Wednesday, September 19, 2012

Smoking Salmon

Salmon was for sale at the supermarket yesterday for the ridiculously low price of 1.75$ a pound for the tail bits..... so I figured it may be a good time to try and smoke some.
First step is to cure it with a dry rub. 1/2 cup of salt 1/4  cup of brown sugar, some pepper and a dash of powdered garlic and some dill. . Put down a good bed of your rub on some plastic cling film over aluminum foil and lay the filet skin down on the dry rub. Then layer some more of your dry rub over it.
next lay your second filet skin up over the first one and cover liberally with your dry rub.  Wrap it all up in the cling film and aluminum. Set it in a dish to catch the drippings and put it in the fridge for 12 to 24 hrs with some weight over it to compress it. 2 liter juice carton worked well.

after about 24 hours take it out and wash off the rub and all liquid it has given up
you will note it has lost a lot of liquid and has reduced its thickness. Then pat it dry and put it on a rack in a cool place and let a fan blow on it for about 3 to 4 hours until it has a nice rind on it. Pelicle is the correct term.
Then get the smoking rig set up... I am using my small BBQ grill and a separate metal box, in this case an old stainless steel bread drawer saved from a kitchen remodel job all connected to the BBQ grill with a piece of flexible dryer duct......
set a cast iron pan with mesquite wood chips on a single burner electric hot plate
and set the salmon in the smoker and let it rip for 24 to 36 hrs

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