How to make smoke salmon recipe

How to make smoke salmon recipe
  • 1 cup kosher salt
  • 1/2 cup sugar
  • 1/2 cup brownish sugar
  • 1 tablespoon crushed black peppercorns
  • 2 large salmon fillets or sides, pin bones removed

Inside a bowl, mix together salt, sugar, brown sugar and peppercorns. Spread extra-wide aluminum foil longer than the size of the fish and top by having an equally lengthy layer of plastic wrap. Sprinkle 1/three of the rub to the plastic. Lay 1 side from the fish skin lower to the rub. Sprinkle 1/three of the rub to the flesh from the salmon. Place second side of salmon, flesh lower to the first side. Make use of the remaining rub to pay for your skin on top piece. Fold plastic to cover then close edges of foil together and crimp tightly round the fish.

Place wrapped fish onto a plank or sheet pan and top with another plank or pan. Weigh having a heavy phonebook or perhaps a brick or two and refrigerate for 12 hrs. Switch the fish over and refrigerate another 12 hrs. Some juice will leak out along the way so make certain there's a spot for the runoff to collect.

Unwrap fish and rinse solution with cold water. Pat salmon with sponges then devote a awesome, dry place (not the refrigerator) until the top of fish is dry and matte-like, one to three hrs based on humidity. An admirer enables you to speed the procedure.

Smoke fish (see Note) over smoldering hardwood chips or sawdust, maintaining your temperature within the smoker between 150 levels F and 160 levels F before the thickest area of the fish registers 150 levels. Serve immediately or awesome to 70 degrees, wrap tightly and refrigerate for approximately three days.

Per Serving (about 1.6 ounces per serving): Calories 86 Total Fat 5 grams Saturated Fats 1 gram Protein 8 grams Total Carb 1 gram Sugar: 1 gram Fiber grams Cholesterol 22 milligrams Sodium 484 milligrams



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