the shed and make sure you don’t breathe in to much smoke, its really not healthy!

 

Check every 30 minutes, if you find the smolder has stopped, re-ignite the fire to keep smoke coming.

 

Smoke for about 3 hours.

 

Once done, Wrap Salmon and refrigerate.

 

If you feel unsure whether you can slice the Salmon thinly, don’t worry smoked salmon also tastes great when sliced ¼ Inch thick!

Salmon, smoking away above Ice Cubes to keep cool!

Salmon, smoking away above Ice Cubes to keep cool!

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4 responses

  1. Wow… not something I would be trying here. The houses here are too closely packed together and having a BBQ sometimes already creates too much smoke (in the beginning) so I am not sure our neighbours would like us to make our own smoked salmon. Unless we give them a bit ofcourse. I actually read something somewhere about smaller “smokers” where you can make it indoors (well close to an open window I would think) although I can’t remember exactly what it was…

    March 11, 2009 at 9:11 am

  2. cosmopolitanblog

    Yes you have stove top smokers to be used on the kitchen fire, and under the exhaust hood! an open window will NOT do the trick.
    but those stove top smokers are more for hot smoking, i.e. high temperature and thus really cooking the product by heat and smoke.

    All smoke is warm or hot, hence you can see I put a truck load of ice cubes in the base to help a bit with cooling, as temperatures in Hong Kong’sa summer are almost daily 33 degrees Celsius.

    How i wished I could build a smoke oven slightly bigger with a cooling motor inside 🙂 hehe think of that, air conditioned smoked salmon! a new novelty!

    March 11, 2009 at 9:25 am

  3. Well… I think I’ll just leave the smoking to the professionals then…:)

    March 11, 2009 at 9:48 am

  4. Pingback: How to Smoke your Salmon on the Table « Cosmopolitan’s Blog

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