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!
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)
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!