How To Smoke Salmon At HomeBack «
04 September 2015If you’ve got yourself a fresh whole salmon and want to try and smoke it yourself at home, the good news is that this is entirely possible and a lovely way to really make the most of your piece of fish.
What you’ll need to do first of all is buy a smoker. They’re not prohibitively expensive and can be found online, and what’s even better is that they can be used for all manner of dishes, from fish and bacon to ham and poultry.
Your next step is to experiment with cures and the time it takes to smoke the salmon. Look through your cupboards to see what you have in, but garlic, salt, brown sugar, ginger, white pepper and a bay leaf – all mixed together – works perfectly.
To cure your fish, sprinkle a layer of your mixture in the bottom of a glass baking dish and place your fish skin side up on top. Cover with cling film and leave in the fridge for between ten and 12 hours. You’ll see how the oils in the fish turn the dry cure to liquid and eventually form a syrup.
Once your time is up, take the fish out, wash it and cold smoke according to the smoker’s instructions. Alternatively, you can hot smoke it using your smoker by lighting the fire boxes near the end of the ten hours so the fish cooks.
If you and your family are serious foodies this could be a lot of fun to try. And what better Christmas present could there be than a smoker?View External Site >>>
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